Hallmark Youthcare, 12800 West Creek Parkway, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Hallmark Youthcare
Address: 12800 West Creek Parkway, Richmond, Virginia
Total inspections: 15
Last inspection: Sep 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine observed with buildupSeptember 23, 2009Risk Factor Assessment10Details / Comments
No violation noted during this evaluation. February 18, 2009Routine00Details / Comments
1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machineSeptember 13, 2008Risk Factor Assessment10Details / Comments
No violation noted during this evaluation. February 13, 2008Follow-up00Details / Comments
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the employee RIC.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vents in WIC
  • 3170 - Wall behind stove is not maintained in good repair:hole observed
  • 3180 - The following physical structures noted in need of cleaning:- under equipment on front line- floor/coving area behind stove- wall at handsink- floor/coving area in dry storage
February 04, 2008Routine04Details / Comments
No violation noted during this evaluation. September 27, 2007Critical Procedures00Details / Comments
No violation noted during this evaluation. February 07, 2007Follow-up00Details / Comments
  • 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented food cans of dry goods observed (multiple cans of sliced pears)
  • 0820 - Corrected During Inspection Critical Spaghetti noodles hot holding at improper temperatures.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - hood vents -air vents in ceiling - gaskets in ice cream box
  • 2890 - Light bulbs in heat lamps not shielded, coated, or otherwise shatter-resistent.
  • 3180 - The following physical structures noted in need of cleaning:- floors under front line- floor/coving area under other equipment in front- floor/coving area underneath hot side- floor/coving area in dry storage area
January 18, 2007Routine34Details / Comments
0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented food cans of sausage gravy and peaches observed in dry storage area.July 05, 2006Critical Procedures10Details / Comments
No violation noted during this evaluation. February 08, 2006Follow-up00Details / Comments
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented food cans of tuna fish and vegetarian beans were observed in the dry storage area.
  • 0690 - Corrected During Inspection RTE food not protected in Walk in Cooler
  • 0820 - Corrected During Inspection Critical String beans hot holding at improper temperatures.
  • 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) buttermilk was not discarded by the ""consume by"" date.
  • 1320 - There was no temperature measuring device located in the ice cream cabinet.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Corrected During Inspection Mesh strainer and Spatula was observed in a state of disrepair and damaged.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: air vents in Walk in cooler
  • 1900 - Corrected During Inspection Critical When tested, concentration of chemical sanitizer was too high in the wiping cloth bucket storing wiping cloths used on food contact surfaces. 400ppm observed.Needs to be 200ppm
  • 2000 - Corrected During Inspection Clean plastic knives were observed stored with the food-contact surface facing upward.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 3180 - Repeat The following physical structures noted in need of cleaning: floor/coving areas throughout facility
January 09, 2006Routine58Details / Comments
  • 1750 - Corrected During Inspection Single-service items were observed reused for the storage of utensils and washed for reuse.
  • 3170 - Tile on wall across from hood system, floor curbing on island wall, and ventilation system for employee bathrooms not maintained in good repair
  • 3380 - Corrected During Inspection Critical Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Concentration too high.
January 24, 2005Routine12Details / Comments
  • 3080 - Less than 50 foot candles of light was noted in the grill area under hood.
  • 1080 - Spatula and knife observed chipped.
  • 3170 - Floor by door in mopsink room, walls by walk-in door, wall curbing in serving room not maintained in good repair
  • 1150 - Door gaskets on walk-in cooler door not designed correctly to create seal.
  • 3180 - Floor and wall behind garbage disposal noted in need of cleaning.
February 17, 2004Routine05Details / Comments
No violation noted during this evaluation. September 19, 2003Other00Details / Comments
  • 1800 - Lime build up was observed on exterior sides of dish machine. Dish sink spray gun in need of cleaning.
  • 3180 - Floor behind ice machine and below counter by ice machine in need of cleaning.
  • 1150 - Beverage crates used as shelving in walk-in freezer and in mop room. Broken surface on lid on inside of ice machine.
  • 3220 - Mops not hung up to air dry in mop room.
  • 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
  • 2000 - Coffee filters stored uncovered on shelving in stock room.
  • 3340 - Critical Cleaners not stored separately from insecticides or rodenticides in mop room.
March 14, 2003Routine16Details / Comments

September 23, 2009 (Risk Factor Assessment)



Violation: 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine observed with buildup
Clean and sanitize these surfaces for food contact.
Comments:
Discussed cooling and thawing methods. Pest control measures in place - Orkin. No hot food to temp.

