Permit Issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed coving tiles off wall next to ice machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed debris in the floor drain under the work table in the kitchen.
Correction: Clean.
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09/24/2015 | Follow-up | |
Data logger was put in the walk-in cooler due to the temperature of several items being 43-44°F.
- Physical Facilities in Good Repair
Observation: Observed coving tiles off wall next to ice machine.
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: Observed debris in the floor drain under the work table in the kitchen.
Correction: Clean.
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09/16/2015 | Routine | |
Sneeze guard or other protection is needed for plates, bowls and some foods that are not held under the sneeze guard at the self-service food bar
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee drank from cone cup and did not wash hands before returning to work.
Correction: Employees that drink from any container other than a covered cup with a straw must while working must wash their hands before returning to work. Employee washed hands as instructed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employees drinking from bottles and other unapproved containers.
Correction: Employee drinks consumed while working must be in a covered cup with a straw. Please retrain all employees on this requirement. Drinks were discarded by PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods on cold self-service bar are >41°F. Found Sushi 58°F, Shrimp 46°F, Tabbouleh 45°F, Roasted Peppers 49°F, Sauteed Onions 58°F, Couscous Salad 50.9°F, Green Beans 50.4°F, Grilled Provolone 46.2°F. The Goat Cheese and Fresh Mozzarella cheese were OK at 41 and 39°F
Correction: PIC says that Sushi is not held for > 4 hours. You need a written time control policy and an effective way to monitor the time the food is removed from temperature control. Once you implement a Time Control Policy for the food item(s) you do not have to keep them <42°F as long as you discard the food that isn't served within the 4 or 6 hour time period allowed under the policy. To correct this today you have agreed to discard the food at the end of service which is about 4 hours after the food was removed from temperature control. I provided information on the policy requirements. A follow-up inspection will be done to verify that either the TCS foods are held <42°F or that a time control policy has been set up and implemented. Several of these TCS foods had been held in the walk-in cooler overnight. The temperature of other foods still in the walk-in cooler tonight are 42°F. This temperature needs to be <42°F. It was my understanding when the last permit was issued that the walk-in coolers were going to be replaced. I've since talked with the equipment technicians and they proposed repairing the existing units. The coolers need to be repaired ASAP.
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02/04/2015 | Risk Factor | |
Service tech was here working on salad bar cooler - employees are monitoring temps and taking corrective actions as needed if food temps go above 42°F. Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Missing drain stopper at sanitizer sink. Walk-in coolers in poor condition - walls separated in large cooler.
Correction: Get a sink stopper and repair or replace damaged walk-in coolers.
10-31-2014 - PIC states that drain stopper has been ordered.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Dumpster area is not clean.
Correction: Clean dumpster area.
10-31-2014 - Dumpster area has been cleaned up. There is still quite a bit of grime build-up on the ground - power wash service has been requested..
- Physical Facilities in Good Repair (repeated violation)
Observation: Door thresholds to both walk-in coolers are damaged. Coving tiles damaged/missing.
Correction: Repair the door thresholds and coving tiles.
10-31-2014 - New walk-in coolers have been ordered and thresholds will be repaired when the coolers are installed.
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10/31/2014 | Follow-up | |
Permit to operate expires 10-31-2014. A 30 day permit will be issued to give you time to try to repair the salad bar to hold food <42°F. In the meantime you have agreed to use a time control policy - I provided information on the policy requirements. Monitor the food temps through out the service period. We discussed employee health reporting requirements - handout also provided. Dishmachine sanitizing temps and sanitizing solution concentrations were OK. A follow-up inspection will be done to verify repair of salad bar or implementation of time control policy. Please provide information on how you intend to repair the damaged walk-in coolers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food at salad bar >41°F. Smoked Salmon 46°F, Potato Salad 47.5°F, Cheese 48°F, Cooked Asparagus 48°F, Fresh Mozzarella 46°F.
Correction: PIC agreed to discard TCS foods on the Salad Bar at the end of service today. (5-9PM) The unit will be serviced and temperature checks done. If TCS foods do not stay <42°F a time control policy will need to be implemented.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Four containers of Black Beans date marked 10/19 have been held for >7 days.
Correction: PIC agreed to discard the beans.
- Equipment - Good Repair and Proper Adjustment
Observation: Missing drain stopper at sanitizer sink. Walk-in coolers in poor condition - walls separated in large cooler.
