Mojo's, 733 West Cary Street, 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 03, 2009 | Critical Procedures | 1 | 0 | Details / Comments |
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May 04, 2009 | Critical Procedures | 2 | 0 | Details / Comments |
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January 28, 2009 | Routine | 1 | 2 | Details / Comments |
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October 16, 2008 | Routine | 1 | 4 | Details / Comments |
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July 16, 2008 | Routine | 1 | 2 | Details / Comments |
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April 16, 2008 | Routine | 0 | 2 | Details / Comments |
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January 23, 2008 | Routine | 0 | 4 | Details / Comments |
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October 25, 2007 | Routine | 0 | 3 | Details / Comments |
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July 26, 2007 | Routine | 1 | 2 | Details / Comments |
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May 01, 2007 | Routine | 1 | 4 | Details / Comments |
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February 16, 2007 | Routine | 1 | 6 | Details / Comments |
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July 21, 2006 | Routine | 4 | 1 | Details / Comments |
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February 09, 2006 | Follow-up | 0 | 5 | Details / Comments |
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February 07, 2006 | Routine | 2 | 9 | Details / Comments |
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May 10, 2005 | Routine | 1 | 3 | Details / Comments |
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December 16, 2004 | Routine | 1 | 5 | Details / Comments |
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July 01, 2004 | Routine | 0 | 3 | Details / Comments |
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March 17, 2004 | Routine | 2 | 1 | Details / Comments |
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October 16, 2003 | Routine | 1 | 1 | Details / Comments |
August 03, 2009 (Critical Procedures)
Violations:
- 0820 A 2 - Corrected During Inspection Critical Raw Ground Beef cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0820 A 2 - Corrected During Inspection Critical Lasagna, Half & Half, Marinara Sauce, Tuna Salad, and Sliced Ham 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.
Additional food temperatures taken from the Victory refrigerated prep. unit: Bleu Cheese 41 degrees fahrenheit, Sliced Tomato 40 degrees fahrenheit, Pasta Salad 39 degrees fahrenheit.
May 04, 2009 (Critical Procedures)
Violations:
- 0820 A 2 - Corrected During Inspection Critical Repeat Sliced Ham, Chicken Salad and Tuna Salad cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0820 A 2 - Corrected During Inspection Critical Repeat Pasta Salad, Sliced Tomato and Feta Cheese 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. - 3340 - Corrected During Inspection Critical Container of sanitizing solution for wipecloths observed stored in a pan on the steam table.
Containers of sanitizing solution must be located in an area that is not above food, equipment, utensils, linens or single service items.
January 28, 2009 (Routine)
Violations:
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Knife rack and knives in prep kitchen.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the following equipment has an accumulation of dust and grime: Fan of walk in refrigerator.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that might compromise the operation of the equipment. - 3320 - Corrected During Inspection Critical Chemical spray bottle (window cleaner) observed without a label.
Label spray bottles with contents or discard.
October 16, 2008 (Routine)
Violations:
- 0480 - Corrected During Inspection Bulk flour container was unlabeled..
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 Pasta salad and sliced tomatoes in the sandwich prep reach-in refrigerator was cold held at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1570 - Corrected During Inspection Knife on the knife rack in the take out kitchen was observed in a state of disrepair and damaged.
Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1800 - Corrected During Inspection The lids of the bulk food containers had 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 - Floor in the take out area, especially in hard-to-reach areas, 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.
July 16, 2008 (Routine)
Violations:
- 1770 A - Critical (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch:- Soft drink holsters and nozzles in the bar- Dishwasher trays- Utensil bin with spatulas
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the chest freezer top exterior surface, and can opener had 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. - 3080 - Less than 50 foot candles of light was noted in the Prep Kitchen area: bank of florescent light tubes were burned out.
Replace light tubes 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
April 16, 2008 (Routine)
Violations:
- 0570 - Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. - 3170 - Ceiling over the stove and wall next to the flat grill in the prep kitchen are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
January 23, 2008 (Routine)
Violations:
- 1570 - Repeat The door gasket of the chest freezer is damaged. .
Repair or replace the chest freezer door gasket in accordance with the manufacturer's specifications. - 1790 - The food contact equipment surface of the baking pans is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the baking pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 2310 B - Corrected During Inspection The handwash station at the prep kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 2890 - Light tubes in the kitchen not shielded, coated, or otherwise shatter-resistant (light shield is broken).
Replace the light shield to protect the fluorescent light tubes.
October 25, 2007 (Routine)
Violations:
- 1570 - The door gasket of the chest freezer is damaged.
Repair or replace the chest freezer door gasket in accordance with the manufacturer's specifications. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration at 3-compartment sink.
Use a quaternary chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1770 B - Corrected During Inspection Observed an accumulation of mold in the interior of ice machine.
Clean and sanitize these surfaces for contact with ice.
July 26, 2007 (Routine)
Violations:
- 0830 - Critical The prepared ready-to-eat (RTE) Lasagna 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. - 1570 - Repeat South Bend oven was observed in a state of disrepair (maintenance panel missing).
