East Suffolk Recreation Center, 138 S 6th St., Suffolk, VA 23434 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: East Suffolk Recreation Center
Address: 138 S 6th St., Suffolk, VA 23434
Type: Full Service Restaurant
Phone: 804 514-4500
Total inspections: 5
Last inspection: 11/18/2015

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Inspection findings	Inspection date	Type
Facility serves ages 55 yo and older. EHS recommends all milk, eggs and juice are pasteurized. Temperature logs are maintained for units and food. No food process was being conducted during inspection. Facility was getting a deep cleaning. Have invoice from a certified pest/rodent controller faxed to the local health department upon treatment. Sanitizing Solutions, Testing Devices Observation: There is no test kit provided in the facility for monitoring the proper heat sanitizing requirement (min. 160F) fro the dishwasher. Correction: Obtain a heat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Warewashing Equipment, Cleaning Agents Observation: Detergent or cleaning agent was not present for the dishwashing machine. EHS observed only a rinse solution attached to dish machine. PIC states only treys are washed in the machine. Dish machine must not be used till detergent can be ordered and connected to machine. Once connected allow machine to run a few runs to prime the system and relieve any air pockets before use. Correction: In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations pink mold growing where the ice dispenses in ice machine. EHS discussed area and cleaning requirement with PIC. Correction: Clean and sanitize these surfaces for food contact. Refuse - Using Drain Plugs Observation: The refuse container used to store refuse/recyclable has no drain plug. This allows proper draining of liquids to prevent pathogen growth and pest accumulation. Correction: Replace the drain plug to the refuse container. Mops - Drying Mops Observation: Mops not hung up to air dry. EHS observed mops store in closet leaning against wall with head up ward. Mops require hanging to allow proper air flow in drying to prevent pathogen growth and mop head facing downward to prevent contamination of the handle to be spread through the facility. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Pests - Controlling Pests* Observation: Premises are not being routinely inspected for evidence of pests. EHS observed rodent droppings behind the reach in refrigeration units and under the deep fryer. EHS discussed the situation with PIC. Ensure a certified pest/rodent controller treats facility and proper cleaning must be conducted on a routine basis. Rodents follow their urine smell and bleach water is a good sources to whip areas continuously after daily cleaning. Both proper cleaning with bleach and treatment of facility will be required to address the situation. Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.	11/18/2015	Routine
NOTES: - All employees are up-to-date with District Food Handler cards. - Reviewed Employee Health. - Ensure reach-in refrigerator has designated shelf for employee food storage. - Overall, a very good inspection. Warewashing Machines, Manufacturers' Operating Instructions Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Hot water machine maximum wash temperature reached 140 degree F after three runs and maximum rinse temperature reached 160 degree F with three consecutive runs. Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Hot water sanitizing machine must reach wash temperature of 150 degree F and rinse temperature of 180 degree F. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: observed cleaning needed at corners and under shelving units and oven. Correction: Maintain nonfood-contact surfaces of equipment clean.	05/12/2015	Routine
NOTES: - Observed proper hair restraints and glove use during inspection. - Hand sink in proper working order and stocked sufficiently. - Thermometer present and demonstrated use by PIC. - Discussed proper process and temperatures of reheating foods. Observed chicken breast cooked (roughly ten minutes prior to inspection- per PIC) sitting in small metal pan. Temperature of chicken was 113 degree F. PIC stated that the chicken will stay in mental pan for not more than one hour and be reheated for food service. Discussed with PIC that temperature control for safety foods must stay hot holding at 135 degree F, can sit at room temperature for no longer than four hours and must be reheated to 165 degree F for a minimum of 15 sec if serving, or discarded if our of proper temperature for more than four hours. PIC demonstrated proper reheating process to include proper demonstration of kitchen thermometer. Encouraged PIC to keep hot foods hot prior to service or cook meals closer to serving time. - Kitchen observed clean and very organized. - Good job! No violation noted during this evaluation.	11/13/2014	Routine
NOTES: - Ice machine needs cleaning. - During inspection, precooked chicken patties and canned vegetables with canned fruit were being prepared. No violations. - Vent hood needs to be cleaned and two lights need to be replaced under vent hood. - Do not reuse any previous food containers. Discard after use. - Assign dented food can area in dry food storage. - Good food storage found in reach-in refrigerator. - Wonderful glove use for ready-to-eat foods observed. - All employees need a current food handler card provided by either the Isle of Wight, Southampton, Franklin, or Suffolk Health Department. - Reviewed employee health with food handler. - Gave Employee Health flyer. - Have a great summer! Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation) Observation: The ready-to-eat (RTE) commercially processed food (cheeses, food containers) in the refrigeration unit was not properly dated for disposition after opening. Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F 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. Temperature Measuring Devices Observation: There was no temperature measuring device located in the reach-in refrigerator and freezer. Place device in front of inside unit for worst possible unit temperature. Correction: 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. Equipment - Good Repair and Proper Adjustment Observation: Rear exit door was observed in a state of disrepair and damaged. Flap at bottom of door needs to be replaced. Visible light coming through the bottom. Correction: Repair the flap at the bottom of the door 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 flap at the bottom of door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	05/23/2014	Routine
No food preparation at time of inspection. Kitchen provided lunch service only to senior program (M-F, 8a-2p) and child program (summertime only M-Th 8a-2p). Single use containers improperly re-used (strawberry container observed to be filled with canned peppers). Single use containers are for one time use only. Menu items consist of frozen or prepackaged items plus fresh produce. Menu reviewed. Thawing takes place during the cooking process. Cold holding temps monitored 2x daily. Regular cooked food temps also taken daily. Long stem thermometer provided. No leftovers, so no cooling or reheating required. All information reviewed with PIC. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: No date labeling observed. Correction: Immediately implement proper date labeling as reviewed with PIC.	07/29/2013	Risk Factor

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