Queen of Sheba Restaurant & Lounge, 9 North 17th Street, Richmond, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | July 31, 2009 | Follow-up | 0 | 0 | - |
|
July 23, 2009 | Critical Procedures | 4 | 0 | Details / Comments |
|
March 30, 2009 | Follow-up | 0 | 6 | Details / Comments |
|
March 24, 2009 | Routine | 2 | 9 | Details / Comments |
| No violation noted during this evaluation. | November 18, 2008 | Critical Procedures | 0 | 0 | - |
|
July 01, 2008 | Routine | 0 | 7 | Details / Comments |
July 23, 2009 (Critical Procedures)
Violations:
- 0220 - Corrected During Inspection Critical The employee is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0800 - Critical Collards noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0820 A 1 - Critical Collards and beans hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0840 - Critical The prepared ready-to-eat (RTE) cabbage and rice in the refrigeration unit is not properly dated for disposition.
Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days.
March 30, 2009 (Follow-up)
Violations:
- 1600 - Repeat The compartments of the 3 vat sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on top of the stove.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Repeat Observed accumulation of grime on the filters of the exhaust ventilation system.Observed accumulation of debris on the storage shelves.Observed accumulation of grime on the door gasket of the Hobart refrigerator.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 C - Repeat Single service items (straws and stirrers) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2890 - Repeat Light bulb on the exhaust ventilation system is not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3240 - Repeat Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
March 24, 2009 (Routine)
Violations:
- 0830 - Critical The prepared ready-to-eat (RTE) collard 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. - 1600 - The compartments of the 3 vat sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on top of the stove.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - Repeat The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 1790 - The food contact equipment surface of the grill and oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the grill and oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - Repeat Observed accumulation of grime on the filters of the exhaust ventilation system.Observed accumulation of debris on the storage shelves.Observed accumulation of grime on the door gasket of the Hobart refrigerator.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 C - Single service items (straws and stirrers) observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2010 - Clean pots were found stored in the mop sink.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 2350 - Critical The handwashing sink is not maintained in good repair.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 2890 - Light bulb on the exhaust ventilation system is not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - Observed accumulation of grime on the walls in the kitchen.
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. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
July 01, 2008 (Routine)
Violations:
- 0480 - Corrected During Inspection Unlabeled food containers (bulk container of sugar).
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 Food (bag of onion) 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelf of Hobart refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 1800 - Observed accumulation of grime on the gasket of the Hobart refrigerator.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Corrected During Inspection Clean utensils were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2310 B - The handwash station in the kitchen is being used as a dump station.
The handwash facility identified above is to be used for washing hands only
Queen of Sheba Restaurant & Lounge respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| McDonald's of Carytown | Richmond, VA |   |
| 804 Bar & Lounge | Richmond, VA |  |
| Hardee's-Lakeside #2141 | Richmond, VA | |
| Subway #19188 @ Henrico Doctors Hospital | Richmond, VA | |
| McDonald's #22790 | Richmond, VA | |
| Old Original Bookbinder's Restaurant | Richmond, VA | |
| Millie's | Richmond, VA | |
| Frida's Mexican Restaurant | Richmond, VA | |
| Squeeze Mobile | Richmond, VA | |
| Monroe Building Cafeteria | Richmond, VA | |
Restaurants in neighborhood
Name |
|---|
| Alex's Thai Cuisine |
| River City Diner |
| The Halligan Bar & Grill |
| Bubbling |
| Cafe' Gutenberg |
| Havana 59 |
| Lu Lu's |
| After Six |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Queen of Sheba Restaurant & Lounge, 9 North 17th Street, Richmond, VA »