St. Francis Medical Center, 13710 St Francis Blvd, Midlothian, VA 23114 - Hospital Food Service inspection findings and violations

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Business Info

Restaurant: St. Francis Medical Center
Address: 13710 St Francis Blvd, Midlothian, VA 23114
Type: Hospital Food Service
Phone: 804 594-7784
Total inspections: 13
Last inspection: 01/07/2016
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Inspection findings

Inspection date

Type
Clean and organized facilities
Effective sanitizing of food contact surfaces observed.
  • Critical: Cooling* (corrected on site)
    Observation: Soups prepared previous day were not adequately cooled to prevent the growth of harmful bacteria. Products were discarded.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that over easy eggs may be served raw and/or undercooked.
    Correction: If an animal food such as eggs or meats are served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the interior ice machine splash plate was observed soiled with traces of pink mold.
    Correction: Clean the interior surface of the ice machine at any time when contamination may have occurred, or per manufacturer specifications.
01/07/2016Routine
Good focus on food safety
Recommend ceasing double-panning of foods on hot line, which obstructs heat transfer.
No violation noted during this evaluation.		10/06/2015Routine
The operator provided metal probe thermometers, quat. test strips, and an Employee Health policy during today's inspection.The facility utilizes Victory for a produce wash with the associated test strips available.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: TCS food products ( black bean burger, sliced roast beef, sliced turkey, and pasta roll-up), in the Room service cookline True maketable unit were cold holding at improper temperatures ( pasta roll-up-52F, sliced roast beef/sliced turkey-43F, and black bean burger-43F) the operator rapidly cooled the TCS food products and discarded the pasta roll-ups, during the inspection,
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
06/29/2015Routine
No violations were observed during today's inspection.
The operator provided digital metal probe thermometers, quaternary ammonium test strips and an Employee Health policy during todays inspection. The facility utilizes Victory for a produce wash with the associated test strips available.
No violation noted during this evaluation.		01/29/2015Routine
Addl Temp: brunswick stew-26F, cut melons-34F, tuna salad-34F, chicken breasts-35F, cooked cut potatoes-167F.
The operator provided a quat test strips, Victory wash test strips and an Employee Health policy during today's inspection.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate ( the cut tomatoes on the cold table in the Cafe measured 50 degrees F. The operator rapidly cooled the product in the blastchiller).
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
10/01/2014Routine
Addl Temp: lasagna-39F, salmon-162F, 156F, cooked pork-198F, cooked broccoli/carrots-162F/162F, black bean burger-22F, chicken breast-42F, cut cantalope -41F, 42F, cut eggs-41F, grilled chicken strips on a salad-41F
Note: The operator provided a metal probe thermometers, quaternary ammonium test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation.		06/10/2014Routine
Additional food temps: soup 38
No violation noted during this evaluation.		01/18/2014Routine
Add'l temperatures: cooked chicken-41F, cooked & sliced beef-41F, sliced ham-41F, cut tomatoes-36F, formed steaks-34F, peas-183F.
No violations were observed during today's inpsection.
Note: The person-in-charge provided the following: metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation.		09/12/2013Routine
Additional food temps: wax beans 193
No violation noted during this evaluation.		05/13/2013Routine
Additional food temps: sliced tomatoes 39, 34, 40
No violation noted during this evaluation.		12/27/2012Routine
NOTES:
* No violations observed during today's inspection.
No violation noted during this evaluation.		02/17/2012Routine
Additional temperatures are taken: chicken cooking temp 211 F, pasta salad 41 F, shrimp hot holding 148 F, sausage 149 F, egg/potato salad 41 F, hot dog 200 F, pasta salad 43 F, milk 43-44 F, Canadian bacon 43 F, cooked ribs 43-47 F.
Manager had been advised to adjust Walk-in Cooler ( holds ready-to-eat food items) internal temperature to 37-38 F(now holds 40 F) so it is sufficient in holding food items at safe cold holding T 41 F or below.
Clean and well maintained facility. A quaternary ammonium sanitizer in use and at proper concentration.
  • Equipment - Cutting Surfaces
    Observation: The cutting board along the cafeteria's food serving line heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
02/17/2011Routine
There are no violations noted during todays inspection.
Additional temperatures taken: sliced melon 43 F, chicken strips 40 F, sliced turkey 39 F.
No violation noted during this evaluation.		11/16/2010Routine

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