- Floors, Walls, and Ceilings - Cleanability (corrected on site)
Observation: Floor or floor covering in walk in freezer is not smooth and easily cleanable observe food items under food racks .
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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03/24/2016 | Routine | |
Mr. S. Graham claims that he found a dead dragon fly in his salad, had dinner there last night 12-15-2015. An Inspection of T-Millers facility was conducted Investigated by Inspector Sosa a detail inspection and observation took place kitchen restaurant in compliance no risk factor found. Unable to confirm Mr. Graham did not report the incident to restaurant Mg. with proof NGA. I did contact and spoke with Mr. Graham about the Inspection.
No violation noted during this evaluation. | 12/16/2015 | Complaint | |
| No violation noted during this evaluation. | 11/12/2015 | Routine | |
- Warewashing Machines, Sanitizer Level Indicator
Observation: Observe automatically machine dispense not working properly detergents and sanitizers not dispensing the right amount .
Correction: Warewashing machines must have the capacity to automatically dispense detergents and sanitizers.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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07/15/2015 | Routine | |
- Floors, Walls, and Ceilings - Cleanability (corrected on site)
Observation: Floor or floor covering in Room Service is not smooth and easily cleanable observe accumulation of grime and debris.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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03/24/2015 | Routine | |
| No violation noted during this evaluation. | 11/06/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/07/2014 | Routine | |
- Can Openers (corrected on site)
Observation: 2 out of 3 can opener observe accumulation of encrust grime blade is not easily removable.
Correction: Provide a clean can opener blade with an easily removable blade to allow for frequent cleaning and blade replacement.
- Handwashing Cleanser - Availability (corrected on site)
Observation: A garbage cans was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap, wash hand sighs. disposable towels and hot water must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/25/2014 | Routine | |
salsa, cole slaw, salmon, yogurt, ribs, milk, ground beef (cold holding) 38 Deg. F.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Mashed potatoes hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, cheese & cole slaw in the Delfield 3-door and the spinach dip & chicken stored on ice on line cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discontinue using the Delfield. Ice the products.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Raw and/or undercooked items is/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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch:
-SLICER
-MIXING BOWL
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cook line is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the wait station.
Correction: 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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
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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12/16/2013 | Risk Factor | |
cole slaw (cold holding) 40 deg. F., lobster (cold holding) 39 deg. F., pico (cold holding) 39 deg. F., sliced tomato (cold holding) 40 deg. F., diced tomatoes (cold holding) 40 deg.F, tomato soup (hot holding) 143 deg. F, chicken (WIC) 42 deg. F., mushrooms (WIC) 42 deg. F., ground beef (WIC) 40 deg., F., yogurt (produce cooler ) 42 deg.F., milk (Produce cooler ) 42 deg.F, sheet cake (WIC #2) 40 deg. F., milk WIC #2 38 deg.,F half and half (Starbucks) 41 deg. F., milk (Starbucks) 34 deg.F, egg sandwich (Starbucks) 40 deg.F, milk (Starbucks) 38 deg.F.,
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. (sodas in Kosher Kitchen and Splenda in Starbucks);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken and sliced melon in the concierge unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken salad, crab cake and sauce in the True single door reach in adjacent to the stove and the Salmon in the deli top cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tuna salad, egg salad and melon on the buffet line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Discontinue use of this limited menu until consumer advisory is corrected.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <180ºF..
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the iced tea and water dispensers that contacts non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the dispensers as often as necessary to preclude the accumulation of grime and debris.
- Equipment and Utensils, Air-Drying Required
Observation: Plates were observed stacked after being sanitized through the dishwasher while wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: The handsink at the bar is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling in the banquet dry storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in the banquet silver room is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Ceiling tiles missing in banquet storage area.
Correction: Replace the ceiling tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the Kosher kitchen 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Banquet table storage area cluttered and disorganized.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/26/2013 | Routine | |
temperatures continued: sliced ham (cold holding) 41 deg. F., liquid egg product (cold holding) 41 deg. F. corn chowder (hot holding) 140 deg. F. grits (hot holding) 165 deg. F., salsa (cold holding) 41 deg. F, yogurt (cold holding) 37 deg. F, cole slaw (cold holding) 37 deg. F., rib sauce (cold holding) 41 deg. F., chicken (cold holding) 41 deg. F., shrimp (cold holding) 40 deg. F., milk (cold holding) 39 deg. F., grapefruit juice (cold holding) 41 deg. F., half and half (cold holding) 41 deg. F., milk (Starbucks) 35 deg. F., milk (Starbucks) 41 deg. F, half and half (Starbucks) 41 deg. F., milk (Starbucks) 37 deg. F., Yogurt (Downstairs reach in) 37 deg. F,
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Mashed potatoes in the warmer hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cole slaw online in the ice and the sliced tomatoes in the reach in adjacent to the salad station cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut melon on the breakfast buffet and pasta & sour cream in the concierge reach in cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, burger patty and chicken base in the single door reach in online cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bakery kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/19/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Richmond Marriott Hotel: T-Miller's / Starbuck's, 500 East Broad Street, Richmond, VA 23219 »