Mojo's, 8908 Patterson Avenue, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Mojo's
Address: 8908 Patterson Avenue, Richmond, Virginia
Phone: (804) 440-6656
Total inspections: 16
Last inspection: Sep 25, 2009

Restaurant representatives - add corrected or new information about Mojo's, 8908 Patterson Avenue, Richmond, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 25, 2009Risk Factor Assessment00-
0820 A 2 - Critical Chicken breast in the bottom of the grill unit, burgers in the low boy and humus in the salad unit were 53, 45 and 45 degrees. Unit temperatures were 53, 45 and 47 degrees.June 18, 2009Risk Factor Assessment10Details / Comments
  • 1570 - Ice build up in freezer due to clogged drain line.
  • 3180 - Grease build up on vent filters above grill.
March 13, 2009Routine02Details / Comments
No violation noted during this evaluation. December 11, 2008Risk Factor Assessment00Details / Comments
No violation noted during this evaluation. September 04, 2008Risk Factor Assessment00-
  • 0540 - Corrected During Inspection Critical Employee did not change gloves after handling raw burgers and before handling ready to eat foods.
  • 0820 A 2 - Corrected During Inspection Critical BBQ 61 degrees in top section of prep unit.
June 20, 2008Risk Factor Assessment20Details / Comments
  • 1770 A - Critical Repeat 4/15/08-Slicer's blade sharpening piece is dirty and cannot be removed for cleaning.
  • 1770 A - Critical Repeat The blade sharpening area of the slicer was not clean.
  • 3170 - Repeat Exposed insulation observed around inside of walk-in cooler door.
April 15, 2008Follow-up11Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat Employee drinks were found with lids and no straws.
  • 0550 - Knives stored in sanitizer.
  • 0820 A 2 - Corrected During Inspection Critical Lasagna was 61 degrees in sandwich station. The lasagna was stacked above top of pan.
  • 1770 A - Critical The blade sharpening area of the slicer was not clean.
  • 1770 C - Debris was observed behind lids on prep refrigeration units.
  • 2310 - Critical Handsink in kitchen is not easily accessible to employees on cook line. Pizza station prevents employees from getting to sink easily.
  • 3080 - Several lights not working in kitchen.
  • 3170 - Exposed insulation observed around inside of walk-in cooler door.
  • 3180 - Hood vents dirty.
March 05, 2008Routine45Details / Comments
0820 - Critical Lasagna was 50 degrees in prep unit. Unit temperature was 48 degrees.November 05, 2007Critical Procedures10Details / Comments
0220 - Corrected During Inspection Critical Repeat Open employee drinks in kitchen.July 16, 2007Critical Procedures10Details / Comments
  • 0550 - Knife stored in sanitizer bucket.
  • 0570 - Corrected During Inspection Wiping cloth not in sanitizer between uses.
  • 0840 - Corrected During Inspection Critical Container of chili dated 3/5/07.
  • 0840 - Corrected During Inspection Critical Bags of pasta dated 3/6/07 inprep refrigerator.
  • 1770 C - Prep table top between lids is not clean.
  • 3045 - No handwash sign at front handsink.
  • 3080 - Light intensity 17 foot candles at prep table/grill.
March 15, 2007Routine15Details / Comments
  • 0220 - Critical Open drink on top of pizza prep refrigerator.
  • 0450 - Corrected During Inspection Critical Employee placed lettuce on grinder sandwich with bare hands.
December 14, 2006Critical Procedures20Details / Comments
No violation noted during this evaluation. September 06, 2006Critical Procedures00Details / Comments
No violation noted during this evaluation. May 30, 2006Critical Procedures00Details / Comments
  • 0560 - Corrected During Inspection Cloth towel covering lettuce.
  • 1750 - Reuse of ricotta container for food storage.
  • 3080 - Light intensity under hood and at front sandwich prep unit is about 10 foot candles.
March 02, 2006Routine03Details / Comments
No violation noted during this evaluation. February 08, 2006Routine00Details / Comments

June 18, 2009 (Risk Factor Assessment)



Violation: 0820 A 2 - Critical Chicken breast in the bottom of the grill unit, burgers in the low boy and humus in the salad unit were 53, 45 and 45 degrees. Unit temperatures were 53, 45 and 47 degrees.
Food temperatures should be 41 degrees or less. Move products to units that are working properly and get temperatures to 41 degrees or less.
Comments:
Very good glove use and overall knowledge.

March 13, 2009 (Routine)



Violations:
  • 1570 - Ice build up in freezer due to clogged drain line.
    Repair. Remove ice build up.
  • 3180 - Grease build up on vent filters above grill.
    Clean.

