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

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Business Info

Restaurant: Sister's Cafe'
Address: 606 Commerce Road, Richmond, Virginia
Phone: (804) 230-1154
Total inspections: 16
Last inspection: Jul 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0610 - Corrected During Inspection Food and food storage items stored on the floor or food stored less than 6" above the floor.
  • 3340 - Corrected During Inspection Critical Container of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
July 24, 2009Routine11Details / Comments
  • 0470 - Corrected During Inspection Critical Raw eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 3180 - Floors in the under the stove in the kitchen noted in need of cleaning.
March 17, 2009Routine22Details / Comments
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Corrected During Inspection Improper methods used to thaw bacon, .
  • 3380 - Corrected During Inspection Critical Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 >400 ppm
November 03, 2008Routine12Details / Comments
No violation noted during this evaluation. June 24, 2008Follow-up00-
  • 0820 A 2 - Critical Foods cold holding at improper temperatures
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) lima beans, green beans, and tuna salad in the refrigeration unit are not properly dated for disposition.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  • 3340 - Corrected During Inspection Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
June 23, 2008Critical Procedures40Details / Comments
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises. (Ice machine and low-boy refrigerator.)
  • 3170 - Repeat Floor tiles,throughout the facility, were observed broken or missing.
March 28, 2008Follow-up02Details / Comments
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 A 1 - Corrected During Inspection Critical Chicken wings hot holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) cole slaw and chicken salad n the refrigeration unit are not properly dated for disposition.
  • 0960 2 - Wooden shelving, throughout the facility, were observed soiled, chipping, and peeling.
  • 1570 - Refrigerators, in the dry storage room, were observed rusty (exterior) and missing door handles)
  • 1570 - Unused or non-functioning equipment not removed from the premises. (Ice machine and low-boy refrigerator.)
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers, gaskets, floor fan, exhaust hood and filter system.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. (Serving line.)
  • 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was observed blocked, preventing access by employees for easy handwashing.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3170 - Floor tiles,throughout the facility, were observed broken or missing.
  • 3170 - Dry storage room ceiling is not maintained in good repair (Ceiling falling down.)
  • 3180 - Floors, walls, and ceilings, throughout the facility, were noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
February 14, 2008Routine416Details / Comments
  • 0820 - Corrected During Inspection Critical Vegetables and salmon cakes hot holding at improper temperatures. (Steam table observed used to heat foods.)
  • 0820 - Corrected During Inspection Critical Foods cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cole slaw, BBQ pork, and beef in the refrigeration unit are not properly dated for disposition.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
July 31, 2007Critical Procedures30Details / Comments
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0470 - Corrected During Inspection Critical Raw chicken preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE) and santiized utensils.
  • 0570 - Wiping cloths improperly stored out of sanitizer solution between use.
  • 0580 - Soiled single-use gloves washed and still in use.
  • 0610 - Sanitized equipment stored next to hand sink and under drainboard where it is subject to splash, dust or other contamination.
  • 0960 2 - The trash bag used as a cover for the ice machine is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1570 - Repeat Ice machine door was observed missing.
  • 1750 - Single-service styrofoam cups were observed reused for the dispensing of food.
  • 1800 - The nonfood contact surface of the exhaust filters has accumulations of grease and debris.
  • 1800 - The exterior of the white reach in refrigerators has accumulation of food spillage.
  • 2000 - Aluminum trays in downstairs storage area stored on top of refrigerator unprotected from contamination.
March 29, 2007Routine19Details / Comments
1780 - Critical Equipment (ice machine) used for storage of packaged or open food items was observed with visible accumulations of soil and debris.August 31, 2006Routine10Details / Comments
  • 0470 - Corrected During Inspection Critical Raw meat (Pork Chops) observed stored above Ready To Eat (RTE) foods.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  • 1570 - Repeat Ice machine is in disrepair. (Door missing).
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 2310 - Corrected During Inspection Critical Hand washing sink observed used to discard ice.
  • 3170 - Repeat Floor tiles throughout the facility are missing or in disrepair.
March 07, 2006Routine24Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  • 0960 2 - Soda creates observed used for shelving.Cardboard observed used to line shelves.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1570 - Repeat Ice machine is in disrepair. (Door missing)
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1750 - Manufacturer containers were observed reused for the storage.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Serving and prep utensils.
  • 1800 - The non-food contact surface of the Oven, fryer, microwave oven, steam table, Whirlpool refrigerators and refrigerator gaskets, Pepsi refrigerator, , hot pads, Frigidaire freezer and freezer gasket, and wooden shelving through-out facility have accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination. (Foil pans)
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3170 - Repeat Floor tiles throughout the facility are missing or in disrepair.
  • 3180 - Repeat Floors, walls, and ceilings, throughout facility, observed soiled.
  • 3330 - Corrected During Inspection Critical Working containers of chemicals are not properly labeled.
  • 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (Quat @ 400 PPM)
March 03, 2006Routine--Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Lid of ice machine was observed in a state of disrepair and damaged.
  • 2790 - The indoor floor material located in the food prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  • 3230 - Absorbent materials are being use on the floor
August 02, 2005Routine07Details / Comments
  • 1570 - The door gasket of the chest type freezer and upright freezer is soiled and in disrepair.
  • 3080 - Less than 50 foot candles of light was noted in the food preparation area
  • 3170 - Wall behind 3-section sink is not maintained in good repair. Floors in food preparation area and dining area need retiling to make them smooth and easily cleanable.
  • 3180 - Walls in food preparation area in need of cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
April 21, 2005Follow-up05Details / Comments
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
  • 1750 - Manufacturer containers were observed reused for the storage of @FOOD@.
June 15, 2004Routine02Details / Comments
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 1320 - There were no temperature measuring devices located in the freezers.
  • 2350 ii - Critical Handwashing sink need repairing.
January 13, 2004Routine12Details / Comments

