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Restaurant: The Donut Connection
Address: 7021 Hull Street Road, Richmond, Virginia
Total inspections: 8
Last inspection: Jan 15, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the sink is less than 1 inch.
- 3340 - Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
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January 15, 2009 | Routine | 2 | 0 | Details / Comments |
- 1150 - The nonfood contact surface of the wooden shelves is not designed or constructed to be easily cleanable.
- 3340 - Corrected During Inspection Critical Repeat Containers of cleaners not stored separately from insecticides or rodenticides.
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January 24, 2008 | Routine | 1 | 1 | Details / Comments |
- 1510 - The person in charge could not provide a food temperature measuring device.
- 2200 - Critical Repeat An air gap between the water supply outlet and the flood rim level at three vat sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Corrected.
- 2310 - Corrected During Inspection Critical The handwashing facility located at the rear is blocked, preventing access by employees for easy handwashing.
- 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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March 07, 2007 | Routine | 3 | 1 | Details / Comments |
- 0550 - Dispensing utensils improperly stored between uses.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 2200 - Critical An air gap between the water supply outlet and the flood rim level rear sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
- 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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April 21, 2006 | Routine | 2 | 2 | Details / Comments |
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
- 1510 - Repeat The person in charge could not provide a food temperature measuring device.
- 2310 - Corrected During Inspection Critical The handwashing facility located at the rear area is blocked, preventing access by employees for easy handwashing.
- 3340 - Corrected During Inspection Critical Containers of cleaners not stored separately from insecticides or rodenticides.
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July 14, 2005 | Routine | 2 | 2 | Details / Comments |
- 1150 - The nonfood contact surface of the shelving above three vat sink is not designed or constructed to be easily cleanable.
- 1510 - The person in charge could not provide a food temperature measuring device.
- 3170 - Rear shelving is not maintained in good repair
- 3220 - Mops not hung up to air dry.
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February 02, 2005 | Routine | 0 | 4 | Details / Comments |
- 2310 - Critical Repeat The handwashing facility located at the prep area is blocked, preventing access by employees for easy handwashing.
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
- 3480 - First Aid Supplies are not being stored in a kit or container
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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June 21, 2004 | Routine | 1 | 3 | Details / Comments |
- 1320 - There was no temperature measuring device located in the glassfront refrigerator.
- 1510 - The certified food manager could not provide a food temperature measuring device.
- 2310 - Critical The handwashing facility located at the rear room is blocked, preventing access by employees for easy handwashing.
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January 24, 2003 | Routine | 1 | 2 | Details / Comments |
January 15, 2009 (Routine)
Violations: - 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the sink is less than 1 inch.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- 3340 - Critical Repeat Containers of cleaners 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.
January 24, 2008 (Routine)
Violations: - 1150 - The nonfood contact surface of the wooden shelves is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 3340 - Corrected During Inspection Critical Repeat Containers of cleaners 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 07, 2007 (Routine)
Violations: - 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.
- 2200 - Critical Repeat An air gap between the water supply outlet and the flood rim level at three vat sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Corrected.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- 2310 - Corrected During Inspection Critical The handwashing facility located at the rear 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. Remove the @EQUIPMENT@ preventing its use.
- 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of above must be located in an area that is not above food, equipment, utensils, linens or single service items. Corrected.
April 21, 2006 (Routine)
Violations: - 0550 - Dispensing utensils improperly stored between uses.
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.
- 0610 - Repeat 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.
- 2200 - Critical An air gap between the water supply outlet and the flood rim level rear sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of above must be located in an area that is not above food, equipment, utensils, linens or single service items.
July 14, 2005 (Routine)
Violations: - 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.
- 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.
- 2310 - Corrected During Inspection Critical The handwashing facility located at the rear area 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. Remove the items preventing its use.
- 3340 - Corrected During Inspection Critical Containers of cleaners 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.
February 02, 2005 (Routine)
Violations: - 1150 - The nonfood contact surface of the shelving above three vat sink is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 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.
- 3170 - Rear shelving is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
June 21, 2004 (Routine)
Violations: - 2310 - Critical Repeat The handwashing facility located at the prep area 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. Remove the items preventing its use. corrected.
- 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.
- 3480 - First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
January 24, 2003 (Routine)
Violations: - 1320 - There was no temperature measuring device located in the glassfront refrigerator.
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.
- 1510 - The certified 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.
- 2310 - Critical The handwashing facility located at the rear room 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. Remove the shelves preventing its use.
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