Annual permit issued
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed a bowl of baked beans dated 10/18 in the walk-in vault.
Correction: You can retain ready to eat foods for 7 days, thereafter it warrants discarding. Discarded.
- Kitchenware and Tableware
Observation: Observed a container of clean utensils on the prep table with the food contact surface upward.
Correction: Invert all clean.
- Lighting, Intensity
Observation: Observed 3.38 foot candles of lighting in the walk-in vault
Correction: should be a minimum of 10 foot candles.
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10/26/2015 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the walk-in vault. This violation has been abated. No violation noted during this evaluation. | 07/28/2015 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the walk-in vault. Cold foods must be maintained at 41 degrees or below. This violation has not been abated. Refrain from using any food that has been above 41 degrees for more than 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the foods in the walk-in vault above 41 degrees (ground beef 52 degrees, corned beef hash 51 degrees, mashed potatoes 52 degrees)
Correction: cold foods must be maintained at 41 degrees or below.
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07/24/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the foods in the walk-in vault above 41 degrees (ground beef 52 degrees, corned beef hash 51 degrees, mashed potatoes 52 degrees)
Correction: cold foods must be maintained at 41 degrees or below.
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07/21/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open glass/cup of beverage on the kitchen prep table.
Correction: Employees may consume beverages from a cup with a lid/straw and store away from foods/food equipment.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the kitchen sink.
Correction: Provide paper towels at the sink.
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04/06/2015 | Risk Factor | |
Annual permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed a bowl of potato salad in the cook line low boy refrigeration unit at 44.3 degrees
Correction: should be 41 degrees or below.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed box of single serve cups on the kitchen flooring.
Correction: Store all single serve items at least 6" off of flooring.
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10/31/2014 | Routine | |
30 day permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the ambient air temperature of the refrigeration unit that holds "Jell-o" shooters is 49 degrees
Correction: should be 41 degrees or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed bare wood in the walk-in vault. Observed a rusty walk-in door (interior).
Correction: Supply a sealant on the wood surfaces
- Temperature Measuring Devices
Observation: Observed the lack of a thermometer in the "Jell-o" shooter sliding glass door reach-in unit.
Correction: Supply a thermometer in all refrigeration units.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a split low boy refrigerator door gasket to the kitchen cook line low boy unit.
Correction: Replace torn gaskets.
- Non-Food Contact Surfaces
Observation: Observed a soiled wall behind the cook line. Observed the trays in the sliding glass door are soiled (shooters).
Correction: Clean the wall. Clean the trays.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign in the male restrooms.
Correction: Supply a handwashing sign in the restroom.
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10/02/2014 | Routine | |
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