VHDA, 601 South Belvidere St., Richmond, VA - Restaurant inspection findings and violations

August 31, 2009 (Routine)

Violations:

• 0610 - Corrected During Inspection 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.
• 0820 A 2 - Corrected During Inspection Critical Repeat Cottage cheese, diced fruit, and yogurt 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.
• 1580 - 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: floor mixer, ware washing machine, deep fat fryer, can openers, steamer, refrigerators, freezer, and gaskets.
  Clean and maintain cleanness of equipment.
• 2000 C - Corrected During Inspection Single service items observed unprotected from contamination. (To-go containers.)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Walls, throughout the facility, were 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning and maintenance chemicals 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.

June 04, 2009 (Critical Procedures)

Violations:

• 0820 A 1 - Corrected During Inspection Critical Cabbage and greens hot holding at improper temperatures.
  Rapidly reheat the foods to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Repeat Ground beef, roast beef, ham, and turkey 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.

March 03, 2009 (Routine)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Repeat Cut tomatoes and American Cheese on the cold serving line was cold held at improper temperatures
  More ice was added to the cold serving line to maintain the food at 41F or below.
• 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris: - Can opener brackets (2)- Top surface of knife rack- Interior surface of utility drawer
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2910 - The bug light pest control device above the food prep table in the kitchen was placed where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.

December 08, 2008 (Routine)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Potato salad was cold held at improper temperature on the sandwich line.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1800 - Repeat The nonfood contact surface of the following equipment has an accumulation of grime and debris: - Can opener- Tabletop mixer- Side of Garland ovens- Side of Garland stove- Sides of tilt skillet- Food scales
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

October 01, 2008 (Critical Procedures)

Violation: 0820 A 2 - Corrected During Inspection Critical Milk in Delfield reach in refrigerator was cold held at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.

July 08, 2008 (Routine)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Repeat Hard boiled eggs on the buffet line were cold held at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and/or debris:- Door of steamer- Interior of bulk food containers (product are in bags inside the containers)- Exterior surfaces of stand mixer-Can opener- Top surface of knife rack
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

April 08, 2008 (Critical Procedures)

Violations:

• 0820 A 1 - Corrected During Inspection Critical Fried Chicken was hot held at improper temperature on the serving line.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Critical Chicken and tuna salad on the sandwich line, diced ham and hard boiled egg on the salad buffet were cold held at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below or add ice/ice blocks below containers to maintain food storage temperature of 41 degrees F. or below.

January 09, 2008 (Routine)

Violation: 0820 2 - Corrected During Inspection Critical Tuna Salad was cold held at improper temperature on the sandwich line, hard boiled eggs cold held at salad buffet line at improper temperature.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

January 09, 2008 (Routine)

Violation: 0820 2 - Corrected During Inspection Critical Tuna Salad at the sandwich prep line and hard boiled eggs on the salad buffet were cold held at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

October 15, 2007 (Critical Procedures)

Violation: 0820 - Corrected During Inspection Critical Repeat Chicken Salad on the Main Line and Sliced Turkey and Pasta Salad on the Buffet Line were cold held at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Discussed food safety risk control factors and Employee Health Policy with PIC.

July 13, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Diced boiled egg and sliced ham were cold held at improper temperature on the buffet line.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1100 - The food contact surface of several frying pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the the frying 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 buildup of food debris.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2810 - Ceiling in throughout the kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3180 - The floor under the Cleveland steamer in the kitchen had 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.

Comments:
Discussed food safety risk control factors with PIC. Inspection conducted for revalidation of health permit. All open violations to be corrected by 13 Oct 07.

April 11, 2007 (Critical Procedures)

Comments:
Critical procedures inspection. Noncritical items were discussed with PIC

August 29, 2006 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before putting on new gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice scoop.
  Clean and sanitize these surfaces for food contact.

Comments:
Renewal process started. Application left with PIC

April 05, 2006 (Critical Procedures)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE)meats in the cook's Victory refrigerator and walk-in refrigeration unit is 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 or within 4 calendar days if held at 45F. 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 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and holder, meat slicer, Toastwell grill, slotted grill.
  Clean and sanitize these surfaces for food contact.

October 18, 2005 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1100 - The food contact surface of the pans and pots is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and 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 buildup of food debris.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the shelves 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2810 - Ceiling in food preparation area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3050 - No waste receptacle provided at handwashing lavatories in the kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

Comments:
None