The Eatery Restaurant, 3000 West Cary Street, Richmond, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: The Eatery Restaurant
Address: 3000 West Cary Street, Richmond, Virginia
Phone: (804) 353-6171
Total inspections: 11
Last inspection: Sep 29, 2009

Restaurant representatives - add corrected or new information about The Eatery Restaurant, 3000 West Cary Street, Richmond, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food (ribs) in the wok reach in refrigerator.
  • 0820 A 2 - Corrected During Inspection Critical Chicken in the glass door reach in refrigerator, beef and chicken in the wok station reach in refrigerator were cold held at improper temperature.
September 29, 2009Critical Procedures20Details / Comments
  • 0470 - Critical 1.(CORRECTED ON INSPECTION) Raw foods of animal origin (raw chicken) stored over ready-to-eat (RTE) food (miniature corn cobs) in the refrigeration unit. 2. (CORRECTED ON INSPECTION) Onion rings in the reach in freezer in the dry storage room were uncovered.
  • 3380 - Corrected During Inspection Critical Chlorine Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010: chlorine concentration was over 200 parts per million (PPM).
July 08, 2009Critical Procedures20Details / Comments
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in refrigeration unit. Raw shell eggs over sauce.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0610 - Soy sauce stored on the floor in the Dry Store Room, Soy sauce and tofu stored on the floor in the walk in refrigerator.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solutions are at the proper concentration.
  • 2890 - Light tube in the dry store room is not shielded, coated, or otherwise shatter-resistant.
  • 3080 - Less than 50 foot candles of light was noted in the large food prep reach in refrigerator.
  • 3170 - Splash guard panel at handwash sink is not maintained in good repair
  • 3180 - Floors in hard to reach places, i.e. at wall junctures, throughout the kitchen have an accumulation of grime and debris.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
April 13, 2009Routine18Details / Comments
  • 0820 A 1 - Corrected During Inspection Critical Pork hot holding at improper temperatures.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Pork cold holding at improper temperatures
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the food prep area was observed blocked, preventing access by employees for easy handwashing. (Pan of French fries stored in sink.)
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
January 08, 2009Critical Procedures40Details / Comments
  • 0470 - Corrected During Inspection Critical Raw chicken observed stored above Ready To Eat (RTE) foods. (Fresh produce.)
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the freezer.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Chicken, beef, and shrimp cold holding at improper temperatures
  • 1900 - Corrected During Inspection Critical Ware washing area observed not properly used. Utensils observed washed, rinsed, and stored, no utensils are being sanitized.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep area was blocked, preventing access by employees for easy handwashing.
October 07, 2008Critical Procedures40Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)
  • 0820 A 2 - Corrected During Inspection Critical Repeat Rice cold holding at improper temperatures (Stored in unplugged rice cooker.)
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) rice, chicken, and sliced meats in the refrigeration unit are not properly dated for disposition.
July 16, 2008Critical Procedures30Details / Comments
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
May 22, 2008Follow-up02Details / Comments
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerators and freezers.
  • 0550 - Corrected During Inspection Plastic containers observed used as scoops in ingredient bins.
  • 0820 A 2 - Corrected During Inspection Critical Rice cold holding at improper temperatures (Held over night in unplugged rice cooker.)
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced meats, rice, and pork in the refrigeration unit are not properly dated for disposition.
  • 0960 2 - Wooden shelving, throughout the facility were observed soiled, peeling, and chipping.
  • 0960 2 - Door to walk-in refrigerator was observed rusty, peeling, and chipping.
  • 0960 2 - Cardboard observed to line walk-in refrigerator floor.
  • 0960 2 - Storage shelf, in dry storage, was observed soiled and rusty.
  • 1550 - The three vat sink is not sealed to adjoining wall.
  • 1750 - Manufacturer containers were observed reused for the storage of tea and lemonade.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezers, refrigerators, storage cabinets, slicer, splash guard (Behind fryer, exhaust and hood and filter system.
  • 2310 - Corrected During Inspection Critical The handwashing facility located on the serving line was observed blocked, preventing access by employees for easy handwashing.
  • 3180 - Floors, walls, and ceilings, throughout the facility, were observed in need of cleaning.
  • 3220 - Mops not hung up to air dry.
April 15, 2008Routine48Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) (Cooked rice.)food with their bare hands.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 0820 2 - Critical Foods cold holding at improper temperatures
  • 0830 - Critical The prepared ready-to-eat (RTE) beef, turkey, ham, rice, and tuna salad in the refrigeration unit are not properly dated for disposition.
  • 1900 - Critical When tested, no sanitizer concentration of chemical sanitizer was found in the sanitize basin. (No rinse or sanitizer sink set-up.)
January 08, 2008Critical Procedures60Details / Comments
  • 0220 - Corrected During Inspection Critical An in use cup was observed stored in the food prep area.
  • 0220 - Corrected During Inspection Critical Employee observed chewing gum in the food prep area..
  • 0470 - Critical Repeat Foods stored in the refrigerators and freezers were observed uncovered.
  • 0470 - Corrected During Inspection Critical Repeat Raw beef patties observed stored on Ready To Eat (RTE) foods. (Cold cuts.)
  • 0470 - Corrected During Inspection Critical A strainer of rice observed stored on the soiled floor.
  • 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Foods cold holding at improper temperatures.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
October 23, 2007Critical Procedures40Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Corrected During Inspection Critical Stored food, in the refrigerators and freezers, were observed not wrapped or covered.
  • 0470 - Corrected During Inspection Critical Raw beef observed stored above Ready To Eat (RTE) foods. (Breads.)
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gibson freezer.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep area was blocked, preventing access by employees for easy handwashing.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Food Prep area.)
  • 3220 - Mops not hung up to air dry.
  • 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.
August 02, 2007Routine47Details / Comments

