Can Can, 3120 West Cary Street, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Can Can
Address: 3120 West Cary Street, Richmond, Virginia
Phone: (804) 358-7274
Total inspections: 16
Last inspection: Aug 21, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Duck comfit was observed uncovered in the main walk in refrigerator in the downstairs kitchen.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Shrimp in food prep reach in refrigerator #1 (top), Cooked chicken in food prep reach in refrigerator #2 (top), and hamburger in food prep reach in refrigerator #2 (bottom), and mayonnaise in the salad prep reach in refrigerator (top) were cold held at improper temperatures
August 21, 2009Critical Procedures--Details / Comments
0820 A 2 - Corrected During Inspection Critical Repeat Sliced cheese and hamburger in food prep reach in #1, sliced cheese and ham in food prep reach in #2, apple butter in the low boy reach in refrigerator and tuna in the salad station reach in refrigerator were cold held at improper temperaturesJune 30, 2009Critical Procedures--Details / Comments
  • 0820 A 1 - Corrected During Inspection Critical Hamburgers were hot held at improper temperature.
  • 1570 - Gauge for automatic dishwasher final rinse was inoperable.
  • 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris: -Door gaskets of the bar coffee and beer reach in refrigerators- Door Gasket of the walk-in freezer.- Can opener and bracket- Top inside lip of ice bin in bar
April 03, 2009Routine12Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Warewashing area.)
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Bread items.)
  • 0820 A 2 - Corrected During Inspection Critical Repeat Ham, veal, shrimp, sliced tomatoes, sausage, beef patties, and chicken cold holding at improper temperatures
January 06, 2009Critical Procedures30Details / Comments
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0960 2 - Milk crates observed used as storage units.
  • 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1570 - Lights in the walk-in produce box were observed hanging from the ceiling.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: speed rack, exteriors of ingredient bins, warewashing machine, and oven, refrigerator gaskets, storage racks for ingredient bins, dry storage racks/shelving, and the exhaust hood and filter system. (Bakery.)
  • 2810 - Wall or wall covering in clean linen storage area is not smooth and easily cleanable.
  • 3220 - Mops not hung up to air dry.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals were not stored separately from insecticides or rodenticides.
  • 3370 - Corrected During Inspection Critical A container previously used to store cleaning chemical was observed being used to dispense water for baking products.
October 02, 2008Routine210Details / Comments
0820 A 2 - Corrected During Inspection Critical Repeat Beef Patties and chicken cold holding at improper temperaturesJuly 02, 2008Critical Procedures10Details / Comments
  • 0160 - Corrected During Inspection Critical Repeat Employee observed handling soiled dishware and handling clean dishware without washing hands or replacing gloves.
  • 0820 A 2 - Corrected During Inspection Critical Foods cold holding at improper temperatures
April 04, 2008Critical Procedures20Details / Comments
  • 0160 - Corrected During Inspection Critical Employee observed handling raw foods and Ready To Eat (RTE) foods without changing gloves.
  • 0160 - Corrected During Inspection Critical Employee observed handling soiled utensils and clean utensils without changing gloves.
  • 0220 - Corrected During Inspection Critical Employee observed drinking from an uncovered container in the food preparation area.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. (Bread in bakery and main kitchen and lemons and limes at the bar.)
  • 0470 - Corrected During Inspection Critical Repeat Raw eggs observed stored above Ready To Eat (RTE) foods. (Grated cheese.)
  • 0820 2 - Corrected During Inspection Critical Beef, pork, and chicken cold holding at improper temperatures
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the down stairs kitchen was observed blocked, preventing access by employees for easy handwashing.
January 03, 2008Critical Procedures60Details / Comments
  • 0160 - Corrected During Inspection Critical Employees observed not washing their hands when donning single use gloves.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Corrected During Inspection Critical Repeat Raw eggs observed stored above Ready To Eat (RTE) foods. (Pastry.in Bakers refrigerator.)
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures.
  • 1570 - Corrected During Inspection Air compressor, in walk-in freezer, is leaking frozen water on to wall, floor, and food items.)
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (Main kitchen.)
  • 1660 - Corrected During Inspection The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F the actual temperature was 130 F.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: line pans, coffee urns, serving and prep utensils.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Traulsen freezer gaskets and exhaust filters in bakery, vent, ceiling, and lights, in produce walk-in, food storage rack, ice machine (crush ice), and clean utensil storage racks..
