- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ranch, pico, sour cream on the salad station prep box cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Revert back to a using "Time as a public Health Control" for the TCS foods until the new unit arrives.
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02/05/2016 | Risk Factor | |
Risk Control Plan Attached.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa, pico, diced tomatoes, sliced tomatoes, sour cream, cheese, cooked onions, chicken, onions, peppers on service line delitop reach ins and cold well cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Implement "time as a public health control plan" and risk control plan.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the deliprep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: lexan pans, plates, utensils etc. The automatic dish machine chlorine level was observed at a 0 ppm available chlorine reading.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Manually sanitize the dishes using a wash, rinse and sanitize method. Implement risk control plan for this risk factor.
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09/30/2015 | Routine | |
Standardization Training Inspection Conducted
No violation noted during this evaluation. | 05/12/2015 | Training | |
Toilet in upstairs apartment overflowed, poured through to restaurant. Disinfection instructions provided. All single service items discarded. All food affected discarded. Facility ok to re-open.
No violation noted during this evaluation. | 03/23/2015 | Other | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The CORN ON THE COB was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sour cream sauce, chicken, corn relish, pico, peppers, fish, shrimp salmon salsa cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: LEXAN PANS IN THE CLEAN DISH AREA
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pan, burger basket
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue the use of the dish machine. Utilize a compartment sink set up to wash, rinse and sanitize. REPAIR OR REPLACE THE DISH MACHINE.
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01/26/2015 | Risk Factor | |
Temperatures Continued, degrees Fahrenheit:
-Cheese cake (Delfield lowboy) - 41
-Diced tomatoes (prep #3) - 45
-Sliced tomatoes (prep #3) - 41
-Deli turkey (prep #3) - 41
-Ranch dressing (prep #3) - 50
-Cooked pork (lowboy #3) - 47
-Raw chicken (cold holder) - 37
-Ranch dressing (prep #4) - 40
-Cooked chicken (Kajrak lowboy) - 41
-Shredded cheese (sauce prep) - 44
-Ranch (sauce prep) - 44
-Salsa - 41
-Chicken Alfredo (steam table) - 170
-Cooked chicken (ACT hot holder) - 141
-Marinara (soup station) - 187
-Chili (soup station) - 196
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods observed cold holding at improper temperatures:
-Guacamole
-Salsa
-Diced tomatoes
-Cooked pork
-Shredded cheese
-Ranch dressing
-Half and half
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: Observed the cutting boards along the prep areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed he following equipment food-contact surfaces were observed soiled to sight and touch: lemon slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-contact surfaces: exterior of microwave, shelving units, and exterior of display with buttons.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed food contact surfaces of plates and trays not being sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of mechanical warewashing machine. Initiate a manual wash, rinse, and sanitize procedure to effectively sanitize food contact surfaces.
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09/04/2014 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzels and tea nozzel was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of @EQUIPMENT@ 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dishwashing area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor under ice machine noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/18/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced Tomatoes observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The metal work table beneath the flattop grill was observed in a condition that prevents necessary maintenance and easy cleaning. Legs were broken from the table and the table was being supported by metal food storage pans.
Correction: Repair the metal table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the metal table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
- Traulsen reach-in appetizer freezer (food debris)
- door hinges on the refrigerated prep unit across from fryer station
- sides of the bread toaster
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: One of two handsinks in the women's restroom was not working.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the employee handsinks in the expo area and across from the mechanical room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Protective shielding observed missing over one light fixture outside the walk-in refrigerator.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/22/2013 | Routine | |
raw chicken breast on ice, cold holding, 36 degrees Fahrenheit
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Grilled chicken, pork ribs and cooked pasta cold holding at improper temperatures
Correction: Discard the food in unit over 4 hours and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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02/20/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Vcu Chili's Restaurant, 355 West Cary Street, Richmond, VA 23284 »