Rain Restaurant and Supper Club, 49 Walnut Blvd, Petersburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 18, 2009 | Routine | 1 | 4 | Details / Comments |
|
January 20, 2009 | Routine | 2 | 3 | Details / Comments |
June 18, 2009 (Routine)
Violations:
- 3030 - No disposable towels were provided at the hand wash sink in the food prep area.
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 - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: grill.
Clean and sanitize these surfaces for food contact. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 0790 - Improper methods used to thaw chicken livers.
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 - 1800 - The following non food contact surfaces were observed in need of cleaning: tops and sides of equipment (stove, grill, fryers, etc.).
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
January 20, 2009 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical Food employees failed to wash their hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated their hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED PROPER PROCEDURE WITH PIC. - 1770 A - Critical The following utensils were observed soiled to sight and touch: cleaver and fork.
Clean and sanitize these surfaces for food contact. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: grill.
Clean and sanitize these surfaces for food contact. - 0240 - Employees observed working in the food service area without proper hair restraints.
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. - 0960 2 - Aluminum foil used to line shelf is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Remove the foil to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1770 B - The following non food contact surfaces were observed in need of cleaning: storage cart by fryers, tops and sides of equipment (grill, fryers, etc.)
Clean and sanitize these surfaces for food contact.
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