Ginter Hall-South, 11300 Mall Drive Court, Bon Air, VA 23235 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Ginter Hall-South
Address: 11300 Mall Drive Court, Bon Air, VA 23235
Type: Full Service Restaurant
Phone: 804 794-7770
Total inspections: 12
Last inspection: 01/27/2016

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Inspection findings

Inspection date

Type

Notes:
1. Staff need to be utilizing a chlorine test kit for the proper mixing of the bleach sanitizer water and the proper functioning of the low temperature dish machine. No sanitizer detected in the final rinse of the dish machine.
2. The sanitizer bucket was remixed as the inspector arrived. It measured at 200 ppm+ and was remixed by the inspector.
Service call has been placed. PIC is to hopefully call the inspector this afternoon to recheck the unit. Unit rechecked by inspector on 1/28/16 and is working well.

  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: no chlorine detected in the final rinse of the low temperature dish machine.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Set up a manual rinse for all dishes until dish machine is serviced.
01/27/2016Routine
Pasteurized eggs are not purchased, however eggs are cooked either scrambled or hard boiled.
Do not let the sanitizer bucket get completely empty before changing the bucket, leaving so sanitizer in the line.
Discussed storage order with the kitchen manager. Handout regarding proper storage was provided to the operator. Recommended posting this information on the walk-in door.
Have a separate area designated for dented cans.

No violation noted during this evaluation.
09/30/2015Routine
Dishmachine is now delivering 50-100 ppm of chlorine in the final rinse. Was repaired late Friday.
The thermostat in the 2-door clear RIC has been lowered, and a new thermometer purchased and placed near the door of the unit. PIC says it is reading 34 F in the morning. Milk had just been served for lunch and the fridge was recently stocked with other products. Milked measured today at 46 F.
When measured, the sanitizer bucket on the line had no detectable levels of chlorine. Make sure the sanitizer is being changed out frequently enough to maintain a concentration of 50-100 ppm.

  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: No sanitizer detected in the wiping cloth bucket in the kitchen.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use(50-100 ppm).
06/25/2015Follow-up
The dish machine can be used for washing until repaired, but a manual sanitizing dip must be put in place. All food contact utensils/dishes must be submerged in 50-100 ppm for at least 10 seconds, and then be allowed to air dry.
Suggest lowering the thermostat in the 2-door clear RIC. Air temperature near the door is above 41 F and product temperatures of milk were elevated. The unit has been recently opened/closed a lot with the service of dinner.
Inspector will return to check the dish machine and 2-door RIC.

  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: No sanitizer detected in the wiping cloth bucket in the kitchen.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use(50-100 ppm).
  • Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: the low-temperature dish machine is not delivering any detectable levels of sanitizer.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
06/19/2015Routine
All violations from 2/13/15 inspection have been corrected. Regular food preparation/service resumed in the kitchen as of 2/25/15. A new floor has been installed, grouted, and sealed. Painting has also been done and the kitchen looks to be in very good shape.
Reviewed cooking and cooling of roasts since a roast had recently been taken out of the oven. Ice water bath observed with roast cut in half.
The chlorine dish machine was tested and is running properly since it was unavailable for testing on 2/13/15. A new data plate is present listing the specifications of the unit as a chlorine dish machine instead of hi-temperature.
Reviewed the need to mix soapy and sanitizer water separately. Water had just been changed out and no bleach was detectable in the one wiping cloth bucket that was mixed up. That solution was soapy water, and apparently the bleach from the morning had been neutralized. Always add fresh chlorine to fresh sanitizer water!
Further changes/upgrades to be done in 2015 (no exact timeline given) : 1. food prep sink to be removed and having plumbing connections redone (recommend installing an air gap/indirect waste connection at both connections), as well as backsplash behind food prep sink.being removed and changed over to FRP

