Facility is approved to operate pending Certificate of Occupancy from Richmond City.
- Equipment - Good Repair and Proper Adjustment
Observation: Several lexan containers were observed in a state of disrepair and damaged.
Correction: Repair the Lexan Containers 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 Lexan Containers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 4 ladles, Can Opener and a sifter in the dry storage area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the Ice Machine Interior and Soda Machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of Ice Machine and Soda Machine 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.
- Physical Facilities in Good Repair
Observation: The Grouting around the floor tiles in front of the three compartment sink is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The Floors under the three compartment sink and the back prep area are noted in need of cleaning. The ceiling above the front prep area and above the walk in cooler were 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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02/04/2016 | Routine | |
| No violation noted during this evaluation. | 11/04/2015 | Routine | |
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps between the door and door frame of the service door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned around the walk in cooler and prep area.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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07/07/2015 | Routine | |
| No violation noted during this evaluation. | 03/10/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/01/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/31/2014 | Routine | |
| No violation noted during this evaluation. | 06/10/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Pork Butt and Beef Brisket noted not being adequately cooled to prevent the growth of harmful bacteria. Observed Pork Butt at 112'F and Beef Brisket at 91'F in the Walk in Cooler. Person in charge stated items where cooked to around 180'F. Around 7:30am items where taken out of the oven and placed on the counter to cool. Items where placed in the walk in Cooler around 11am, temperature of items was taken around 12:00pm.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine Bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a concentration of greater than 200ppm in the sanitizing compartment of the three compartment sink.
Correction: Utilize only Chlorine Bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/11/2014 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exhaust hood has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors behind the stove, fry vat and prep tables on the service line and the ceilings and walls at most ceiling vents and return grids 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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10/22/2013 | Routine | |
| No violation noted during this evaluation. | 06/20/2013 | Risk Factor | |
- Plumbing System Maintained in Good Repair
Observation: Two spray hose fixtures at the warewashing sink are leaking. Wipecloths/rags have been wrapped around and tied to the spray nozzles.
Correction: Remove cloths/rags from spray fixtures and repair/ replace leaking/broken fixtures Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: One ceiling tile observed missing directly above the drink-in-a-box system. Also the caulkline at the juncture of the warewashing sink right drainboard and wall is blackened and deteriorated.
Correction: Replace caulk at sink/ wall juncture. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease accumulation observed on one exhaust hood filter directly above the Ole Hickory smoker.
Correction: Clean exhaust ventilation hood filter. 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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12/12/2012 | Routine | |
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