All cold, hot hold and cook temperatures were satisfactory. Dishmachine sanitizer ok - thermolabel. 3 compartment sanitizer - originally minimal QAC, refilled @ 200 ppm. Handsink in food prep area has been removed for plumbing repair. Replace handsink asap.
- Critical: Handwashing Lavatory*
Observation: Handsink missing in food prep area.
Correction: Repair/replace immediately. (call when completed)
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09/22/2015 | Risk Factor | |
Clear drain line to improve slow drainage. Annual permit issued.
No violation noted during this evaluation. | 05/01/2015 | Follow-up | |
Gaskets replaced. Annual permit expires 4/30/15. Call for follow up when above items are corrected. Note: this is now within a secure facility not open to the public.
- Self-Service - Consumer Self-Service Operations (repeated violation)
Observation: Some salad ingredients not under sneezeguard.
Correction: Provide covers or sneeze protectors.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Found handsink, recently damaged, slow to drain.
Correction: Repair (request already entered).
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04/17/2015 | Follow-up | |
+ good handwash and glove use observed.
+ gaskets for walkin on order
+ light adequate, 55-68 FC in prep area.
+TPHC salad ingredients (pico de gallo) discarded after lunch service.
- Self-Service - Consumer Self-Service Operations
Observation: Some salad ingredients not under sneezeguard.
Correction: Provide covers or sneeze protectors.
- Plumbing System Maintained in Good Repair
Observation: Found handsink, recently damaged, slow to drain.
Correction: Repair (request already entered).
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Found unlabeled spray bottles.
Correction: Provide and maintain accurate labels.
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02/24/2015 | Routine | |
Glove use and change gloves observed. Dishmachine sanitizing satisfactory (thermolabel), 200+ QAC at 3 compartment. Note: repair/replace gaskets at walk-in, handsink in rear.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Found "Hood" milk dated 10/7/14.
Correction: Discuard such product after date.
- Food Storage - Clean and Dry Location
Observation: Found foods on floor (dry storage, walk-in freezer).
Correction: Store all foods off floor.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Found various prepared foods (eg, hot dog chili) lack date labels.
Correction: Provide date labels on all prepared food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Found soiled nonfood contact surfaces (interior of refrigerators, drawers, can opener, microwave).
Correction: Clean and keep clean.
- Lighting, Intensity (repeated violation)
Observation: Inadequate lighting (28-42 foot candles) in cook, prep areas.
Correction: Assure 50+ foot candles in all cook, prep areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Found accumulated debris/dirt on floors/walls.
Correction: Clean and keep clean.
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10/22/2014 | Routine | |
Several foods from breakfast are cooling in WIC (<1 hour) - temps still above 70°F. Several pans of hot food were stacked on top of each other and all pans were tightly wrapped. To allow for rapid cooling (135 to <71 in 2 hours and 135 to <42 in 6 hours) do not stack hot foods or tightly wrap/cover. Once the foods are cooled to <42°F cover the food and move it to storage location.
No violation noted during this evaluation. | 06/03/2014 | Risk Factor | |
Permit Issued.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling tiles in part of the kitchen are not easily cleanable.
Correction: Replace with tiles that are smooth and easily cleanable.
- Lighting, Intensity (repeated violation)
Observation: Light intesity at prep areas (mixer, slicer, panani grill) is 36 foot candles (fc).
Correction: Increase light intesity to 50 fc or more in food prep areas.
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03/24/2014 | Follow-up | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Nonfood contact surfaces soiled: mixer, microwave and freezer.
Correction: Clean nonfood contact surfaces.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Drain at employee handsink is slow draining. Drain at dirty dish table/garbage disposal is clogged - using a syphon to drain accumulated wasted water. Condensate drain in walk in freezer is leaking - ice build up under drain lines.
Correction: Repair these drain lines so waste water drains to sanitary sewer.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling tiles in part of the kitchen are not easily cleanable.
Correction: Replace with tiles that are smooth and easily cleanable.
- Lighting, Intensity (repeated violation)
Observation: Light intesity at prep areas (mixer, slicer, panani grill) is 36 foot candles (fc).
Correction: Increase light intesity to 50 fc or more in food prep areas.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors (under equipment and along edges) are not clean.
Correction: Clean these hard to reach areas.
- Pests - Controlling Pests* (repeated violation)
Observation: Infestation of small flies in 3 areas of the facility: 3 part sink/grease trap, deli line garbage container, and onion container in prep area.
Correction: Call pest control professional to help eliminate flies. Clean brooms/dustpans stored near 3 part sink.
03-07-2014 - Improvement noted - PCO is scheduled to come back within 2 weeks. Keep working on cleaning and storage of onions, etc.
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03/07/2014 | Follow-up | |
Good handwash and glove use practices observed. Dishmachine wash/rinse OK temp tape turned black. Facility sanitation has improved.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Nonfood contact surfaces soiled: mixer, microwave and freezer.
Correction: Clean nonfood contact surfaces.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Quat sanitizer in 3 part sink not detected.
Correction: Refilled sink - 200ppm Quat in 3rd sink. Use test strips to check sanitizer concertration.
- Plumbing System Maintained in Good Repair
Observation: Drain at employee handsink is slow draining. Drain at dirty dish table/garbage disposal is clogged - using a syphon to drain accumulated wasted water. Condensate drain in walk in freezer is leaking - ice build up under drain lines.
Correction: Repair these drain lines so waste water drains to sanitary sewer.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling tiles in part of the kitchen are not easily cleanable.
