Follow up on hot water. Hot water was available at handsinks (>100 F). Water was shut off at back handsink. Water must be made available at handsink at all times. (Water was turned back on). N/S sign was posted. Call for reinspection for permit renewal.
- Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Supplement)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rust forming on grease interceptor. Door to front fruit refrigerator does not close properly.
Correction: Remove rust. Repair door.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surface of ice machine was observed soiled with accumulations of grime .
Correction: Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Ice bucket not stored protected.
Correction: Turn upside down or cover with a lid.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handsink in back has a dripping faucet.
Correction: Repair.
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Coats, purses stored with food supplies and equipment.
Correction: Store separately.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under steamer well and under 2 door reach in found dirty.
Correction: Clean.
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03/04/2016 | Follow-up | |
Pump container of water to be labeled. Don't forget to identify powders up front. Permit expires 4/30/16. Call for reinspection. I will be following up on hot water generation.
- Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Supplement)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cooling Methods (corrected on site)
Observation: Chicken breasts were being cut up and placed into a deep lexan. However, worker was interrupted and chicken was unattended causing temperatures to rise. It was found at 49-64 F.
Correction: You must cool quickly by taking steps such as dividing into shallow pans or placing in the freezer until the product decreases to 41 F. Four hour maximum allowed. Chicken was divided.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: Rust forming on grease interceptor. Door to front fruit refrigerator does not close properly.
Correction: Remove rust. Repair door.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surface of ice machine was observed soiled with accumulations of grime .
Correction: Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice bucket not stored protected.
Correction: Turn upside down or cover with a lid.
- Critical: Water Capacity* (corrected on site)
Observation: Hot water is not available.
Correction: Hot water generation shall be sufficient to meet the peak hot water demands throughout your food establishment. Capacity may need to be increased or water heater to be serviced to ensure it is working properly.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at all sinks was measured at a temperature less than 100°F. (84.5 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: Handsink in back has a dripping faucet.
Correction: Repair.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulbs up front not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Employee Accommodations, Designated Areas
Observation: Coats, purses stored with food supplies and equipment.
Correction: Store separately.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under steamer well and under 2 door reach in found dirty.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles found with cans of pineapple and food bags.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/02/2016 | Routine | |
Discussed duties of the PIC and left a copy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in small prep cooler are >41°F. Sliced Tomato 52.9°F, Chicken Salad 54 & 53°F. Air temp of unit is 53°F. Your thermometer reads 40°F.
Correction: PIC discarded TCS foods that are >41°F. Service tech called. Replace thermometer. Check food temps with food thermometer periodically so you can verify that temp is <42°F..
- Handwashing - Using a Handwashing Lavatory
Observation: Handsink in back is not working.
Correction: PIC reports that service on sink is scheduled. Other handsinks are available for use until this one is repaired.
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09/29/2014 | Risk Factor | |
Gloves worn during prep.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed blender containers and lids not clean.
Correction: Correct by cleaning and sanitizing.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed refuse enclosure not clean.
Correction: Correct by cleaning.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at required intensity - front handsink.
Correction: Correct by providing light at 20 foot candles.
|
03/11/2014 | Routine | |
No critical violations observed. Quat sanitizer 200 ppm.
No violation noted during this evaluation. | 09/04/2013 | Risk Factor | |
Lights: rear prep table 68.3, handsink rear 45.6, 3 sink 66.3, cutting board 28.36-57.4, restroom 56.2.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed blenders and lids not cleaned properly.
Correction: Correct by cleaning.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at proper intensity at front handsink (12.17).
Correction: Correct by providing 20 foot candles of light.
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03/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe' Of Short Pump, 11736 West Broad Street Ste C101, Richmond, VA 23233 »