Tripps Restaurant, 9318 West Broad Street, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Tripps Restaurant
Address: 9318 West Broad Street, Richmond, Virginia
Phone: (804) 965-6902
Total inspections: 22
Last inspection: Sep 16, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 16, 2009Follow-up00Details / Comments
  • 0820 A 1 - Corrected During Inspection Critical Cooked onions at 117 degrees.
  • 0820 A 2 - Critical 1. New refrigerator had elevated temperatures; chicken 47 degrees, burger 47 degrees. 2. Lobster cream sauce in individual containers on line at 60 degrees.
  • 3330 - Corrected During Inspection Critical Unlabeled sprayer.
  • 3340 - Corrected During Inspection Critical Insecticide with food equipment.
September 09, 2009Risk Factor Assessment40Details / Comments
No violation noted during this evaluation. June 15, 2009Follow-up00Details / Comments
  • 0470 - Corrected During Inspection Critical Raw ground beef stored above steaks.
  • 1770 A - Critical Slicer found dirty. 2 beer taps found dirty.
  • 0820 A 2 - Critical Repeat 1. 44.6 sliced tomato. 2. Salmon 46 degrees, cheese 50 degrees, 45 degrees chicken cordon bleu in make table across from broiler.
  • 1750 - Reusing "solo" cups.
  • 1770 C - Can opener holder and exterior of meg chiller found dirty.
  • 2350 ii - Leak in 3 compartment.
  • 3170 - Repeat Cove tile broken/loose, gaps exists.
  • 3180 - Repeat Wall behind bar handsink is dirty. Ceiling vents are dusty.
June 09, 2009Routine35Details / Comments
  • 0450 - Critical Observed worker handling cut lemons with bare hands.
  • 0820 A 2 - Critical Repeat 1. Sliced cheese in upper make at 46 degrees. 2. Glass door unit was found to be marginal. 3. 50 degrees crumbled bacon.
March 11, 2009Risk Factor Assessment20Details / Comments
  • 0930 - Critical Repeat Consumer advisory not available for poached eggs.
  • 3045 - Repeat Missing handwashing sign at back handsink.
  • 3170 - Repeat Broken cove tile and some floor tiles.
  • 3180 - Repeat Bar floor found dirty. Ceiling in back prep found stained. Ceiling vent fround dusty. Floor by bag in a box is dirty. Spray foam throughout facilty has now become dirty. (Remove). Wall under and behind 3 compartment sink is soiled.
July 11, 2008Follow-up13Details / Comments
  • 0450 - Critical Observed worker touch bun with lettuce and tomato and expedite station.
  • 3045 - Missing handwashing sign at back handsink.
  • 0470 - Corrected During Inspection Critical Raw ground beef stored above pork. Raw eggs above steaks.
  • 1770 A - Corrected During Inspection Critical Salad spinner soiled.Slicer found dirty.
  • 1780 E - Interior of ice machine has slime.
  • 0820 A 2 - Critical 53 degree provolone cheese at soup station.44.8 degrees ranch, 44.1 blue cheese, 53 degree tomatoes on service line.51 degree tomatoes, 53 degree caesar dressing in upper make.Cream 51 degrees, tomato salsa 51 degrees on small make. It appears unit is running properly but upper level is not maintaining at 41 degrees or below.Bacon at room temperature.Creamed spinach on top of make table at 53-68 degrees.Butter on counter.Walk-in temperatures are elevated. It appears unit is icing up.Pasta, 48 degrees, tomatoes 48 degrees, anchovy paste 48 degrees.
  • 0930 - Critical Consumer advisory not available for poached eggs.
  • 3340 - Corrected During Inspection Critical Spray bottle of cleaner stored above buns.
  • 0480 - Bar juices unlabeled. Dry good bins, wine bottles found unlabeled. Unlabeled filter powder.
  • 0690 - Corrected During Inspection Hose nozzle buried in filter powder. Filter powder to be treated as food.
  • 0550 - In use utensils found stored in sanitizing water on counter. Handles of scoops found buried in dry goods.
  • 2000 - Lids to coolers found stored on floor.
  • 2000 - Glasses stored beside bar handsink. This may result in contamination.
  • 1750 - Single use portion cups being reused.
  • 1060 - Stainless steelpans found underneath storeroom shelf for support.
  • 1060 - Rope found tied around spray hose line.
  • 1060 - String found tied to pipes under 3 compartment sink.
  • 1570 - Gasket to freezer door is loose.
  • 1580 - Cutting board surfaces are no longer cleanable.
  • 1530 - No chlorine test strips available.
  • 1770 C - The following were found dirty: can opener holder, nonfood areas to lettuce chopper.
  • 3170 - Broken cove tile and some floor tiles.
  • 3180 - Bar floor found dirty. Ceiling in back prep found stained. Ceiling vent fround dusty. Floor by bag in a box is dirty. Spray foam throughout facilty has now become dirty. (Remove). Wall under and behind 3 compartment sink is soiled.
