Cateraide, 112 South 2nd Street, Richmond, VA - Restaurant inspection findings and violations

August 17, 2009 (Critical Procedures)

Violation: 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) sauces in the refrigerator, the food should have been discarded 10 days ago.
Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.

May 18, 2009 (Critical Procedures)

Violation: 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.

February 19, 2009 (Routine)

Violations:

• 0610 - Food stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1750 - Manufacturer containers were observed reused for the storage of sauces in refrigeration units throughout the facility.
  Discontinue the reuse of manufacturer containers for sauce storage. Provide approved reusable food storage containers designed for your food storage needs.

November 20, 2008 (Routine)

Violations:

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Meat Slicers in Cold Side Kitchen
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Can opener and can opener bracket in cold side kitchen
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris: - Door gasket to the Delfield Reach in Freezer- Tray rack holding cutting boards in the Hot Side kitchen.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Ceiling vent outside the walk in refrigerator had an accumulation of dust and grime.
  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.

August 06, 2008 (Routine)

Violations:

• 1550 - The 3-compartment sink in the cold side kitchen was not sealed to the wall.
  Seal the sink to the wall since it is exposed to spillage or seepage. This will prevent build up of debris and grime and prevent an attractant condition for vectors and allow the equipment to be easily cleaned.
• 1770 B - Observed an accumulation of debris and grime on the following food contact surfaces: - Meat slicer- Knife on magnetic knife rack
  Clean and sanitize these surfaces for food contact.

April 09, 2008 (Critical Procedures)

Violation: 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Utensil bin and utensils in the kitchen.
Clean and sanitize these surfaces for food contact.

December 11, 2007 (Routine)

Violations:

• 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE), bulk flour: allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 1100 - The food contact surface of the large pots is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots 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 buildup of food debris.
• 1800 - The nonfood contact surface of the following equipment has an accumulation of grime and/or debris: - Condiment tray holding hot sauces- Top surface of the microwave oven under the toaster- Bottom shelves throughout the kitchen- Exterior surfaces of the bulk dry storage bins-Exterior surfaces of the floor mixer
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Light shield next to the wire tray rack is broken.
  Replace the light shield to protect food service equipment from contamination.

September 07, 2007 (Critical Procedures)

Violation: 0820 - Corrected During Inspection Critical Butter was left out at room temperature.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Discussed food safety risk control factors and employee health policy with PIC.

May 11, 2007 (Routine)

Violations:

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grill, bottom 2-door reach in oven, can opener, floor mixer, trays holding condiments on lower food prep shelves and deep fat fry pot. .
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Repeat Plates in the tableware storage area were stored in crates directly on the floor.
  Store plates in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3180 - Repeat Ceiling tiles around ceiling vents and ceiling vents in the kitchen, and wall behind wire pan storage shelf have and accumulation of debris and grime.
  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:
Discuss food safety risk control factors and employee health policy with PIC.

January 26, 2007 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw shell eggs were stored on wire rack shelving above RTE foods in the reach-in refrigeraqtor.
  Protect foods by storing PHFs on the lower shelves or in another location..
• 0960 1 - Corrected During Inspection Critical The food contact surface of two wire fry baskets; several wood cutting boards; and several teflon muffin pans are not safe.
  Replace the listed items to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1550 - The hand wash sink in the dishroom is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 2000 - Cleaed racks of glasses were stored on the floor. Keep items ^" above the floor or on wheels for easy cleaning.
  Store clean glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2890 - Several light covers in the kitchen are cracked and or broken..
  Shield or replace light bulb cover with a new piece of plastic..
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3180 - Two ceiling tiles in the kitchen by the ceiling vents(try using filters cut to fit inside the vent to control dust) 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:
Facility permit revalidated. Fee paid. Information sheet is up to date.

July 25, 2006 (Routine)

Violation: 2250 - The current utility sink is broken. Repair the drain or replace the sink with a new (working) utility sink. (repair service was called at the time of this inspection)
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
Comments:
This was a critical iem inspection. No critical items were noted. The utility sink repair , not being critical, but needing repair; was noted. All violations from previous inspections have been corrected. Pots are all clean on the outside (carbon removed); new cutting boards purchased; date labeling is done; vents are clean; etc.

February 24, 2006 (Routine)

Violation: 0960 1 - Corrected During Inspection Critical The food contact surface of several wooden cutting boards (cracked and open seams); several saute pans were in poor condition; and several teflon pans (scratched) and are not safe.
Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
Comments:
Critical procedures inspection. Information left for removing carbon, inspection check list, etc. Health Permit was delivered and posted.

November 15, 2005 (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 - Repeat 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 - Repeat 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - kickplate was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ 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 kickplate, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3050 - No waste receptacle provided at handwashing lavatories at hand sink.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

December 28, 2004 (Critical Procedures)

Comments:
Catering facility. No customer dining. There are 6 employees scheduled for a January 2005 SERVE SAFE session at J.S.R.C.C. No critical violations were observed. There was no food preparation in progress at this inspection. Products were being more consistently labeled / dated. All refrigeration / freezer temps are within code. Hand washing sinks were all supplied. Prep tables and storage are all clean and organized. Floors / walls are all clean. Health Permit was issued.

March 25, 2004 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat two trays of fred chicken in the freezer are 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. Remember, all prepared RTE foods held 24 hours or more or purchased RTE foods once opened require use by dates as per the new FDA Food Code
• 2000 - Racks of clean, poly wrapped drinking glasses were observed stored unprotected (not 6" off the floor) at the catering room
  Store all catering equipment at least 6" above the floor to protect from contamination until used.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Cases of bottled water were stored on the floor of the warehouse
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1750 - Manufacturer containers were observed reused for the storage of sauces and other foods..
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2250 - There is no working utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Repair (snake the drain line) of the utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
• 3260 - Employees are not using the dressing rooms or lockers provided. Emplyee coat and back pack were found on a food storage shelf in the prep room.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 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.
• 0640 - Food is subject to environmental sources of contamination during preparation. Uncovered diced chicken was sitting out on a counter with no one working with it
  Protect unpackaged food from environmental sources of contamination during preparation and work with PHF as you need it or else store it in th refrigerator until ready to be prepared..