September 29, 2009 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food (ribs) in the wok reach in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 A 2 - Corrected During Inspection Critical Chicken in the glass door reach in refrigerator, beef and chicken in the wok station reach in refrigerator were cold held at improper temperature.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

July 08, 2009 (Critical Procedures)



Violations:
  • 0470 - Critical 1.(CORRECTED ON INSPECTION) Raw foods of animal origin (raw chicken) stored over ready-to-eat (RTE) food (miniature corn cobs) in the refrigeration unit. 2. (CORRECTED ON INSPECTION) Onion rings in the reach in freezer in the dry storage room were uncovered.
    1. 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. 2. Ensure all foods are covered during storage in refrigeration units.
  • 3380 - Corrected During Inspection Critical Chlorine Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010: chlorine concentration was over 200 parts per million (PPM).
    Utilize only chlorine bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Ensure chlorine concentration is between 50 and 100 PPM.

April 13, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in refrigeration unit. Raw shell eggs over sauce.
    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.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Soy sauce stored on the floor in the Dry Store Room, Soy sauce and tofu stored on the floor in the walk in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solutions are at the proper concentration.
    Use a chlorine bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution: 50-100 PPM.
  • 2890 - Light tube in the dry store room is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Less than 50 foot candles of light was noted in the large food prep reach in refrigerator.
    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 - Splash guard panel at handwash sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors in hard to reach places, i.e. at wall junctures, throughout the kitchen have an accumulation of grime and debris.
    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 - Corrected During Inspection 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.

January 08, 2009 (Critical Procedures)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical Pork hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Pork 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.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the food prep area was observed blocked, preventing access by employees for easy handwashing. (Pan of French fries stored in sink.)
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals were 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.

October 07, 2008 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical Raw chicken observed stored above Ready To Eat (RTE) foods. (Fresh produce.)
    Store raw chicken below RTE foods to avoid cross contamination.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Chicken, beef, and shrimp 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.
  • 1900 - Corrected During Inspection Critical Ware washing area observed not properly used. Utensils observed washed, rinsed, and stored, no utensils are being sanitized.
    Ensure a wash, rinse and sanitized method is used and immerse food contact surfaces in proper sanitizing solution for adequate time.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep area was blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.

July 16, 2008 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Rice cold holding at improper temperatures (Stored in unplugged rice cooker.)
    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 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) rice, chicken, and sliced meats 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.

May 22, 2008 (Follow-up)



Violations:
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 3220 - Corrected During Inspection Repeat 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.

