Crater Detention Home27-174-1033, 6102 County Dr., Disputanta, VA - Restaurant inspection findings and violations

February 20, 2009 (Routine)

Comments:
Facility appeared to be well maintained during the inspection.

September 18, 2008 (Risk Factor Assessment)

Comments:
This facility was being well maintained during this inspection. Records were being kept for temperatures, thermometer checks, etc. Quats was at 200 ppm. Dishwasher sanitizing at 180 plus. PIC and employees knowledgeable in employee health. PIC and staff to be commended.

March 25, 2008 (Routine)

Comments:
This facility had just finished breakfast prior to the inspection. No food was left over. No food was being prepared, cooked, or served during inspection. Numerous upgrades had been made to the facility such as a new ceiling, new refrigeration equipment, etc had been added. The facility was been very well maintained at the time of inspection. Information/training was provided on employee health and personal hygiene, risk factors, and new inspection form,

October 17, 2007 (Routine)

Comments:
Suggested lowering the cold box temperatures to 36-39F in order to help keep the temperatures below 41F during periods when the door must be open for re-stocking. Excellent Inspection. Manager is exceptionally organized and has incorporated many Haccp principles, forms, etc. into the daily operation of the kitchen. Facility very clean. 3-basin sink and sanitizer buckets tested at 200ppm quat. ammonia.

March 22, 2007 (Routine)

Comments:
No preparing or cooking was observed during inspection. Instructed PIC to obtain heat senstive sanitizer test strips that read 160F. Tested dishwasher during inspection and hot water temp of dishes are reaching at least 160F. Under the USDA mandated HACCP programs, this facility is required to record and verify sanitizer levels of equipment, whether it be quateranary ammonia, chlorine bleach, or heat. Facility is using quat. ammonia for chemical sanitizer for 3-basin sink and for buckets that hold wipe cloths. Will provide a chemical log to PIC for recording sanitizing concentrations. Will also be forwarding PIC via email, the currently used P.G. schools HACCP form which PIC may alter and use if he so chooses. The current HACCP plan is quite functional as it and the only difference is that the P.G. form is all on one sheet (with the exception of refrigeration temps). Good Inspection.

October 04, 2006 (Routine)

Comments:
Facility manager and staff was maintaining facility well at time of inspection. Employees washing hands, quaternary ammonium santizer at 200 ppm. Letter sent regarding the use of pesticide as requested. Please provide a copy of the ServSafe certificate for Jeffrey Forbes to the Health Department

April 06, 2006 (Routine)

Violations:

• 1570 - Corrected During Inspection Several trays had bottoms that were severely worn with holes in them. Discarded during inspection.
  Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination. Plastic spoons left uncovered with eating surfaces facing upward.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

October 11, 2005 (Routine)

Violation: 1570 - 1. Door frame cracked at the bottom of the Hobart Refrigerator.2. Inside right side of ice machine bin is worn and surface worn making it more difficult to keep clean.
Repair the EQUIPMENT 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 EQUIPMENT, REPLACE IT with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
No food was being prepared, cooked, or served at the time of inspection. Dishwasher was not working and a service tech. had been contacted to come out and repair. PIC understood procedures for proper wash, rinse, and sanitize in the event the dishwasher is not repaired in a timely manner.
A new 3 compartment sink is to be installed in the next few days. It is recommended that a 2 compartment preparation sink be installed for the washing of fruits and vegetables and other food prep requirements. All non-critical violations shall be corrected in 90 days or less.

February 22, 2005 (Routine)

Violations:

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Freezer door gasket has some mildew on it.2. Side of Imperial grill has some grease accumulation.
  (CORRECTED DURING INSPECTION): Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Light shield near and above ice machine cracked.
  Repair or replace cracked shield. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 26, 2004 (Routine)

Violations:

• 1460 - Employees are using a 2-compartment sink for warewashing. The 2-compartment sink has not been approved for this purpose.
  Discontinue use of the 2-compartment sink for warewashing since it's use has not been approved by the regulatory authority.CORRECTED DURING INSPECTION.WRITTEN REQUEST TO CONTINUE USE AND APPROVAL WAS PROVIDED. THE USE OF THE SINK IS APPROVED FOR THOSE ITEMS THAT WILL NOT FIT INTO THE DISHWASHER. HOWEVER, YOU MUST FOLLOW THE PROCEDURES AS IDENTIFIED IN THE FOOD REGULATION UNDER 12 VAC 5-421-1460D, 1&2. A MEMO FROM THE HEALTH DEPARTMENT WILL BE PROVIDED GRANTING CONTINUED USE AUTHORIZATION.
• 1770 C - Some grease accumulation on the filters in the ventilation hood system.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - The wall behind the stainless steel table has food debris/splashes on it. The stainless steel table is difficult to move and had some debris as well.
  Clean the wall. The table was cleaned during the inspection. ATTACH A STRIP GOING ACROSS FROM THE WALL AND BEND IT OVER AND ATTACH TO THE TOP OF THE STAINLESS STEEL TABLE TO PREVENT SPLASHES/FOOD DEBRIS FROM GOING BEHIND TABLE ONTO WALL. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1780 - Critical Inside ice machine has some soil/mildew buildup on ice slide panel.
  The person in charge must develop a cleaning regimen that is based on the soil/mildew that may accumulate in/on the ice machine and clean it at a frequency to prevent buildup.CORRECTED DURING INSPECTION.

