| No violation noted during this evaluation. | 03/01/2016 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer condensate drain piping was observed leaking into a container to catch the run-off of water, equipment is in a state of disrepair and damaged.
Correction: Repair the walk-in freezer condensate drain piping 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 walk-in freezer condensate drain piping, 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 inside door gasket to the Traulsen reach-in freezer 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.
|
08/19/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Two-Door Traulsen refrigerator/freezer unit is inoperable and the refrigerator portion is non-functioning and has been out-of-service. The bottom portion of the unit (freezer) is operable and is being utilized to store frozen food items.
Correction: Refrigerator is not operating, just freezer portion and facility has plenty of other cold holding capacity.
|
01/22/2015 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The pizza in the walk in observed with a blue/green mold like substance and the salad mix appeared spoiled with a liquid substance in the package. The food is unsound or adulterated.
Correction: Discard these products. Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef macaroni, mashed potatoes, chili, rice pudding (2-door reach in), Jello, juice (walk in), cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the 2-door reach in. Repair the walk in.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) beef macaroni, mashed potatoes, pasta in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "prepared on" or "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 - Good Repair and Proper Adjustment
Observation: The small refrigerator in the back was observed in a state of disrepair and damaged.
Correction: Repair the refrigerator 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 refrigerator replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cups. The heat sanitizing dish machine was observed in disrepair.
Correction: Discontinue the use of the dish machine. Manually wash, rinse and sanitize the dishes. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. A heat sanitizing machine must achieve a surface temperature of the dishes of 160 deg. F. (180 deg. F water temperature).
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing stations in 3 out of 4 hand sinks in the kitchen.
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
|
07/24/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
|
10/15/2013 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Several badly rusted cans of Tomato Sauce observed stored in the dry storage room. Food packages (cans) are not in good condition.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled or improperly labeled food containers observed. Instant Potatoes observed stored in an unlabeled food storage container. Also Powdered Milk was observed improperly labeled as Sugar.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen Hickory Smoked Hams. Hams observed thawing in sink were not under running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
|
06/06/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Chili & Cooked Pinto Beans in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "prepared on" 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Bags of single service paper plates and paper towels observed stored directly on the floor in the dry storage room.
Correction: Store single service items in its original protective packaging a minimum of 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: Two ceiling light fixtures above rear food prep. area observed not working. Light fixtures are not maintained in good repair
Correction: Restore light fixtures above food prep. area to working order. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/22/2013 | Routine | |
Adult care facility has not yet accepted residents. Food facility is not in use. EHS will inspect when food operations begin.
No violation noted during this evaluation. | 02/10/2012 | Routine | |
Restaurant representatives - add corrected or new information about Rah Winthrop Manor, 2100 Idlewood Avenue, Richmond, VA 23220 »