Morningside West End, 3000 Skipwith Road, Richmond, VA 23294 - Adult Care Home Food Service inspection findings and violations



Business Info

Restaurant: Morningside West End
Address: 3000 Skipwith Road, Richmond, VA 23294
Type: Adult Care Home Food Service
Phone: 804 270-3990
Total inspections: 10
Last inspection: 09/22/2015

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Inspection findings

Inspection date

Type

Ok for permit.
  • Critical: Cooling* (corrected on site)
    Observation: Observed pureed pork made yesterday still at 44F in reach in cooler.
    Correction: Discarded. Ensure foods are cooled quickly from 135 to 70 in 2 hours then to 41 in 4 hours.
  • Cooling Methods (corrected on site)
    Observation: Observed improper cooling methods (grits and oatmeal tightly covered in cooler).
    Correction: Spread food in shallow pans and leave uncovered to cool quickly.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed slicer with food debris.
    Correction: Clean and sanitize after each use.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed in need of cleaning: racks in walk in cooler.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Observed mildew inside ice machine.
    Correction: Clean and sanitize regularly.
  • Physical Facilities in Good Repair
    Observation: Observed in disrepair: worn floor grout (especially at dish area)
    Correction: some areas of wall damage and chipped paint (by slicer and in dry storage).
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed floor at fryer and by ice machine in need of cleaning.
    Correction: Clean facilities regularly.
09/22/2015Routine
No risk factor violations noted at the time of inspection.
No violation noted during this evaluation.
05/18/2015Risk Factor
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed hamburgers at 125F in hot box.
    Correction: Reheated. Maintain at >135F.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed slicer with dried food debris.
    Correction: Clean and sanitize after each use.
01/21/2015Risk Factor
Note: Watch cooling practices (do not cover pans while cooling, do not put very hot foods in walk in cooler box).
Permit issued.

  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed walk in cooler shelves in need of cleaning.
    Correction: Clean regularly.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Observed slicer in need of cleaning.
    Correction: Clean and sanitize after each use.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed wall behind cook line is dusty.
    Correction: Clean regularly.
09/15/2014Routine
Standardization inspection with EHS, Sr.
No violation noted during this evaluation.
05/16/2014Training
No critical violations noted.
No violation noted during this evaluation.
11/19/2013Risk Factor
Gloves worn, handwashing observed. Annual inspection for permit. Discussed cooling process. Dishmachine - chlorine sanitizer - 50 ppm/test kit (ok).
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Found kitchen utensils in plastic pan not clean.
    Correction: All food contact to be cleaned and sanitized. All food items cleaned and sanitized.
  • Non-Food Contact Surfaces (corrected on site)
    Observation: Found grease pans not cleaned on a frequent schedule.
    Correction: All nonfood items to be cleaned frequently. Pans were pulled and cleaned.
08/23/2013Routine
No critical violations noted.
  • Hand Drying Provision (corrected on site)
    Observation: Observed the lack of paper towels at the handsink across from the 3 compartment sink.
    Correction: Supply paper towels at all handsinks.
04/12/2013Risk Factor
This is a reinspection for the chemical dispersal of the sanitizer in the dishmachine. This violation has been abated.
No violation noted during this evaluation.
12/28/2012Follow-up
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Observed 0 ppm of sanitizer being dispensed into the dishmachine
    Correction: should be between 50-200 ppm.
12/21/2012Risk Factor

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