La Herradur Restaurant, 2138 S Crater Rd, Petersburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 18, 2009 | Routine | 2 | 3 | Details / Comments |
|
February 05, 2009 | Routine | 0 | 2 | Details / Comments |
|
October 26, 2008 | Routine | 3 | 4 | Details / Comments |
June 18, 2009 (Routine)
Violations:
- 2310 - Corrected During Inspection Critical The hand washing facility located at in the food prep area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cutting board preventing its use. - 3030 - No disposable towels were provided at the hand wash sink.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) rice in the refrigeration unit is not properly dated for disposition.
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 41F 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. - 0610 - Repeat 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
No food prep occuring at time of inspection.
February 05, 2009 (Routine)
Violations:
- 0790 - Repeat Improper methods used to thaw chicken.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
October 26, 2008 (Routine)
Violations:
- 2310 - Corrected During Inspection Critical The hand wash sink in the food prep area is blocked with several types and packages of meat that were left in the sink to thaw.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food preventing its use. - 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 A 2 - Corrected During Inspection Critical Food in reach in refrigerator cold holding at improper temperatures (51-56F)
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. All TCS foods were discarded during inspection (beef roast, sausage, milk, cream etc.). - 0790 - Corrected During Inspection Improper methods used to thaw beef and poultry.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1320 - There was no temperature measuring device located in the reach in refrigerator.
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. - 0610 - 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. - 1570 - Reach in refrigerator cold holding at 52F.
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.
No food prep actually occuring at time of inspection.
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