Replace the maintenance panel to the oven to restore it to a 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 oven, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1800 - The nonfood contact surface of the door gasket to the Roper reach in freezer 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.
Discussed food safety risk control factors with PIC.
May 01, 2007 (Routine)
Violations:
- 0820 - Critical Sliced bologna and raw hamburger were cold held at improper temperature.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Food was relocated to reach in refrigeration units until maintenance can adjust temperature of walk in to maintain food at 41 degrees F.. - 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the Bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 1570 - South Bend oven in Pantry kitchen was missing maintenance access panels on the bottom of equipment.
Repair the oven 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 oven or replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1800 - The nonfood contact surface of the door gasket to the Delfield reach in refrigerator, interior surfaces of the Holiday reach in freezer and bracket to the can open in the pantry 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. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodent, a gap was noted in back door..
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Discussed food safety risk control factors and employee health policy with PIC.
February 16, 2007 (Routine)
Violations:
- 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 1570 - One door gasket on the 3-door True refrigerated prep. unit is broken, damaged.
Repair or replace the True refrigeration unit door gasket in accordance with the manufacturer's specifications. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - doors & door gaskets of the True 3-door refrigerated prep. unit.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surfaces of the exhaust hood filters in the prep. kitchen as well as 2 hood filters over the fryer & char-grill have an accumulation of grease & dust..
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2750 - Heavy accumulation of grease observed on lids to three grease barrrels.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. - 3180 - Floors adjacent to walls in main kitchen 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. - 3330 - Corrected During Inspection Critical Plastic spray bottle containing bleach & water not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
EHS gave invoice & application for renewal of permit to PIC.
July 21, 2006 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the sandwich refrigerator..
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) meats 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 - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, dishwasher,interior of small refrigerator at the back door, flat top grill, slotted grill.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the warewash table beside dishwasher and exhaust filters system inboth kitchen 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. - 2310 - Corrected During Inspection Critical The handwashing facility located at the Prep kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
February 09, 2006 (Follow-up)
Violations:
- 1330 - There is no data plate on the warewashing machine.
Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. - 1570 - Repeat door gaskets on True refrigerator and interior light blown out was observed in a state of disrepair and damaged.
Repair the door gaskets and light 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 thedoor gaskets and light, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - Repeat The cutting board(s) along thefood preparation area 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. - 2660 - Repeat 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. - 3080 - Repeat Less than 50 foot candles of light was noted in thefood preparation area. Less than 10 ft. candles noted in the walk-in refrigerator.
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. Provide at least 10 ft. candles of light in the walk- refrigerator.
February 07, 2006 (Routine)
Violations:
- 0480 - 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 - 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. - 0830 - Critical The prepared ready-to-eat (RTE) meat 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. - 1570 - Repeat door gaskets on True refrigerator and interior light blown out was observed in a state of disrepair and damaged.
Repair the door gaskets and light 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 thedoor gaskets and light, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - The cutting board(s) along thefood preparation area 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 - Manufacturer containers were observed reused for the shelving in the walk-in refrigerator.
Discontinue the reuse of manufacturer containers for shelving . Provide approved reusable food storage containers designed for your foodshelving needs. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, slotted grill, flat top grill, can opener, dishwazsher, small freezer interior at rear doorto main kitchen.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the walk-in refrigerator air circualtion screens, exhaust hood system in main kitchen and prep kitchen, wall behind cooking equipment an dwarewash area , grease deposits on ceiling adjacent to exhaust hood 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. - 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 - 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. - 3080 - Less than 50 foot candles of light was noted in thefood preparation area. Less than 10 ft. candles noted in the walk-in refrigerator.
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. Provide at least 10 ft. candles of light in the walk- refrigerator.
May 10, 2005 (Routine)
Violations:
- 0960 2 - Corrected During Inspection The food contact surface of the cardboard used to line 2 shelves of glass-doored reach-in refrigeration unit is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Remove cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: behind plastic shield mounted to base of slicer.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - 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 the back kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food storage bins preventing its use.
December 16, 2004 (Routine)
Violations:
- 0380 - Critical Cans containing kidney beans and sweet corn are rusted.
Discard rusted canned goods. - 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. - 0960 2 - Two plastic dishmachine racks are worn & blackened with dirt.
Replace plastic racks that are no longer easily cleanable. - 1570 - The door gasket of the walk-in refrigerator is (missing, damaged).
Repair or replace the walk-in refrigerator door gasket in accordance with the manufacturer's specifications. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Inside 3-door low boy refrigeration unit.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the grate covering the compressor of the automatic ice machine 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.
July 01, 2004 (Routine)
Violations:
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: True refrigerator
Clean and sanitize these surfaces for food contact.
March 17, 2004 (Routine)
Violations:
- 3045 - 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. - 3330 - Critical Spray bottle containing a blue liquid cleaning agent is unlabeled.
Properly label spray bottle to clearly identify the contained toxic/poisonous material. - 3340 - Critical Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of glass cleaner and all-purpose cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
October 16, 2003 (Routine)
Violations:
- 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside surfaces of Amana microwave oven.
Clean and sanitize these surfaces for food contact. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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