0240 - Corrected During InspectionRepeat Employees observed working in the food service area without proper hair restraints.
0470 - Corrected During InspectionCritical Unwrapped or uncovered food in the walk-in refrigerator (open cans of tomato sauce on wire rack shekves).
0820 A 2 - Corrected During InspectionCritical Balogna and pork at the cold holding station by the grill were cold holding at improper temperatures
1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.Slicer was left solied and not cleaned.
1800 - The nonfood contact surface of the plastic wheeled food containers and the inside of the microwave have accumulations of grime and debris.
2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (side door has an unprotected opening at the bottom of the door.)
0240 - Employees observed working in the food service area without proper hair restraints.
0470 - Corrected During InspectionCritical Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw steak boxes stored on the floor uncovered while the steaks were being cut on the meat saw.)
0820 A 2 - Corrected During InspectionCritical Sliced balogna and raw steak in the walk-in refrigerator cold holding at improper temperatures. ( employee had put these items into the walk-in after having them at room temperature by the grill)
1510 - The person in charge could not provide a food temperature measuring device.
1700 - Corrected During InspectionCritical Chlorine sanitizing solution used was not available in this facility. (owner had to go and purchase for the facility to be able to operate).
1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
1800 - The nonfood contact surface of the wal-in refrigerator shelving has accumulations of grime and debris. Also, the refrigeration gaskets throughout the facility need cleaning.
2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen. (owner had to purchase hand soap to continue operation)
3180 - Walk-in floor noted in need of cleaning and the wall behind the cooking equipment needs cleaning).
3240 - Handwashing facilities are unclean and not maintained (wood screws are being used to stablizethe hot and cold faucets. Woods screws will strip these faucets)
0240 - Corrected During InspectionRepeat Employees observed working in the food service area without proper hair restraints. 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.
0470 - Corrected During InspectionCritical Unwrapped or uncovered food in the walk-in refrigerator (open cans of tomato sauce on wire rack shekves). Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0820 A 2 - Corrected During InspectionCritical Balogna and pork at the cold holding station by the grill were cold holding at improper temperatures Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.Slicer was left solied and not cleaned. Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
1800 - The nonfood contact surface of the plastic wheeled food containers and the inside of the microwave have 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.
2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (side door has an unprotected opening at the bottom of the door.) Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
Since the opening inspection: chef's thermomitor; handwah soap; chlorine test strips; and bleach are all available at this facility.
July 28, 2009 (Routine)
Violations:
0240 - Employees observed working in the food service area without proper hair restraints. 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.
0470 - Corrected During InspectionCritical Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw steak boxes stored on the floor uncovered while the steaks were being cut on the meat saw.) Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0820 A 2 - Corrected During InspectionCritical Sliced balogna and raw steak in the walk-in refrigerator cold holding at improper temperatures. ( employee had put these items into the walk-in after having them at room temperature by the grill) Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
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.
1700 - Corrected During InspectionCritical Chlorine sanitizing solution used was not available in this facility. (owner had to go and purchase for the facility to be able to operate). Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
1800 - The nonfood contact surface of the wal-in refrigerator shelving has accumulations of grime and debris. Also, the refrigeration gaskets throughout the facility need cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2740 - Trash and litter were observed adjacent to the refuse container outside the facility. The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen. (owner had to purchase hand soap to continue operation) 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.
3180 - Walk-in floor noted in need of cleaning and the wall behind the cooking equipment needs 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 are unclean and not maintained (wood screws are being used to stablizethe hot and cold faucets. Woods screws will strip these faucets) Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Change of ownership. OK to operate. Permit will be issued.
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