Owens & Minor Corporate Cafeteria, 9120 Lockwood Blvd., Mechanicsville, VA 23116 - Commissary inspection findings and violations

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Business Info

Restaurant: Owens & Minor Corporate Cafeteria
Address: 9120 Lockwood Blvd., Mechanicsville, VA 23116
Type: Commissary
Phone: 804 723-7476
Total inspections: 5
Last inspection: 01/13/2014
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Inspection findings

Inspection date

Type
Quat sanitizer 200 ppm. Dish machine - Wash 160 degrees, Rinse 191/ 200 degrees, pressure 22 psi. Temperature tape changed color indicating effective sanitizing of equipment. Copy of employee health policy in file and in compliance.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: Observed water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194 ºF. The thermometer read 200 ºF. Temperature tape changed color indicating sanitization.
    Correction: Recommend servicing machine to maintain spray rinse temperature between 180ºF and 194 ºF.
01/13/2014Routine
Quat sanitizer ~ 200 ppm. Wash temperature 133 degrees. Hand washing observed and good technique used. Dish machine - Wash 162 degrees, Rinse 200 degrees, Pressure 17 psi. Temperature tape changed color indicating effective sanitizing. Employee health policy on file and in compliance. This inspection is for risk factor violations only. The following recommendations are made:
1) Cleaning panini press
2) Recalibrating dish machine to operate between 180 degrees and 194 degrees for final rinse temperature. Temperatures higher than 194 degrees can cause water to evaporate before sanitizing.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Observed prepared ready-to-eat (RTE) in the salad refrigeration unit not properly dated for disposition.
    Correction: Recommend marking the "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.
10/18/2013Risk Factor
Quat 200 ppm. Dish machine - Wash 160 degrees, Rinse 192 degrees, Pressure 15 psi. Discussed violations with PIC. Discussed arrangement of PHFs in air screen closer to vents and closing door in between meals and operating hours.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed turkey and ham cold holding at improper temperatures at sandwich station. Green peas, sliced tomato and chopped egg at improper temperatures on salad bar and salsa and ham at improper temperatures in grill prep unit.
    Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding items that have been held at greater than 41°F for more than 4 hours.
05/28/2013Risk Factor
Quat sanitizer 200 ppm (wiping cloth bucket), ~ 250 ppm ( 3 basin sink). Employee health policy posted and in compliance, copy of reporting agreement obtained and placed in facilities file. Hot water dish machine - Wash temp 160 degrees, Rinse temp 185 degrees, Pressure 15 psi. No violations cited.
No violation noted during this evaluation.		01/11/2013Routine
No violation noted during this evaluation.

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