A La Carte/Sweet Peas, 800 East Broad Street, Richmond, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 02, 2009 | Critical Procedures | 3 | 0 | Details / Comments |
|
February 27, 2009 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | October 31, 2008 | Critical Procedures | 0 | 0 | - |
| No violation noted during this evaluation. | July 03, 2008 | Critical Procedures | 0 | 0 | - |
|
March 06, 2008 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | November 08, 2007 | Critical Procedures | 0 | 0 | - |
| No violation noted during this evaluation. | July 12, 2007 | Critical Procedures | 0 | 0 | - |
| No violation noted during this evaluation. | March 20, 2007 | Follow-up | 0 | 0 | - |
|
March 15, 2007 | Routine | 1 | 2 | Details / Comments |
|
August 08, 2006 | Routine | 1 | 6 | Details / Comments |
| No violation noted during this evaluation. | March 17, 2006 | Pre-Opening | 0 | 0 | - |
July 02, 2009 (Critical Procedures)
Violations:
- 0820 A 1 - Corrected During Inspection Critical Tomato soup 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 - Critical Pasta salad cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pasta salad in the 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. 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.
February 27, 2009 (Routine)
Violations:
- 1800 - Observed accumulation of grime on the door gaskets of the True refrigerator.Observed accumulation of grime on the bottom shelf of the Continental refrigeratorObserved accumulation of grime on top of the microwave.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3170 - Observed chipped floor tiles.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
March 06, 2008 (Routine)
Violations:
- 1770 C - Observed accumulation of food residue on the bottom shelf of the True refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Observed accumulation of food residue on the door gaskets of the True refrigerator.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
March 15, 2007 (Routine)
Violations:
- 0240 - Corrected During Inspection Repeat 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. - 0820 - Critical Observed egg salad cold holding at improper temperatures (49 degrees)Observed sun dried tomatoes cold holding at improper temperature (44 degrees).
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0820 - Critical Observed tuna salad cold holding at improper temperatures (49 degrees).
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. - 0820 - Critical Observed chicken salad cold holding at improper temperatures (47 degrees).Observed ham cold holding at improper temperatures (44 degrees)
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 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.
August 08, 2006 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands.
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. - 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. - 1060 - The nonfood contact surface of the shelves in Continental rafrigerator 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. - 2310 B - Corrected During Inspection The handwash station in the food prep area is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the food prep arera.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 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. - 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.
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