  • 3200 - Dusty hood filters in back.
July 09, 2008Routine615Details / Comments
  • 0220 - Corrected During Inspection Critical Employee drinking from open cup and twist top bottle in kitchen. Half eaten sandwich on shelf in kitchen.
  • 0470 - Corrected During Inspection Critical Raw fish over washed vegetables in prep refrigerator. Raw beef over raw fish in walk-in.
  • 0760 - Corrected During Inspection Critical Reheated alfredo sauce in steam table was 115 degrees.
March 17, 2008Critical Procedures30Details / Comments
0820 2 - Corrected During Inspection Critical Observed low-boy at grill to be above 41 degrees (mahi 49 degrees, chicken wings 48 degrees, calamrari 50 degrees, sour cream 48 degrees).January 14, 2008Critical Procedures10Details / Comments
  • 0820 - Corrected During Inspection Critical Caesar dressing prepared in house at 56 degrees in cold holding.
  • 3340 - Critical Repeat Spray bottles of sanitizer stored on counter along side food and sprayed on counters where food is exposed.
October 16, 2007Critical Procedures20Details / Comments
  • 0550 - Observed a cup in the croutons used as a dispensing utensil (salad area).
  • 3030 - Corrected During Inspection Observed the lack of paper towels at the handsink adjacent to the rear door.
  • 3340 - Corrected During Inspection Critical Repeat Observed spray bottle of sanitizing spray on shelving above cooks line and handing on rolling cart with bread at the end of the cooks line.
July 11, 2007Routine12Details / Comments
  • 0220 - Corrected During Inspection Critical Observed a cup of beverage (with lid) on table with bread and toaster.
  • 3340 - Corrected During Inspection Critical Observed two bottles of sanitizing spray on the cook's line (on top of cutting board/end of the line adjacent to the salad reach-in).
March 21, 2007Critical Procedures20Details / Comments
  • 1890 - Critical Holster for soda fountain gun needs cleaning (gun closest to kitchen entrance).
  • 3340 - Corrected During Inspection Critical Spray bottle of Clock Work sanitizer on the counter that holds soups/lemon cutting station.
November 06, 2006Critical Procedures20Details / Comments
  • 0480 - Bulk bins of ingredients (sugar, etc) not labeled.
  • 1770 C - Date labels not completely removed from outside of containers.
  • 3170 - Grout eroded in some areas.
June 06, 2006Routine03Details / Comments
  • 0340 - Corrected During Inspection Critical Chicken and shrimp found at 57 degrees in chef's reach in.
  • 0820 - Critical Grilled onions and peppers held at 74 degrees.
January 30, 2006Critical Procedures20Details / Comments
0820 - Critical Repeat Chef's reach in doors not self closing.August 22, 2005Follow-up10Details / Comments
  • 0450 - Critical Repeat Observed bare hand contact with salad ingredients and breads.
  • 0820 - Critical Repeat Chef's reach in doors not self closing, partially open.
  • 2810 - Repeat Missing grout, cracked broken floor tiles.
July 28, 2005Follow-up21Details / Comments
  • 0450 - Critical Observed bare hand contact with salad ingredients and toppings.
  • 0820 - Critical Chef's reach in (left of ovens) at 60 degrees, foods at 57 degrees (doors not self closing and open partially for extended time).
  • 1320 - Repeat Broken inaccurate thermometer in salad reach in.
  • 1680 - Critical Dishmachine sanitizing rinse unsatisfactory (thermolabel) (gauge reads 181 degrees-no change of thermolabel, two times).
  • 1780 - Critical Same tongs used for raw and cooked meats, dirty can opener.
  • 2260 - Critical Hose connection with no vacuum breaker.
  • 2350 - Critical Leaking toilet valve in mens restroom.
  • 2810 - Missing grout, cracked broken floor tiles.
July 21, 2005Routine62Details / Comments
  • 0470 - Critical Box of lettuce on walk in floor.
  • 1890 - Critical Several plastic containers on dishwashing storage rack that are badly scorched/cannot be properly cleaned.
January 31, 2005Critical Procedures20Details / Comments
  • 0220 - Critical Open drink on prep line.
  • 1320 - No thermometer in salad prep reach in, broken thermometer in bar.
  • 2830 - Missing/broken cove molding in kitchen areas.
June 09, 2004Routine12Details / Comments
  • 1680 - Dishmachine final rinse at 145 degrees (readout) less than 180 degrees (themolabel).
  • 1700 - Critical Bar sanitizer concentration less than 50 ppm.
  • 1720 - No test strips (or testing) of sanitizer at bar.
  • 2260 - Critical No backflor prevention device at hose connection.
July 09, 2003Routine22Details / Comments
No violation noted during this evaluation. February 25, 2003Critical Procedures00-

