The facility is doing a good job with time and temperature reports and with dish washing. The kitchen is very clean and well organized.
- 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 for the wiping cloth buckets so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
10/23/2015 | Routine | |
Rugby one has remodeled the kitchen and removed the dish machine, installed a three compartment sink for dish washing and DOES NOT HAVE A HAND SINK IN THE KITCHEN. Other arrangements must be made for dish washing at this facility so that kitchen workers can wash their hands in a dedicated hand sink. The permit for this facility will not be renewed unless proper arrangements are made for hand washing and dish washing at both facilities. The dish machine in Rugby 2 did not have sufficient sanitizer.
Please submit documentation of correction of critical violations within 10 days. Health Department fax 857-7315 phone 204-9768.
- Critical: Temperature*
Observation: Hot turkey ham and macaroni and cheese received at inadequate temperatures.
Correction: Discard or reject delivery of potentially hazardous food received between 41°F & 140°F. Routinely inspect PHF upon receipt to ensure a delivery temperature of 140°F or above.
The centers are documenting the temperatures of food when they recieve it but are not given the information showing the time and temperature that it leaves the facility where it is prepared.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: FOOD in warmers hot holding at improper temperatures. The warmers do not appear to have temperature adjustments.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: @FOOD@ for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time and it was not in proper temperature when it was delivered.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the microwave shelf in Rugby I is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, in Rugby 2 equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory in Rugby I kitchen preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory in the Rugby I kitchen to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. The permit for this establishment will not be renewed unless suitable arrangements are made for dishwashing at another facility or a handsink is installed.
|
04/22/2015 | Routine | |
- Critical: Time as a Public Health Control* (repeated violation)
Observation: The potentially hazardous foods that come hot from the central kitchen do not come with information about the time and temperature of the food at the time it left temperature control. The center takes the temperature and documents the time it is received. The fish at Rugby 2 was received at 130 degrees F according to the records kept at the center.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The dish machine in Marmion one was observed in a state of disrepair and damaged. The dish machine does not appear to have a separate sanitizing cycle. Because the center does not have a three compartment sink it is imperative that the dish machine work properly. When the dish machine is finished the cycle the dishes are still soapy.
Correction: Repair the Dish machine 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 dish machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the Rugby one is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan of water preventing its use.
|
09/30/2014 | Routine | |
Facility is doing a good job with time and temperature logs.
- Equipment - Good Repair and Proper Adjustment
Observation: The dish machine in Rugby II does not hold sufficient amount of water.
Correction: Repair the dish machine 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 dish machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
02/27/2014 | Routine | |
- Critical: Temperature* (repeated violation)
Observation: Hot FOOD received at inadequate temperatures.
Correction: Discard or reject delivery of potentially hazardous food received between 41°F & 135°F unless there is documentation that the food was 135 degrees or above within 4 hours of serving time. Routinely inspect PHF upon receipt to ensure a delivery temperature of 135°F or above or documentation of temperature within 4 hours of serving time.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: FOOD hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: @FOOD@ for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
|
04/08/2013 | Routine | |
Employee called the main kitchen during inspection to inquire about the temperature of the food before it left to be delivered to the center. Each center takes the temperature of foods as they arrive and keep a log that is sent back to the central kitchen on Fridays. She states the central kitchen person said they take temps of all food as it leaves. Discussed time as a control and 4 hour hold time when you know the beginning time and temperature. The holding cabinets do not heat foods, as their temperatures were lower when checked by EHS than at arrival.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: FOOD hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: In both buildings there isi no measurable sanitizer on the dishes at the end of the cycle. Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under both kitchen sinks are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
12/15/2011 | Routine | |
Restaurant representatives - add corrected or new information about Marmion Child Devleopment Center, 1114 Grayson Avenue Nw, Roanoke, VA 24012 »