Riley's, 1043 East Main Street, Radford, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Riley's
Address: 1043 East Main Street, Radford, Virginia
Phone: (540) 731-1796
Total inspections: 8
Last inspection: Jan 29, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. January 29, 2009Routine00Details / Comments
No violation noted during this evaluation. March 20, 2008Routine00Details / Comments
  • 0820 - Critical Turkey cold holding at improper temperatures.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1780 - Corrected During Inspection Critical Containers on the serving lines of the bar area to which additional product is added are observed soiled
January 24, 2007Routine21Details / Comments
1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.March 02, 2006Routine01Details / Comments
3180 - hood drip tray area in the @Location@ noted in need of cleaning.March 03, 2005Routine01Details / Comments
  • 2280 - Critical There is no handwash lavatory at the new bar, preventing routine handwashing by food workers.
  • 3020 - Soap was not provided at the hand washing lavatory at the bar handsinks.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill, exhaust hood and filters.
  • 2020 - single service cups were found, displayed or dispensed with the food or lip-contact surface unprotected.
  • 1560 - Repeat There are floor mounted home style freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 2000 - Repeat Single service cups were found stored on the floor.
  • 2790 - The indoor ceiling material located at upstairs dishroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2890 - Light bulb in new bar area, not shielded, coated, or otherwise shatter-resistent.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Condensate driping in the reach in cooler down stairs bar.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 1510 - The food manager could not provide a food temperature measuring device.
March 25, 2004Routine110Details / Comments
No violation noted during this evaluation. April 01, 2003Critical Procedures00Details / Comments
  • 0260 - Critical The half gallon of milk in the downstairs bar is unsound or adulterated. (code date 3-8-03)
  • 3340 - Critical Container of degreaser not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (spray bottle on food and single service storage shelving)
  • 3080 - Less than 50 foot candles of light was noted in the kitchen.
  • 2000 - Single service items observed unprotected from contamination. Single service cups stored on the floor in kitchens, (upstairs and down stairs), at wait station and in down stairs bar.
  • 1320 - There was no temperature measuring device located in the reach-in cooler in down stairs bar. Milk stored in cooler.
  • 1080 - The shelving in walk-in cooler is not designed and constructed to be durable. (rusted)
  • 0820 - Critical Ham and cheese cold holding at improper temperatures.
  • 1560 - Floor mounted home style reach-in coolers and freezer are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 2890 - Light bulbs in the bars, (upstairs and down stairs) not shielded, coated, or otherwise shatter-resistent.
  • 2790 - The indoor ceiling material located at down stairs kitchen does not meet the standard of: smooth, durable, easily cleanable and nonabsorbent. Missing ceiling panels in upstairs kitchen.
  • 2790 - The indoor floor material located at upstairs bar mop sink area does not meet the standard of: smooth, durable, easily cleanable and nonabsorbent
  • 2790 - The indoor wall material located inside of upstairs bar does not meet the standard of: 1. smooth, durable, easily cleanable and nonabsorbent
March 19, 2003Routine37Details / Comments

January 29, 2009 (Routine)

Comments:
Recommend Permit

March 20, 2008 (Routine)

Comments:
Foods are pre-cooked and prefrozen and heated to serve. Pizza make table is maintaining 39 degrees. Recommend permit

January 24, 2007 (Routine)



Violations:
  • 0820 - Critical Turkey cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. By March 1,2007,refrigerator must maintain 41 degrees
  • 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.
  • 1780 - Corrected During Inspection Critical Containers on the serving lines of the bar area to which additional product is added are observed soiled
    Clean and sanitize containers at least every 24 hours as long as bar (blender) maintains stored food items in a manner that prevents cross-contamination.

March 02, 2006 (Routine)



Violation: 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
Recommend Permit

March 03, 2005 (Routine)



Violation: 3180 - hood drip tray area in the @Location@ 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.
Comments:
Recommend permit

March 25, 2004 (Routine)



Violations:
  • 2280 - Critical There is no handwash lavatory at the new bar, preventing routine handwashing by food workers.
    Install an additional handwash lavatory at the new bar to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Correct in 14 days, until installed food handlers must go to the dish room and use handsink.
  • 3020 - Soap was not provided at the hand washing lavatory at the bar handsinks.
    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. Correct immediately
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill, exhaust hood and filters.
    Maintain nonfood-contact surfaces of equipment clean. correct in 2 days.
  • 2020 - single service cups were found, displayed or dispensed with the food or lip-contact surface unprotected.
    Dispense the single service cups from the plastic sleeves or in stall cup dispensers. Correct in one day.
  • 1560 - Repeat There are floor mounted home style freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct in 30 days.
  • 2000 - Repeat Single service cups were found stored on the floor.
    Store single service cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. correct immediately
  • 2790 - The indoor ceiling material located at upstairs dishroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent Correct in 30 days.
  • 2890 - Light bulb in new bar area, not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 10 days.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Condensate driping in the reach in cooler down stairs bar.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Correct immediately. Corrected during inspection.
  • 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. Correct in 10 days.
  • 1510 - The food manager 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. Correct in one day.

April 01, 2003 (Critical Procedures)

Comments:
All critical violations were corrected. Temperature of Sandwich Board at cookline must be watched.

March 19, 2003 (Routine)



Violations:
  • 0260 - Critical The half gallon of milk in the downstairs bar is unsound or adulterated. (code date 3-8-03)
    Ensure food is safe and unadulterated. Correct immediately, discard the milk. Corrected during inspection.
  • 3340 - Critical Container of degreaser not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (spray bottle on food and single service storage shelving)
    Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct immediately, store degreaser away from food and single service articles. Corrected during inspection.
  • 3080 - Less than 50 foot candles of light was noted in the kitchen.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Correct in 90 days with the new ceiling installation.
  • 2000 - Single service items observed unprotected from contamination. Single service cups stored on the floor in kitchens, (upstairs and down stairs), at wait station and in down stairs bar.
    Store single service items inverted, in plastic, or in an approved dispenser. Keep single service 6 inches up off of floor during storage. Corrected during inspection.
  • 1320 - There was no temperature measuring device located in the reach-in cooler in down stairs bar. Milk stored in cooler.
    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. Correct in one day. Corrected during inspection.
  • 1080 - The shelving in walk-in cooler is not designed and constructed to be durable. (rusted)
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. Correct in 10 days.
  • 0820 - Critical Ham and cheese cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Discard all PHFs out of temperature for over 4 hours. Correct immediately. Corrected during inspection, foods discarded.
  • 1560 - Floor mounted home style reach-in coolers and freezer are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct in 30 days.
  • 2890 - Light bulbs in the bars, (upstairs and down stairs) not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 30 days.
  • 2790 - The indoor ceiling material located at down stairs kitchen does not meet the standard of: smooth, durable, easily cleanable and nonabsorbent. Missing ceiling panels in upstairs kitchen.
    Refinish or replace the indoor ceiling at the area designated so it is: smooth, durable, easily cleanable and nonabsorbent. (correct in 90 days down stairs kitchen) (correct in 10 days upstairs kitchen)
  • 2790 - The indoor floor material located at upstairs bar mop sink area does not meet the standard of: smooth, durable, easily cleanable and nonabsorbent
    Refinish or replace the floor material at the area designated so it is: smooth, durable, easily cleanable and nonabsorbent. Correct in 60 days.
  • 2790 - The indoor wall material located inside of upstairs bar does not meet the standard of: 1. smooth, durable, easily cleanable and nonabsorbent
    Refinish or replace the wall material at the area designated so it is: smooth, durable, easily cleanable and nonabsorbent. Correct in 60 days.
Comments:
Handsink at upstairs bar to be re-installed today. If draft beer is dispensed outside over head protection, (ceiling),and handsink must be installed. All liquid waste must be discharged into an approved receptor.

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