May 05, 2004 (Routine)

Violations:

• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0470 - Critical Raw onions stored above ready-to-eat food (RTE-Macaroni & Cheese and Kabaza).
  Prevent cross contamination by separating unwashed fruits and vegetables from RTE food.CORRECTED DURING INSPECTION

January 14, 2004 (Routine)

Violation: 1800 - Top stainless steel shelf where fan is sitting has debris on it.
Routinely clean shelf to ensure accumulation do not occur.
Comments:
All violation identified on the August 13, 2003 Routine Inspection have been corrected with the following exception and a plan has been developed to correct this area: The ceiling in the kitchen is in need of painting or replaced. The ceiling tile is scheduled to be replaced in 2004. It does not constitute a health or safety hazard at this point.

August 13, 2003 (Routine)

Violations:

• 1800 - The nonfood contact surface of the of several pot handles had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1750 - Manufacturer containers were observed reused for the storage of food supplies. Also condiments being stored in cut off boxes..
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1100 - The food contact surface of the @EQUIPMENT@ is not smooth, contains cracks, chips, or pits and can not be easily cleaned.1. Wire whip for mixer unit.2. 2 pots had numerous pin holes in food contact surface.
  Replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Contact service company to provide service for repairing PSI guage.Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. May need to check IPS valve to see if PSI guage is worn if valve has been left on.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged.1. Broken door on warmer unit under the stainless steel table unit.
  Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 - Grease film observed on the food contact surfaces of a green cutting board.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3200 - Intake and exhaust air ducts are not being cleaned in employee restroom and has accumulation of dust.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3170 - @Physical structure@ is not maintained in good repair1. Ceiling in need of painting.2. Wall behind stainless steel equipment/cooking equipment damaged and in need of repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Might wish to put stainless steel behind on wall after wall is cleaned and resurface. Cinder block walls are extremely hard to maintain, especially behind cooking equipment.
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning.1. Ceiling in kitchen has splashes and spills and is dingy. 2. Floor under dishwash machine area dirty.3. Floor under ice machine dirty with trash behind it.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1780 - Critical Ice machine has mildew growth on the inside of it.
  Thoroughly clean inside of ice machine and establish a frequency of cleaning to prevent mildew growth. CORRECTED DURING INSPECTION.

Comments:
All non-critical violations shall be corrected as soon as possible and not later than 90 days from date of this report.

April 14, 2003 (Critical Procedures)

Violations:

• 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surface table mount Hobart mixer.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. CORRECTED DURING INSPECTION.
• 0830 - Critical The ready-to-eat (RTE) commercially processed ham in the Hobart refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. CORRECTED DURING INSPECTION.

January 27, 2003 (Routine)

Violations:

• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.EMPLOYEE OBSERVED DRINKING COFFE IN SMALL STYROFOAM CUP NEXT TO FOOD. CORRECTED DURING INSPECTION.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1550 - The @EQUIPMENT@ 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.STAINLESS STEEL WORK TABLE UNIT THAT FITS INTO CORNER AND BOTH SIDES OF WALL IS NOT INSTALLED IN A MANNER THAT ALLOWS EASY CLEANING BEHIND IT.
  INSTALL A FLANGE TO WALL/TABLE SO THAT IT PREVENTS FOOD DEBRIS AND SPLASHES FROM GOING OVER. IF NOT, UNIT MUST BE SEALED TO THE WALL OR PULLED OUT FURTHER SO THAT WALL CAN BE EASILY CLEANED.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: @EQUIPMENT@.TWO LARGE SHEET PANS HAD SIGNIFICANT ENCRUSTED GREASE.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: @EQUIPMENT@1. MEAT SLICER ON WORK TABLE2. HOBART TABLE MOUNTED MIXER
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris.GREASE/DUST ACCUMULATION ON THE TOP LEDGES OF ALL THE REACH-IN FREEZER AND REFRIGERATION UNITS.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning.WALL BEHIND STAINLESS STEEL TABLE WHERE MIXER AND MEAT SLICER ARE LOCATED HAD FOOD DEBRIS AND SPLASH ACCUMULATION.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Critical violation was corrected during the inspection. All non-critical violations shall be corrected as soon as possible and within 90 days of inspection. The information on this report may be publically displayed on the website.