Tip, 8131 Staples Mill Road, Richmond, VA 23228 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Tip
Address: 8131 Staples Mill Road, Richmond, VA 23228
Type: Full Service Restaurant
Phone: 804 261-1111
Total inspections: 18
Last inspection: 01/28/2016

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Inspection findings	Inspection date	Type
Chicken found at 49 F and 60 F. Both containers were prepared after 11 AM today. You must cool to 70 F within 2 hours and then down to 41 in 4 more hours. Do not cover containers. Recheck chicken at 5 PM. Both containers should be 41 F or below. If not, you must discard and change your procedure for cooling. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above shrimp in lower make table. Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.	01/28/2016	Risk Factor
Permit can be issued. Food Storage - Clean and Dry Location (repeated violation) Observation: Food stored on the floor or food stored less than 6" above the floor in the freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent Observation: The nonfood contact surface of the shelves and the bare wood under the water heater is not corrosion resistant, nonabsorbent, and/or smooth. Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal for cleanability. Temperature Measuring Devices Observation: There was no temperature measuring device located in the beer cooler. Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Plumbing System Maintained in Good Repair Observation: Handsink in employees restroom has hot water turned off because of a leak. Correction: Repair. Physical Facilities in Good Repair Observation: Wall in restroom, wall by mop sink, hole in wall of storeroom are in poor repair. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Walls to be smooth and cleanable Physical Facilities - Cleaning Frequency and Restrictions Observation: Fan grills inside walk in refrigerator are dirty. Correction: Clean.	08/26/2015	Routine
Cookline is very clean. Good job. Good datemarking. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above raw shrimp. Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. PIC placed chicken on lower shelf. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sprouts (51 F) on cart. Raw shell eggs on cart. Small make table had marginal temperature. (43 F) Correction: These to be held at 41 F or below at all times. PIC placed into refrigerator. Monitor temperature inside small make table.	04/21/2015	Risk Factor
Follow up on dishmachine concentration. Unit was serviced. 100 ppm available No violation noted during this evaluation.	01/20/2015	Follow-up
The only food without a date was cooked potatoes. Date upon cooking. Dishmachine was set up to check during inspection and sanitizer was not being dispensed into unit. PIC called service tech. Do not use unit until it can sanitize properly. Use the three compartment sink to wash, rinse and sanitize. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw chicken stored above seafood. Correction: Store raw chicken on bottom shelf. PIC corrected. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Used breading found at room temperature from yesterday. Correction: You must either sift every four hours or discard every four hours. Have a policy that works for you. Since your restaurant is open from 11 AM to 3 PM and then from 5 PM to 9 PM it makes it easier to set up a system. Please do so as soon as possible. Used breading was discarded.	01/12/2015	Risk Factor
OK for permit. Critical: Hands - When to Wash* (corrected on site) Observation: Employee did not wash hands after handling dirty wares before returning to duties where hands were used on clean wares. Correction: Hands must be washed after task where hands may have become soiled before handling clean wares or returning to food prep activities. PIC instructed employee on the requirement. Employee washed hands and continued good handwash practices through remainder of inspection. Hands - Where to Wash (corrected on site) Observation: Employee washed hands in 3 part sink. Correction: Use hand sink for handwashing. Three part sink is for dish washing and/or food prep only. Discussed with employee who then used hand sink. Food Storage Containers - Identified with Common Name of Food Observation: Unlabeled food containers. (Sugar, Flour?) Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Food Storage - Clean and Dry Location Observation: Food stored on the floor of walk-in freezer. Correction: Elevate food storage onto approved shelving at least 6"above the floor.	08/22/2014	Routine
Dishmachine has been adjusted by service tech and is now dispensing 100 ppm Cl in final rinse. No violation noted during this evaluation.	06/09/2014	Follow-up
Facility is clean and well maintained. Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) Observation: Dishmachine final rinse was < 10PPM chlorine.(See 12 VAC 5-421-1700) Correction: Machine was primed and run several times with results remaining <50ppm but more than 10ppm. Water temp is 148°F. Test strips don't measure concentrations between 10 and 50ppm - it appears that the concentration is near 50ppm and in compliance. (25ppm chlorine required if 120°F water and pH<10). Service tech was called and will be here tomorrow to check the unit. Verify the level of sanitizer by using the test strips/kit. If concentration drops below 25ppm set up 3rd sink with 50-100ppm chlorine and immerse wares in sanitizer for 10 seconds or more.	05/27/2014	Risk Factor
