Brick Oven Pizza Restaurant, 2557 Sheila Lane, Richmond, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 05, 2009 | Routine | 5 | 5 | Details / Comments |
|
May 05, 2009 | Routine | 2 | 7 | Details / Comments |
August 05, 2009 (Routine)
Violations:
- 0480 - Corrected During Inspection Repeat Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Corrected During Inspection Bagged onions observed stored on the floor in the walk-in cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 A 1 - Corrected During Inspection Critical Meat sauce was observed 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 Sliced turkey, salami, ham, cheese, capicola ham, 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 Repeat The prepared ready-to-eat (RTE) chopped chicken 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. - 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) tuna salad was not discarded by the ""consume by"" date.
Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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. - 2720 - Corrected During Inspection Repeat Dumpster container door was open.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard.
May 05, 2009 (Routine)
Violations:
- 0480 - Unlabeled food ingredient containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0820 A 2 - Corrected During Inspection Critical sliced ham on 5/4/09 cold holding at improper temperatures. Sliced salami, ham, cheese, turkey observed 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. Relocate sliced ham, salami, chese, turkey to a refrigeration unit capable of maintaining the product at the proper temperature - 0830 - Critical The prepared ready-to-eat (RTE) turkey, ham, salami, meatballs, tuna 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. - 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
Clean and sanitize these surfaces for food contact. - 1800 - Corrected During Inspection The nonfood contact surface of the interior of the dishwasher 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 - Corrected During Inspection Dumpster door container was open.
Cover all waste containers when not in continuous use. - 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - Walls in the rear service area 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.
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.
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