Sweet Peaz Bistro Catering, 321 North 2nd Street, Richmond, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | July 09, 2009 | Critical Procedures | 0 | 0 | Details / Comments |
| 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.(no handle one the dispenser in the sugar) | February 24, 2009 | Routine | 0 | 1 | Details / Comments |
| 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) potatoes, seafood salad, and sliced turkey in the refrigeration unit is not properly dated for disposition. | November 24, 2008 | Critical Procedures | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | September 05, 2008 | Routine | 0 | 0 | - |
July 09, 2009 (Critical Procedures)
Comments:No critical violations noted
February 24, 2009 (Routine)
Violation: 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.(no handle one the dispenser in the sugar)
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 135F.
November 24, 2008 (Critical Procedures)
Violation: 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) potatoes, seafood salad, and sliced turkey 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.
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