September 16, 2009 (Follow-up)

Comments:
Follow up on temperatures inside new reach-in and dishmachine final rinse temperature. No food available to temp inside refrigerator because food was just brought from walk-in. None of the workers on duty could verify proper temperature of unit. Interior thermometer was 45 degrees, exterior thermometer 40 degrees. Place a bottle of water inside unit and monitor this temperature during line checks to ensure unit has been repaired properly and can maintain food at 41 degrees or below. I will bring a data logger to monitor temperature. 157 degrees wash/181 degrees. Dishmachine appears to be running at proper temperatures.

September 09, 2009 (Risk Factor Assessment)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical Cooked onions at 117 degrees.
    Maintain at 135 degrees or higher. These were discarded.
  • 0820 A 2 - Critical 1. New refrigerator had elevated temperatures; chicken 47 degrees, burger 47 degrees. 2. Lobster cream sauce in individual containers on line at 60 degrees.
    1. Food was removed and serviceman called. 2. Maintain at 41 degrees or below. it is recommended to hold in lower unit. PIC discarded.
  • 3330 - Corrected During Inspection Critical Unlabeled sprayer.
    Bottle was discarded.
  • 3340 - Corrected During Inspection Critical Insecticide with food equipment.
    Bottle was relocated to office. I was told it is used for outdoors.
Comments:
Monitor temperatures in upper make tables-lower amount. We discussed cooking prime rib at 345, 133 degrees. You must hold for 56 minutes at 133 degrees. Management to establish time it reaches 133 degrees and ensure it is held at this temperature for 56 minutes prior to service. Dishmachine should not exceed 194 degrees on final rinse. Serviceman was called. We calibrated thermometers. I recommend a tip sensitive thermometer. Good handwashing observed. Discussed H1N1.

