Espigh Family Shelter, , Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Espigh Family Shelter
Address: , Richmond, Virginia
Phone: (804)
Total inspections: 12
Last inspection: Jul 22, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. July 22, 2009Critical Procedures00-
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (several boxes of dry food were on the basement store room floor).
  • 1060 - The nonfood contact surface of the shelf under the kitchen sink is not corrosion resistant, nonabsorbent, and/or smooth. (it has a chunk missing from it).
  • 1550 - The kitchen sinkis not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. (splash area behind the sink needs to be sealed)
  • 3180 - The floor area behind and under the stove / oven noted in need of cleaning.
  • 3240 - Handwashing facilities in the kitchen seems to be leaking and is not maintained
January 26, 2009Routine05Details / Comments
  • 1570 - Pressboard sheving in the lower right alcove in the basement is broken (1) and other shelving is bowing from the weight of canned goods.It was observed in a state of disrepair and damaged.
  • 3170 - Repeat Plywood shelving for dry storage in the basement is not sealrf / protected fromspills and is not maintained in good repair
July 15, 2008Routine02Details / Comments
  • 1570 - Bottom shelf under the triple sinks was observed in a state of disrepair and damaged.
  • 1800 - The nonfood contact surface of the pipes and insides of the cabinet under the triple sinks has accumulations of grime and debris.
  • 3170 - The plywood shelving in the lower store room is not maintained in good repair. Plywood needs sanding in some places and the plywood needs to be treated with a water proof stain , varnished, or covered with a non-absobent material.
January 28, 2008Routine03Details / Comments
0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processedmacaroni and cheese in the refrigeration unit was not properly dated for disposition after opening.September 11, 2007Critical Procedures10Details / Comments
  • 1060 - The nonfood contact surface of the wood shelving in the lower stre room is not sealed (varnish, water repellant, paint, etc.) and is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1800 - The nonfood contact surface of the hood filters has accumulations of grime and debris. Also, turn the filters so the crevaces go up and down.
March 19, 2007Routine02Details / Comments
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Cans were thrown away
  • 0470 - Corrected During Inspection Critical Raw shell eggs stored above desserts and fresh fruit. (eggs were moved to the lowest shelf)
November 07, 2006Critical Procedures20Details / Comments
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat foods in the refrigeratorr is not properly dated for disposition. Even with donated prepared foods, you need to have these dated and labeled for food safey.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of several teflon coated fry pans and pots (severely scratched) and the one stock pot is pitted. is not safe.
  • 1800 - The nonfood contact surface of the outside of several pots and the can opener have accumulations of grime and debris. The can opener was thrown out at the inspection.
  • 3170 - Kitchen ceiling (stains from repair of pipes above) and the basement store room (chipping paint) is not maintained in good repair
  • 3240 - Handwashing facilities are (sink is cracked and needs repair, but it is operational) not maintained
March 09, 2006Routine23Details / Comments
0610 - Food stored on the floor or food stored less than 6" above the floor. Some of the shelving for the canned goods is not 6" above the floor. Some of the shelving is in need of repair. The 6" needs to be the distance from the underside of the lowest shelf to the floor so that a broom and mop can be conveniently used.March 21, 2005Routine01Details / Comments
3080 - The hood/exhaust light bulb is burned out.April 06, 2004Routine01Details / Comments
  • 1800 - The nonfood contact surface of the eating utensil trays had accumulations of grime and debris.
  • 3180 - Floor area under and behind large equipment noted in need of cleaning.
October 13, 2003Routine02Details / Comments
No violation noted during this evaluation. January 22, 2003Routine00-

January 26, 2009 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (several boxes of dry food were on the basement store room floor).
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - The nonfood contact surface of the shelf under the kitchen sink is not corrosion resistant, nonabsorbent, and/or smooth. (it has a chunk missing from it).
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1550 - The kitchen sinkis not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. (splash area behind the sink needs to be sealed)
    Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
  • 3180 - The floor area behind and under the stove / oven 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.
  • 3240 - Handwashing facilities in the kitchen seems to be leaking and is not maintained
    Keep handwashing facilities maintained to encourage proper handwashing.
Comments:
Inspection was to renew the health permit.

July 15, 2008 (Routine)



Violations:
  • 1570 - Pressboard sheving in the lower right alcove in the basement is broken (1) and other shelving is bowing from the weight of canned goods.It was observed in a state of disrepair and damaged.
    Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - Repeat Plywood shelving for dry storage in the basement is not sealrf / protected fromspills and is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 28, 2008 (Routine)



Violations:
  • 1570 - Bottom shelf under the triple sinks was observed in a state of disrepair and damaged.
    Repair the shelf 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 shelf, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the pipes and insides of the cabinet under the triple sinks has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - The plywood shelving in the lower store room is not maintained in good repair. Plywood needs sanding in some places and the plywood needs to be treated with a water proof stain , varnished, or covered with a non-absobent material.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Inspection done to renew the Health Permit.

September 11, 2007 (Critical Procedures)



Violation: 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processedmacaroni and cheese in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.

March 19, 2007 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the wood shelving in the lower stre room is not sealed (varnish, water repellant, paint, etc.) and is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1800 - The nonfood contact surface of the hood filters has accumulations of grime and debris. Also, turn the filters so the crevaces go up and down.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Dinner preparation was going on but no ffods were cooked to be able to take a final cooked temperature. Inspection was for the permit renewal. Facility has received the renewal notice in the mail

November 07, 2006 (Critical Procedures)



Violations:
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Cans were thrown away
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0470 - Corrected During Inspection Critical Raw shell eggs stored above desserts and fresh fruit. (eggs were moved to the lowest shelf)
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
Hobart dish machine is being repaired at this inspection. Triple sink is available.

March 09, 2006 (Routine)



Violations:
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat foods in the refrigeratorr is not properly dated for disposition. Even with donated prepared foods, you need to have these dated and labeled for food safey.
    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.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of several teflon coated fry pans and pots (severely scratched) and the one stock pot is pitted. is not safe.
    Replace this equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1800 - The nonfood contact surface of the outside of several pots and the can opener have accumulations of grime and debris. The can opener was thrown out at the inspection.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Kitchen ceiling (stains from repair of pipes above) and the basement store room (chipping paint) is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Handwashing facilities are (sink is cracked and needs repair, but it is operational) not maintained
    Keep handwashing facilities maintained to encourage proper handwashing.
Comments:
This was a routine inspection to renew the health permit. Application and invoice wer left at the facility.

March 21, 2005 (Routine)



Violation: 0610 - Food stored on the floor or food stored less than 6" above the floor. Some of the shelving for the canned goods is not 6" above the floor. Some of the shelving is in need of repair. The 6" needs to be the distance from the underside of the lowest shelf to the floor so that a broom and mop can be conveniently used.
Elevate food storage onto approved shelving with minimum 6" legs or casters.

April 06, 2004 (Routine)



Violation: 3080 - The hood/exhaust light bulb is burned out.
Provide a new bulb at at the hood where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Comments:
The new Health Permit was issued.

October 13, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the eating utensil trays had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. I suggest running the trays through the automatic dish machine once per week.
  • 3180 - Floor area under and behind large equipment 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.

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