Friendship Cafe, Goochland Recreation Center, Goochland, VA - Restaurant inspection findings and violations

September 22, 2009 (Routine)

Violations:

• 3280 - Dead or trapped Pests/Animals was found in the control device
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 1570 - Equipment was observed in a condition that prevents necessary maintenance and easy cleaning.(crack observed in door of oven)
  Repair the door of the oven 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.
• 3180 - The following physical structures noted in need of cleaning: - floor/coving areas throughout the kitchen- floors and appliances in both bathrooms - smells of urine.
  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:
Handsink observed very dirty and being used for other purposes such as for a mop sink. Mopsink downstairs to be used. Vent over stove needs to be covered to prevent against entrance of pests. Discussed CDC Risk FActors. Corrections to be made as soon as possible. Call EHSS at 556-5843 ext 6234 with corrections and name of Pest Control Service.

March 25, 2009 (Risk Factor Assessment)

Comments:
Temperature log observed. Most foods received/delivered @142 degrees for hot food and @38 degrees for cold food. Usually recieve one meat, 2 veggies a fruit and a milk. Thermometer needed in RIC. Turkey breast recieved today at 124 degrees in hot holding cabinet. PIC to reheat to 165 as within 4 hours. Driver indicates holding since 8:00a.m. on delivery truck. Food in refrigerator for 2 hours max once received. Sodexo now providing food but in next week or so, Community Kitchen through Central Virginia Food Bank will be delivering. Process for delivery will be different as food will be recieved cold and will be up to PIC to heat to proper temperature before serving. Animal observed/heard in exhaust over stove. REmove asap.

September 17, 2008 (Routine)

Violations:

• 1320 - Repeat There was no temperature measuring device located in the RIC.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1730 - RIC was observed not cold holding appropriately.
  Discard, replace or repair the RIC to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.(call technician to repair to cold hold at 41 degrees or less.
• 3170 - Repeat The following physical structures observed in disrepaired:-Door to refrigerator not shutting by itself. Need to repair so cold holds appropriately.- tiles in kitchen observed with water stains. need to check for leaks and replace
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor in kitchen 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:
Fire extinguisher observed out of date. Tag = December 2005. Need to get inspected as soon as possible as should be annual inspection. Parks & REc to call EHS with corrections. Handsink = 118. Bleach = 50ppm.

March 31, 2008 (Critical Procedures)

Comments:
All single service items used. Temperature log observed. Ceiling tiles observed with water severe water stains. 13-15 people served.

August 30, 2007 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the RIF.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed too high at >200ppm
  Adjust the chlorine sanitizing solution to a level of at least 50-100ppm.
• 3170 - Ceiling tiles not maintained in good repair. Observed with water damage - check for leaks in ceiling to determine problem and replace tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Temperature log observed. Temperatures taken upon arrival of food from Sodexho and then before serving at lunch time. Food brought for lunch only. If leftovers - discarded. No need for date marking. Single use items observed as well as hair restraints and digital thermometer. Discussed Food safety measures regarding service, CDC risk factors and employee health.

August 23, 2006 (Routine)

Violation: 3180 - The following physical structures noted in need of cleaning:- floor/coving areas throughout kitchen- walls underneath counter throughout kitchen
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:
No food preparation onsite. Food prepared and transported from Sodexho at DMV off Broad Street. Travel time @ 2 hours. Food temped by PIC upon arrival at facility. Food put on stove to keep hot holding or put in refrigerator to cold hold until lunch . Temperatures taken again before serving. Lunch is only meal served. Any leftovers are discarded. Hair restraint observed. Temperature log observed. Discussed handwashing and glove use.

March 16, 2006 (Critical Procedures)

Comments:
No critical violations observed. Temperature log observed. Temps being taken when food delivered and when food served.

September 14, 2005 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use. Observed cloths on side of 3-compartment sink, in mop sink, and in floor behind water heater.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Leak at 3-compartment sink was observed in a state of disrepair.
  Repair the leak 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 3-compartment sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the Frigidair cooler 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.
• 3170 - Repeat Ceiling tile around air vent is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following physical structures are noted in need of cleaning:- Floors in rest-rooms, observed dead bugs- Mop sink observed very dirty- Walls in kitchen observed with dirt splashed on them- 3-compartment sink and behind sink observed very dirty- Window seal observed with dirt, dust, and dead bugs- Top of water heater observed with dust
  All floors, walls, equipment 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.
• 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.
• 3380 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed level below 10 ppm.
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Agent needs to be 50-100 ppm.

June 23, 2004 (Routine)

Violations:

• 1770 C - Window and sill above 3 compartment sink dirty and with cobwebs
  Need to clean dirty areas
• 3180 - Repeat Physical structure of floors, baseboards and corners 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 with county personnel and followed to maintain the facility in a clean and sanitary manner.
• 3280 - Flies observed in kitchen area. Was told door is occasionally propped open on the portion of the building used by other programs
  Door cannot be left open to let insects into kitchen or air curtain to be installed inside doors.
• 2230 - Critical no separate handsink and mopsink. PIC does not mop floors - a cleaning crew does that. Without 2 separate sinks, there is a possibility that the handsink is being used as a mopsink
  Advised to install separate handsink or put in an outside mopsink by the outside spigot (with a back flow prevention device on any hose placed there).
• 1900 - Critical Sanitizing solution is too strong (100-200 ppm)
  Needs to be 50 ppm. Corrected by diluting solution in container
• 3030 - Broken papertowel holder by 3 compartment sink.
  Remove and place a functional towel dispenser by the handsink
• 3040 - Handsoap not at handsink
  Move to handsink
• 0670 - Sodas bottles emptied and stored for patrons to use to put their coffee in for carry out
  Participants to bring in own container from homel Use their single service cup to obtain coffee and then pour into their own container for personal use. Corrected at time of inspection by bottles being thrown away.
• 3170 - Ceiling tiles show evidence of leaking around vent.
  Fix the problem with the leak or condensation and replace tiles

June 25, 2003 (Routine)

Violations:

• 3360 - Critical Bleach and cleaners stored in cabinet with single service items and cleaned pans used to reheat food.
  Move chemicals immediately to separate storage.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3180 - Floors and baseboard in kitchen area and window ledge above sink found not clean.
  Detailed cleaning necessary.