Ginter Hall-South, 11300 Mall Drive Court, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Ginter Hall-South
Address: 11300 Mall Drive Court, Richmond, Virginia
Total inspections: 21
Last inspection: Aug 10, 2009

Restaurant representatives - add corrected or new information about Ginter Hall-South, 11300 Mall Drive Court, Richmond, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3270 - Premises are not being routinely inspected for evidence of pests. A few small roaches were visible on a high shelf. Upon questioning, the inspector was told a pest controller only comes into the facility once every 3 months.August 10, 2009Routine01Details / Comments
No violation noted during this evaluation. May 07, 2009Routine00Details / Comments
0820 A 2 - Critical Some food items in the walk-in cooler are being cold held at improper temperaturesApril 28, 2009Routine10Details / Comments
3200 - Cooking hood with residue on inside surface.July 16, 2008Routine01Details / Comments
1730 - Corrected During Inspection The thermometer on the reach in refrigerator is not in good repair and/ or not accurate in the range of use.April 07, 2008Routine01Details / Comments
0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.December 20, 2007Routine10Details / Comments
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1800 - The nonfood contact surface of the shelf at prep. area has accumulations of grime and debris.
September 19, 2007Routine11Details / Comments
  • 0800 - Corrected During Inspection Critical Chicken barbecue noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical Some meat products out of date in the walk in refrigerator.
  • 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.
  • 1800 - The nonfood contact surface of the walk in refrig. ceiling has accumulations of grime and debris.
June 19, 2007Routine31Details / Comments
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning compounds are not properly labeled.
March 05, 2007Routine11Details / Comments
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 3180 - Ceiling tiles noted in need of cleaning.
November 20, 2006Routine02Details / Comments
  • 2810 - Ceiling tiles deteriorated in some areas.
  • 3180 - Floor in storeroom and grease trap area. noted in need of cleaning.
July 26, 2006Routine02Details / Comments
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1800 - The nonfood contact surface of the shelf over hot holding area has accumulations of grime and debris.
April 20, 2006Routine02Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside surface of ice machine.
  • 1800 - The nonfood contact surface of the back of dishwash counter has accumulations of grime and debris.
August 18, 2005Routine11Details / Comments
  • 0450 - Critical Some scoops missing for the bulk food containers.
  • 3180 - Repeat Wall at dishwash machine area noted in need of cleaning.
May 25, 2005Routine11Details / Comments
  • 0450 - Corrected During Inspection Critical Utensils stored with the handles down.
  • 3180 - Ceiling tiles,floor under the 3 comp. sink noted in need of cleaning.
February 09, 2005Routine11Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: walk in refrig. shelving,ice cream freezer
  • 1570 - The door gasket of the Vulcan reach in refrig. is damaged. Rinse temp. gauge on dishwash machine is not accurate.
September 22, 2004Routine11Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: bulk container lids,ice scoop holder
  • 3240 - Handwashing facilities are unclean and not maintained
June 10, 2004Routine11Details / Comments
No violation noted during this evaluation. December 16, 2003Complaint00Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: underside of prep. shelf
  • 3180 - Floor in walk in refrig.noted in need of cleaning.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 3170 - Some ceiling tiles is not maintained in good repair.
November 10, 2003Routine13Details / Comments
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: dish rack,utensil tray
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
June 18, 2003Routine03Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: utensil drawer, condiment bin
  • 1800 - The nonfood contact surface of the ice cream freezer gasket had accumulations of grime and debris.
March 04, 2003Routine02Details / Comments

August 10, 2009 (Routine)



Violation: 3270 - Premises are not being routinely inspected for evidence of pests. A few small roaches were visible on a high shelf. Upon questioning, the inspector was told a pest controller only comes into the facility once every 3 months.
Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Additional temperatures taken:
(WIC) ground beer 47, cracked eggs 39, milk 41
(lunchline) meatloaf 232
Adequate chlorine test kit, sanitizer bucket, hi-temp dish machine, and thermometer.
A pest control company needs to be coming in and treating the facility for pests on a frequent basis, especially if pests are seen by workers and residents. At next inspection the inspector wants to see receipts documenting the regular visits and pesticide application of the pest controller visiting the facility..
Manager has agreed to have all staff read and sign the employee health policy before the next inspection.

May 07, 2009 (Routine)

Comments:
WIC is measuring an interior temperature of 40F after having the thermostat lowered. The manager said they had turned it down to 36F and so I warned them to keep an eye on the temperature to see if the unit needed to lowered any further.

