- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: (Breakfast / Lunch menu only. Dinner menu is OK.Raw and/or undercooked eggs and beef burgers / steaks are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
New menu copy e-mailed to inspector when returned to the office.
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03/04/2016 | Risk Factor | |
Covered grill permitted (smoking) for flavor enhancement
- 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. (ladies room is missing signage)
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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11/13/2015 | Risk Factor | |
- 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 chlorine 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 inside of the deep fryer doors 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
Observation: Floor areas behind / under the equipment on the cooks line 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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06/23/2015 | Routine | |
No violation noted during this evaluation. | 03/10/2015 | Risk Factor | |
30 day follow up after opening inspection. At this time, there is no need for the Consumer Advisory Statement: Nothing offered raw or under cooked. Foods were being prepared but there were no hot holding / cooked items prepared at this inspection to observe or temp.. No violation noted during this evaluation. | 06/18/2014 | Routine | |
Opening inspection. OK to operate. A 30 day follow up with a food inspection will be scheduled. No violation noted during this evaluation. | 05/14/2014 | Routine | |
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