Revolution Restaurant & Bar, 506 Dinwiddie Street, Portsmouth, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: mold of the inside of the sink | July 24, 2009 | Routine | 0 | 1 | Details / Comments |
|
April 08, 2009 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | July 16, 2008 | Routine | 0 | 0 | Details / Comments |
July 24, 2009 (Routine)
Violation: 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: mold of the inside of the sink
Clean and sanitize these surfaces for food contact.
April 08, 2009 (Routine)
Violations:
- 0470 - Critical Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Cutting raw flank steak on cutting board over ready to eats on sand-prep unit, blood running to RTE storage bins
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish fillets stored over RTE
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1190 - The ambient (air/water) temperature measuring device (degrees F) are not provided in some units.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Waitress station or 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
Violations were Discussed
July 16, 2008 (Routine)
Comments:New owner and facility inspection
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