Ukrop's Stony Point Cafe, 3000 Stony Point Road, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Ukrop's Stony Point Cafe
Address: 3000 Stony Point Road, Richmond, Virginia
Phone: (804) 323-0306
Total inspections: 15
Last inspection: Oct 7, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 1 - Corrected During Inspection Critical Repeat Fried chicken hot holding at improper temperatures.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Chicken salad, pork tenderloin, lasagna, tuna salad, wild rice, potato salad, boiled eggs, pasta, angel hair pasta cold holding at improper temperatures
October 07, 2009Critical Procedures20Details / Comments
  • 0820 A 1 - Corrected During Inspection Critical Repeat Wing dings, wing zings, popcorn chicken hot holding at improper temperatures.
  • 1780 - Critical The ice machine was observed with visible accumulations of soil and debris.
July 08, 2009Critical Procedures20Details / Comments
  • 0820 A 1 - Corrected During Inspection Critical wing zings and chili hot holding at improper temperatures.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Erb rice and chicken salad cold holding at improper temperatures
  • 1060 - The nonfood contact surface of the cardboard box and aluminum foil used on the slotted grill is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - Corrected During Inspection Repeat The food contact surface of the cook pans is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slotted grill.
  • 1800 - Repeat The nonfood contact surface of the sheet pan exterior surfaces, shelf above prep sink has accumulations of grime and debris.
  • 2350 - Critical The Handsink observed draining very slow in the food preparation area.
  • 3170 - Ceiling tile observed missing in the food preparation area is not maintained in good repair
  • 3180 - The floors in and around equipment in the food preparation arae noted in need of cleaning.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
April 08, 2009Routine46Details / Comments
  • 1100 - The food contact surface of the pitted pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1800 - The nonfood contact surface of the exhaust hood filters has accumulations of grime and debris.
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
December 11, 2008Routine03Details / Comments
  • 0820 A 2 - Critical Ham (50 degrees) and cheese (52 degrees) cold holding at improper temperatures
  • 0830 - Critical The prepared ready-to-eat (RTE) sour cream dated Aug 30, 2008 in the refrigeration unit expired.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust hood filters has debris build-up; one above rotasserie chicken area and the other oven area.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
September 03, 2008Routine22Details / Comments
  • 0220 - Critical The employee should not chew gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 1570 - Repeat The door gasket to the walk-in refrigerator is in poor repair.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in freezer and refrigerators door gasket has debris build-up.
  • 3180 - Repeat Walk-in freezer, stockroom, and walk-in refrigerator underneath shelves on floors noted in need of cleaning.
May 28, 2008Routine13Details / Comments
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  • 0820 - Corrected During Inspection Critical Foods cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Lasagna hot holding at improper temperatures.
  • 0960 2 - Wooden shelving and cabinets were observed soiled, peeling,chipping, or rusty.Milk crates observed used as storage containers.
  • 1010 - Corrected During Inspection Sponges are being used to wipe down food contact surfaces.
  • 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: slicers, food processors, soda dispenser, low boy refrigerator and gaskets, mixer, can opener, and hot pads.
  • 2310 - Corrected During Inspection Critical The handwashing facilities located, throughout the facility, were observed 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.
  • 2890 - Light bulbs in the food prep area are not shielded, coated, or otherwise shatter-resistant.
  • 3180 - Walls and floors, throughout facility, were observed in need of cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (Slicers.)
  • 3340 - Corrected During Inspection Critical Container of cleaning chemicals is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
June 13, 2007Routine39Details / Comments
  • 1570 - Hood filters in fryer area have a gap between filters.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside small sliding glass door cooler at cafe area, can opener in chef area, hood filters over fryers, wall mounted potato wedger.
  • 1790 - Heavy carbon build up on panini grill surface.
  • 3080 - Two hood lights are out over ovens.
March 20, 2007Routine04Details / Comments
  • 1580 - Corrected During Inspection The cutting board(s) along the salad bar prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Pannini grille in the pizza prep station.
  • 1780 - Critical Repeat Inside the ice machine were not observed cleaned.
  • 1800 - The nonfood contact surface of the door gasket of the walkin in the bakery and the outside of the deep fryers has accumulations of grime, debris, and grease.
  • 3180 - Walls behide the deep fryers in the main kitchen noted in need of cleaning.
  • 3220 - Mops not hung up to air dry in food prep area of the main kitchen.
August 31, 2006Routine24Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep area(container is in hand washing sink) is blocked, preventing access by employees for easy handwashing.
May 03, 2006Routine11Details / Comments
1780 - Corrected During Inspection Critical Repeat Equipment food contact surfaces were not observed cleaned.( Inside ice machine and the surface of the stove beside the grille.)January 31, 2006Routine10Details / Comments
  • 1460 - Employees are using a 3-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established.
  • 1770 B - Corrected During Inspection Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Baking pans
  • 1780 - Corrected During Inspection Critical Repeat Ice machine used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
June 16, 2005Routine21Details / Comments
  • 1800 - The nonfood contact surface of the food chill blaster door gasket soiled with mold.
  • 1770 C - Observed accumulations of flour, food residue or other debris on the following nonfood-food contact surfaces: Exhaust filters.Deli kitchen exhaust filters coiled with soot.
  • 2010 - Clean equipment/utensils were found improperly stored in baking area.
  • 3180 - Floor soiled with food debris under Henny-penny food chiller blaster in need of cleaning. Chicken prep wall behind deep fryer soiled with grease, also mold is around the bottom of the walls in prep area. Deli kitchen floor soiled behind grill. Storemen walk-in freezer floor soiled with dirt and food debris.
  • 1780 - Critical Food contact surfaces of the baker dough trays used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1780 - Critical Ice machine has accumulation of mold inside and on baffle.
  • 2000 - Single service items observed unprotected from contamination.
October 26, 2004Routine15Details / Comments
  • 1790 - The food contact equipment surface of the toaster grill is observed soiled with accumulations of grime and debris.
  • 3180 - Floor under the stand that toaster grill is on noted in need of cleaning.
  • 0060 - Critical No one on duty today has met the demonstration of knowledge requirement.
October 13, 2003Routine12Details / Comments
No violation noted during this evaluation. March 10, 2003Routine00-

