Riverfront Cafe, 1449 E. Lee Hwy., Chilhowie, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
February 05, 2009 | Follow-up | 0 | 5 | Details / Comments |
|
December 19, 2008 | Routine | 3 | 7 | Details / Comments |
|
November 09, 2007 | Routine | 0 | 6 | Details / Comments |
|
June 20, 2006 | Routine | 4 | 18 | Details / Comments |
|
February 02, 2006 | Routine | 4 | 15 | Details / Comments |
|
December 22, 2005 | Critical Procedures | 4 | 1 | Details / Comments |
|
December 22, 2005 | Critical Procedures | 4 | 1 | Details / Comments |
|
September 12, 2005 | Routine | 5 | 18 | Details / Comments |
|
September 12, 2005 | Routine | 5 | 18 | Details / Comments |
|
November 18, 2003 | Routine | 3 | 3 | Details / Comments |
|
November 18, 2003 | Routine | 3 | 3 | Details / Comments |
|
October 01, 2003 | Routine | 2 | 9 | Details / Comments |
|
October 01, 2003 | Routine | 2 | 9 | Details / Comments |
February 05, 2009 (Follow-up)
Violations:
- 1320 - Repeat The temperature measuring device in the @EQUIPMENT@ was not properly located in the warmest part of the unit - relocate the thermometers where needed.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature and replace the broken thermometers. - 1570 - Repeat @EQUIPMENT@ was observed in a state of disrepair and damaged - the inside lids of the freezers are loose.
Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2600 - Repeat The outdoor refuse/recyclable containers are stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 3170 - Repeat The following physical structures are not maintained in good repair: floors and old exhaust hood has peeling paint.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
December 19, 2008 (Routine)
Violations:
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands - sandwiches - buns and condiments.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit - raw pork stored adjacent to deli meats in the walk-in.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as other raw RTE food such as vegetables and/or cooked RTE food. - 0820 A 2 - Critical The food in the walk-in cooler is cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1080 - The microwave has melted and peeling paint.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 1320 - The temperature measuring device in the @EQUIPMENT@ was not properly located in the warmest part of the unit - relocate the thermometers where needed.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature and replace the broken thermometers. - 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged - the inside lids of the freezers are loose.
Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of equipment.
Maintain nonfood-contact surfaces of equipment clean. - 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2600 - Repeat The outdoor refuse/recyclable containers are stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 3170 - Repeat The following physical structures are not maintained in good repair: floors and old exhaust hood has peeling paint.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
November 09, 2007 (Routine)
Violations:
- 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink. A single compartment of a 3 compartment sink that is used for food preparation is currently being used for handwashing. A separate handsink is being installed.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. The handsink was connected and working properly. - 1320 - There was no temperature measuring device located in the freezer units.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2600 - Repeat The outdoor refuse/recyclable containers are stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents - front 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. - 3170 - Repeat The exhaust hood is not maintained in good repair - the paint is peeling from the older exhaust hood.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
June 20, 2006 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling raw hamburger and placing on the grill, then wading the plastic wrap and disposing of in the trash receptacle, which may have cross-contaminated his/her hands. The employee proceeded to prepare the hamburger bun.
Instruct food employees to clean their hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Wash (clean) hands when switching between working with raw potentially hazardous foods and ready-to-eat foods. The employee was stopped before handling the hamburger bun and informed of how ready-to-eat foods (hamburger bun) would be contaminated by the raw hamburger from their hands. Single-use gloves may be used to prevent cross-contamination but employees' hands shall be cleaned before and after donning gloves.12 VAC 5-421-580: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded wen damaged or soiled, or when interruptions occur in the operation. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0470 - Critical Uncovered foods in the walk-in.(salad, cheese, bacon)
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Salad mix, salad dressing, meat, and onions were being stored less than 6" above floor surface. A 2 compartment sink is being used for food preparation and a hand sink with no separation for splash and or contamination from handling.
Elevate food storage onto approved shelving with minimum 6" legs or casters. Shelf that was less than 6" was taken out at time of inspection and Mr. Landis had left to purchase new shelving. Designate a hand sink and have a splashguard separating the two sinks or install a new hand sink in a proper location ( prior approval of Health Department as to location). - 1060 - Repeat The nonfood contact surface of the white storage shelves are not nonabsorbent, and/or smooth where they are separating.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Repair or replace shelves. - 1100 - The food contact surface of the milk crate is not easily cleaned that is being used to store bowls.
