Harlem Restaurant & Lounge, 207 West Broad Street, Richmond, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 10, 2009 | Routine | 1 | 7 | Details / Comments |
|
June 29, 2009 | Routine | 0 | 17 | Details / Comments |
August 10, 2009 (Routine)
Violations:
- 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 A 2 - Corrected During Inspection Critical Tuna, chicken, and cucumber salads 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 over 41 F for over 4 hours. - 0960 2 - Repeat Wooden items observed unsealed.
Seal all wooden item,s, so to be easily cleaned. - 1010 - Corrected During Inspection Sponges are being used to wipe down food contact surface of the pots, pans, and utensils.
Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. - 1550 - The hand washing sinks are not sealed to adjoining walls.
Seal the units to adjoining walls since it is exposed to spillage or seepage. - 2000 - Clean flatware were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Clean flatware were observed stored uncovered.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3180 - Repeat Floors and walls, throughout the facility,m were 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. - 3300 - Premises has accumulation of clutter. (Storage room.)
Maintain the premise free of clutter. - 3300 - Repeat 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.
June 29, 2009 (Routine)
Violations:
- 0960 2 - Wooden tables and wooden shelving were observed unsealed.
Seal all wood , so to be, easier to clean. - 1320 - There was no temperature measuring device located in the refrigerators and freezers.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1550 - The 3 vat and hand washing sinks are not sealed to adjoining walls.
Seal the unit to adjoining walls since it is exposed to spillage or seepage. - 1570 - Oven, stove, fryer, and ice machine were observed in a state of disrepair and damaged. (Equipment not hooked up.)
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 equipment, 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 chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: work tables, refrigerators, freezers, gaskets, ice machine, ovens, and fryer.
Clean and maintain cleanness of equipment. - 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. - 2810 - Wall or wall covering , throughout the facility, are not smooth and easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable. - 2810 - Ceiling in the food prep area is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 2890 - Light bulbs in the food prep area are not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3020 - Soap was not provided at the hand washing lavatories.
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. - 3030 - No disposable towels were provided at the hand washing lavatories.
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 - 3045 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible.
Provide a sign/poster that is clearly visible to all employees - 3090 - Ventilation is not sufficient to keep rooms free of excessive condensation (No ventilation system observed.)
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3180 - Floors, walls, and ceilings, throughout the facility, were 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 - 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 - Premises has accumulation of litter (Outside area.)
Maintain the premise free of litter. - 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.
Preopening inspection conducted. Only cold foods will be served.
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