Runk & Pratt Of Forest, 208 Gristmill Drive, Forest, VA 24551 - Adult Care Home Food Service inspection findings and violations

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Business Info

Restaurant: Runk & Pratt of Forest
Address: 208 Gristmill Drive, Forest, VA 24551
Type: Adult Care Home Food Service
Total inspections: 5
Last inspection: 12/17/2015
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Inspection findings

Inspection date

Type
NOTE: Good job with employee beverages having both a lid and straw and being stored away from food prep and clean/sanitized dishware. Good job thawing meats in pans in the bottom of the cooler to prevent cross-contamination. The dish machine took five (5) runs to get the rinse cycle to 184 degrees F. - please monitor the dish machine as it should be between 180-194 degrees F. for the entire rinse cycle to ensure dishware and utensils are properly cleaned/sanitized. Discussed only storing gloves at or near the handwash sink to help remind all staff to wash their hands with soap and water for 15-20 seconds at the hand wash sink prior to putting on gloves to work with food or clean dishes.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit available for monitoring the concentration of the chlorine (bleach) chemical sanitizing solution.
    Correction: Obtain a chlorine (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. The bleach should be 50 - 100 PPM.
  • Non-Food Contact Surfaces
    Observation: The caulking and sink wall junction has a black mold-like growth and is need of repair
    Correction: the underside of the spray nozzle at the three-compartment sink has a black mold-like growth
12/17/2015Routine
No violations observed at time of inspection.
Great job, kitchen is very clean and organized. Have temperature gauge for wash cycle on dish machine serviced. Left ServSafe schedule.
No violation noted during this evaluation.		08/05/2015Routine
NOTE: Good job thawing in pans in bottom of cooler. Good separate storage of chemicals away from/ below foods. Discussed cooling rapidly, in small batches, uncovered, & using a thermometer to monitor cooling food temperatures. Remember employee beverages must have both a lid & straw. Left and explained handouts on cooling food, employee health, & manual dishwashing.
  • Sanitizing Solutions, Testing Devices
    Observation: No sanitizer test kit was available.
    Correction: Obtain a sanitizer test kit & regularly monitor sanitizer (bleach/chlorine) strength. 50-100 ppm
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
    Observation: Single-use boxes were being stored on the floor in the dry storage room.
    Correction: Store all single use/ single service utensils or containers off the floor .
12/09/2014Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw shell eggs stored over ready to eat foods in reach in.
    Correction: Store all raw animal products below ready to eat foods. Employee stated eggs in reach in were brought in by staff for personal use. Raw shell eggs also noted in bottom of reach in refrigerated unit. Raw shell eggs should not be used for highly susceptable populations if cooking to order. Use pastuerized shell eggs, raw eggs are acceptable for baking.
  • Food Storage Containers - Identified with Common Name of Food (repeated violation)
    Observation: Bulk bins in storage area not labeled.
    Correction: Label all containers with common name if removing products from original packaging for storage.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Boxes of single service products stored on the floor in storage area.
    Correction: Store all single service container off the floor.
03/24/2014Routine
Wiping cloth sanitizer 100 ppm (chlorine)
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Flour bin in storage area not labeled and covered properly.
    Correction: Cover all containers properly when storing and label with product if removing from original container.
  • Food Storage - Clean and Dry Location
    Observation: Boxes of potatoes stored on floor in storage area.
    Correction: Store all foods a minimum of 6 inches off of floor.
  • Thawing
    Observation: Improper methods used to thaw prepackaged turkey.
    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
  • Warewashing Equipment, Cleaning Frequency
    Observation: Build up around top and doors of dishmachine.
    Correction: Clean as needed.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Boxes of single service items (straws, spoons) on floor in storage area.
    Correction: Store all single service items off floor.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Interior of hood and floor fan in need have dirt and grease build up.
    Correction: Clean as needed.
01/28/2013Routine

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