June 15, 2009 (Follow-up)

Comments:
The following have been corrected: # 470, #820A2, #1770C, #2350ii, #3180 (wall), #1750. Refrigerators are maintaining at 41 degrees or below. Continue to monitor. Items to be corrected: #1770A beer taps, #310 cove tile, grout, #3180 ceiling vents.

June 09, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw ground beef stored above steaks.
    PIC corrected.
  • 1770 A - Critical Slicer found dirty. 2 beer taps found dirty.
    Clean and sanitize thoroughly. Clean and sanitize.
  • 0820 A 2 - Critical Repeat 1. 44.6 sliced tomato. 2. Salmon 46 degrees, cheese 50 degrees, 45 degrees chicken cordon bleu in make table across from broiler.
    1. Maintain at 41 degrees. Recommend removing drain pan. 2. Maintain 41 degrees or below. Service man arrived during visit.
  • 1750 - Reusing "solo" cups.
    Do not reuse.
  • 1770 C - Can opener holder and exterior of meg chiller found dirty.
    Clean.
  • 2350 ii - Leak in 3 compartment.
    Repair.
  • 3170 - Repeat Cove tile broken/loose, gaps exists.
    Reseal.
  • 3180 - Repeat Wall behind bar handsink is dirty. Ceiling vents are dusty.
    Clean. Clean throughout kitchen.
Comments:
Discussed cooling of prime rib. Manager is to verify procedures today. Document results. Cool from 135 degrees to 70 degrees in 2 hours and to 41 degrees in 4 more hours. Freezer was used. Call when refrigerator repaired.

March 11, 2009 (Risk Factor Assessment)



Violations:
  • 0450 - Critical Observed worker handling cut lemons with bare hands.
    Wear gloves or use tongs. This was addressed with individual.
  • 0820 A 2 - Critical Repeat 1. Sliced cheese in upper make at 46 degrees. 2. Glass door unit was found to be marginal. 3. 50 degrees crumbled bacon.
    1. Ensure 41 degrees or below. PIC will check after lunch and discard if above 41 degrees. Unit appeared to be working fine. Bag of ice placed on cheese. 2. Monitor unit. It appears to need cleaning around condenser. Service person was called. 3. According to package this is to be kept refrigerated. PIC to place ice or inside refrigeration to maintain 41 degrees or below. Relocated to refrigerator.
Comments:
Other observations: dishmachine is inconsistent (service person was called. Ceiling vents in kitchen found dirty. Ensure temperatures are checked on foods-line checks are done 2 times per day. Ensure open, uncut turkey is date marked. Chicken cordon bleu not fully cooked to 165 degrees during prep. These were found cooked to 132 degrees, then I was told these will be cooled and prior to service they are fried again. Ensure 165 degrees is reached prior to service. Clean sliding doors to ice machine.

July 11, 2008 (Follow-up)



Violations:
  • 0930 - Critical Repeat Consumer advisory not available for poached eggs.
    Add to menu. Ensure steaks are whole muscle intact.
  • 3045 - Repeat Missing handwashing sign at back handsink.
    Post.
  • 3170 - Repeat Broken cove tile and some floor tiles.
    Repair.
  • 3180 - Repeat Bar floor found dirty. Ceiling in back prep found stained. Ceiling vent fround dusty. Floor by bag in a box is dirty. Spray foam throughout facilty has now become dirty. (Remove). Wall under and behind 3 compartment sink is soiled.
    Clean.
Comments:
The following still outstanding: 3045, 930, 3180, 3170. #3045-signs are on order. #930-additon to menus are planned. #3180-cleaning of floors have not been done. #3170-a tile worker has been called. I expect these to be corrected before the next inspection. A lot of work has been accomplished. Kitchen manager has stressed placing less product in to make units. Very minimum amounts were found today. Bacon was crisply cooked, creamed spinach stored in lower make, water was added to dressing line (keep food levels lower to ensure proper 41 degrees or below. Provolone for soup is now kept in refrigerator. Manager to continue to monitor temperatures and have control of this at all times. Note: steaks are whole muscle-notice in office. Filter powder was discarded.