No violation noted during this evaluation.	02/12/2014	Risk Factor
Good handwash practices observed. Dishmachine <50ppm Cl on first run of day - run a couple of times to make sure chemical is being dispensed or prime the machine before running first load of dishes. No violation noted during this evaluation.	11/12/2013	Risk Factor
PIC monitors temp of refrigerators daily. Temps OK today. Permit issued. No violation noted during this evaluation.	10/18/2013	Other
Retrieved log tag #11. Temperature log was maintained and shows food temperatures <40 degrees 3 times a day (photo of log taken). Results of log tag records will be delivered. Temperatures checked today: cooked chicken 38 degrees, canned vegetables 38 degrees. No violation noted during this evaluation.	08/16/2013	Follow-up
Discussed results of log tag 11 run August 5th at 3:20 p.m. thru August 9th at 2 p.m. Still seeing temperature jump to 44 degrees periodically - average temperature was 43.1 degrees. PIC will check food (or water container) temperature in walk-in 3 times a day with food thermometer and air temperature. Log tag #11 placed back in unit. Plan to review records and retrieve log tag on 8/16. Air temperature - read thermometer beside log tag. Food/water temperature - measure temperature with food thermometer. Recommend putting a covered container of water in refrigerator that you can check - may also check other foods. Call me if you have questions. No violation noted during this evaluation.	08/12/2013	Follow-up
Picked up log tag #11. Checked temperature in walk-in refrigerator: chicken at 40 degrees. PIC says service tech was here 8/8/13. No violation noted during this evaluation.	08/09/2013	Follow-up
Results of the log tag data are attached to file. The average temperature of the walk-in refrigerator from 8/2/13 at 11:30 a.m. till 8/5/13 at 2:00 p.m. was 44.3 degrees. Refrigeration temperatures cycled up to 44-46 degrees about once per hour until last night - at 11:17 p.m. on 8/4/13 temperature was 44.6 degrees and climbed to 59.5 degrees by 10:00 a.m. today (did not decrease at all over this 11 hour time period). Data logger indicates temperature was 40 degrees when I removed it from the walk-in refrigerator. Thermometer on unit reads 30 degrees and food temperatures inside unit were: green curry 46 degrees, tofu 44 degrees. Discussed with owners. They will call service technician for repair. TCS foods will be moved to other refrigerator/freezer units. Any TCS foods (meat, fish, seafood, tofu, cooked/canned vegetables, cooked rice, pasta, etc.) that may have been >41 degrees for >6 hours should be discarded - do not serve these foods. Placed log tag #11 back into unit. Temperatures at 3 p.m. - canned vegetables 43-44 degrees, whole tomatoes 40 degrees, air temperature was 37 degrees on my thermometer and 30 degrees on unit thermometer. No violation noted during this evaluation.	08/05/2013	Follow-up
Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Found TCS food in walk-in refrigerator >41 degrees. Cooked chicken 53 degrees, canned vegetables 55 degrees, tofu 50 degrees and curry sauce 50 degrees. Air temperature is 40 degrees on my thermometer (and 37 degrees on their thermometer). Checked many different foods and all were >41 degrees. Owner was here at 3 a.m. for PCO treatment and returned at 9:30 a.m. today - reports no known power outage. Unit is "always on". Correction: Owner will correct by: checking food temperatures between 1:30 and 2:30 p.m. and discarding TCS foods that are >41 degrees. If food temperature is still >41 degrees call service tech - log tag #11 was placed in unit and will be picked up on 8/5 or 8/6. Temperature Measuring Devices - Food Observation: Food thermometer" is scaled in 10 degree increments and does not measure temperatures below 50 degrees. Correction: Get a food thermometer scaled in 2 degree increments or a digital food thermometer that can measure temperatures from 0 to 180 degrees. Physical Facilities - Cleaning Frequency and Restrictions Observation: Hood filters not clean. Correction: Clean - they are scheduled for cleaning this week.	08/02/2013	Routine
No risk factor violations observed today. Chlorine 200 ppm in dishmachine, decrease to 100 ppm. Curry sauces cooked last night are slightly elevated temperature in walk-in refrigerator. May not have cooled to 41 degrees in 6 hours or less as required. Next time you make a curry sauce check temperatures every couple of hours - hot food needs to cool from 135 to 41 degrees in less than 6 hours and from 135 to 70 degrees in the first 2 hours. If it doesn't look like the curry sauce is cooling fast enough you can put the container into an ice bath and stir the sauce or put the sauce in a smaller and/or shallower container. No violation noted during this evaluation.	04/03/2013	Risk Factor
No risk factor violations observed today. Very clean, well kept facility. Good handwash practices. No violation noted during this evaluation.	12/20/2012	Risk Factor

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