December 11, 2008 (Risk Factor Assessment)

Comments:
Note: cook bacon crisp in order to leave bacon at room temperature.

June 20, 2008 (Risk Factor Assessment)



Violations:
  • 0540 - Corrected During Inspection Critical Employee did not change gloves after handling raw burgers and before handling ready to eat foods.
    Corrected by changing gloves.
  • 0820 A 2 - Corrected During Inspection Critical BBQ 61 degrees in top section of prep unit.
    Cool immediately or discard. Discarded.

April 15, 2008 (Follow-up)



Violations:
  • 1770 A - Critical Repeat 4/15/08-Slicer's blade sharpening piece is dirty and cannot be removed for cleaning.
    4/15/08-this piece must be cleaned.
  • 1770 A - Critical Repeat The blade sharpening area of the slicer was not clean.
    Remove and clean and sanitize.
  • 3170 - Repeat Exposed insulation observed around inside of walk-in cooler door.
    Cover with cleanable surface.

March 05, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat Employee drinks were found with lids and no straws.
    Must use lid and straw. Discarded.
  • 0550 - Knives stored in sanitizer.
    Store on clean portion of table or other methods stated in Section 550.
  • 0820 A 2 - Corrected During Inspection Critical Lasagna was 61 degrees in sandwich station. The lasagna was stacked above top of pan.
    Discarded.
  • 1770 A - Critical The blade sharpening area of the slicer was not clean.
    Remove and clean and sanitize.
  • 1770 C - Debris was observed behind lids on prep refrigeration units.
    Clean.
  • 2310 - Critical Handsink in kitchen is not easily accessible to employees on cook line. Pizza station prevents employees from getting to sink easily.
    Rearrange pizza area or install new sink.
  • 3080 - Several lights not working in kitchen.
    Repair.
  • 3170 - Exposed insulation observed around inside of walk-in cooler door.
    Cover with cleanable surface.
  • 3180 - Hood vents dirty.
    Clean.

November 05, 2007 (Critical Procedures)



Violation: 0820 - Critical Lasagna was 50 degrees in prep unit. Unit temperature was 48 degrees.
Remove PHF's from unit until temperature is 41 degrees or less.

July 16, 2007 (Critical Procedures)



Violation: 0220 - Corrected During Inspection Critical Repeat Open employee drinks in kitchen.
Must be covered with a straw.

March 15, 2007 (Routine)



Violations:
  • 0550 - Knife stored in sanitizer bucket.
    Correct by storing knife clean and dry on clean surface. Wash, rinse, and sanitize after every 4 hours if not more often.
  • 0570 - Corrected During Inspection Wiping cloth not in sanitizer between uses.
    Corrected by putting into sanitizer.
  • 0840 - Corrected During Inspection Critical Container of chili dated 3/5/07.
    Chili has been discontinued. Corrected by discarding chili.
  • 0840 - Corrected During Inspection Critical Bags of pasta dated 3/6/07 inprep refrigerator.
    Corrected by discarding.
  • 1770 C - Prep table top between lids is not clean.
    Correct by cleaning.
  • 3045 - No handwash sign at front handsink.
    Provide sign.
  • 3080 - Light intensity 17 foot candles at prep table/grill.
    Correct by replacing burned out/nonfunctioning bulbs.

December 14, 2006 (Critical Procedures)



Violations:
  • 0220 - Critical Open drink on top of pizza prep refrigerator.
    Corrected by discarding open drink. Use covered cup with straw for employee beverages consumed in kitchen.
  • 0450 - Corrected During Inspection Critical Employee placed lettuce on grinder sandwich with bare hands.
    Corrected by washing hands and putting on gloves.

September 06, 2006 (Critical Procedures)

Comments:
Employees avoid bare hand contact with RTE food.

May 30, 2006 (Critical Procedures)

Comments:
Employees avoid bare hand contact with RTE food.

March 02, 2006 (Routine)



Violations:
  • 0560 - Corrected During Inspection Cloth towel covering lettuce.
    Corrected by removing towel.
  • 1750 - Reuse of ricotta container for food storage.
    Use approved food containers. Recycle/discard ricotta containers after original contents are gone.
  • 3080 - Light intensity under hood and at front sandwich prep unit is about 10 foot candles.
    Increase lighting to provide 50 foot candles in prep areas.

February 08, 2006 (Routine)

Comments:
Facility meets requirements for Commonwealth of VA foodservice and is authorized to open. Gloves worn.

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