July 09, 2008 (Routine)



Violations:
  • 0450 - Critical Observed worker touch bun with lettuce and tomato and expedite station.
    Gloves to be worn.
  • 3045 - Missing handwashing sign at back handsink.
    Post.
  • 0470 - Corrected During Inspection Critical Raw ground beef stored above pork. Raw eggs above steaks.
    Store ground beef below pork, eggs below steaks.
  • 1770 A - Corrected During Inspection Critical Salad spinner soiled.Slicer found dirty.
    Clean and sanitize.Corrected.
  • 1780 E - Interior of ice machine has slime.
    Clean and sanitize.
  • 0820 A 2 - Critical 53 degree provolone cheese at soup station.44.8 degrees ranch, 44.1 blue cheese, 53 degree tomatoes on service line.51 degree tomatoes, 53 degree caesar dressing in upper make.Cream 51 degrees, tomato salsa 51 degrees on small make. It appears unit is running properly but upper level is not maintaining at 41 degrees or below.Bacon at room temperature.Creamed spinach on top of make table at 53-68 degrees.Butter on counter.Walk-in temperatures are elevated. It appears unit is icing up.Pasta, 48 degrees, tomatoes 48 degrees, anchovy paste 48 degrees.
    Cheese was returned to refrigerator. Maintain 41 degrees or below.Maintain 41 degrees or below-water was added to ice.Maintain at 41 degrees or below. Tower unit was found to be marginal (42 degree eggs). Have service person check. Consider time control.Individual lids may help. You may consider putting on time control.Bacon must be crisply cooked in order to keep at room temperature. Bacon was placed in refrigerator.Maintain at 41 degrees or below. Person in charge discarded. Styrofoam insulates, be careful when and where used.Keep 41 degrees or below or 135 degrees or above. Butter was placed in refrigerator.Person in charge called service person. This must be corrected immediately.
  • 0930 - Critical Consumer advisory not available for poached eggs.
    Add to menu. Ensure steaks are whole muscle intact.
  • 3340 - Corrected During Inspection Critical Spray bottle of cleaner stored above buns.
    Store separately.
  • 0480 - Bar juices unlabeled. Dry good bins, wine bottles found unlabeled. Unlabeled filter powder.
    Identify.
  • 0690 - Corrected During Inspection Hose nozzle buried in filter powder. Filter powder to be treated as food.
    Nozzle was removed.
  • 0550 - In use utensils found stored in sanitizing water on counter. Handles of scoops found buried in dry goods.
    Store scoops clean and dry, in product with handles out or in dipper well.
  • 2000 - Lids to coolers found stored on floor.
    Elevate 6".
  • 2000 - Glasses stored beside bar handsink. This may result in contamination.
    Relocate clean glasses or erect splash guard.
  • 1750 - Single use portion cups being reused.
    Use once and discard.
  • 1060 - Stainless steelpans found underneath storeroom shelf for support.
    Provide alternative.
  • 1060 - Rope found tied around spray hose line.
    Remove.
  • 1060 - String found tied to pipes under 3 compartment sink.
    Use cleanable material.
  • 1570 - Gasket to freezer door is loose.
    Repair.
  • 1580 - Cutting board surfaces are no longer cleanable.
    Replace.
  • 1530 - No chlorine test strips available.
    Provide.
  • 1770 C - The following were found dirty: can opener holder, nonfood areas to lettuce chopper.
    Clean.
  • 3170 - Broken cove tile and some floor tiles.
    Repair.
  • 3180 - Bar floor found dirty. Ceiling in back prep found stained. Ceiling vent fround dusty. Floor by bag in a box is dirty. Spray foam throughout facilty has now become dirty. (Remove). Wall under and behind 3 compartment sink is soiled.
    Clean.
  • 3200 - Dusty hood filters in back.
    Clean.
Comments:
Be careful about fish dripping onto other foods. Management to have better temperature control. Write written policy for foods on time control. Track time. Instruct all workers.Management uses Mies filter powder. Provide info. Ensure proper backflow preventer (double check valve) has been installed on faucet (water line) where hose under pressure is connected. Permit expires 7/31/08. Call for reinspection. I will come in Friday to follow up on temperatures.

