- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rotisserie chicken observed hot holding at improper temperatures.
Correction: Reheat the food to 165 Degrees F. , then hold in hot shelving unit at 135 Degrees F. Ensure that potentially hazardous foods for hot holding are always maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid eggs and diced ham observed cold holding at improper temperature in the low boy reach in refrigerator to the right of the stove in the Creation Station area.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/20/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mozzarella cheese and sliced turkey observed cold holding at improper temperature in the Creative Area food prep reach in refrigerator.
Correction: Add ice under pans of food items to ensure they maintain food storage at 41°F or below.
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10/13/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered food in the low boy reach in refrigerator: Containers observed with out lids, food stack on top of each other
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Additional shelving will provide more storage and aid in food protection.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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)
Observation: Soy milk in carafe observed cold holding at improper temperature.
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 - Cutting Surfaces
Observation: The cutting boards on the counters 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of the ice bin and low boy refrigerator door gaskets have an accumulation 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors (hard-to-reach places, under equipment and at equipment/floor junctures) have an accumulation of grime and debris.
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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09/18/2015 | Complaint | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution for the low temperature dishwasher.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and or debris:
- Utensil bins in the Bakery
- Bottom shelf of prep table in the Bakery
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the facility: (hard to reach places under and behind equipment and at floor/wall junctures) have a accumulation of grime and debris.
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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07/08/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut melon on the cold buffet observed cold holding at improper temperatures
Correction: Add ice to cool the food to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Food service employee observed washing smoothie blender items without exposure to a sanitizer (chemical or hot water).
Correction: Ensure all food contact equipment, including blender parts are wash, rinsed and exposed to a sanitizing step. Blender parts need to be wash, rinsed and sanitized in a 3-compartment sink or in an automatic dishwasher.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the smoothie area is being used to hold/wash dishes.
Correction: The handwash facility identified above is to be used for washing hands only
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03/24/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut melon observed cold holding at improper temperature on the cold buffet.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/07/2015 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Buffet
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: The Woodson's Chicken Nuggets is not from an approved food preparation/processing facility.
Correction: Obtain food from sources that comply with the law. Food was pulled from retail sale. Ensure all food obtained has documentation that the food has been inspected from an approved inspecting entity.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chocolate cookie dough observed cold holding at improper temperature in the bakery walk in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: There are not an adequate number of handwash lavatories on site: handwashing sink in the coffee service area is inoperable: food service employees observed using the prep sink as a handwashing sink:
Correction: Repair the handwashing sink to ensure employee's opportunity to wash hands routinely in properly working handwashing sink. A work order has been submitted to repair the handwashing sink.
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09/29/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Display Reach in Refrig: Chicken Salad: 40, True 2-door Reach in Refrig: Sliced Turkey: 41, Cold Buffet: Chicken Salad: 39, Tomato Salad: 36, Cut Melon: 40/41. Bake Shop Reach in Refrig: Cream Cheese: 41, Milk: 37, Bake Shop Walk in Refrig: Dough: 40. Coffee Station Low Boy Reach in Refrig: Milk: 39. Hot Holding: Buffet: Rice: 163, Curry Chicken: 139, Pork: 160, Chicken Orzo Soup: 166, Veggie Sausage Casserole: 174. Hot Box: Roasted Chicken: 140
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk flour container in the Bakery observed unlabeled.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between use: ice scoop observed stored in room temperature water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: *1) In the ice machine with handle above the top of the ice. 2) On a clean/sanitized portion of a flat surface in the ice machine area. 3) In a ice scoop holder which allows for self draining. * Recommended storage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Fan shroud of Produce walk in, and Bake Shop Continental refrigerators.
- Deflector inside the ice machine in Bake Shop area.
- Shelf above the ice machine
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the coffee/smoothie station is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bins preventing its use.
- Physical Facilities in Good Repair
Observation: Floor in front of Production Walk in refrigerator is not maintained in good repair
Correction: Replace cracked floor tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen: hard to reach places under and behind equipment and at floor/wall junctures, and the ceiling of the Produce walk in refrigerator, have an accumulation of grime and/or debris.
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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07/03/2014 | Routine | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Cold Buffet: Sliced Tomatoes: 36, Sliced Melon: 41. Bakery Walk in Refrig: Cream Cheese: 39, Coffee Kiosk: Reach in Refrig.: Milk: 40. Bakery Reach in Refrig.: Milk: 39 Hot Holding: Hot Buffet: Chicken: 184, Rice: 164, Scrambled Eggs: 147, Sausage: 111. Soup Urns
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken, Tomato and Coconut soup in the soup urns, and sausage on the hot buffet steam table observed 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the Coffee/Smoothie bar area.
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
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02/27/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Display Reach in Refrig.:Tofu Egg Salad: 39., Food Prep Reach in Refrig: Sliced Tomatoes: 38. Cold Buffet: Chicken: 38, Tuna Salad: 31, Potato Salad: 34., Honey Dew Melon, Sliced: 41, True 3-door Reach in Refrig. (Bakery) - Shredded Cheese: 39, Bakery Walk in Refrig: Shredded Cheese: 40. Low Boy (Front Beverage Area: Almond Milk: 39. Hot Holding
- 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: handwashing sign missing from hand washing sink in Bake Shop.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/14/2013 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) Hot Holding: Buffet: Pork: 137, Rice: 145, Barbecue Seitan: 151, Rotisserie Chicken: 142, Cold Holding: Buffet: Pasta Salad: 39, Potato Salad: 40,Brie Cheese: 40, Cut Melon: 41, Bakery Reach in Refrig: Cream Cheese: 36, Shredded Cheese: 37, Coffee Shop Low Boy Reach in Refrig: Half and Half: 40
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bottom shelves of the 2 food prep tables in the kitchen and the floor of the Production Walk in Refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Resurface the table shelves and walk in refrigerator floor. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Door gasket to the coffee shop low boy reach in refrigerator.
- Tray rack in the Bakery
- Fan Shrouds in the Main Walk in Refrigerator
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors (especially under and behind equipment and at floor/wall junctures) through out the kitchen have an accumulation of grime and/or debris.
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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07/15/2013 | Routine | |
Food Temperatures, Continued (Degrees F.) Cold Holding: Buffet: Tofu: 41. True Reach in Refrig: Heavy Cream: 38, Low Boy Reach in Refrig. (Coffee Shop): Half and Half: 40. Hot Holding: Buffet: Chickpea Stew: 145, Seitan: 170, Sausage Soup: 187, Pork: 140, Baked Ziti: 191, Hot Display Box: Rotisserie Chicken: 140.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven in the Bakery observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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04/09/2013 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) Cold Holding Salad Bar: Cheese: 40, Pasta Salad: 38, Potato Salad: 38, Cantaloupe: 39, Melon 40, Food Prep Reach in Refrig: Alfalfa Sprouts: 40, Sliced Tomatoes: 39, Walk in Refrig.: Milk: 41, True Reach in Refrig (Bakery) Cream Cheese: 40, Tiramisu: 39, Coffee Shop Reach in Refrig. Soy Milk: 37, Hot Holding: Buffet: Succotash: 156, Greens: 161, Chicken: 145. Pork: 150.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rotisserie Chicken observed hot holding at improper temperature in the hot display case.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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01/07/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Ellwood Thompsons Natural Market, 4 North Thompson Street, Richmond, VA 23221 »