Mojo's, 733 West Cary Street, Richmond, VA 23220 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Mojo's
Address: 733 West Cary Street, Richmond, VA 23220
Type: Full Service Restaurant
Phone: 804 644-6676
Total inspections: 10
Last inspection: 03/07/2016

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Inspection findings

Inspection date

Type

  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Interior of freezer lids was observed in a state of disrepair and damaged.
    Correction: Repair the lids 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 lids, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) along the prep lowboy by flattop are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
    -INTERIOR OF THE REACH INS
    -PIPES UNDER DISH MACHINE

    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the prep kitchen
    Correction: 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.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
    Correction: 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
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The floors, walls and ceiling of the upstairs storage room, the floors/wall juncture in the hall and the cove molding in the prep kitchen is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Correction: 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.
03/07/2016Routine
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the bar and back prep kitchen.
    Correction: 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.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the bar or in the back prep kitchen.
    Correction: 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
11/20/2015Risk Factor
PIC followed Risk Control Plan temperature charts. Walk in cooler replaced.
No violation noted during this evaluation.
08/05/2015Follow-up
Facility will monitor food temperatures. Facility will maintain food product on ice until units can be verified by temperature checks of control product that the units are capable of maintaining 41 deg. F. or below. Data logger will be left in Walk in Cooler for temperature monitoring. EHS will retrieve device upon next follow up inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Butter, hard cheese in WIC cold holding at improper temperatures. Walk in cooler still not maintaining food at proper temperature. Data logger read out verifies that butter has not reached 41 deg. F. or less. Lowest temperature recorded over past 21 hours is 46 deg. F.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Repair or replace the units to maintain food at proper temperatures. Temperature recording log implemented by management and staff. Data logger will be in until next follow up inspection. All units serviced on 7/22/15. Food will be monitored until next follow up inspection.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
07/23/2015Follow-up
FACILITY VOLUNTARILY CLOSED DUE TO EQUIPMENT ISSUES.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Mac n cheese, feta, chicken salad, pasta salad, beef, feta, turkey, chicken salad, burger meat, chili, black beans, eggs, humus chicken wings cold holding at improper temperatures. NO REFRIGERATION IN THE FACILITY WORKING PROPERLY TO MAINTAIN FOOD AT 41 DEG. F OR BELOW.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. REPAIR OR REPLACE THE UNITS.
07/22/2015Risk Factor
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The food employee is drinking from an uncovered container in the food preparation area.
    Correction: 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.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints for facial hair.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands (Cheese and lettuce)
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following is not maintained in good repair:
    -UPSTAIRS CEILING
    -UPSTAIRS FLOORING
    -UPSTAIRS WALLS
    -CEILING IN THE SODA HALLWAY LEAKING

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/27/2015Follow-up
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints for facial hair.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Food Storage - Clean and Dry Location
    Observation: 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Noodles, cheese, shredded chicken and oil & garlic mixture at the Pasta Station Refrigeration unit cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. REPAIR OR REPLACE THE UNIT BY FOLLOW UP DATE.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready to eat chicken, deli meat, penne noodles, chicken & noodles, mac & cheese, broccoli and humus in the refrigeration units not properly dated for disposition.
    Correction: Mark the name and "consume by" date or "Prepared on" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F 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. For commercial products, once opened, use or sell product within 7 days or manufacturer date, whichever is first.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the prepared on date on the prepared ready-to-eat (RTE) sliced deli meat (2/14/15) and garlic & oil mixture (2/8/15)in the refrigerator, the food should have been discarded 2 days and 8 days ago respectively..
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date (7 days past the prepared on 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.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: Several menu items with "EGGS" that can be cooked to order, do not have an asterisk adjacent to the menu item to inform the consumer they can be prepared raw or undercooked.