March 17, 2008 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical Employee drinking from open cup and twist top bottle in kitchen. Half eaten sandwich on shelf in kitchen.
    Corrected by placing drinks in covered cup with a straw and discarding partially eaten sandwich.
  • 0470 - Corrected During Inspection Critical Raw fish over washed vegetables in prep refrigerator. Raw beef over raw fish in walk-in.
    Corrected by moving fish below ready to eat foods and moving beef so it is not over fish. (note: beef concern is potentail for e.coli contamination-must heat to 155 degrees to kill e.coli-fish only has to be cooked to 145 degrees).
  • 0760 - Corrected During Inspection Critical Reheated alfredo sauce in steam table was 115 degrees.
    Corrected by reheating to >165 degrees before putting in steam table.

January 14, 2008 (Critical Procedures)



Violation: 0820 2 - Corrected During Inspection Critical Observed low-boy at grill to be above 41 degrees (mahi 49 degrees, chicken wings 48 degrees, calamrari 50 degrees, sour cream 48 degrees).
Corrected on site by icing down fish, throwing out sour cream, and adjusting refrigeration.
Comments:
Good handwashing and glove use observed.

October 16, 2007 (Critical Procedures)



Violations:
  • 0820 - Corrected During Inspection Critical Caesar dressing prepared in house at 56 degrees in cold holding.
    Corrected on site by throwing out.
  • 3340 - Critical Repeat Spray bottles of sanitizer stored on counter along side food and sprayed on counters where food is exposed.
    Correct by storing away from food and spray away from exposed food.
Comments:
Good glove use and handwashing observed.

July 11, 2007 (Routine)



Violations:
  • 0550 - Observed a cup in the croutons used as a dispensing utensil (salad area).
    Obtain a scooper/long handled utensil.
  • 3030 - Corrected During Inspection Observed the lack of paper towels at the handsink adjacent to the rear door.
    Supply paper towels at all handsinks.
  • 3340 - Corrected During Inspection Critical Repeat Observed spray bottle of sanitizing spray on shelving above cooks line and handing on rolling cart with bread at the end of the cooks line.
    Remove at once. Store toxic items separate from foods/food equipment.

March 21, 2007 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical Observed a cup of beverage (with lid) on table with bread and toaster.
    Store cups separate from foods/food equipment. Removed.
  • 3340 - Corrected During Inspection Critical Observed two bottles of sanitizing spray on the cook's line (on top of cutting board/end of the line adjacent to the salad reach-in).
    Remove at once, store toxic items separate from foods. Removed.

November 06, 2006 (Critical Procedures)



Violations:
  • 1890 - Critical Holster for soda fountain gun needs cleaning (gun closest to kitchen entrance).
    Clean the holster.
  • 3340 - Corrected During Inspection Critical Spray bottle of Clock Work sanitizer on the counter that holds soups/lemon cutting station.
    Remove at once. Store toxic items separate from foods/food equipment. Removed.
Comments:
Glove usage observed.

June 06, 2006 (Routine)



Violations:
  • 0480 - Bulk bins of ingredients (sugar, etc) not labeled.
    Label containers in English and languages used by employees.
  • 1770 C - Date labels not completely removed from outside of containers.
    Correct by removing labels when containers are cleaned.
  • 3170 - Grout eroded in some areas.
    Regrout.
Comments:
Employees avoid bare hand contact with RTE food. Light intensity ok througout. Very clean, well maintained facility.

