Velour Restaurant

No approval obtained for a specialized processing method.

Inspector’s note: Noted a vacuum packaging machine on site and assorted food items inside the service prep cooler vacuum packaged with no proof of haccp or variance per health code requirement. Instructed management discontinue the vacuum packaging process until a variance and haccp are approved by the health department.the food items that was vacuum packaged was discarded. Priority foundation #7-38-005. Consolidated with above violation #29.

In-use utensils weren’t stored properly.

Inspector’s note: Noted serving plates on shelves at the kitchen prep area and dining area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted ice scoop stored inside ice machine on ice. Instructed to remove and provide an ice scoop holder.

Thermometers were missing or inaccurate.

Inspector’s note: Noted no thermometers inside refrigeration unit conspicuously posted to monitor the ambient temperature of equipment. Instructed to equip all refrigeration units with accurate and working thermometer

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Noted bulk food items stored inside containers at the food prep/dry storage not properly labeled. Instructed management that all bulk and working food ingredient containers must be labeled with contents name.

In-use utensils weren’t stored properly.

Inspector’s note: Noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted cups with no handle inside the ice machine use for scooping ice. Instructed to remove and provide an ice scoop holder.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 4-301.16--must provide an additional prep/dump sink for food preparation in the coffee prep area.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 6-501.19--must install a self closing device on all restroom doors.

Ventilation or lighting was inadequate.

Inspector’s note: 4-301.14--electric oven operates at 21.6-28.7 kilowatts. Electrical cooking equipment that operates above 11 kilowatts must have a venilation hood.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Must provide splash guards on both sides of the handwashing sink in the kitchen next to prep table to protect from contamination.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Must provide an additional prep/dump sink for food preparation in the coffee prep area.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Must install a self closing device on all restroom doors.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed openings around pipes in the dry food storage closet. Instructed to seal or enclose.

Ventilation or lighting was inadequate.

Inspector’s note: Electric oven operates at 21.6-28.7 kilowatts. Electrical cooking equipment that operates above 11 kilowatts must have a venilation hood.