April 28, 2009 (Routine)



Violation: 0820 A 2 - Critical Some food items in the walk-in cooler are being cold held at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Suggest having the unit serviced and getting the temperature lowered to 36-37F to allow for better cooling of food products.
Comments:
Adequate thermometer, sanitizer bucket, and hi-temp dish machine.
Discussed employee health policy and FDA code changes.
Purchase a thermometer to leave inside of the WIC and check the reading of that one (only the internal -- not external) every morning.

July 16, 2008 (Routine)



Violation: 3200 - Cooking hood with residue on inside surface.
Clean cooking hood as needed.
Comments:
Dishwash machine final rinse was satisfactory. Manager is Serve Safe certified. Sanitizer buckets set up in the kitchen. Accurate probe thermometer in use.

April 07, 2008 (Routine)



Violation: 1730 - Corrected During Inspection The thermometer on the reach in refrigerator is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
Comments:
Sanitizer bucket set up in the kitchen. Probe thermometer in use. Prepared products properly dated in the walk in unit.

December 20, 2007 (Routine)



Violation: 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served, sold or discarded 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.
Comments:
Dishwash machine final rinse was satisfactory. Sanitizer bucket set up in the kitchen. Probe thermometer in use. Observed good handwashing practices.

September 19, 2007 (Routine)



Violations:
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million .
  • 1800 - The nonfood contact surface of the shelf at prep. area 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.
Comments:
Dishwash machine final rinse was satisfactory. Sanitizer test kit and accurate probe thermometer in use.

June 19, 2007 (Routine)



Violations:
  • 0800 - Corrected During Inspection Critical Chicken barbecue noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. 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.
  • 0830 - Corrected During Inspection Critical Some meat products out of date in the walk in refrigerator.
    Discard out of date meat products.
  • 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.
    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.
  • 1800 - The nonfood contact surface of the walk in refrig. ceiling 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.
Comments:
Probe thermometer in use. Sanitizer bucket set up in kitchen.

March 05, 2007 (Routine)



Violations:
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning compounds are not properly labeled.
    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.
Comments:
Dishwash machine final sanitizing rinse was satisfactory. Disposable gloves worn by food handlers.

November 20, 2006 (Routine)



Violations:
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 3180 - Ceiling tiles 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:
Dishwash machine final sanitizing rinse was satisfactory. Food handlers wearing disposable gloves.

July 26, 2006 (Routine)



Violations:
  • 2810 - Ceiling tiles deteriorated in some areas.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3180 - Floor in storeroom and grease trap area. 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:
Test kit for the sanitizer is available. Probe thermometer in use.

April 20, 2006 (Routine)



Violations:
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1800 - The nonfood contact surface of the shelf over hot holding area 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.
Comments:
Sanitizer bucket set up in kitchen area. Dishwash machine final sanitizing rinse was satisfactory.

August 18, 2005 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside surface of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the back of dishwash counter 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.
Comments:
Dishwash machine final rinse at 180 deg. F. which is satisfactory. Adequate probe thermometer in use.

May 25, 2005 (Routine)



Violations:
  • 0450 - Critical Some scoops missing for the bulk food containers.
    Provide scoops with a handle for all bulk food containers.
  • 3180 - Repeat Wall at dishwash machine area 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:
Establishment has an adequate test kit for the sanitizer. Dishwash machine final rinse at 180 deg. F.

February 09, 2005 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Utensils stored with the handles down.
    Store all utensils with handles in the up position
  • 3180 - Ceiling tiles,floor under the 3 comp. 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.

September 22, 2004 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: walk in refrig. shelving,ice cream freezer
    Clean and sanitize these surfaces for food contact.
  • 1570 - The door gasket of the Vulcan reach in refrig. is damaged. Rinse temp. gauge on dishwash machine is not accurate.
    Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair or replace rinse temp. gauge.

June 10, 2004 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: bulk container lids,ice scoop holder
    Clean and sanitize these surfaces for food contact.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

December 16, 2003 (Complaint)

Comments:
Complaint: Tuna salad and potato salad left out at night. Rodent droppings in the kitchen.
Investigation: 1) Sandwiches made in afternoon and placed in refrigerator at 32 deg. F.
2) These sandwiches placed on carts at 7:00 P.M. and consumed by residents of Ginter Hall-South by 8:00 P.M.(same evening)
3) No rodent dropping noted this date. Pest control methods are effective. ddc

November 10, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: underside of prep. shelf
    Clean and sanitize these surfaces for food contact.
  • 3180 - Floor in walk in refrig.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.
  • 0380 - Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3170 - Some ceiling tiles is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 18, 2003 (Routine)



Violations:
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: dish rack,utensil tray
    Clean and sanitize these surfaces for food contact.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.

March 04, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: utensil drawer, condiment bin
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the ice cream freezer gasket had 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.

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