CRB Food Service - East Cafe, 330 S. Fourth St, Richmond, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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August 17, 2009 | Critical Procedures | 2 | 0 | Details / Comments |
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May 18, 2009 | Routine | 3 | 17 | Details / Comments |
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November 17, 2008 | Routine | - | - | Details / Comments |
|
May 22, 2008 | Routine | 1 | 4 | Details / Comments |
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March 11, 2008 | Routine | 2 | 4 | Details / Comments |
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November 27, 2007 | Critical Procedures | 2 | 0 | Details / Comments |
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May 15, 2007 | Routine | 2 | 3 | Details / Comments |
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November 28, 2006 | Critical Procedures | 4 | 0 | Details / Comments |
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August 14, 2006 | Follow-up | 0 | 2 | Details / Comments |
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August 11, 2006 | Routine | 3 | 8 | Details / Comments |
August 17, 2009 (Critical Procedures)
Violations:
- 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat (RTE) foods. (Fresh produce.)
Store raw eggs below RTE foods to avoid cross contamination. - 3340 - Corrected During Inspection Critical Repeat Containers of 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.
May 18, 2009 (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. - 0240 - 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat 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 1 - Corrected During Inspection Critical Beef hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) shrimp soup, crab mix, dill spread, and spinach dip in the refrigeration unit were 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. - 0960 2 - Milk crates observed used as shelving.
Remove milk crates from the facility and replace with approved shelving. - 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
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 build-up of food debris. - 1550 - The hand washing sink is not sealed to adjoining wall.
Seal the unit to adjoining wall since it is exposed to spillage or seepage. - 1570 - Hand washing sink, in the kitchen, observed in a state of disrepair and damaged. (Corner of the sink is missing.)
Repair the sink 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 sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - Final rinse gauge, of the ware washing machine, is not operating properly.
Repair or replace the final rinse gauge. - 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. - 1750 - Single-service items were observed reused.
Discontinue the reuse of single-use containers. Provide approved reusable storage containers designed for your storage needs. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ingredient bins, hot holding unit, can opener, work tables, mixer, refrigerators, freezers, gaskets, ovens, deep fat fryers, and soda dispenser.
Clean and maintain cleanness of equipment. - 2000 C - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 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. - 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - Floors, walls, ceilings, doors, vents, and lights were noted in need of cleaning.
All floors, walls,ceilings, doors, vents, and lights 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.
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 Containers of cleaning chemicals were 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. - 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.
November 17, 2008 (Routine)
Violations:
- 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. - 0820 A 2 - Corrected During Inspection Critical Eggs were cold held at improper temperature in the walk-in produce refrigerator.
The thermostat was adjusted to maintain food at 41F or below. - 1680 - Corrected During Inspection The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 169 deg. F.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. - 1800 - The nonfood contact surface of the can opener bracket has an accumulation 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. - 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
May 22, 2008 (Routine)
Violations:
- 0610 - Repeat Food stored on the floor in the walk in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Nozzles for the soft drink dispenser.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris: - Cavity of the Master oven- Cavity under the deep fat fryer.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3080 - Less than 50 foot candles of light was noted in the stove/grill area in the kitchen.
Replace burned out light bulb to 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
March 11, 2008 (Routine)
Violations:
- 0470 - Critical Repeat Food stored in a manner which may cause cross contamination (eggs stored over cooked pasta in the stainless steel reach in refrigerator).
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0610 - Repeat Food stored on the floor in the walk in meat refrigerator and walk in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) hamburger in the stainless steel 2-door 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. - 1570 - Ice machine lid was observed in a state of disrepair and damaged.
Repair the ice machine lid 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 ice machine lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1790 - The interior surfaces of the 2 door oven had an accumulation of grime and debris.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - The nonfood contact surface of the following equipment has accumulations of grime and debris: - Hot holding cabinet interior- Pipes under the automatic dishwasher- Hood over the automatic dishwasher- Bottom compartment of the deep fat fryer- Door gasket to the glass door Beverage Air reach in refrigerator
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
November 27, 2007 (Critical Procedures)
Violations:
- 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken and pork roast in the 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. 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 - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Food scoop in utensil bin and meat slicer
Clean and sanitize these surfaces for food contact.
May 15, 2007 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Repeat Eggs stored above bagels in reach in refrigerator.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0610 - Food in dry stores area and walk in freezer and meat refrigerator were stored on the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Corrected During Inspection Critical Crab salad was cold held at improper temperature in the True 2-door reach in refrigerator, grilled chicken was hot held at 122 degrees F.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Water was added to steam table to ensure hot holding of 135 degrees F. or above. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 3050 - No waste receptacle provided at handwashing lavatories in food prep area.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
Discussed food safety risk control factors with PIC.
November 28, 2006 (Critical Procedures)
Violations:
- 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat (RTE) foods.
Store raw eggs below RTE foods to reduce the chance of cross contamination. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food 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 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 - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mixer and can opener.
Clean and sanitize these surfaces for food contact. - 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard.
August 14, 2006 (Follow-up)
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. - 1100 - Repeat The food contact surface of the pots and pans are 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 build-up of food debris. CB 8-11-2007
August 11, 2006 (Routine)
Violations:
- 0240 - Corrected During Inspection 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. - 0610 - 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. - 0960 2 - Milk creates observed used as shelving.
Remove milk crates from facility and replace with proper shelving. - 1100 - The food contact surface of the pots and pans are 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 build-up of food debris. CB 8-11-2007 - 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 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: serving and prep utensils, food grinder, can opener, and cutting boards.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: Delfield freezer gasket and hot holding box.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 - Corrected During Inspection Critical The handwashing facility located in kitchen was 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. - 3180 - Ceilings, floors, and walls 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. - 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Check # 7038 received from PIC for processing of new Health Permit.
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