Federal Reserve Bank, 12560 West Creek, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Federal Reserve Bank
Address: 12560 West Creek, Richmond, Virginia
Total inspections: 10
Last inspection: Sep 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 23, 2009Risk Factor Assessment00Details / Comments
No violation noted during this evaluation. February 25, 2009Routine00Details / Comments
No violation noted during this evaluation. September 12, 2008Risk Factor Assessment00Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vents in WIC
  • 2000 - Single service items observed unprotected from contamination. ( black coffee stirrers)
February 26, 2008Routine02Details / Comments
No violation noted during this evaluation. September 20, 2007Critical Procedures00Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented food cans of chopped sea clams observed in dry storage area
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: beverage tubing
  • 2190 - Water from the handwashing sinks throughout the kitchen was measured at a temperature less than 110F.
  • 2890 - Heat lamp at breakfast bar not shielded, coated, or otherwise shatter-resistent.
  • 3180 - The following physical structures noted in need of cleaning:- behind steam kettle area- floor/coving throughout kitchen
February 27, 2007Routine24Details / Comments
0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.Dented food cans of tomato puree and baked beans observed in dry storage areaSeptember 28, 2006Critical Procedures10Details / Comments
  • 0550 - In-use utensils improperly stored between use. Storage bin with utensils not clean.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: air vents in Walk in cooler observed not clean.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3080 - Less than 10 foot candles of light was noted in the Pastry Reach in Cooler. Light bulb observed not working.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
January 05, 2006Routine05Details / 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) Can of food in dry storage damaged.
  • 1150 - The nonfood contact surface of the handle of the Delfield reach-in cooler by hood system is not designed or constructed to be easily cleanable.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination. Coffee filters observed uncovered in beverage area.
January 24, 2005Routine12Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory in the dishwashing area
  • 3020 - Soap was not provided at the hand washing lavatory in the dishwashing area.
January 20, 2004Pre-Opening02Details / Comments

September 23, 2009 (Risk Factor Assessment)

Comments:
No violations. No evidence of pests. Good use of gloves.

February 25, 2009 (Routine)

Comments:
No violations. Discussed cooling and reheating methods, employee health and upcoming training classes. Fire suppression checked on 2/09. Fire extinguishers checked 11/08.

September 12, 2008 (Risk Factor Assessment)

Comments:
No critical violations.

February 26, 2008 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vents in WIC
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Single service items observed unprotected from contamination. ( black coffee stirrers)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
QA sanitizer observed 400ppm (within range for QT 146) Discussed CDC Risk FActors, and updated food regs. Handout given. Good use of handwashing and glove use. No critical violations observed. PIC to call when non critical violations corrected.

September 20, 2007 (Critical Procedures)

Comments:
No critical violations. Discused CDC Risk Factors, glove use, handwashing, cooling methods and employee health. Good use of date marking. PIC now checking canned products therefore no dented cans observed.

February 27, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented food cans of chopped sea clams observed in dry storage area
    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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: beverage tubing
    Clean and sanitize these surfaces for food contact.
  • 2190 - Water from the handwashing sinks throughout the kitchen was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 2890 - Heat lamp at breakfast bar not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - The following physical structures noted in need of cleaning:- behind steam kettle area- floor/coving throughout kitchen
    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:
Discussed plan for addressing repeat violations. PIC will work on training with stock person. Discussed backflow device issues; if spray nozzle continuously attached will need dual check valve. PIC removed and plans to leave off. Discussed reheating, thawing and cooling methods, internal cooking temperatures, temperature taking, handwashing, glove use and employee health. Good job on using gloves, washing hands, hot/cold holding temps and overall cleanliness. PIC to call when corrections made for permit renewal.

September 28, 2006 (Critical Procedures)



Violation: 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.Dented food cans of tomato puree and baked beans observed in dry storage area
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.
Comments:
Good use of date marking. Recommend ice scoop storage box. Facilitiy uses QT 40. Discussed Thawing, cooling, glove use, handwashing and eating and drinking. Handout given on Proper Cooling methods. EHS to check on backflow device for permanent hose connection.

January 05, 2006 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use. Storage bin with utensils not clean.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: air vents in Walk in cooler observed not clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3080 - Less than 10 foot candles of light was noted in the Pastry Reach in Cooler. Light bulb observed not working.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 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:
HACCP plan in place. * Deli meat on line 2-3 hours max. PIC to call EHS when non critical violations have been corrected on or before 3/05/06.

January 24, 2005 (Routine)



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) Can of food in dry storage damaged.
    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.
  • 1150 - The nonfood contact surface of the handle of the Delfield reach-in cooler by hood system is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination. Coffee filters observed uncovered in beverage area.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

January 20, 2004 (Pre-Opening)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory in the dishwashing area
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. FOOD SERVICE MANAGER HAS SCHEDULED TIME TO CORRECT VIOLATION.
  • 3020 - Soap was not provided at the hand washing lavatory in the dishwashing area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. FOOD SERVICE MANAGER HAS SCHEDULED TIME TO CORRECT VIOLATION.

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