St. James Church Kitchen, 1205 West Franklin Street, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: St. James Church Kitchen
Address: 1205 West Franklin Street, Richmond, Virginia
Phone: (804) 355-1779
Total inspections: 18
Last inspection: Jun 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. June 29, 2009Routine00Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:- shelf below the prep. table to right of the freezer- interior of the microwave oven
  • 2000 - Cleaned coffee pots/urns were observed stored directly on the floor in the dishmachine room.
  • 3180 - Dirt/debris observed on the floor beneath the service line/counter.
February 20, 2009Routine03Details / Comments
No violation noted during this evaluation. October 17, 2008Critical Procedures00Details / Comments
No violation noted during this evaluation. June 03, 2008Critical Procedures00Details / Comments
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) jambalaya, fried catfish, gumbo and vegetarian chili in the refrigeration unit is not properly dated for disposition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior of the Kenmore microwave oven- shelf beneath the prep. table to right of stove- exterior of the automatic ice machine
February 06, 2008Routine11Details / Comments
No violation noted during this evaluation. November 07, 2007Routine00Details / Comments
1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: blades of 3 can openers stored on the stainless steel prep. table in kitchenJuly 09, 2007Critical Procedures10Details / Comments
2720 - One trash receptacle or outside refuse container was open or uncovered.May 17, 2007Complaint01Details / Comments
  • 1630 - Corrected During Inspection Warewashing machine was not supplied with a wash solution of soap/ detergent or other approved cleaning agent.
  • 1770 C - (CORRECTED DURING INSPECTION) Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior of doors to Victory reach-in refrig., including door gaskets- exterior of ice machine around lift lid
March 05, 2007Routine02Details / Comments
  • 1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:oven mittens.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area. 30 ft. candles noted in the food preparation area.
December 11, 2006Routine12Details / Comments
  • 0550 - In-use utensils improperly stored between use. Ice scoop stored in a soiled container without a lid.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade in poor condition
  • 1800 - The nonfood contact surface of the door gaskets on the Victory reachin refrigerator has accumulations of mold.
June 27, 2006Routine13Details / Comments
  • 1060 - Duct tape used to hold door of ice maker.
  • 1570 - Ice machine door was observed in a state of disrepair and damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
  • 3080 - Less than 20 foot candles of light was noted in thewarewashing area
  • 3170 - Walls in the warewashing room is not maintained in good repair
December 20, 2005Routine14Details / Comments
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Victory refrigeration unit is not accurate.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stainless steel prep. table in kitchen.
March 11, 2005Routine02Details / Comments
1600 - The compartment(s) or drainboards of the 3-compartment sink are heavily soiled.September 14, 2004Routine01Details / Comments
1770 B - Shell beneath stainless steel prep table is dirty and contains food particle accumulation.May 17, 2004Routine01Details / Comments
1770 - Observed accumulations of grime and debris on the following food contact surfaces:back side of lift door to automatic ice machine.January 29, 2004Routine01Details / Comments
1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: G.E. microwave oven.September 03, 2003Routine01Details / Comments
No violation noted during this evaluation. March 07, 2003Routine00-

June 29, 2009 (Routine)

Comments:
Facility Closed. Facility moved to 1133 W. Franklin St.

February 20, 2009 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:- shelf below the prep. table to right of the freezer- interior of the microwave oven
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Cleaned coffee pots/urns were observed stored directly on the floor in the dishmachine room.
    Store clean coffee pots/urns in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3180 - Dirt/debris observed on the floor beneath the service line/counter.
    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.

October 17, 2008 (Critical Procedures)

Comments:
No critical violations noted. Church kitchen was not in use at time of inspection.

June 03, 2008 (Critical Procedures)

Comments:
No critical violations noted.

February 06, 2008 (Routine)



Violations:
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) jambalaya, fried catfish, gumbo and vegetarian chili 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior of the Kenmore microwave oven- shelf beneath the prep. table to right of stove- exterior of the automatic ice machine
    Maintain nonfood-contact surfaces of equipment clean.

November 07, 2007 (Routine)

Comments:
No critical violations observed.

July 09, 2007 (Critical Procedures)



Violation: 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: blades of 3 can openers stored on the stainless steel prep. table in kitchen
Clean and sanitize these surfaces for food contact.
Comments:
No food preparation being conducted at time of inspection.

May 17, 2007 (Complaint)



Violation: 2720 - One trash receptacle or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use.
Comments:
Inspection conducted in response to a complaint regarding trash in the alley behind this establishment.

March 05, 2007 (Routine)



Violations:
  • 1630 - Corrected During Inspection Warewashing machine was not supplied with a wash solution of soap/ detergent or other approved cleaning agent.
    In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
  • 1770 C - (CORRECTED DURING INSPECTION) Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior of doors to Victory reach-in refrig., including door gaskets- exterior of ice machine around lift lid
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
EHS gave invoice & application for permit renewal to PIC.

December 11, 2006 (Routine)



Violations:
  • 1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:oven mittens.
    Clean and sanitize these surfaces for food contact.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area. 30 ft. candles 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

June 27, 2006 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use. Ice scoop stored in a soiled container without a lid.
    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 140F and the container.
  • 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade in poor condition
    Clean and sanitize these surfaces for food contact. Replace can operner blade
  • 1800 - The nonfood contact surface of the door gaskets on the Victory reachin refrigerator has accumulations of mold.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

December 20, 2005 (Routine)



Violations:
  • 1060 - Duct tape used to hold door of ice maker.
    Remove the duct tape from the door.
  • 1570 - Ice machine door was observed in a state of disrepair and damaged.
    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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
    Clean and sanitize these surfaces for food contact.
  • 3080 - Less than 20 foot candles of light was noted in thewarewashing area
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3170 - Walls in the warewashing room is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 11, 2005 (Routine)



Violations:
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Victory refrigeration unit is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stainless steel prep. table in kitchen.
    Clean and sanitize these surfaces for food contact.

September 14, 2004 (Routine)



Violation: 1600 - The compartment(s) or drainboards of the 3-compartment sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.

May 17, 2004 (Routine)



Violation: 1770 B - Shell beneath stainless steel prep table is dirty and contains food particle accumulation.
Clean shelf beneath prep table on which cleaned pots and pans are stored.

January 29, 2004 (Routine)



Violation: 1770 - Observed accumulations of grime and debris on the following food contact surfaces:back side of lift door to automatic ice machine.
Clean and sanitize these surfaces for food contact.

September 03, 2003 (Routine)



Violation: 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: G.E. microwave oven.
Clean and sanitize food-contact surface of equipment and pans.

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