- Critical: Cooling* (corrected on site)
Observation: Vegetable burger mix noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Silver King refrigeration unit, sliding glass door (left) is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Refuse - Covering Receptacles
Observation: The green supercans provided by the City of Richmond kept outside, one refuse container was open (lid is missing) the second refuse container had a large gash and is in poor repair.
Correction: Both refuse containers provided by the city need replaced.Both are in poor repair. Cover all waste containers when not in continuous use.
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03/22/2016 | Routine | |
| No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/08/2015 | Routine | |
Additional Cold Holding Temperatures:
Bar Reach in Cooler: Whipped Cream 40'F
Small Kitchen Overhead Reach in Cooler: Sliced Ham 41'F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The cut melon, potato salad, egg batter, house prepared coleslaw and sausage patties in the Victory Reach in Cooler cold holding at improper temperatures. Observed several containers of tomato sauce in the walk in cooler 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Victory Reach in cooler at the wait staff area is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: Metal Tongs, Whisk, and onion slicer in the large prep kitchen area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Several lexan and metal containers in the large prep kitchen were found stacked while wet after cleaning and chemical sanitization. Bar glasses at the bar area 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the small kitchen is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- 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 to the large kitchen.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Chlorine Bleach Sanitizer in the large prep area wiping bucket 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 wiping bucket
Correction: Utilize only Chlorine Bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
03/26/2014 | Routine | |
| No violation noted during this evaluation. | 03/21/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (raw ground beef patty over cheese in lowboy in small kitchen
Correction: raw shell eggs above ham in large reach in)
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.(flour)
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.(chlorine in excess 200ppm when tested)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (50-100 ppm available chlorine)
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Half and half in wait station 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep area 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine and quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
-EXTERIOR OF REFRIGERATION UNITS IN SMALL KITCHENS
-INTERIOR AND EXTERIOR OF LOWBOY UNITS IN SMALL KITCHEN
-CLUTTER DOWNSTAIRS
-ONION/POTATO STORAGE AREA
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- 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 (mens restrooms, small kitchen, bar)
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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03/12/2013 | Routine | |
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