July 24, 2009 (Routine)



Violations:
  • 0610 - Corrected During Inspection Food and food storage items 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.
  • 3340 - Corrected During Inspection Critical Container of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Container of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 17, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" 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 41F 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.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3180 - Floors in the under the stove in the kitchen 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.

November 03, 2008 (Routine)



Violations:
  • 0610 - Corrected During Inspection 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.
  • 0790 - Corrected During Inspection Improper methods used to thaw bacon, .
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 3380 - Corrected During Inspection Critical Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 >400 ppm
    Utilize only sanit that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 23, 2008 (Critical Procedures)



Violations:
  • 0820 A 2 - Critical Foods cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) lima beans, green beans, and tuna salad in the refrigeration unit are not properly dated for disposition.
    Mark the name and "consume by" 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 41F 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.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
  • 3340 - Corrected During Inspection Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

March 28, 2008 (Follow-up)



Violations:
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises. (Ice machine and low-boy refrigerator.)
    Remove any unused or non-functioning equipment from the premises.
  • 3170 - Repeat Floor tiles,throughout the facility, were observed broken or missing.
    Repair or replace the floor tiles.

February 14, 2008 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 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.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - 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.
  • 0820 A 1 - Corrected During Inspection Critical Chicken wings hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) cole slaw and chicken salad n the refrigeration unit are not properly dated for disposition.
    Mark the name and ""consume by"" 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 41F 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.
  • 0960 2 - Wooden shelving, throughout the facility, were observed soiled, chipping, and peeling.
    Clean, then repair or replace the wooden shelving.
  • 1570 - Refrigerators, in the dry storage room, were observed rusty (exterior) and missing door handles)
    Repair or replace the rust refrigerators.
  • 1570 - Unused or non-functioning equipment not removed from the premises. (Ice machine and low-boy refrigerator.)
    Remove any unused or non-functioning equipment from the premises.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers, gaskets, floor fan, exhaust hood and filter system.
    Clean and maintain cleanness of equipment.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. (Serving line.)
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was observed blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3170 - Floor tiles,throughout the facility, were observed broken or missing.
    Repair or replace the floor tiles.
  • 3170 - Dry storage room ceiling is not maintained in good repair (Ceiling falling down.)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors, walls, and ceilings, throughout the facility, were 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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 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.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

July 31, 2007 (Critical Procedures)



Violations:
  • 0820 - Corrected During Inspection Critical Vegetables and salmon cakes hot holding at improper temperatures. (Steam table observed used to heat foods.)
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. (Discontinue using steam table for heating foods. Steam tables to maintain temperatures once foods are properly cooked.)
  • 0820 - Corrected During Inspection Critical Foods cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cole slaw, BBQ pork, and beef in the refrigeration unit are not properly dated for disposition.
    Mark the name and "consume by" 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 41F 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.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.