No violation noted during this evaluation.
03/03/2015Follow-up
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to notify the regulatory authority of the imminent health hazard (flooding of the kitchen/food production area) as required by the regulations.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about the compliance requirements of having a health permit and the conditions of retention, as specified under 12 VAC 5-421-3750, that are applicable to the permit. The PIC is required to immediately notify the regulatory authority if an imminent health hazard may exist.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: There was no detectable leavel of sanitizer present in the wiping cloth bucket in the food production area. Staff are mixing soap and chlorine in the same solution.
    Correction: Sanitizer should be mixed up and readily available before any food handling takes place. Separate containers should be mixed up with soapy water and sanitizer water. The two containers should be clearly labeled.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: some pots and serving utensils. Per discussion with the cook, dishes were being washed outside with a waterhose. It is questionable regarding whether proper wash, rinse, and sanitizing (with appropriate sanitizer levels) has been taking place.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Critical: Handwashing Lavatory*
    Observation: A hand sink is not conveniently located for hand washing in the activity room where all food handling is now taking place. Staff are forced to enter a bathroom down the hall to access hand washing capability.
    Correction: A handwash lavatory must be readily accessible to allow convenient use by food workers. It is the responsibility of the facility to come up with temporary measures to provide for adequate and convenient hand washing.
02/13/2015Routine
Adequate thermometer, hi-temp/chlorine dish machine, and test kit. Employee health policy is clearly posted, and staff are aware of the signs/symptoms that they must report to the PIC.
Breakfast service had concluded when the inspector arrived. No product was left on the steam table, and leftover eggs being discarded. Sausage had already been set out to begin cooling.
Notes:
1. Reviewed the proper thawing of fish. As of January 2015, once fish is removed from the freezer, the bag the fish comes in must be cut open to introduce oxygen, or the fish can be completely removed from the bag. Introducing oxygen disrupts the growth of clostridium botulinum and listeria.
2. Have the repairs to the grease trap/3-vat sink completed within the next 10 days. Per staff the facility's largest dish can fit through the dish machine, but the 3-vat sink needs to be available for use at all times.
3. Repairing the temperature gauge on the dish machine is necessary for staff to be able to monitor hot water temperatures coming into the machine. Repair within 30 days.

  • Equipment - Good Repair and Proper Adjustment
    Observation: The final rinse gauge on the dish machine does not work at all. Machine is also hooked up to chlorine so if the temperature is too low sanitizing is still accomplished.
    Correction: Repair the final rinse gauge on the dish machine 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 final rinse gauge on the dish machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Plumbing System Maintained in Good Repair
    Observation: The grease trap under the 3-vat sink is backing up (has in past week -- not currently) and so the sink is not in use. The middle and right compartments cannot be used until repairs are complete. Lid is currently off the grease trap and it is full of standing water and residues.
    Correction: Plumbing systems and components shall be maintained in good repair.
09/26/2014Routine
Adequate thermometer, chlorine sanitizer bucket, hi-temperature dish machine, and test kit. Chlorine added to dish machine in the past month because the unit was not always reaching adequate temperatures in the final rinse. Adequate temperature noted today.
Reviewed employee health. Looked over the corporate policy in the facility's handbook (page 10). The language in the handbook does not address jaundice or list the communicable diseases that are reportable. Provided a copy of FDA form 1-B and ask all food handling staff to read and sign. Facility does have a poster up in the kitchen that lists the Big Five and all of the signs and symptoms of concern.

No violation noted during this evaluation.
05/12/2014Routine
Adequate thermometer, hi-temperature dish machine, chlorine sanitizer water, and test kit. Reviewed employee health.
Suggest cutting large pieces of cooked meat into smaller chunks to aid in more rapid cooling. Ice water bath is being utilized, and smaller/thinner portions will speed things up.
Hang hose in mop sink when not in use.
Install additional hooks for mops to air dry.
In the coming months, there are plans to install steam tables and reach-in-coolers on all 3 floors. All cooking will still be done in the kitchen, but meal service will be on each floor versus delivery on carts.

No violation noted during this evaluation.
01/08/2014Routine
Adequate thermometer, chlorine sanitizer, hi-temp dish machine, and test kit. Reviewed employee health.
Meal service had already concluded when the inspector arrived. No leftovers are saved at the end of each meal period.
Serving times: 7:35 am, 11:30 am, and 4:35 pm.

No violation noted during this evaluation.
07/01/2013Routine
Adequate thermometer, hi-temp dish machine, chlorine sanitizer water, and test kit. Reviewed employee health.
No violations observed.

No violation noted during this evaluation.
03/22/2013Routine
Meal service had already concluded when the inspector arrived. Leftover eggs and sausage are normally discarded at the end of the breakfast period and had already been pulled from the steam table when temperatures were checked.
Adequate thermometer, hi-temp dish machine, chlorine sanitizer water, and test kit. Reviewed employee health.

No violation noted during this evaluation.
12/14/2012Routine

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