October 07, 2009 (Critical Procedures)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical Repeat Fried chicken 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 Chicken salad, pork tenderloin, lasagna, tuna salad, wild rice, potato salad, boiled eggs, pasta, angel hair pasta cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

July 08, 2009 (Critical Procedures)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical Repeat Wing dings, wing zings, popcorn chicken hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 1780 - Critical The ice machine was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.

April 08, 2009 (Routine)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical wing zings and chili 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 Erb rice and chicken salad cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1060 - The nonfood contact surface of the cardboard box and aluminum foil used on the slotted grill is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - Corrected During Inspection Repeat The food contact surface of the cook pans is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Replace the cook pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slotted grill.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the sheet pan exterior surfaces, shelf above prep sink has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 - Critical The Handsink observed draining very slow in the food preparation area.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3170 - Ceiling tile observed missing in the food preparation area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The floors in and around equipment in the food preparation arae noted 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 - 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.

December 11, 2008 (Routine)



Violations:
  • 1100 - The food contact surface of the pitted pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Replace the pitted pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1800 - The nonfood contact surface of the exhaust hood filters has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.

September 03, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical Ham (50 degrees) and cheese (52 degrees) 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) sour cream dated Aug 30, 2008 in the refrigeration unit expired.
    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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust hood filters has debris build-up; one above rotasserie chicken area and the other oven area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.

May 28, 2008 (Routine)



Violations:
  • 0220 - Critical The employee should not chew gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may can chew gum so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 1570 - Repeat The door gasket to the walk-in refrigerator is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in freezer and refrigerators door gasket has debris build-up.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Walk-in freezer, stockroom, and walk-in refrigerator underneath shelves on floors noted 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.

