European Market, 2001 1/2 West Main Street, Richmond, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 09, 2009 | Routine | 1 | 4 | Details / Comments |
|
February 13, 2009 | Routine | 0 | 8 | Details / Comments |
September 09, 2009 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Uncovered food observed in the walk in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Food stored on the floor in the walk in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1800 - Repeat The nonfood contact surface of the can opener and bracket in the kitchen 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. - 3180 - Repeat Wall at the hand sink in the kitchen, ceiling vent in the kitchen and floors through out the kitchen have 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 - 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.
February 13, 2009 (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. - 0610 - Food stored on the floor in the walk in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1060 - The nonfood contact surface of the shelf in beverage cooler and box used for single service articles 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. Replace box with food grade container, remove wooden boxes in beverage cooler. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following nonfood contact surfaces: knife rack and side surface of stove in kitchen.
Clean sanitize these surfaces daily or more often as needed. - 2810 - Ceiling in front food prep area is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 3045 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible.
Provide a sign/poster that is clearly visible to all employees - 3080 - Less than 50 foot candles of light was noted in the grill and kitchen area.
Replace burned out florescent tubes, and add light fixtures to exhaust hood above stove and grill 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 - 3180 - Floor and ceiling (at ceiling vents) have 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.
Facility currently has only one rest-room. If facility to have more than 15 seats, it must build and additional rest-room, which needs to go through Richmond City permit department: plumbing/building.
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