Hallmark Youthcare, 12800 West Creek Parkway, Richmond, VA 23238 - Group Home Food Service inspection findings and violations



Business Info

Restaurant: Hallmark Youthcare
Address: 12800 West Creek Parkway, Richmond, VA 23238
Type: Group Home Food Service
Phone: 804 784-2200
Total inspections: 8
Last inspection: 01/12/2016

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Inspection findings

Inspection date

Type

Facility serves children ages 11-17
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed the door gasket to the Victory reach in cooler in poor repair.
    Correction: Recommend repairing or replacing the door gasket in accordance with the manufacturer's specifications. PIC stated this is scheduled to be completed.
01/12/2016Routine
All violations observed corrected. No ants observed.
No violation noted during this evaluation.
09/30/2015Follow-up
Richmond Restaurant is the supplier. Chicken and ground beef are received raw. Some items cooled for carry over. Discussed cooling and handout posted. Prepared foods are given 3 days
  • Hand Drying Provision (corrected on site)
    Observation: Observed no disposable towels were provided at the hand washing lavatory near the dish machine/ 3 basin sink.
    Correction: Recommend 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 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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed multiple floor drains with accumulation of grime and debris and in need of cleaning.
    Correction: Recommend 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.
  • Critical: Pests-Controlling Pests*
    Observation: Observed methods are not being used to control pests. Observed ants on the sink, floor, and wall by the handsink in between the dish machine and 3 basin sink.
    Correction: Recommend working with the licensed pest control operator to treat. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
09/25/2015Routine
Richmond Restaurant and RC Fine Foods are the food suppliers. Discussed cooling and reheating. Liquid pasteurized and pasteurized shell eggs used. Pasteurized fruit juices served. Observed good date marking. PIC discarded 5 individual milk cartons dated 5/26/15. Orkin is the LPCO. Fire suppression system serviced 4/ 2015. Discussed having the floors re-grouted prior to permit renewal in March 2016. Facility observed clean and organized
No violation noted during this evaluation.
05/27/2015Risk Factor
Observed all violations corrected. Observed proper pressure for the hot water sanitizing rinse of the dish machine. Observed covered trash cans in restrooms. PIC stated facility is acquiring quotes on re-grouting the kitchen floor and is planning to move forward with the project.
No violation noted during this evaluation.
01/26/2015Follow-up
Facility is a behavioral health care facility serving youth ages 11-17. 70-100 residents are served 3 times daily along with snacks. Food suppliers are Richmond Restaurant and RC Fine Foods. Most proteins are received raw, frozen and thawed prior to cooking. Breakfast proteins and hamburger patties are received precooked. Liquid pasteurized eggs used. Some leftovers maybe cooled for carry over
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
    Observation: Observed the pressure gauge for the high temperature warewash machine above 25 PSI during the hot water sanitizing rinse
    Correction: observed at 32 psi.
  • Kitchenware and Tableware
    Observation: Observed single-service or single-use articles on the service line not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Recommend handling, displaying, or dispensing single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
01/15/2015Routine
no critical violations. good use of date marking, glove use and handwashing. Temperature log observed for cooling items. Reveiwed menu. Minimal raw fresh items received. Discussed cooking temperatures of raw items and temps and methods for cook, cool and reheat items. employee health reviewed. Training completed with HR.
No violation noted during this evaluation.
01/27/2014Routine
Discussed cooking temps. Temperature logs reviewed. Recommend adding cooking temperature. Employee Health info observed. Training completed through HR. OEHS booklet given. Good use of date marking, handwashing and glove use. 5 out 6 employees ServSafe certified. works on two shifts: 6 - 2:30p.m and 11am - 7:30p.m.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: BBQ wings hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Temperature Measuring Devices - Ambient Air and Water
    Observation: The ambient (air/water) temperature measuring device (degrees C) located in the hot holding cabinet is not accurate.
    Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
01/30/2013Routine

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