G. F. Horne Assisted Living Community, 12 Hartman Ave, Onancock, VA - Restaurant inspection findings and violations

September 03, 2009 (Routine)

• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue 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. To minimize workload you can move to all single service utensils.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2890 - Light bulb in dry storage area not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.
• 3340 - Corrected During Inspection Critical Container of cleaning solution are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Container of cleaning solution must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 19, 2009 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1150 - Corrected During Inspection The nonfood contact surfaces of the trays, drawers and shelvesnare not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2020 A (single-service/single-use) - Corrected During Inspection Repeat Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
• 2350 - Critical A recent repair to plumbing system components of the handwashing sink are not in accordance with law. Handwashing sink drain is clogged.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the handwashing sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3300 - Corrected During Inspection Hammer on counter.
  Remove tools from food prep areas.

January 30, 2009 (Routine)

• 1800 - The nonfood contact surface of the toaster crumb tray 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.
• 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.

September 04, 2008 (Follow-up)

August 19, 2008 (Routine)

• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0790 - Repeat Improper methods used to thaw raw pork chops.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1570 - Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Walk-in freezer has excessive build-up of ice Cases of food have signs of temperature abuse (boxes wet, torn and deteriroated). Operator has volunteered to discard possible temperature abused food.
  Repair the walk-in freezer 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 walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2890 - Light bulb in the front dry storage area is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - The ceiling located in front of the walk-in freezer is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.