Mechanicsville Little League Concession Stand, 7631 Walnut Grove Road, Mechanicsville, VA 23111 - Seasonal Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Mechanicsville Little League Concession Stand
Address: 7631 Walnut Grove Road, Mechanicsville, VA 23111
Type: Seasonal Fast Food Restaurant
Phone: 804 387-5127
Total inspections: 5
Last inspection: 06/11/2015

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Inspection findings	Inspection date	Type
Food supplier is richmond restaurant. Ground beef and chicken nuggets are received raw frozen. No items are offered undercooked, no consumer advisory. Discussed the following: 1. Employee Health, Form 1B is used and signed. 2. Discussed cooking, hot holding, and cold holding temperatures. 3. Discussed reheating procedure for commercial products to be hot held. 4. Discussed cooling procedures and parameters for hot dogs and chili sauce. 5. Discussed setting up the 3 compartment sink. EHS to follow up regarding water sample and scrub pads. Overall clean facility. No violation noted during this evaluation.	06/11/2015	Routine
Follow up inspection conducted based on the routine inspection completed on 6/2/2014. All other identified risk factors have been corrected. Discussed: Food handlers class www.servsafe.com Physical Facilities in Good Repair (repeated violation) Observation: Ceiling tiles are not tight fitting. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	06/10/2014	Follow-up
Demonstrated how to set up 3-compartment sink. 3-compartment sink measured 50 ppm. Demonstrated how to calibrate a thermometer. Three thermometers accurately calibrated during demonstration. Last water sample received. Dated 5/20/2014. E.Coli and Total Coliforms absent. Packet of informational handouts provided to PIC. Abbreviations: CH - Cold Holding Critical: Demonstration of Knowledge* Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment or the correct cooking temperatures for hamburgers Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Critical: Eating, Drinking, or Using Tobacco* Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open cup stored on top of microwave. Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Hair Restraints - Effectiveness (corrected on site) Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Critical: Food Contact with Equipment and Utensils* (corrected on site) Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Facility had no sanitizer and had not been sanitizing equipment. 3-compartment sink set up with chlorine. Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening. PIC dated product. 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. Sponges, Use Limitation (corrected on site) Observation: Sponges are being used to wipe down food contact surface of the equipment. Sponges discarded. Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. Sanitizing Solutions, Testing Devices (corrected on site) 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. Good Repair and Calibration of Thermometers (corrected on site) Observation: Observed food thermometer is not calibrated to ensure accuracy Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) Observation: The temperature measuring device probe was not observed cleaned before use and/or storage. Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Non-Food Contact Surfaces (repeated violation) Observation: Bottoms of all reach in freezers 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. Kitchenware and Tableware (corrected on site) Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation) Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Signs provided. Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Physical Facilities in Good Repair Observation: Ceiling tiles are not tight fitting. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Mops - Drying Mops (corrected on site) Observation: Mops not hung up to air dry. 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. Critical: Toxics - Identifying Toxic Containers* (corrected on site) Observation: Chemical spray bottle observed without a label. Correction: Label spray bottles with contents or discard.	06/03/2014	Routine
The following violations have been corrected since the last inspection. 12 VAC 5-421- 1320 Thermometers provided 12 VAC 5-421- 1800 Non-food contact surface of reach in cooler was cleaned 12 VAC 5-421- 3045 Hand wash sign provided at hand sink 12 VAC 5-421- 3180 Floors and walls cleaned 12 VAC 5-421- 3270 No flies observed in area. A time line will be established for the resealing of floors. New permit issued. No violation noted during this evaluation.	07/24/2013	Follow-up
Employee health info posted. Test strips present. Recommend removing unused food during off season to prevent attracting insects and pests. Temperature Measuring Devices Observation: Observed no temperature measuring device in multiple units. Thermometers either not present or broken. Correction: Recommend providing 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. Non-Food Contact Surfaces Observation: Observed nonfood contact surfaces of reach in cooler with accumulations of grime and debris. Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Floors, Walls, and Ceilings - Cleanability Observation: Observed floors no longer smooth and easily cleanable. Correction: Recommend repairing or replacing floor or floor covering to make it smooth and easily cleanable. Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation) Observation: Observed sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees Correction: Recommend providing a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Observed walls and floors in need of cleaning. Correction: Recommend cleaning physical facilities 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. Critical: Pests-Controlling Pests* Observation: Observed numerous flies present in facility. Correction: Recommend treating for pest using licensed pest control operator and controlling presence.	06/26/2013	Routine

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