Replace the milk crate 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 buildup of food debris. - 1150 - Repeat The nonfood contact surface of the storage shelves (black storage shelves in walk-in) is not designed or constructed to be easily cleanable. Handles of cooking utensils melted with debris trapped in crevices.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. The black shelving unit was removed at time of inspection. When the handles of the cooking utensils melt to where they cannot be easily cleaned replace them ( 12 VAC 5-421-1730: Utensils shall be maintained in a state of repair or condition that complies with the regulations or shall be discarded). - 1570 - Repeat The older exhaust hood has peeling paint that is not easily cleaned. Faucet at sink used for the handsink dripping. Duct tape used on freezers for repairs. Toilet seat in ladies restroom is broken.
Repair the exhaust hood 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 exhaust hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Repair/replace sink faucet and toilet. Properly repair/replace freezers. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils and holders, ice machines, shelves (netting and shelf for coffee cups, rubber drainage tray directly under plastic drinking vessels, shelf for pitchers and pitchers stored on them, underside of warmer shelf where food is stored), knives and magnetic holder, ice scoops, frost accumulation in freezer (maintenance issue also).
Clean and sanitize these surfaces for food contact. Defrost freezer unit and then properly clean and sanitize. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pans.
Clean and sanitize these surfaces for food contact. A degreaser may need to be used to loosen the encrusted grease. Food and non-food contact surfaces. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of equipment, racks, can rack, doorways to microwaves, drink box storage/dispensing and rack..
Maintain nonfood-contact surfaces of equipment clean. - 2020 - Spoons and picks (used in foods) were found handled, displayed or dispensed with the food or lip-contact surface facing upward and the picks being stored in a plastic bag.
Store spoons and picks with food or lip-contact surface facing downward to prevent contamination prior to use in a clean and sanitized container. The picks for foods shall also be placed in a smooth, cleanable container, not a single-use plastic bag - this is a repeat violation(12 VAC 5-421-1750). - 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2600 - Repeat The outdoor refuse and grease container are being stored on absorbent and un-smooth material - dirt and gravel.
All refuse and grease(recyclables and returnables) containers are to be stored on smooth, durable nonabsorbent material such as concrete or asphalt and sloped to drain. - 2720 - Dumpster refuse container door was open.
Keep door closed on waste containers when not in continuous use. - 2750 - Refuse containers in the kitchen area are soiled an have an accumulation of debris on the outside of the containers.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. - 2790 - Repeat The indoor ceiling material located where the racks were attached to the ceiling using unfinished wood, ceiling that has not been painted between the wall and duct work do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. The floor material where cement blocks are being used under and at 3 compartment sink and dishwashing area is not a smooth and easily cleanable surfaces. Space around plumbing going through floor surface. Duct tape is being used to hold wiring to wall and at plug-in.
Finish the indoor ceiling and floor areas at the area designated so they are: 1. smooth, durable and easily cleanable 2. nonabsorbent. The space around the plumbing could allow insect/rodent entry so seal these areas properly. Do not use duct tape on walls, properly attach wiring and repair coverings. - 2930 - Repeat 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. 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. - 3045 - Repeat 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. - 3170 - Repeat Floors and walls are not maintained in good repair. Floors - Walk-in metal floor has holes and not sealed to floor, kitchen area flooring is torn and separating. Floor/Wall Junctures - Junctures in Ladies' and Mens' restrooms has a space between juncture and floor, kitchen and walk-in areas are not sealed properly; junctures are not sloped to preclude dirt and debris from settling on top of junctures. Walls - holes, broken light switch behind microwave, handsink pulling away from wall in men's rest-room's, space between equipment and wall not large enough to clean properly, vent screen installed in kitchen wall not installed properly to be smooth, non-absorbent and easily cleanable, all floors, walls and ceilings shall be installed and maintained to be smooth, non-absorbent and cleanable.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floors, walls and attached equipment, conduits, plumbing, vents in rest rooms, floors in men's rest room, floor/wall junctures, walk-in floors, and sprayer at 3 compartment sink noted in need of cleaning. Outside of building where the exhaust hood vents has grease built-up.
