- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees fail to wash hands after drinking from bottles, after entering the kitchen, and after changing gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employees drinking from bottles and storing bottles on food contact surfaces and near prep areas.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cooling Methods (corrected on site)
Observation: Observed whole turkeys wrapped in foil while cooling and whole pastrami wrapped up during the cooling process.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the wood base of the mixer is in poor repair.
Correction: Repair or replace the wooden base.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Observed the dish machine not providing any chlorine during the rinse cycle.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. Machine was fixed.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed several dishes and utensils soiled and the tilt skillet was soiled.
Correction: Clean the tilt skillet, and go through and clean the dishes and utensils thoroughly.
- Non-Food Contact Surfaces
Observation: Observed the gaskets of the walk-in doors moldy.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed utensils stored in containers and not all facing the same way.
Correction: Make sure all utensils are stored facing the same direction or with the food contact side facing downward in order to prevent contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the handsink in the upstairs kitchen blocked.
Correction: Unblock the handsink so that employees may wash their hands prior to handling food.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed handsink at the right bar in torque club was leaking.
Correction: Repair handsink.
- Lighting, Intensity
Observation: Observed the light in the walk-in cooler out.
Correction: Make sure that the lights in the walk-in coolers are working, so that adequate lighting is provided.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floor along the cook line in need of cleaning.
Correction: Clean under and behind equipment to help prevent possible rodent infestation.
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09/11/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees adjusting hair and hair nets, then returning to work without washing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed several foods out or in warmers at less than 135 degrees.
Correction: Foods must be maintained at 135 degrees or put on time control for 4 hours, after which time the food is discarded. Reheat foods to 165 degrees.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed soda guns at the bar heavily soiled.
Correction: Clean the soda dispensing guns at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: Observed the only handsink in the top kitchen blocked.
Correction: Make sure handsinks are easily accessible at all times for employees to wash their hands.
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04/24/2015 | Risk Factor | |
New floor installed and entire kitchen cleaned including equipment. Permit Issued
No violation noted during this evaluation. | 12/16/2014 | Follow-up | |
- Critical: Package Integrity* (corrected on site)
Observation: Dented cans in dry storage.
Correction: Dispose of cans.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Containers of food not properly labeled and identifiable.
Correction: Labeled all foods.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Wine bottles stored in ice that is used for service.
Correction: Removed bottles and changed out ice.
- Equipment - Cutting Surfaces (corrected on site)
Observation: Cutting board heavily scored.
Correction: Switched out with newer board.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Dirty pans on clean shelf and deli slicer soiled.
Correction: Cleaned both the pans and slicer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Shelf above raw prep sink dirty.
Correction: Needs to be cleaned.
- Plumbing System Maintained in Good Repair
Observation: Handsink at right bar is leaking and handsink in the staging kitchen is leaking.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Paint on floor is peeling.
Correction: Scheduled to be replaced.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Air vents in kitchen are dirty and need to be cleaned.
Correction: Clean.
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09/05/2014 | Routine | |
Note: Smothered chicken at 103F tightly wrapped in walk-in, demi glaze in deep container at 60F. Dish Cl2 at 50 ppm (upstairs).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed below 135F: sausage 115F, 123F and Hot Dogs 124F in box downstairs
Correction: sausage 131, 130F in upstairs box.
- Hand Drying Provision (corrected on site)
Observation: No towels at upstairs hand sink.
Correction: Provide towels (soap and towel dispensers need to be moved to sink).
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04/25/2014 | Risk Factor | |
Handwash and glove use ok. Ok for permit.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk bins (flour, panko).
Correction: Label bins.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed food in cambros below 135F (pork 116-129F, chicken 129F).
Correction: Reheated. Changed to time control.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood pallet under mixer. Garbage bags used as liners for bulk bins.
Correction: Remove wood. Use food grade plastic for liners.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed inadequate QT sanitizer at 3 part sink downstairs (150 ppm) and no Chlorine sanitizer upstairs at dishmachine.
Correction: Recalibrate QT dispenser downstairs and replace Chlorine upstairs.
- Physical Facilities in Good Repair
Observation: Floor paint is peeling and bubbling throughout the kitchen. Some tears in insulation of duct work.
Correction: Repair facilities.
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09/06/2013 | Routine | |
No risk factor violations noted at the time of inspection. QT 400 ppm.
No violation noted during this evaluation. | 04/26/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Torque Club At Rir, 600 East Laburnum Avenue, Richmond, VA 23222 »