| No violation noted during this evaluation. | 03/08/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Grab & Go refrigeration unit holding RTE foods such as California Chicken salad and tuna salad on croissant cold holding at improper temperatures of 43-44 degrees Fahrenheit. Other RTE foods, i.e. fruit mix medley salad and prepared sandwiches cold holding at 44 and 50 degrees Fahrenheit.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: refrigeration unit at the Grab & Go.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/03/2016 | Complaint | |
Complaint on 02-Mar-2016 :
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prepared sandwiches and salads 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.
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03/03/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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11/24/2015 | Risk Factor | |
- Cooling, Heating, and Holding Capacities
Observation: Randall refrigeration unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41 degrees Fahrenheit or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ventilation fans inside the walk-in refrigerator have an accumulation of dust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/30/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken, cooked sausage, scallops, sliced potatoes are 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Selected choices of cheeses on the menu, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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03/23/2015 | Risk Factor | |
Oysters (online Amuse) 41 deg. F., pimento chz (online) 41 deg. F., corn (online) 39 deg. F., goat chz (salad prep) 39 deg. F., deviled eggs (salad prep) 39 deg. F. bean soup (WiC) 41 deg. F. Milk (bar) 41 deg. F.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.(flour, sugar, salt etc.)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken salad in the Traulsen 2-door, milk a the coffee station, yogurt and bobaganush in the display case & Salmon on Amuse cook line cold holding at improper temperatures.
Correction: Discard the chicken salad and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Adjust the display case. Add ice to the salmon. Adjust the coffee station reach in.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Amuse Restaurant on cook line)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer at the coffee station being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (500 ppm quaternary ammonium)
Correction: Utilize only sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/23/2014 | Routine | |
- Hair Restraints - Effectiveness
Observation: Three foodhandlers observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensil improperly stored between uses.Handle of ice scoop observed stored in contact with ice inside ice bin at cafe.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Whole Milk and Half & Half observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch:
numerous stacks of serving bowls/platters stored on metro rack shelves/ event shelves.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment was observed dirty/ soiled:
- top of the automatic dishmachine
- exterior of the lift lid to the automatice ice machine
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the employee handsink behind the service counter in the cafe.
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: One light fixture above the food prep. area adjacent to the prep. walk-in refrigerator was observed not working.
Correction: Repair light fixture. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/10/2013 | Routine | |
Additional food temperatures observed: Tuna Salad (in prep. walk-in refrig.) 40 degrees Fahrenheit, Israeli Cous Cous (in prep. walk-in refrig.) 37 degrees Fahrenheit, Baba Ghanoush (in prep. walk-in refrig.) 37 degrees Fahrenheit, Raw Pork Belly (in the protein walk-in) 40 degrees Fahrneheit, and Bleu Cheese (in dairy walk-in refrig.) 39 degrees Fahrenheit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw Pork, Raw Chicken, Raw Scallops, Smoked Surry Sausage, Bok Choy and Sour Cream observed cold holding at improper temperatures in the refrigerated sandwich box at the Saute Station.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/04/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Vmfa Dining Facility, 200 North Boulevard, Richmond, VA 23220 »