- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of thepots / pans drawers at the bottom of both stoves have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (After painting both restrooms the signage was not replaced.)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. (New signage was given by this inspector at this inspection).
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04/05/2016 | Routine | |
| No violation noted during this evaluation. | 01/12/2016 | Routine | |
| No violation noted during this evaluation. | 10/13/2015 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The gallon of whole milk checked for temperature was dated USE BY JULY 21
Correction: Ensure food is safe and unadulterated.
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08/06/2015 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided
Correction:
- Equipment - Good Repair and Proper Adjustment
Observation: Some drawers and cabinets are missing the door pullsand were observed in a state of disrepair and damaged.
Correction: Repair the drawer pulls 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 cabinet pulls, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fronts of the cabinets and drawers have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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04/20/2015 | Routine | |
- Can Openers
Observation: The can opener blade is not clean.
Correction: Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Containers of oven cleaner (2) were stored under the sink and mixed in with other soaps and cleaners
Correction: Containers of oven cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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02/02/2015 | Routine | |
No violations.
No violation noted during this evaluation. | 10/22/2014 | Routine | |
Facility food is part of the Richmond area summer foods program.
No violation noted during this evaluation. | 08/07/2014 | Routine | |
Inspection for the health permit renewal and DSS inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sliced cooked roast beef in the freezer and the cooked pizza in the refrigerator unit are not properly dated for disposition.
Correction: 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 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the microwave (inside top) was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of top of the microwave at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the utility drawer (with loose plastic serviceware) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter (corrected on site)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (Kitchen counter and hand wash counter areas are cluttered with non food area items).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Oven Cleaner and Disenfecting sparay are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (stored on the food counter and on top of the refrigerator).
Correction: Containers of toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/17/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked rice and weiners in the refrigeration unit is not properly dated for disposition.
Correction: 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 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.
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02/10/2014 | Routine | |
Since last inspection the kitchen floors have all been scrubbed and polished and the stove and refrigerator moved to be cleaned under.
No violation noted during this evaluation. | 11/07/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the table top can opener has accumulations of grime and debris. Also, the fronts of the kitchen cabinets need cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floor noted in need of cleaning. (have someone move the stove and the refrigerator)
Correction: 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.
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09/17/2013 | Routine | |
Brand new refrigerator has been installed. OK!
No violation noted during this evaluation. | 06/21/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Gallons of milk and hot dogs cold holding at improper temperatures in the Whirlpool refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/13/2013 | Routine | |
Inspection for the renewal of the Health Permit. Person in charge was advised that the refrigerator was just holding at 41 degrees and it was on the coldest setting and that someone would need to look at making this cooler.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen hand wash sink.
Correction: 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
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04/19/2013 | Routine | |
Routine inspection and the inspection for Social Services.
- Equipment - Cutting Surfaces (corrected on site)
Observation: One of the plastic serving spoon sin the utility drawer was melted.
Correction: Replace the spoon.
- Critical: Toxics - Separation of Toxics
Observation: (CORRECTED DURING INSPECTION )Containers of oven cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
These items were stored on top of the refrigerator alng with boed dry ceraeal.
Correction: Containers of oven cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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03/18/2013 | Routine | |
Kitchen area was under going a detailed cleaning at this inspection.
No violation noted during this evaluation. | 01/14/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving under the sink area has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/03/2012 | Routine | |
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