April 15, 2008 (Routine)



Violations:
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerators and freezers.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Corrected During Inspection Plastic containers observed used as scoops in ingredient bins.
    Use a proper scoop, stored in the ingredients bins, handle up,to avoid cross contamination..
  • 0820 A 2 - Corrected During Inspection Critical Rice cold holding at improper temperatures (Held over night in unplugged rice cooker.)
    Discontinue holding rice over night in an unplugged rice cooker. Discard the rice.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced meats, rice, and pork 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.
  • 0960 2 - Wooden shelving, throughout the facility were observed soiled, peeling, and chipping.
    Repair or replace the wooden shelving.
  • 0960 2 - Door to walk-in refrigerator was observed rusty, peeling, and chipping.
    Repair or replace the walk-in door.
  • 0960 2 - Cardboard observed to line walk-in refrigerator floor.
    Remove the cardboard from the walk-in refrigerator floor, so to be easy to clean.
  • 0960 2 - Storage shelf, in dry storage, was observed soiled and rusty.
    Repair or replace the shelf.
  • 1550 - The three vat sink is not sealed to adjoining wall.
    Seal the unit to adjoining wall since it is exposed to spillage or seepage.
  • 1750 - Manufacturer containers were observed reused for the storage of tea and lemonade.
    Discontinue the reuse of manufacturer containers for beverage 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: freezers, refrigerators, storage cabinets, slicer, splash guard (Behind fryer, exhaust and hood and filter system.
    Clean and maintain cleanness of equipment.
  • 2310 - Corrected During Inspection Critical The handwashing facility located on the serving line 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.
  • 3180 - Floors, walls, and ceilings, throughout the facility, were observed 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.

January 08, 2008 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) (Cooked rice.)food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) beef, turkey, ham, rice, 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.
  • 1900 - Critical When tested, no sanitizer concentration of chemical sanitizer was found in the sanitize basin. (No rinse or sanitizer sink set-up.)
    Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. (Set-up wash, rinse, and sanitize sinks, in that order to properly sanitize equipment.)
Comments:
Facility closed until violations are corrected. Discard all foods over 41F held for over four hours.

October 23, 2007 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical An in use cup was observed stored in the food prep area.
    Ensure in use cups are properly covered to avoid cross contamination.
  • 0220 - Corrected During Inspection Critical Employee observed chewing gum in the food prep area..
    All employees chewing gum must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0470 - Critical Repeat Foods stored in the refrigerators and freezers were observed uncovered.
    Cover all stored foods to reduce the chance of cross contamination.
  • 0470 - Corrected During Inspection Critical Repeat Raw beef patties observed stored on Ready To Eat (RTE) foods. (Cold cuts.)
    Store raw meats below RTE foods to avoid cross contamination.
  • 0470 - Corrected During Inspection Critical A strainer of rice observed stored on the soiled floor.
    Ensure foods are stored in a clean dry area and at the proper temperatures. Discard rice.
  • 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 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.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals were 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.

August 02, 2007 (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.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Corrected During Inspection Critical Stored food, in the refrigerators and freezers, were observed not wrapped or covered.
    Cover or wrap all stored foods to protect from cross contamination.
  • 0470 - Corrected During Inspection Critical Raw beef observed stored above Ready To Eat (RTE) foods. (Breads.)
    Store raw meats below RTE foods.
  • 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gibson freezer.
    Clean and maintain cleanness of equipment.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep area was 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 covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Food Prep area.)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 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.
  • 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 cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Open violations will be corrected by 11-02-2007.

Do you have any questions you'd like to ask about The Eatery Restaurant? Post them here so others can see them and respond.

×
The Eatery Restaurant respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

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 The Eatery Restaurant to others? (optional)
  
Add photo of The Eatery Restaurant (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)

Sign in with Twitter
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»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Crazy Joe's HotdogsRichmond, VA
*****
Knockout Cheese SteakRichmond, VA
Karen's HomemadesRichmond, VA
*****
Canterbury Recreation AssociationRichmond, VA
*
Mama J's/Concepts in CateringRichmond, VA
*****
McDonald's of Bells RoadRichmond, VA
McDonald's RestaurantRichmond, VA
*
Cookie Monster Cafe'Richmond, VA
*•
Waffle House #350Richmond, VA
**•
Tropical Smoothie Cafe #92Mechanicsville, VA
****

Restaurants in neighborhood

Name

Viva Mexico
Buon Giorno Pizzeria to Go
Capital Coffee & Desserts
Carytown Sushi
la Cave
New York Deli
The Track Restaurant
Thai Diner Too


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.