Bentto, 721 South Main Street, Danville, VA - Restaurant inspection findings and violations

August 13, 2009 (Follow-up)

Violation: 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
Date marking is still not being implemented. PIC now understands concept and will begin implementation immediately.
Establishment using time as a public health control for top prep refrigeration unit. Supporting documentation shall exist daily.

August 06, 2009 (Routine)

Violations:

• 0480 - Unlabeled food containers of sugar, rice, soy sauce and sesame seeds.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 A 2 - Critical Broccoli, shrimp, chicken and sirloin cold holding in sandwich prep unit at improper temperatures.
  1. Adjust or replace unit so that foods are cold held @ 41 degrees Fahrenheit or less to inhibit the growth of harmful bacteria. OR 2. Use time as a public health control. If time is used as a public health control, supporting documentation shall exist.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.