Chaplin Youth Center, 125 Hot Top Road, Fredericksburg, VA 22405 - Dept. of Juvenile Justice Food Service inspection findings and violations

Business Info

Restaurant: Chaplin Youth Center
Address: 125 Hot Top Road, Fredericksburg, VA 22405
Type: Dept. of Juvenile Justice Food Service
Phone: 540 371-0590
Total inspections: 6
Last inspection: 11/09/2015

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Inspection findings	Inspection date	Type
Discussed the following with the person in charge. There was no food preparation observed during the inspection. Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, ST- surface temperature No violation noted during this evaluation.	11/09/2015	Risk Factor
Observed/Discussed with Person in Charge: 1) No food prep during inspection. 2) Renovations to kitchen/dining area completed. 3) Air gap to 3 compartment sink. 4) Facility is clean and well maintained. 5) Staff is ServSafe certified. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation.	04/29/2015	Routine
Observed/Discussed with Person in Charge: 1) Maintenance (painting) of kitchen during time of inspection. All affected equipment was covered and protected. 2) No food preparation during time of inspection. 3) Facility was clean and well maintained. 4) Very good cold holding and date marking procedures. 5) Warewashing machine has been converted from High Temp sanitizer to Low Temp chlorine sanitizer. 3 compartment sink also available. 6) All corrective actions from previous inspection have been corrected. Abbreviations: WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler. No violation noted during this evaluation.	12/04/2014	Routine
Discussed with Person in Charge: 1. Employee Health 2. Food Handling procedures 3. Cooling Procedures 5. Temporary hand washing station was set up at the wash compartment of the three compartment sink, ensure three compartment sink is washed, rinsed and sanitized prior to using for washing equipment. 6. Ensure all equipment is washed, rinsed and sanitized in the High Temp Dishmachine until the Hand washing station is repaired. 7. Ensure repair orders for the reach in cooler, walk in freezer and hand sink are sent to the Health Department Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Equipment - Fixed Equipment, Spacing or Sealing Observation: The Three compartment sink is not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Correction: Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning. Equipment - Good Repair and Proper Adjustment Observation: Reach in Cooler and Walk in Freezer were observed in a state of disrepair and damaged. Observed a torn door seal and ice build up in the reach in cooler. Observed ice build up on the floor and wall from the freezing unit in the walk in freezer. Correction: Repair the reach in cooler and walk in freezer 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 reach in cooler and walk in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Equipment - Cutting Surfaces (corrected on site) Observation: The red and yellow cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Person in charge discontinued use of items Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) Observation: Surfaces of the Ice machine interior walls were observed soiled with accumulations of grime and debris. Person in charge cleaned the ice machine. Correction: Clean the surface of ice machine interior any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Plumbing System Maintained in Good Repair Observation: The sink basin at the Hand Washing sink is slow to drain. Correction: Plumbing systems and components shall be maintained in good repair.	10/23/2013	Routine
No Food prep during inspection Sanitizer: Bleach Discussed with Person in Charge 1. Employee Health 2. Date Marking 3. Cooling procedures 4. Dishmachine ongoing repairs, continued use of Three compartment sink Facility is well maintained. Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep No violation noted during this evaluation.	05/09/2013	Risk Factor
Foods from approved sources No food prep or hot holding taking place during inspection Discussed with Person In Charge 1. Employee Health 2. Proper Cooling procedures 3. Contacting repair company about dish machine not reaching proper sanitizer temperature. Requested repair order be sent to Health Department. Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 158.9'F. Observed PIC initiate the use of the three compartment sink for wash, rinse and sanitizing. Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: metal skillets. Observed PIC voluntarily discard items Correction: Clean and sanitize these surfaces for food contact. Light Bulbs Protective Shielding Observation: Light bulbs in the Kitchen were not shielded, coated, or otherwise shatter-resistant. Observed two fluorescent light covers severely cracked and not protecting food prep surfaces. Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.	01/16/2013	Routine

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