Rainbow Buffet, 11424 West Broad Street, Glen Allen, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
October 14, 2009 | Follow-up | 1 | 1 | Details / Comments |
|
October 13, 2009 | Routine | 7 | 11 | Details / Comments |
October 14, 2009 (Follow-up)
Violations:
- 0470 - Corrected During Inspection Critical Repeat Raw chicken stored above pork and sea legs.
This was corrected. Perhaps posting pictures of food and where it is to be stored may help. - 2310 B - Handsink was being used for a place to drain shrimp.
This was removed. All workers to understand that handsinks are to be used only for washing hands.
Critical violations have been addressed. Workers have been told about proper drinking policy. Handsinks have towels available. Workers have been told about handsink in wait station to be used for handwashing only. Slicer and can opener were cleaned. Slicer was covered and this is a good idea so it lets everyone know it has been cleaned and is ready to be used. Fried foods were not placed on racks and temperatures improved on buffet. Continue to monitor. Noodles, butter and garlic were inside refrigerator. Time control policy has been written for sushi rolls, cream cakes, melon, melon salad, crab salad, cheese on buffet. Time control has been established for rice scoops and sushi rice. Foods were dated. Remember to wear gloves when stuffing shells. Cool foods quickly from 135 to 70 degrees in 2 hours, then to 41 degrees in 4 more hours (egg rolls, General Tso chicken, fried rice, any cooked food.
October 13, 2009 (Routine)
Violations:
- 0220 - Critical Open drinks in kitchen. Partially eaten foods on counter in kitchen.
Personal drinks are to have lids and straws. Do not eat while working in kitchen. Employees to take breaks. - 2310 B - Drink pitcher found in handsink at wait station.
Do not use handsink for any purpose other than handwashing. - 3030 - Corrected During Inspection No towels at handsinks.
Corrected. - 0470 - Critical Raw shrimp and chicken stored above vegetables in reach-in. Raw eggs found above vegetables in walk-in. Raw ground pork stored above vegetables.
Store raw meats on bottom shelf-Corrected. Reorganize walk-in so raw products are grouped together with chicken on bottom shelf. Store below vegetables. - 1770 A - Critical Slicer found dirty.
Clean and sanitize thoroughly after use. - 1780 E - Can opener found soiled.
Clean and sanitize. - 0820 A 1 - Critical Most fried foods were not hot enough on buffet.
I recommend removing drop rack to increase temperatures. Salt and pepper shrimp 102 degrees, fried fish 113 degrees. 4 hour time control policy may help. Write a policy and keep on file. - 0820 A 2 - Critical 1. Butter and garlic in oil found at room temperature (72 degrees). 2. Eel rolls on buffet were 64 degrees. 3. Cream cakes (orange, chocolate) found at room temperature. 4. Sea leg salad 58 degrees, melon 58 degrees. 5. Cooked noodles at 67.5 degrees.
1. These must be kept 41 degrees or below. PIC placed in refrigerator. 2. Maintain at 41 degrees or below or place on time control. 3. Maintain at 41 degrees or below. Discard after lunch. Place on time control. 4. Cold foods must be 41 degrees or below. Ice is being used today on buffet. Ice level to be equal to food level to be effective. Try an ice/water combination. Discard these foods after lunch. 5. Keep at 41 degrees or below. PIC placed in refrigerator. - 0830 - Critical No dates found on any ready to eat foods.
You must mark foods with a prep date or expiration date. You may keep for 7 days with a date of prep considered day one; add 6 days for discard. - 0790 - Corrected During Inspection Beef thawing on drainboard of 3 compartment.
Frozen foods to be stored inside refrigerator for thawing but this takes planning. For emergencies you may use cold running water. PIC corrected. - 0480 - Unlabeled chicken powder.
Corrected. - 0610 - Food found on walk-in refrigerator and freezer floor.
Elevate 6". - 0550 - Rice scoops stored in standing water.
Have a policy that water is changed every 4 hours or less. - 1750 - Corrected During Inspection Food cans being reused. Cut plastic jug reused as funnel.
these are not cleanable and not intended for reuse. All discarded. - 1060 - Soda crates/bread crates used for shelves. Bare wood shelves, stool, bricks.
Provide permanent shelves. Seal for cleanability. - 1770 C - Can opener holder found dirty.
Clean. - 2260 - Critical No backflow preventer on faucet with hose attached.
Provide proper device. - 3200 - Greasy hood filters.
Clean more frequently.
Too many critical violations. Reinspection within 10 days. First 30 day permit expires 10/14/09. 30 day permit to extend until 11/13/09. Note: screen door to open outward. Cover cakes.
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