Elk Hill Farm Inc., 1975 Elk Hill Rd., Goochland, VA 23063 - Private Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: Elk Hill Farm Inc.
Address: 1975 Elk Hill Rd., Goochland, VA 23063
Type: Private Middle or High School Food Service
Phone: 804 457-4866
Total inspections: 7
Last inspection: 09/29/2015

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Inspection findings	Inspection date	Type
Food suppliers include PFG and Restaurant Depot. Chicken, fish, and pork are received raw (frozen proteins are thawed prior to cooking). Some cooling of hot foods for carry over. Discussed cooling and methods. Employee health information posted and Form 1B in use No violation noted during this evaluation.	09/29/2015	Risk Factor
All previously cited violations corrected. PIC to contact EHS when rinse pressure/ gauge on dish machine is corrected No violation noted during this evaluation.	02/04/2015	Follow-up
Food suppliers are PFG, US Foods, and Food Lion. Proteins are received raw, frozen and thawed prior to cooking. Discussed cooling. Observed good date marking, hand washing and glove use. Discussed employee health Person in Charge Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B. Equipment - Good Repair and Proper Adjustment Observation: Observed the wash and pressure gauges on the dish machine in a state of disrepair and damaged Correction: observed the gauges not working. Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures Observation: Observed the water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 202 F. Correction: Recommend immediately discontinuing 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 Non-Food Contact Surfaces Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: interior surfaces/ shelves of several reach in freezers.. Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	01/26/2015	Routine
Reminder on cooling and to keep wet wiping cloths in sanitizer bucket. Critical: Package Integrity* (corrected on site) (repeated violation) Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) 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.	09/10/2014	Risk Factor
Fire Suppression checked 9/2013. Reviewed menu. Multiple protein items received raw frozen. Discussed thawing methods. Discussed items cooled. Discussed cooling methods, temps and times. Reminder to cool to < 70 degrees before tightly covering and leaving. Thermometers observed. Employee Health info observed. Liquid Pasteurized eggs observed. Critical: Package Integrity* (corrected on site) Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) 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. Sanitizing Solutions, Testing Devices (corrected on site) Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.	02/05/2014	Routine
Discussed cooling. < 70 degrees before cover and walk away. Recommend looselyl cover or not at all in WIC until PIC leaves for day. Good use of date marking.Items in warmer had been out of staff. Put in warmer for staff. If not used by 2pm, PIC will discard.Facility completed with lunch service at time of inspection so no holding on line temps. Reveiwed Employee Health. 1B form given. Physical Facilities - Cleaning Frequency and Restrictions Observation: The following areas noted in need of cleaning: - wall at/behind handsink - floors behind RIC -inside bottom of Cont RIC -floor/coving around all of the kitchen -vents above grill line -floors under grill line -side of fryer Correction: 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.	11/14/2013	Routine
Discussed Menu items cooked, cooled and reheated: veggies, chili and soup. Food used in 2 days. Fire supression checked 10/12. Reviewed Employee Health. Info observed. Recommend moving to inside kitchen area so employees can see. Reminder to date mark if not using within 24 hours. Reminder to cool items properly. Observed Food Handler Training certificates. New Food Manager x 4 months. Facility utilizes students in Culinary arts class to help in kitchen. Reminder to make sure students follow employee health policy, wash hands, wear gloves and use hair nets. Discussed Food Vendors: USDA, US foods, Centeral Va Food Bank and Food Lion. Critical: Cooling* (corrected on site) Observation: Sausage links noted not being adequately cooled to prevent the growth of harmful bacteria. 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. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walls at/behind handsink, vents in Continental RIC Correction: Maintain nonfood-contact surfaces of equipment clean. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of chemicals are not properly labeled. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	01/09/2013	Routine

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