Franklin County Jail, 70 East Court Street, Rocky Mount, VA - Restaurant inspection findings and violations

April 14, 2009 (Routine)

Violation: 0820 A 2 - Critical Sour Cream (45F) cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
CRC Reach-In refrigerator cold holding food at improper temperatures.

October 27, 2008 (Follow-up)

Comments:
Pressure for final rinse adjusted as high as could - to just below 15 PSI -- substantial compliance.

October 15, 2008 (Routine)

Violations:

• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Readjust pressure for final rinse so between 15 - 25 PSI, so clean and sanitize dishes properly.
• 2200 - Critical Spray hose near dishwasher extends down below rim of sink so provides backflow potential.
  Need shorten hose or readjust spring so that nozzle of hose is above sink rim..

January 25, 2008 (Routine)

Comments:
The kitchen was not due for a routine inspection. A complaint was called in about a fire in the kitchen. This is only a follow-up on a complaint. The switch on the gas stove malfunctioned and caused a spark. The kitchen employees cut off the breaker and the fire was put out. The only damage was the switch and it will be replaced by next week by Hobart. There was no smoke caused by the fire and there were no chemicals used to distinguish the fire, so no food was contaminated. I explained to the manager Kenneth Jones, next time please call the Health Department as soon this happens. Also, all food must be thrown out, if contaminated by smoke or chemicals used by a fire extinguisher.

November 01, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Sliced turkey in Delfield cooler cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Milk in Delfield cooler cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1800 - The nonfood contact surface of the wall mounted knife rack has 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.
• 3180 - Floor behind sinks noted in need of cleaning.
  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:
Good date marking! Good job.
Well organized kitchen and very clean. Keep up the good work.

June 07, 2007 (Routine)

Comments:
No violations observed. Good job!

February 12, 2007 (Routine)

Comments:
No violation were observed during this inspection. All food temperatures recorded were within the safe cold holding zone. No food preparation was observed during inspection. Good date marking system in practice. Facility is clean and organize.

September 26, 2006 (Routine)

Violation: 3080 - Repeat Less than 50 foot candles of light was noted in the range area: 35, handsink area: 45.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Comments:
Since last inspection lighting has improved, but still not at level required in regulations.

April 21, 2006 (Routine)

Violations:

• 3080 - Less than 50 foot candles of light was noted in the kitchen (range: 28, three compartment sink: 16, handsink area: 43)
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Repeat Floor by door is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor/wall junction near range and under three compartment sink noted in need of cleaning.
  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.

December 07, 2005 (Routine)

Violations:

• 0960 2 - The food contact surface of the plastic container holding spaghetti is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the container with a food grade container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Or, store food in food grade plastic bags inside container.
• 1060 - The nonfood contact surface of the wire shelves in Delfield reach in and foil covering cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bulb and cover in Delfield refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Wall/sink junction at three compartment sink and floor near door is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 23, 2005 (Routine)

Violation: 3380 - Corrected During Inspection Critical Chlorine sanitizer solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Chlorine strength in sanitizer spray bottle was 200 PPM +.
Utilize only Chlorine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Corrected during inspection to 100 PPM in spray bottle.
Comments:
All good, thanks!

February 15, 2005 (Routine)

Violation: 0380 - Corrected During Inspection Critical 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). Two #10 food cans dented in on top seams.
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.

November 23, 2004 (Follow-up)

Comments:
Very good! Wash temperature = 160°F, Rinse = 180-185°F, Plate temperature = 180°F

October 19, 2004 (Follow-up)

Violation: 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The plate temperature = 130F. The wash and rinse temperatures are 122F and 132F respectively.
Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. The plate temperature = 160F and the wash and rinse temperatures should be according to manufactures specifications.
Comments:
The dishwashing machine (Warewashing machine) is not repaired so reaches prper temperatures. I left inspection form with detailed instructions as follows to be posted in dishwashing area:
1. Wash with soap and warm to hot water (110°F).
2. Rinse off soap and food residue.
3. Sanitize rinse in 3rd sink for minimum of 1 min. in:
50PPM Chlorine (can use bleach)
200 PPM QUATS
4. Air dry.

October 15, 2004 (Routine)

Violation: 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The plate temperature = 130F. The wash and rinse temperatures are 122F and 132F respectively.
Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. The plate temperature = 160F and the wash and rinse temperatures should be according to manufactures specifications.
Comments:
Advised to use QUATS tablets that have on hand or use bleach to use in 3-vat sink to sanitize dishes and utensils. Given directions to determine proper concentration of sanitizers.

June 15, 2004 (Routine)

Violations:

• 3380 - Critical Spray bottle of bleach solution used to wipe down food contact surfaces is greater/equal to 200 PPM of Chlorine. This can be a toxic level of Chlorine. CORRECTED
  Chlorine solution used in wiping down food contact surfaces should not be over 100 PPM. For size bottle used, it was determined to add 1/4 tsp. per full bottle to get 100 PPM Chlorine solution.
• 1560 - There are floor mounted milk crates (in the walk-in refrigerator) that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of shelves, to allow for easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor

Comments:
Very good establishment. Keep up good work!