  • 2000 - Corrected During Inspection Clean flatware were observed stored uncovered.
  • 2310 - Critical Employee hand sink observed to fill containers of water.
  • 2310 - Critical The handwashing facility located in the down stairs kitchen was observed blocked, preventing access by employees for easy handwashing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3220 - Mops not hung up to air dry.
  • 3340 - Corrected During Inspection Critical Container of bug spray was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
October 03, 2007Routine79Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat Employee eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. (Ware washing area.)
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Ware washing area.)
  • 0700 - Corrected During Inspection Critical The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. (137 F. Provide cooks with a thermometer to ensure proper food temperatures.)
  • 0820 - Corrected During Inspection Critical Repeat Shrimp, ham, beef patties, duck, beef, and pork cold holding at improper temperatures.
  • 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 201F.
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label.
July 05, 2007Critical Procedures50Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Corrected During Inspection Critical Raw eggs and raw meats observed stored above Ready To Eat (RTE) foods. (Fresh produce and baked pastry).
  • 0820 - Corrected During Inspection Critical Beef, chicken, boiled eggs, ham, and fish cold holding at improper temperatures.
April 03, 2007Critical Procedures40Details / Comments
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical Repeat Food service personnel are drinking from an uncovered container in the food preparation area.
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)(
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Corrected During Inspection Improper methods used to thaw shrimp (Thawing in pan of water in sink.)
  • 0960 2 - Milk crates, throughout facility, were observed use as shelving and storage.
  • 2040 - Corrected During Inspection Preset tableware was observed unprotected from contamination.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label.
  • 3380 - Corrected During Inspection Critical Pots and pans are not being sanitized. (0 PPM).
January 19, 2007Routine39Details / Comments
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. (Ice sccop)
  • 0610 - Hand sink in a location where it is subject to splash, or other contamination. (To close to the mop sink.
  • 1580 - The cutting board(s) along the bakery area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Repeat Observed accumulations of dust, food residue (grease) or other debris on the following nonfood-food contact surfaces: Exhaust hood filters in the bakery area.
  • 1780 - Critical Drink dispenser holster were not observed cleaned.
  • 1790 - Corrected During Inspection The cavity bottom of the toaster oven is observed soiled with food debris.
  • 2000 - Corrected During Inspection Food container were found stored in the mop sink for cleaning.
  • 3180 - Floors in the dry storage area under the shelving and behind the ice machine noted in need of cleaning.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
November 21, 2006Routine18Details / Comments
  • 0220 - Corrected During Inspection Critical An employee observed drinking from an uncovered container in the food preparation area.
  • 0470 - Corrected During Inspection Critical Raw eggs and meat observed stored above Ready To Eat (RTE) foods.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat food in the freezer is not properly dated for disposition.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Waffle iron, meat saw, steam kettle, serving and prep utensils, slicer, Globe slicer, mixing bowls, soda gun holders, serving and prep pans, sheet pans, and pastry pans.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the bakery was observed s blocked, preventing access by employees for easy handwashing.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 17, 2006Routine--Details / Comments
  • 1100 - Corrected During Inspection Critical Deep cuts containing food accumulation/grime observed in food contact surfaces of white plastic cutting boards attached to Randell low-boy across from flat top grill.
  • 1770 C - The following non-food contact surfaces were observed soiled: sheet pan at bottom of sheet pan rack and bottom shelf of 4 door reach-in Traulsen freezer in pantry area.
  • 1800 - Exhaust hood filters above stove in pantry area observed soiled with dust/grease.
  • 2580 - Corrected During Inspection No discharge lines attached to soda gun wells (3) at bar.
  • 2790 - Caulk at back edge of 3 compartment sink in pastry area contains embedded dirt/black mold and is no longer easily cleanable.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all sinks used by food employees
December 01, 2005Routine15Details / Comments
No violation noted during this evaluation. January 04, 2005Other00-