Correction: Get a sink stopper and repair or replace damaged walk-in coolers.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean skewers stored in container that is not clean.
Correction: Clean storage container.
- Refuse - Covering Receptacles
Observation: Dumpster lid is open.
Correction: Keep dumpster closed.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Dumpster area is not clean.
Correction: Clean dumpster area.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: No handsoap at bar handsinks.
Correction: Handsoap was provided.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at bar handsinks.
Correction: Paper towels were provided.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No handwash signs at bar handsinks.
Correction: Handwash signs were provided.
- Physical Facilities in Good Repair (repeated violation)
Observation: Door thresholds to both walk-in coolers are damaged. Coving tiles damaged/missing.
Correction: Repair the door thresholds and coving tiles.
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10/28/2014 | Routine | |
Gloves worn during prep.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold TCS food held above 41 degrees (prep cooler - faux crab 50.6 degrees).
Correction: Correct by moving to other refrigerator - check unit and lower temperature as needed - maintain TCS foods at 41 degrees or lower. Temporarily corrected.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed dishmachine did not turn test tape. Machine was checked - booster heater was off.
Correction: Turned on booster and sanitizing temperatures were obtained.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at dishmachine handsink.
Correction: Correct by providing soap at sink.
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07/28/2014 | Risk Factor | |
Follow up to check dishmachine and salad bar. Salad bar holding cold in mid 30's in lower section - good. Dishmachine drain line was properly connected - water running to drain properly. Discussed sanitizer concentration and alarm box on dishmachine in bar.
- Food Display (repeated violation)
Observation: Observed some non TCS food items at salad bar not under sneeze guard.
Correction: Correct by providing protection from contamination for these items.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed gaskets not clean: undercounter refrigerator in pit, shelving not clean.
Correction: Correct by cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed threshold not in good repair in both walk-in refrigerators.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floor not clean under cook line in pit. Mop sink enclosure not clean.
Correction: Correct by cleaning.
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02/28/2014 | Follow-up | |
Dishmachine temperatures good. Observed good handwash in kitchen and dish room. Gloves worn during prep.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed 2 employees chewing gum.
Correction: Correct by discarding - wash hands.
- Food Display
Observation: Observed some non TCS food items at salad bar not under sneeze guard.
Correction: Correct by providing protection from contamination for these items.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS foods on salad bar held above 41 degrees.
Correction: Correct by removing to walk-in or use temporary time control and discard at end of time period. Evaluate stocking procedures. Monitor internal temperatures on salad bar. Air temperatures must be maintained well below 41 degrees to hold food at 41 degrees on top of the unit.
- Non-Food Contact Surfaces
Observation: Observed gaskets not clean: undercounter refrigerator in pit, shelving not clean.
Correction: Correct by cleaning.
- Plumbing System Maintained in Good Repair
Observation: Observed water under bar dishmachine running onto floor.
Correction: Correct by ensuring that water properly empties into the drain.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed threshold not in good repair in both walk-in refrigerators.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floor not clean under cook line in pit. Mop sink enclosure not clean.
Correction: Correct by cleaning.
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02/27/2014 | Routine | |
Dishmachine temperatures good. Gloves worn. Handwashing observed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chicken on skewers on top row over fire pit at less than 135 degrees. No coals under this section.
Correction: Corrected by moving additional coals under meats - heated to 165 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS foods held above 41 degrees in dessert area under counter refrigerator.
Correction: Corrected by discarding. Have unit checked before holding TCS foods.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed broken hinge on dessert refrigerator under counter.
Correction: Correct by repairing.
- Physical Facilities in Good Repair
Observation: Observed threshold of walk-in refrigerators not in good repair.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors not clean - walk-in boxes. Observed mildew on wall at dishmachine.
Correction: Correct by cleaning.
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09/27/2013 | Routine | |
Note: some items on salad bar extended past the sneeze guard. Correct by keeping under guard (corrected). Need weep under rear door.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed after potential contamination.
Correction: Correct by washing hands.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Observed no soap at handsink in dish room.
Correction: Correct by providing soap.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed no towels at handsink in dish room.
Correction: Correct by providing towels.
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03/15/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Texas De Brazil Churrascaria, 11800 West Broad Street Ste 1092, Richmond, VA 23233 »