June 13, 2007 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 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.
  • 0820 - Corrected During Inspection Critical Lasagna hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0960 2 - Wooden shelving and cabinets were observed soiled, peeling,chipping, or rusty.Milk crates observed used as storage containers.
    Repair or replace wooden shelving and cabinets.Remove milk creates from facility and replace with approved storage containers.
  • 1010 - Corrected During Inspection Sponges are being used to wipe down food contact surfaces.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: slicers, food processors, soda dispenser, low boy refrigerator and gaskets, mixer, can opener, and hot pads.
    Clean and maintain cleanness of equipment.
  • 2310 - Corrected During Inspection Critical The handwashing facilities located, throughout the facility, were 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.
  • 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.
  • 2890 - Light bulbs in the food prep area are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulbs with a coated or shatter-resistant bulb.
  • 3180 - Walls and floors, throughout 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (Slicers.)
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3340 - Corrected During Inspection Critical Container of cleaning chemicals is 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:
Renewal inspection conducted. Open violations will be corrected by 09-13-2007.

March 20, 2007 (Routine)



Violations:
  • 1570 - Hood filters in fryer area have a gap between filters.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside small sliding glass door cooler at cafe area, can opener in chef area, hood filters over fryers, wall mounted potato wedger.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - Heavy carbon build up on panini grill surface.
    Clean the food contact surface of the panini grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 3080 - Two hood lights are out over ovens.
    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

August 31, 2006 (Routine)



Violations:
  • 1580 - Corrected During Inspection The cutting board(s) along the salad bar prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Pannini grille in the pizza prep station.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Repeat Inside the ice machine were not observed cleaned.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 1800 - The nonfood contact surface of the door gasket of the walkin in the bakery and the outside of the deep fryers has accumulations of grime, debris, and grease.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Walls behide the deep fryers in the main kitchen noted 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 in food prep area of the main kitchen.
    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.

May 03, 2006 (Routine)



Violations:
  • 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.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep area(container is in hand washing sink) 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 container) preventing its use.

January 31, 2006 (Routine)



Violation: 1780 - Corrected During Inspection Critical Repeat Equipment food contact surfaces were not observed cleaned.( Inside ice machine and the surface of the stove beside the grille.)
Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
Comments:
This is a critical inspection only. Non critical violations cited were reccommended to correct during inspection.

June 16, 2005 (Routine)



Violations:
  • 1460 - Employees are using a 3-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established.
    Alter the current warewashing process so that it conforms to the approval conditions that were previously established.
  • 1770 B - Corrected During Inspection Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Baking pans
    Clean and sanitize these surfaces for food contact.
  • 1780 - Corrected During Inspection Critical Repeat Ice machine used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    Clean ice machine at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.

October 26, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the food chill blaster door gasket soiled with mold.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1770 C - Observed accumulations of flour, food residue or other debris on the following nonfood-food contact surfaces: Exhaust filters.Deli kitchen exhaust filters coiled with soot.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2010 - Clean equipment/utensils were found improperly stored in baking area.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 3180 - Floor soiled with food debris under Henny-penny food chiller blaster in need of cleaning. Chicken prep wall behind deep fryer soiled with grease, also mold is around the bottom of the walls in prep area. Deli kitchen floor soiled behind grill. Storemen walk-in freezer floor soiled with dirt and food 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.
  • 1780 - Critical Food contact surfaces of the baker dough trays used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of baker dough trays no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1780 - Critical Ice machine has accumulation of mold inside and on baffle.
    Clean ice machine.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

October 13, 2003 (Routine)



Violations:
  • 1790 - The food contact equipment surface of the toaster grill is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 3180 - Floor under the stand that toaster grill is on noted 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.
  • 0060 - Critical No one on duty today has met the demonstration of knowledge requirement.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.

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