Correction: Replace with tiles that are smooth and easily cleanable.
- Lighting, Intensity
Observation: Light intesity at prep areas (mixer, slicer, panani grill) is 36 foot candles (fc).
Correction: Increase light intesity to 50 fc or more in food prep areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors (under equipment and along edges) are not clean.
Correction: Clean these hard to reach areas.
- Pests - Controlling Pests*
Observation: Infestation of small flies in 3 areas of the facility: 3 part sink/grease trap, deli line garbage container, and onion container in prep area.
Correction: Call pest control professional to help eliminate flies. Clean brooms/dustpans stored near 3 part sink.
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02/25/2014 | Routine | |
Consumer advisory on the breakfast menu should be improved to link the eggs that may be undercooked to the reminder statement on the menu. This is usually done by use of a symbol (* ).
Facility needs cleaning.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Pork BBQ reheated in steamer was 90F when placed into steam table for hot holding.
Correction: PIC reheated BBQ to >165.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Prepared foods held >24 hours in walk in cooler were not date marked.
Correction: Date mark TCS foods prepared here and held in refrigerator for more than 24 hours and use within 7 days. PIC agreed to date mark TCS foods.
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11/22/2013 | Risk Factor | |
Employees did demonstrate good handwash/glove use practices.
- Person in Charge
Observation: Employees assigned to run food establishment during owner's absence were not properly trained in food safety procedures necessary for operation of this facility. Not trained to use a covered cup with a straw for beverages consumed while working. Not trained on time control policy requirements (when time control is necessary for safe handling of TCS foods on salad bar).
Correction: Provided copy of "duties of PIC". PIC must ensure employees are trained.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees drinking from open can while working.
Correction: Corrected by putting drink into covered cup with straw.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: TCS foods that are supposed to be held on time control (from salad bar) were reused.
Correction: Corrected by discarding the foods that were identified as carried over from previous day. PIC must ensure employees are trained on requirements.
- Handwashing - Using a Handwashing Lavatory
Observation: Handwashing sink won't drain and is broken so when water goes into overflow it runs onto floor.
Correction: Repair sink.
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08/16/2013 | Risk Factor | |
New prep refrigerator has been installed. TCS food 41 degrees or less in unit
No violation noted during this evaluation. | 05/16/2013 | Follow-up | |
Consumer advisory on breakfast menu needs to show which eggs may be undercooked - use symbol.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed cooked diced chicken marked 5/6 and sliced ham marked 5/7 in prep table.
Correction: Corrected by discarding these TCS foods held >7 days in refrigeration. Some undated packages of deli meat, sliced yesterday in reach-in refrigerator - must date TCS foods held >24 hours in refrigeration.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine in use without booster heater on - final rinse <180 degrees, dish did not reach 160 degrees, temperature tape did not turn black.
Correction: Corrected by turning booster heater on and rewashing/sanitizing wares.
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05/16/2013 | Risk Factor | |
A new deli prep refrigeration unit has been ordered. Issued 30 day permit. Let me know when new refrigerator is installed. Existing deli prep unit does not keep TCS food <41 degrees and must not be used to store/hold TCS foods at all unless you use a time control policy (written policy and discard remaining food at end of service period).
No violation noted during this evaluation. | 04/29/2013 | Follow-up | |
Also checked cooling breakfast items in walk-in refrigerator and found grits at 54 degrees and corn beef hash 48.4 degrees 4 hours after cooling began. Make sure these foods are 41 degrees or less by 4 pm. Your permit to operate a food establishment expires 4/30/13. A new permit will not be issued until the violation stated above is corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food in deli prep unit is >41 degrees. Employees were moving TCS food that had been held >41 degrees to another refrigeration unit. Found tuna salad at 50.9 degrees, sliced tomato 56 degrees, pastrami 54.8 degrees, sliced turkey 55 degrees, cheddar cheese 57 degrees, salami 58.3 degrees, Swiss cheese 60 degrees and American cheese 54 degrees.
Correction: Employee discarded TCS foods >41 degrees at my request. Do not use this refrigeration unit for any TCS foods as it is not keeping temperature 41 degrees or less and a time control policy is not being used.
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04/16/2013 | Follow-up | |
Permit expires 4/30/13. Correct above prior to issuance of new permit.
- Food Storage - Clean and Dry Location
Observation: Boxes of food on walk-in freezer floor.
Correction: Store food 6" above floor.
- Cooling Methods
Observation: Deep pan of spaghetti sauce and pans of sausage gravy and grits heated this morning were tightly covered in walk-in refrigerator.
Correction: Place spaghetti sauce in pans <2" deep and keep pans loosely or uncovered until cooled to 41 degrees. Check temperatures to make sure TCS food cools from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees in first 2 hours or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food in deli prep refrigeration unit >41 degrees. Found ham at 49.8 degrees, chicken salad 46.7 degrees. Air temperature of unit is 46.1 degrees.
Correction: PIC agreed to discard remaining TCS food at 2 pm (had been in walk-in refrigerator until 10 am). Repair or replace prep reach-in refrigerator.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer condensate line leaks - ice build up in freezer.
Correction: Repair lines.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior reach-in refrigerator (deli) and hot box not clean.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener not clean.
Correction: Clean daily.
- Kitchenware and Tableware
Observation: Single use utensils are not handle up in self serve area.
Correction: Place handle up.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in floor not clean.
Correction: Clean floor.
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02/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sunrise Harvest Cafe', 6606 West Broad Street, Richmond, VA 23230 »