    Correction: Since the statement is already present on the menu and is correct, notate each item that has raw or undercooked eggs in the menu item by placing an asterisk * next to the eggs in the menu item.
  • Cooling, Heating, and Holding Capacities
    Observation: The pasta prep refrigeration is not working. There is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Correction: Provide additional refrigeration necessary to maintain food items at proper temp. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • Warewashing Equipment, Cleaning Frequency (repeated violation)
    Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. (CHLORINE FOR THE WAREWASHING MACHINE)
    Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
    -INTERIOR OF SALAD PREP REACH IN
    -INTERIOR OF GRILL PREP REACH IN
    -WALK IN FLOOR
    -SHELVES IN PREP KITCHEN BELOW TABLE
    -PRODUCE REACH IN
    -SODA HALL FLOOR AND AREA
    -DRY STORAGE AREA UPSTAIRS.
    -DISH MACHINE AREA AND CHEMICALS UNDER AND BEHIND

    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Plumbing connections under the FOOD PREP sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Physical Facilities in Good Repair
    Observation: The following is not maintained in good repair:
    -UPSTAIRS CEILING
    -UPSTAIRS FLOORING
    -UPSTAIRS WALLS
    -CEILING IN THE SODA HALLWAY LEAKING

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment UPSTAIRS IN THE STORAGE AREA.
    Correction: 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.
02/23/2015Routine
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses. (stored in sanitizer bucket)
    Correction: 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 135°F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Blue cheese crumbles, feta cheese, sliced cheese, sliced tomatoes stored on ice cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Place less product in storage pans. Add ice to storage medium.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Use a chlorine chemical test kit for the dish machine and a quaternary ammonium test kit for the wiping cloth buckets to ensure the sanitizing solution is maintained at the proper solution.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
    -EXTERIOR OF THE DISH MACHINE
    -EXTERIOR OF THE DISH MACHINE CHEMICALS
    -AREA UNDER THE DISH MACHINE
    -INTERIOR OF REFRIGERATORS
    -EXTERIOR OF REFRIGERATORS
    -EXTERIOR OF LOWBOY PREP TABLES/FOOD PREP TABLES
    -INTERIOR OF FREEZER
    -EXTERIOR OF COOKING EQUIPMENT

    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Plumbing System Maintained in Good Repair
    Observation: The plumbing under the prep sink in the prep kitchen in poor repair.
    Correction: Repair and maintain all plumbing components and fixtures.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (main kitchen, bar and men's restroom)
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floors in the kitchen under and adjacent to equipment noted in need of cleaning.
    Correction: 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.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Quaternary ammonium in wiping cloth buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (in excess of 200ppm)
    Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Adjust to 200 ppm.
02/20/2014Routine
  • Critical: Cooling* (corrected on site)
    Observation: Marinara Sauce in large tightly sealed containers made yesterday and cooled inside the walk-in refrigerator noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Discard improperly cooled Marinara Sauce. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
08/19/2013Risk Factor
  • Warewashing Equipment, Cleaning Frequency
    Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • Non-Food Contact Surfaces
    Observation: The non food-contact surfaces of the following equipment was observed with an accumulation of grime and/or debris:
    - the wall-mounted fan in the food prep. area
    - the left side of the char-grill
    - the door shelves inside the Magic Chef freezer
    - the plastic air curtains at the doorway to the prep. kitchen

    Correction: Clean above-cited equipment. Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities in Good Repair
    Observation: Two light fixtures under the exhaust hood are not maintained in good repair Both light fixtures were out/ not working.
    Correction: Repair/ replace light fixtures. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls were observed dirty/ soiled in the following areas:
    - behind the dishmachine
    - behind the pot wash sink
    - behind stove and oven in the prep. kitchen
    Also the underside of the exhaust hood in the prep. kitchen was observed soiled with a heavy dust accumulation

    Correction: 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. An unused deep fat fryer and a Delfield refrigeration unit were observed stored outside rear of facility.
    Correction: 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.
03/18/2013Routine

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