- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed risotto, butter, and cole slaw in walk in cooler and tuna salad in ice bath cold holding at improper temperatures.
Correction: Adjust thermostat in walk in cooler. Add more ice to ice bath and make sure it reaches the highest part of the food. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/23/2016 | Risk Factor | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that soups being hot held were not protected from cross contamination in hot box because they were not in covered containers or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Ice scoop handle observed stored in contact with ice supply.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation and avoid the ice scoop handle from making contact with ice to be used in drinks or with ice to be eaten.
- Food Storage - Clean and Dry Location (repeated violation)
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: Shrimp salad, tuna salad and chicken salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) onion dip, rice cakes and other items in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) macaroni salad in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the storage shelves near walk-in refrigerator are covered with a liner that is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were observed stored uncovered inside bins with excess debris in the bottom.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area by the fry vats.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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11/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna salad, pasta salad, sausage, and milk in walk in cooler cold holding at improper temperatures. Tuna salad and shrimp salad cold holding at improper temperatures in prep table. Chip dip and marinara sauce observed sitting out and under no form of temperature control.
Correction: Discard TCS food in walk in cooler and repair unit so that it properly maintains food temperatures of 41 degrees Fahrenheit or below. Ice down TCS food in prep unit and TCS food sitting out.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad and boiled eggs in the walk in refrigeration unit was not discarded by the "consume by" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date (7 days after preparation). Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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05/11/2015 | Risk Factor | |
Inspection for the Health Permit renewal.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Flour bag and filo sheets were stored on the floor.
Correction: Store food items 6 " above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean stock potsobserved unprotected from contamination. (stored on the floor).
Correction: Store clean equipment items in 6" above the floor.
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Mop room equipment stored on the floor in the mop room.
Correction: Store these items up off the floor.
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11/18/2014 | Routine | |
RISK inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unprotected food (1/2 gallon milk) is being cooled in the ice of the soda machine which is used for human consumption.
Correction: Protect food from cross contamination by storing milk in a container (milk should be in a Washed / Rinsed / Sanitized stainless steel or professional bar use plastic sleeve container) that can then be stored in the ice and the milk carton held in the container.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
(Restrooms need the WAS HANDS reminder)
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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07/29/2014 | Risk Factor | |
No RISK violations at this inspection. Walk-in repairs maintaining cold at 38 / 39 degrees for food..
No violation noted during this evaluation. | 03/12/2014 | Risk Factor | |
Verbal confirmation by Homemades by Suzanne that walk-in is now maintaining 41 degrees and below internal temperatures for food. (called in by kitchen manager, Shelia Clarke).
No violation noted during this evaluation. | 10/29/2013 | Other | |
Inspection for the Health Permit renewal.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.
(walk-in freezer; walk-in cooler; dry store room);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: walk-in cooler foods cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair vendor called while this inspector was still at the facility and manager will call when correct temp of foods is reached.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the bucket type untensil used to scoop flour from the flour bin is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the the buckets with handled scoops to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Hot water faucet at the triple sink was observed in a state of disrepair and damaged.
Correction: Repair the faucet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the faucet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the kitchen doors (in and out) and inside the one oven has accumulations 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 (corrected on site)
Observation: Floor areas next to the hot box area and in the mop room noted in need of cleaning.
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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10/22/2013 | Routine | |
| No violation noted during this evaluation. | 04/08/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Homemades By Suzanne @ The John Marshall, 101 North 5th Street, Suite 303, Richmond, VA 23219 »