3 Stars Cafe, 1401 East Broad Street, Richmond, VA 23219 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: 3 Stars Cafe
Address: 1401 East Broad Street, Richmond, VA 23219
Type: Fast Food Restaurant
Phone: 804 304-7064
Total inspections: 4
Last inspection: 10/05/2015
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Inspection findings

Inspection date

Type
Inspection for permit renewal.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed sliced cheese in ice bath, tuna & sliced turkey in prep table #1, sour cream in prep table #2, and raw shell eggs on countertop cold holding at improper temperatures.
    Correction: Add ice to food in ice bath. Keep prep table lids closed as much as possible to maintain food at 41°F or below to inhibit the growth of harmful bacteria. Raw shell eggs are being placed on a time as a public health control plan and will be labeled with the time they are taken out of refrigerator and then served or discarded within 4 hours.
10/05/2015Routine
Complainant states that employees are not changing gloves. They are handling money and moving boxes and then preparing foods without changing gloves.
During inspection I did not witness any improper glove use, but I did discuss proper glove use and hand washing procedures with the employees to ensure they are changing gloves when switching tasks and washing hands prior to donning new gloves.
No violation noted during this evaluation.		09/14/2015Complaint
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Ham and chicken salad in prep table, sliced cheese and sliced tomatoes in ice bin, and salami in reach-in cooler were observed cold holding at improper temperatures
    Correction: Relocate ham and chicken salad to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Turn down temperature of prep table. Add ice to ice bin. Relocate salami.
04/27/2015Risk Factor
Change of hands inspection. OK. A health permit will be issued.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw seafood. Seafood was in a container of water.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked chicken breast, tunafish salad
    Correction: sliced salami cold holding at improper temperatures
  • Equipment - Good Repair and Proper Adjustment
    Observation: Deli top was observed in a state of disrepair and damaged. (not maintaining temperature and leaking condensation ).
    Correction: Repair the deli top 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 deli top, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Use a quatarnary amaonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the panini grill and the stack oven have 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.
10/01/2014Routine

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