March 29, 2007 (Routine)



Violations:
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0470 - Corrected During Inspection Critical Raw chicken preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE) and santiized utensils.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Wiping cloths improperly stored out of sanitizer solution between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0580 - Soiled single-use gloves washed and still in use.
    Discard gloves once soiled.
  • 0610 - Sanitized equipment stored next to hand sink and under drainboard where it is subject to splash, dust or other contamination.
    Store sanitized equipment and utensils where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0960 2 - The trash bag used as a cover for the ice machine is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Replace the trash bag with an appropriate cover to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1570 - Repeat Ice machine door was observed missing.
    Repair the ice machine door 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 ice machine door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Single-service styrofoam cups were observed reused for the dispensing of food.
    Discontinue the reuse of single-use containers for dispensing food. Provide approved reusable scoops designed for your food dispensing needs.
  • 1800 - The nonfood contact surface of the exhaust filters has accumulations of grease and debris.
    Clean the exhaust filters at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1800 - The exterior of the white reach in refrigerators has accumulation of food spillage.
    Clean the exterior of the white refrigerators at a frequency necessary to preclude accumulation of food spillage.
  • 2000 - Aluminum trays in downstairs storage area stored on top of refrigerator unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
This is a revalidation inspection.

August 31, 2006 (Routine)



Violation: 1780 - Critical Equipment (ice machine) used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
Comments:
Advised facility manager of all non-critical violations and the appropriate correction time frames.

March 07, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw meat (Pork Chops) observed stored above Ready To Eat (RTE) foods.
    Store raw meat below RTE foods.
  • 1510 - Repeat 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.
  • 1570 - Repeat Ice machine is in disrepair. (Door missing).
    Repair or replace ice machine.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 2310 - Corrected During Inspection Critical Hand washing sink observed used to discard ice.
    Hand washing sinks shall be used only fore hand washing.
  • 3170 - Repeat Floor tiles throughout the facility are missing or in disrepair.
    Repair or replace floor tiles.
Comments:
Follow up

March 03, 2006 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - 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.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
    Mark the name and ""consume by"" 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0960 2 - Soda creates observed used for shelving.Cardboard observed used to line shelves.
    Remove soda creates from facility and replace with proper shelvingRemove cardboard used to line shelves.
  • 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.
  • 1570 - Repeat Ice machine is in disrepair. (Door missing)
    Repair or replace ice machine.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1750 - Manufacturer containers were observed reused for the storage.
    Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Serving and prep utensils.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The non-food contact surface of the Oven, fryer, microwave oven, steam table, Whirlpool refrigerators and refrigerator gaskets, Pepsi refrigerator, , hot pads, Frigidaire freezer and freezer gasket, and wooden shelving through-out facility 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.
  • 2000 - Single service items observed unprotected from contamination. (Foil pans)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 3170 - Repeat Floor tiles throughout the facility are missing or in disrepair.
    Repair or replace the floor tiles.
  • 3180 - Repeat Floors, walls, and ceilings, throughout facility, observed soiled.
    Clean floors, walls, and ceilings as often to keep clean.
  • 3330 - Corrected During Inspection Critical Working containers of chemicals are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (Quat @ 400 PPM)
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces (Quat 200 PPM)
Comments:
Follow-up scheduled for March 7, 2006. Check # 1774 recevied for processing fee.

August 02, 2005 (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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Lid of ice machine was observed in a state of disrepair and damaged.
    Repair the lid on ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2790 - The indoor floor material located in the food prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3230 - Absorbent materials are being use on the floor
    Saw dust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors. Temporary floor coverings such as sawdust can contaminate food, attract insects and rodents, and become a nuisance to the food operation.

April 21, 2005 (Follow-up)



Violations:
  • 1570 - The door gasket of the chest type freezer and upright freezer is soiled and in disrepair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 3080 - Less than 50 foot candles of light was noted in the food preparation area
    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
  • 3170 - Wall behind 3-section sink is not maintained in good repair. Floors in food preparation area and dining area need retiling to make them smooth and easily cleanable.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Walls in food preparation area 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.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

June 15, 2004 (Routine)



Violations:
  • 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 1750 - Manufacturer containers were observed reused for the storage of @FOOD@.
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.

January 13, 2004 (Routine)



Violations:
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1320 - There were no temperature measuring devices located in the freezers.
    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.
  • 2350 ii - Critical Handwashing sink need repairing.
    Plumbing systems and components shall be maintained in good repair.

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