Sister's Cafe', 606 Commerce Road, Richmond, VA 23224 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Sister's Cafe'
Address: 606 Commerce Road, Richmond, VA 23224
Type: Full Service Restaurant
Phone: 804 230-1154
Total inspections: 7
Last inspection: 09/10/2015

Restaurant representatives - add corrected or new information about Sister's Cafe', 606 Commerce Road, Richmond, VA 23224 »


Inspection findings

Inspection date

Type

  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: The Salmon Cakes and Sausage were observed hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: The Cooked Green Beans, Cooked Corn, Cooked Cabbage and Cooked Collard Greens in Reach in Cooler 7 were observed cold holding at improper temperatures
    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.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
    Observation: Raw and/or undercooked Eggs are not provided on the menu, menu board, table tent or brochure without proper disclosure.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the unsealed wood around the Three Compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Reach in Cooler 7 was observed in a state of disrepair and damaged. Observed an Ambient Air Temperature of 50'F and internal food temperatures of greater than 41'F.
    Correction: Repair the Reach in Cooler 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 Reach in Cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Non-Food Contact Surfaces (corrected on site)
    Observation: The nonfood contact surfaces of the Reach in Coolers have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed Gaps around the door and door frames of the service doors.
    Correction: 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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The Floors under the equipment in the kitchen and prep area are noted in need of cleaning. The walls behind the equipment in the kitchen and prep area are 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.
09/10/2015Routine
No risk factors cited at time of inspections.
No violation noted during this evaluation.
06/19/2014Risk Factor
  • Single-Service and Single-Use Articles, Use Limitation (corrected on site)
    Observation: Single-service items were observed reused for the storage of food.
    Correction: Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
02/25/2014Routine
No violations cited at time of inspection.
No violation noted during this evaluation.
08/28/2013Risk Factor
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. ice scoop
    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.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
04/10/2013Routine
No violation noted during this evaluation.12/19/2012Risk Factor
No violations cited at time of inspection
No violation noted during this evaluation.
02/08/2012Risk Factor Assessment

Do you have any questions you'd like to ask about Sister's Cafe'? Post them here so others can see them and respond.

×
Sister's Cafe' respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Sister's Cafe' to others? (optional)
  
Add photo of Sister's Cafe' (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Gavel & Grill CafeRichmond, VA
****
Reynolds Cafe'Richmond, VA
****
Waffle House #1190Richmond, VA
*****
Chipotle Mexican Grill #2324Richmond, VA
*****
La Sede RestaurantRichmond, VA
Ironclad Pizza GrillRichmond, VA
Target Store T-1018Richmond, VA
****
Hardee's #2925Richmond, VA
****
Waffle House #436Richmond, VA
Pizza Hut #4548Richmond, VA
*•

Restaurants in neighborhood

Name

Riverside Senior Care Center
Caribbean Chef
Blackwell Elementary School Annex
McDonald's
Blackwell Elementary School
Croaker's Spot
Plant Zero Cafe
Papa's Pizza

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near: