Bottom of the 7th Cafe, 700 E. Franklin St, LL, Richmond, VA - Restaurant inspection findings and violations

August 12, 2009 (Critical Procedures)

Violation: 0470 - Corrected During Inspection Critical Repeat Raw eggs observed stored above Ready To Eat (RTE) foods. (Cooked rice.)
Store raw eggs below RTE foods to avoid cross contamination.

April 17, 2009 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat, (RTE) foods. (Bread products.)
  Store raw eggs below RTE foods to avoid cross contamination.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) turkey, chicken, chicken and potato salads in the refrigeration unit are 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.

October 15, 2008 (Routine)

Violation: 3180 - Floors under and behind equpment in th kitchen noted in need of cleaning.
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.
Comments:
Inspection to renew the Health Permit.

December 12, 2007 (Routine)

Violations:

• 3200 - HVAC filter needs to be replaced - dirty.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3290 - Brooms / dust pan were not hung up off of the floor.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

August 15, 2007 (Critical Procedures)

Comments:
Hot foods were still cooking and so temperatures were not taken. The employee health awareness procedure was reviewed with the person in charge and a copy of the policy was left at the facility.

February 28, 2007 (Critical Procedures)

Comments:
No critical violations. REMINDER: March 01, 2007, all refrigerated cold holding foods need to be holding at 41 degrees. It would help to refrigerate the tuna and mayo the day before and to cook the chicken the day before and refrigerate these items over night. Keep sanitzer buckets up off the floor.

January 11, 2007 (Routine)

Violations:

• 0520 - Ice for drinks needs to be in a self draing container..
  Replace solid container now used for ice..
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Install a plexiglass splash gaurd at the hand sink. (splash gaurd has been purchased) Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1570 - Remove the old table cover from the chest freezer and replace with a cleanable material. All pots and pans are to be in good condition.
  Repair the the above items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the items to replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a Quatanary Amonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.