RICHARDS RESTAURANT AND GRILL

Violations (11)

• 02HCritical

  After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

• 04LCritical

  Evidence of mice or live mice in establishment's food or non-food areas.

• 04HCritical

  Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

• 06DCritical

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 02BCritical

  Hot TCS food item not held at or above 140 °F.

• 02GCritical

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

• 04MCritical

  Live roaches in facility's food or non-food area.

• 05FCritical

  Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

• 04ACritical

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 04NCritical

  Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

• 08A

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.