August 21, 2009 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical Duck comfit was observed uncovered in the main walk in refrigerator in the downstairs kitchen.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Shrimp in food prep reach in refrigerator #1 (top), Cooked chicken in food prep reach in refrigerator #2 (top), and hamburger in food prep reach in refrigerator #2 (bottom), and mayonnaise in the salad prep reach in refrigerator (top) were cold held at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Maintenance personnel was called and equipment was adjusted to keep food at 41 degrees F. or below.
Comments:
Temperatures, continued (Degrees F. ) Cold Holding: Traulsen Reach in Refrig; #1: Fondant: 41, Traulsen Reach in Refrig #2: Dough: 40: End Cooking: Grilled Chicken: 168

June 30, 2009 (Critical Procedures)



Violation: 0820 A 2 - Corrected During Inspection Critical Repeat Sliced cheese and hamburger in food prep reach in #1, sliced cheese and ham in food prep reach in #2, apple butter in the low boy reach in refrigerator and tuna in the salad station reach in refrigerator were cold held at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. PIC has called refrigeration maintenance to adjust/repair/maintain refrigeration units to ensure cold food is maintained at 41 deg. F. or below.

April 03, 2009 (Routine)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical Hamburgers were hot held at improper temperature.
    Ensure hamburgers are cooked to 155 deg. F for 15 seconds and maintained at 135F or above through the hot holding period.
  • 1570 - Gauge for automatic dishwasher final rinse was inoperable.
    Repair or replace the gauge for the automatic dishwasher 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.
  • 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris: -Door gaskets of the bar coffee and beer reach in refrigerators- Door Gasket of the walk-in freezer.- Can opener and bracket- Top inside lip of ice bin in bar
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Food Temperatures, Continued: Hot Holding: Hamburger: 110 Deg. F.

January 06, 2009 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Warewashing area.)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Bread items.)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Ham, veal, shrimp, sliced tomatoes, sausage, beef patties, and chicken cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
Comments:
Spoke with management on their Consumer Advisory statement.

October 02, 2008 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0960 2 - Milk crates observed used as storage units.
    Remove milk crates fro the facility and replace with approved storage units.
  • 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1570 - Lights in the walk-in produce box were observed hanging from the ceiling.
    Repair or replace the lights.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: speed rack, exteriors of ingredient bins, warewashing machine, and oven, refrigerator gaskets, storage racks for ingredient bins, dry storage racks/shelving, and the exhaust hood and filter system. (Bakery.)
    Clean and maintain cleanness of equipment.
  • 2810 - Wall or wall covering in clean linen storage area is not smooth and easily cleanable.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    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.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals were not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3370 - Corrected During Inspection Critical A container previously used to store cleaning chemical was observed being used to dispense water for baking products.
    Refrain from using containers previously used to store cleaning chemicals to store, transport, or dispense food (Water.) because of the potential for contamination of the food.

July 02, 2008 (Critical Procedures)



Violation: 0820 A 2 - Corrected During Inspection Critical Repeat Beef Patties and chicken cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.

April 04, 2008 (Critical Procedures)



Violations:
  • 0160 - Corrected During Inspection Critical Repeat Employee observed handling soiled dishware and handling clean dishware without washing hands or replacing gloves.
    Ensure employees wash hands and change gloves after handling soil items and before handling clean items.
  • 0820 A 2 - Corrected During Inspection Critical Foods cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

January 03, 2008 (Critical Procedures)



Violations:
  • 0160 - Corrected During Inspection Critical Employee observed handling raw foods and Ready To Eat (RTE) foods without changing gloves.
    Change gloves between handling raw and RTE foods to avoid cross contamination.
  • 0160 - Corrected During Inspection Critical Employee observed handling soiled utensils and clean utensils without changing gloves.
    Change gloves between handling soiled and clean utensils.
  • 0220 - Corrected During Inspection Critical Employee observed drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. (Bread in bakery and main kitchen and lemons and limes at the bar.)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Corrected During Inspection Critical Repeat Raw eggs observed stored above Ready To Eat (RTE) foods. (Grated cheese.)
    Store raw eggs below RTE foods to avoid cross contamination.
  • 0820 2 - Corrected During Inspection Critical Beef, pork, and chicken cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the down stairs kitchen was observed blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.

October 03, 2007 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical Employees observed not washing their hands when donning single use gloves.
    Ensure employees wash their hands before donning gloves.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Corrected During Inspection Critical Repeat Raw eggs observed stored above Ready To Eat (RTE) foods. (Pastry.in Bakers refrigerator.)
    Store raw eggs below RTE foods to prevent cross contamination.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Corrected During Inspection Air compressor, in walk-in freezer, is leaking frozen water on to wall, floor, and food items.)
    Repair or replace air compressor, until then move food from under leaking compressor.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (Main kitchen.)
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1660 - Corrected During Inspection The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F the actual temperature was 130 F.
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: line pans, coffee urns, serving and prep utensils.
    Clean and maintain cleanness of equipment.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Traulsen freezer gaskets and exhaust filters in bakery, vent, ceiling, and lights, in produce walk-in, food storage rack, ice machine (crush ice), and clean utensil storage racks..
    Clean and maintain cleanness of equipment.
  • 2000 - Corrected During Inspection Clean flatware were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 - Critical Employee hand sink observed to fill containers of water.
    Use hand sinks for hand washing only.
  • 2310 - Critical The handwashing facility located in the down stairs kitchen was observed blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3340 - Corrected During Inspection Critical Container of bug spray was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Renewal inspection conducted. Open violations will be corrected by the next scheduled inspection.