All floors, walls, ceilings and attached equipment 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. - 3290 - Mops and brooms noted to be stored in such a way that it is not easy to properly clean and allow the mops to air-dry.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 12 VAC 5-421-3220 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Corrections have been made by Environmental Health Specialist due to clerical errors. 12 VAC 5-421-3950. Noncritical violation, time frame for correction. A. Except as specified in subsection B of this section, the permit holder shall correct noncritical violations by a date and time agreed to or specified by the regulatory authority but no later than 90 calendar days after the inspection. B. The regulatory authority may approve a compliance schedule that extends beyond the time limits specified under subsection A of this section if a written schedule of compliance is submitted by the permit holder and no health hazard exists or will result from allowing an extended schedule for compliance. A follow-up inspection to assess your corrections of these repeat violations may be conducted on, or about, July 20, 2006.
February 02, 2006 (Routine)
Violations:
- 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 - Critical Repeat Spaghetti meat sauce hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0830 - Critical The prepared ready-to-eat (RTE) 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. - 1060 - Repeat The nonfood contact surface of the plastic bags 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. - 1150 - Repeat The nonfood contact surface of the black plastic shelves is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1570 - Repeat Chest freezer lid was observed in a state of disrepair and damaged.
Repair the chest freezer 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 chest freezer lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: storage shelves, coolers, syrup dispenser, drink equipment, tables and cabinets, knives and holders, ice machines.
Clean and sanitize these surfaces for food contact. - 2310 - Critical The handwashing facility 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. - 2600 - Repeat The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2790 - Repeat The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2830 - Repeat Floor and wall juncture not sealed.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 2930 - Repeat 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. - 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. - 3090 - Ventilation is not sufficient to keep rooms free of excessive condensation
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3140 - Corrected During Inspection Locker or other suitable facilities are not located to protect from contamination
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination - 3170 - Repeat Floors are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floors under equipment, walk-in foor screen, walls 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.
December 22, 2005 (Critical Procedures)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 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. - 0470 - Critical Repeat Damaged, spoiled or recalled food stored in a location that may cause contamination.
Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles. - 0540 - Critical Food in contact with soiled equipment or utensils.
Use only cleaned and sanitized utensils or equipment during food preparation. - 0820 - Critical Repeat Spaghetti sauce hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
December 22, 2005 (Critical Procedures)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 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. - 0470 - Critical Repeat Damaged, spoiled or recalled food stored in a location that may cause contamination.
Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles. - 0540 - Critical Food in contact with soiled equipment or utensils.
Use only cleaned and sanitized utensils or equipment during food preparation. - 0820 - Critical Repeat Spaghetti sauce hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
September 12, 2005 (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. - 0380 - Critical Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
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 in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 0820 - Critical Repeat Bacon hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1060 - The nonfood contact surface of the carboard boxes 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. - 1100 - Repeat The food contact surface of the grill is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the grill 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 buildup of food debris. - 1150 - The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1600 - The compartment(s) or drainboards of the sink area 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: shelves, outside of equipment, storage containers.
Clean and sanitize these surfaces for food contact. - 2000 - Clean pots and pans were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2020 - Repeat Unwrapped knives, forks, or spoons were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2350 - Critical A recent repair to plumbing system components of the plumbing are not in accordance with law.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 2600 - The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2750 - A strong offending odor is emanating from the refuse container stored outdoors.
Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests. - 2790 - The indoor wall material located at under sink and ceiling does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2830 - Repeat Floor and wall juncture in kitchen not sealed.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 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. - 3170 - Repeat Floors is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Exhaust hood, floors, walls, doors, walk-in floors, molding in ladies restroom, vents in restroom and floors in men's restroom 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.
September 12, 2005 (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. - 0380 - Critical Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
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 in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 0820 - Critical Repeat Bacon hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1060 - The nonfood contact surface of the carboard boxes 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. - 1100 - Repeat The food contact surface of the grill is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the grill 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 buildup of food debris. - 1150 - The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1600 - The compartment(s) or drainboards of the sink area 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: shelves, outside of equipment, storage containers.
Clean and sanitize these surfaces for food contact. - 2000 - Clean pots and pans were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2020 - Repeat Unwrapped knives, forks, or spoons were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2350 - Critical A recent repair to plumbing system components of the plumbing are not in accordance with law.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 2600 - The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2750 - A strong offending odor is emanating from the refuse container stored outdoors.
Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests. - 2790 - The indoor wall material located at under sink and ceiling does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2830 - Repeat Floor and wall juncture in kitchen not sealed.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 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. - 3170 - Repeat Floors is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Exhaust hood, floors, walls, doors, walk-in floors, molding in ladies restroom, vents in restroom and floors in men's restroom 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.
November 18, 2003 (Routine)
Violations:
- 0820 - Critical Stir fry rice hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0830 - Critical The prepared ready-to-eat (RTE) chicken salad 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. - 0580 - Single use gloves shall be worn when working with RTE foods
- 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0550 - Ice scoop not used when dispensing ice
- 1100 - Repeat The food contact surface of the freezer lids is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the freezer lids 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 buildup of food debris.
November 18, 2003 (Routine)
Violations:
- 0820 - Critical Stir fry rice hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0830 - Critical The prepared ready-to-eat (RTE) chicken salad 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. - 0580 - Single use gloves shall be worn when working with RTE foods
- 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0550 - Ice scoop not used when dispensing ice
- 1100 - Repeat The food contact surface of the freezer lids is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the freezer lids 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 buildup of food debris.
October 01, 2003 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0830 - Critical Hamburger meat cuts not date labeled.
Date label potentially hazardous foods. - 1100 - Critical Food contact surfaces of grill, oven, and microwave was dirty. Lids on two freezers were broken and exposing insulation above food.
Clean grill, oven and all food preparation equipment. Repair or replace lids on both freezers. Lids are broken exposing insulation above food. - 1800 - The nonfood contact surface of the stove, gas grills and deep fryer and table beneath grill had 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. - 1190 - No thermometer was found in walk-in cooler.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor. Onions observed on floor of kitchen.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2830 - Floor in men's restroom not provided with drain cover.
Cover drain with grated cover. - 2020 - Repeat TABLEWARE was found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store TABLEWARE with food or lip-contact surface facing downward to prevent contamination prior to use. - 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food preparation area from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3170 - Holes found in wall of food preparation area and walk-in cooler above salad preparation area with exposed insulation.
Repair holes in wall near grill and hole in wall in cooler above salad preparation table, exposed insulation. - 3180 - Kitchen floors, kitchen walls, walk-in cooler, and kitchen equipment need 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.
October 01, 2003 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0830 - Critical Hamburger meat cuts not date labeled.
Date label potentially hazardous foods. - 1100 - Critical Food contact surfaces of grill, oven, and microwave was dirty. Lids on two freezers were broken and exposing insulation above food.
Clean grill, oven and all food preparation equipment. Repair or replace lids on both freezers. Lids are broken exposing insulation above food. - 1800 - The nonfood contact surface of the stove, gas grills and deep fryer and table beneath grill had 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. - 1190 - No thermometer was found in walk-in cooler.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor. Onions observed on floor of kitchen.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2830 - Floor in men's restroom not provided with drain cover.
Cover drain with grated cover. - 2020 - Repeat TABLEWARE was found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store TABLEWARE with food or lip-contact surface facing downward to prevent contamination prior to use. - 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food preparation area from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3170 - Holes found in wall of food preparation area and walk-in cooler above salad preparation area with exposed insulation.
Repair holes in wall near grill and hole in wall in cooler above salad preparation table, exposed insulation. - 3180 - Kitchen floors, kitchen walls, walk-in cooler, and kitchen equipment need 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.
Riverfront Cafe respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| Burger King #1602 (01-1464) | Virginia Beach, VA |   |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
| McDonald's #11683 | Midlothian, VA |  |
| Jim's Country Store | Front Royal, VA | |
| Hardee's | Galax, VA | |
| McDonald's | Max Meadows, VA | |
| Popeyes # 5738 | Chesapeake, VA | |
| Mister Softee of Hampton Roads | Norfolk, VA |
Restaurants in neighborhood
Name |
|---|
| Subway of Chilhowie |
| Food City #849 |
| McDonalds of Chilhowie |
| Hardee's Of Chilhowie # 2681 |
| Town House |
| POWERS AUCTION SALES |
| Chilhowie Head Start |
| C.J.'S PIZZA |
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 Riverfront Cafe, 1449 E. Lee Hwy., Chilhowie, VA »