January 30, 2006 (Critical Procedures)



Violations:
  • 0340 - Corrected During Inspection Critical Chicken and shrimp found at 57 degrees in chef's reach in.
    Moved chicken and shrimp to walk in until other refrig can be utilized.
  • 0820 - Critical Grilled onions and peppers held at 74 degrees.
    Once cooked, should be hot held at 135 degrees or more or cool properly and cold hold at 41 degrees or colder.
Comments:
Good glove use.

August 22, 2005 (Follow-up)



Violation: 0820 - Critical Repeat Chef's reach in doors not self closing.
New caster's have been installed-more repairs/adjustments needed. Complete repairs so as to be self closing.
Comments:
Violations cited upon previous inspection have been corrected except 820.

July 28, 2005 (Follow-up)



Violations:
  • 0450 - Critical Repeat Observed bare hand contact with salad ingredients and breads.
    Train food staff to use gloves or tongs at all times.
  • 0820 - Critical Repeat Chef's reach in doors not self closing, partially open.
    Repairs underway-parts on order.
  • 2810 - Repeat Missing grout, cracked broken floor tiles.
    Repair. (scheduled for coming weekend).
Comments:
Violations cited upon previous inspection (7-21-05) have been corrected except: 450, 820, 2810.

July 21, 2005 (Routine)



Violations:
  • 0450 - Critical Observed bare hand contact with salad ingredients and toppings.
    Train food staff to use gloves or tongs at all times.
  • 0820 - Critical Chef's reach in (left of ovens) at 60 degrees, foods at 57 degrees (doors not self closing and open partially for extended time).
    Repair unit/doors to maintain<41 degrees at all times.
  • 1320 - Repeat Broken inaccurate thermometer in salad reach in.
    Maintain accurate thermometers.
  • 1680 - Critical Dishmachine sanitizing rinse unsatisfactory (thermolabel) (gauge reads 181 degrees-no change of thermolabel, two times).
    Adjust/repair dishmachine-check gauge.
  • 1780 - Critical Same tongs used for raw and cooked meats, dirty can opener.
    Wash, rinse, sanitize utensils after use.
  • 2260 - Critical Hose connection with no vacuum breaker.
    Install/maintain vacuum breaker.
  • 2350 - Critical Leaking toilet valve in mens restroom.
    Repair/replace.
  • 2810 - Missing grout, cracked broken floor tiles.
    Repair/replace.
Comments:
Good cooling practices observed; good label and dating of prepared products; good handwashing practices by servers.

January 31, 2005 (Critical Procedures)



Violations:
  • 0470 - Critical Box of lettuce on walk in floor.
    Store all foods at least 6" off floor.
  • 1890 - Critical Several plastic containers on dishwashing storage rack that are badly scorched/cannot be properly cleaned.
    Discard these items.

June 09, 2004 (Routine)



Violations:
  • 0220 - Critical Open drink on prep line.
    Use only covered cup with straw. Corrected.
  • 1320 - No thermometer in salad prep reach in, broken thermometer in bar.
    Maintain accurate thermometers in every refrig unit. Corrected.
  • 2830 - Missing/broken cove molding in kitchen areas.
    Repair/replace where needed.
Comments:
Good cooling practices observed, good glove & utensil use observed. Good labeling and dating of stored products observed. Excellent temp awareness and control.

July 09, 2003 (Routine)



Violations:
  • 1680 - Dishmachine final rinse at 145 degrees (readout) less than 180 degrees (themolabel).
    Repair to assure 180 degree final rinse temp at all times.
  • 1700 - Critical Bar sanitizer concentration less than 50 ppm.
    Maintain 50 ppm at all times.
  • 1720 - No test strips (or testing) of sanitizer at bar.
    Provide & use sanitizer strips.
  • 2260 - Critical No backflor prevention device at hose connection.
    Install/maintain vacuum breaker on faucet.

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