| No violation noted during this evaluation. | 03/04/2016 | Risk Factor | |
Visited facility and spoke with the head chef, bar manager, and general manager. A risk factor inspection was conducted in conjunction with the complaint.
No violation noted during this evaluation. | 03/04/2016 | Complaint | |
| No violation noted during this evaluation. | 11/06/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Blue cheese, home-made salsa, feta cheese inside Silver King Low-Boy are 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the True reach-in refrigerator at the wait-station area..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The small white cutting board is 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.
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05/12/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice in the warmer hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Steak, burger patty, chicken in the Continental Single Door reach in and the butter in the wait staff reach in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the Continental reach in. Keep butter refrigerated or use time as a public health control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Humus, salsa, cream cheese, diced eggs, boiled eggs, goat cheese, blue cheese crumbles, feta cheese in Box #1 and milk in the bar 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: Sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. (quaternary ammonium or chlorine)
Correction: Use the appropriate chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- 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 (Men's room).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: When tested, the quaternary ammonium sanitizer at the 3-vat sink for food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested less than 200 ppm)
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Use chlorine in the 3-vat sink until the quat is calibrated.
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04/01/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.Spatulas and ladles observed stored in a pitcher of room temperature water beside the steamer unit.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment
Observation: The interior bottom of the Turbo Air glass door refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Bottom plastic surface is deteriorated with insulation material exposed.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Dust accumulation observed on the 2 fan covers inside the Continental refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate liquid waste from the fan area inside the walk-in refrigerator observed dripping directly onto the floor of the refrigeration unit.
Correction: Repair the walk-in refrigeration unit to prevent liquid waste discharge onto the floor surface.
- Physical Facilities in Good Repair
Observation: The light fixtures above the butcher block table and above the dishmachine were observed not working.
Wall/ door frame surfaces at doorway beside the employee handsink observed deteriorated. Paint is chipped/ peeling.
Also, water was observed dripping from ceiling area inside the rear exit door. (roof leaking)
Correction: Repair/ restore light fixtures to working order. Repaint/ re-surface wall/ door frame at doorway in rear of food preparation area. Repair roof leak which is causing water to drip into establishment near the rear exit door. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Base of wall beside the employee handsink 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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06/19/2013 | Routine | |
| No violation noted during this evaluation. | 03/04/2013 | Risk Factor | |
- Outer Openings - Protected
Observation: Gap observed at base of rear entry door. Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Close opening at base of rear door. 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.
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03/04/2013 | Complaint | |
Restaurant representatives - add corrected or new information about New York Deli, 2920 West Cary Street, Richmond, VA 23221 »