- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Shellstock tags from the Little Neck Oysters received in 50 count, tags are not labeled with the date when last clam was served or sold. Shellstock tags or labels held for 90 days are not kept in chronological order.
Correction: Date tags or labels with the date when the last clam was served or sold and use a record keeping system that keeps the tags or labels in chronological order.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
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.
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10/22/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/30/2015 | Routine | |
- 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
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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12/29/2014 | Routine | |
This inspection was conducted by Mr. Horace Parham.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of @FOOD@.
Correction: Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: @EQUIPMENT@.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Removal Frequency
Observation: Recyclable items are excessive at the trash receptable causing a pest harborage.
Correction: Remove recyclable items from the facility at a frequency that prevent pest harborage.
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03/08/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Ready to eat bread pudding was being stored in a container that housed raw fish.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Store food in a manner that protects it from contamination
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Not all potentially hazardous foods were held at an internal temperature of 41 degrees F and/or below in cold holding units. See (*) in temperature chart for specific products
Correction: Hold potentially hazardous foods cold at 41 degrees F and/or below. If you will be using 4 hr. time as a public health control rule instead of temperature control, the establishment must have a written policy in place and abide by that policy detailing the products and time/temperature allottments, and final disposition of the food (discard, sell, consume,) within a prescribed time frame.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that @FOOD@ may be served raw and/or undercooked. The consumer advisory was present, but the menu failed to give disclosure
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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05/16/2013 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of @FISH/SEAFOOD@ tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
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02/16/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Balliceaux, 203 North Lombardy Street, Richmond, VA 23220 »