July 05, 2007 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat Employee eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. (Ware washing area.)
    All employees eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Ware washing area.)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0700 - Corrected During Inspection Critical The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. (137 F. Provide cooks with a thermometer to ensure proper food temperatures.)
    Continue to cook the chicken to heat all parts to 165F or above for 15 seconds.
  • 0820 - Corrected During Inspection Critical Repeat Shrimp, ham, beef patties, duck, beef, and pork cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 201F.
    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.
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.

April 03, 2007 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Corrected During Inspection Critical Raw eggs and raw meats observed stored above Ready To Eat (RTE) foods. (Fresh produce and baked pastry).
    Store raw eggs and meats below RTE foods to reduce the chance of cross contamination.
  • 0820 - Corrected During Inspection Critical Beef, chicken, boiled eggs, ham, and fish cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

January 19, 2007 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Corrected During Inspection Critical Repeat Food service personnel are drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)(
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Corrected During Inspection Improper methods used to thaw shrimp (Thawing in pan of water in sink.)
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0960 2 - Milk crates, throughout facility, were observed use as shelving and storage.
    Remove milk crates from facility and replace with approved shelving and storage containers.
  • 2040 - Corrected During Inspection Preset tableware was observed unprotected from contamination.
    Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    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.
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
  • 3380 - Corrected During Inspection Critical Pots and pans are not being sanitized. (0 PPM).
    Ensure proper sanitizer is used to sanitize pot and pans. Re-sanitize the pots and pans. (Ouat 200 PPM)
Comments:
Open violations will be corrected by 03-20-2007.

November 21, 2006 (Routine)



Violations:
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. (Ice sccop)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the ice. 2) In a fully enclosed container.
  • 0610 - Hand sink in a location where it is subject to splash, or other contamination. (To close to the mop sink.
    Install an approved durable, and cleanable barrier between the splash source to prevent contamination.
  • 1580 - The cutting board(s) along the bakery area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 C - Repeat Observed accumulations of dust, food residue (grease) or other debris on the following nonfood-food contact surfaces: Exhaust hood filters in the bakery area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Drink dispenser holster were not observed cleaned.
    Clean equipment and utensils between and after uses to prevent cross contamination.
  • 1790 - Corrected During Inspection The cavity bottom of the toaster oven is observed soiled with food debris.
    Using the manufacturer's recommended cleaning procedure, clean the cavity bottom as often as needed.
  • 2000 - Corrected During Inspection Food container were found stored in the mop sink for cleaning.
    Store equipment in a clean location where not exposed to splash or other contamination from the mop sink.
  • 3180 - Floors in the dry storage area under the shelving and behind the ice machine 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.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Application and invoice were left with the PIC for revalidation of the health permit.

May 17, 2006 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical An employee observed drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Raw eggs and meat observed stored above Ready To Eat (RTE) foods.
    Store raw eggs and meat below RTE foods.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat food in the freezer is not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food 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 or within 4 calendar days if held at 45F. 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.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Waffle iron, meat saw, steam kettle, serving and prep utensils, slicer, Globe slicer, mixing bowls, soda gun holders, serving and prep pans, sheet pans, and pastry pans.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the bakery was observed s blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Critical inspection

December 01, 2005 (Routine)



Violations:
  • 1100 - Corrected During Inspection Critical Deep cuts containing food accumulation/grime observed in food contact surfaces of white plastic cutting boards attached to Randell low-boy across from flat top grill.
    Discontinue use of scored cutting board and resurface or replace.
  • 1770 C - The following non-food contact surfaces were observed soiled: sheet pan at bottom of sheet pan rack and bottom shelf of 4 door reach-in Traulsen freezer in pantry area.
    Clean non-food contact surfaces of above listed equipment.
  • 1800 - Exhaust hood filters above stove in pantry area observed soiled with dust/grease.
    Clean filters in pantry area hood system.
  • 2580 - Corrected During Inspection No discharge lines attached to soda gun wells (3) at bar.
    Properly attach condensate discharge lines to wells.
  • 2790 - Caulk at back edge of 3 compartment sink in pastry area contains embedded dirt/black mold and is no longer easily cleanable.
    Replace caulk at wall/backsplash juncture of 3 compartment sink.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all sinks used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
All above violations to be corrected by 3-3-6.

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