0270 - Corrected During InspectionCritical Macaroni and cheese is prepared in a private home and is distributed or offered for sale to the public. Cease use of food prepared in a private home. Food must be obtained and prepared in a VDH or Virginia Department of Agriculture approved inspected food preparation/processing facility.
0820 A 2 - Corrected During InspectionCritical Collard greens cold holding at improper temperatures. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Please follow cooling protocol and always remove from initial cooking dish and cool in a food grade container.
1320 - Corrected During InspectionRepeat There was no temperature measuring device located in the small 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.
Please post current permit and remember ALL food needs to be cooked on premises of restaurant. Any desserts need to be either cooked in the restaurant or made at a Virginia Department of Agriculture inspected facility/kitchen as well.
September 08, 2008 (Routine)
0450 - Corrected During InspectionCritical Employees observed handling ready-to-eat (RTE) food with their bare hands; lettuce, celery. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
0570 - Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0820 A 2 - Corrected During InspectionCritical Fish cold holding at improper temperatures. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
1320 - Repeat There was no temperature measuring device located in the freezer in combo unit. 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.
3080 - Less than 10 foot candles of light was noted in the walk in refrigerator; light bulb burnt. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Remember to use 1 tbls. of bleach per gallon of water for all sanitizing (three compartment sink and wiping cloths) to reach 50 ppm; always use testing strips to monitor sanitizer levels as part of kitchen cleaning routine.