February 18, 2009 (Routine)

Comments:
New PIC x 3 months. Water observed on floor near 3 vat sink. PIC indicates spill over from sink and not backed up floor drain. EHS checked floor drain and was capped off. QA sanitizer observed @150ppm. PIC indicates usually 300ppm . In range for AT 10 (150-400) PIC will set up bleach until QA fixed. Observed water temp mixing with QA at 50 degrees. Advised to increase water temp. Fire suppresion system checked on 10/08. Discussed Cooling and REheating methods and employee health. Handout given. Overall very clean. Good use of date marking. No violations.

September 13, 2008 (Risk Factor Assessment)



Violation: 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine
Clean and sanitize these surfaces for food contact.
Comments:
Discussed cooling, thawing and reheating methods with PIC. PIC to call for employee training dates. Good use of date marking and glove use.

February 13, 2008 (Follow-up)

Comments:
All violations corrected. Permit renewed.

February 04, 2008 (Routine)



Violations:
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the employee 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vents in WIC
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Wall behind stove is not maintained in good repair:hole observed
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The following physical structures noted in need of cleaning:- under equipment on front line- floor/coving area behind stove- wall at handsink- floor/coving area in dry storage
    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:
Good use of date marking and use of gloves. Reviewed CDC Risk Factors and Updated Food Regs. Handout given. Soap dispenser at handsink needs to be unclogged. PIC to call when corrections made.

September 27, 2007 (Critical Procedures)

Comments:
No critical violations observed. Discussed CDC risk factors, glove use and handwashing. Shelving in Walk in cooler observed not easily cleanable - rusting - repaint or replace.

February 07, 2007 (Follow-up)

Comments:
All violations corrected. Refrigerated vending machine has internal thermometer. -11 degrees F observed. Monitor detailed cleaning areas. PIC given height specification information for sneeze guards. Height from floor to sneeze guard measured at 48 inches and counter height was 30 inches with a 18 inch food zone. All other sneeze guard areas measured the same. According to plan review is acceptable distance therefore no additional work needed on these areas. Permit renewed.

January 18, 2007 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented food cans of dry goods observed (multiple cans of sliced pears)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0820 - Corrected During Inspection Critical Spaghetti noodles hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - hood vents -air vents in ceiling - gaskets in ice cream box
    Maintain nonfood-contact surfaces of equipment clean.
  • 2890 - Light bulbs in heat lamps not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - The following physical structures noted in need of cleaning:- floors under front line- floor/coving area under other equipment in front- floor/coving area underneath hot side- floor/coving area in dry storage area
    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:
Salad bar added for lunch. Height of sneeze guards questionable. EHS to check on this and get back with PIC. Per PIC, temperatures taken at salad bar and steam table at 1/2 way mark for lunch and dinner hours. Discussed separation of staff food by next inspection. Should be separate in own RIC. Discussed Thawing and Cooling methods, Importance of Sanitizing equipment, Employee Health, Approved Food Sources, Internal cooking temperatures, hot and cold holding temps, glove use and handwashing. Good use of date marking. All critical violations corrected during inspection. EHS to follow up in 2 weeks @2/6/07 for correction of non critical violations.

July 05, 2006 (Critical Procedures)



Violation: 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented food cans of sausage gravy and peaches observed in dry storage area.
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
Comments:
Discussed Thawing and Cooling. Temperature log for equipment and food observed.

February 08, 2006 (Follow-up)

Comments:
All violations corrected. Facility clean. EHS to check on pasteurized apple and orange juice. Permit Renewed. ServSafe Employee training set up for March 29 and April 5 from 1:30 - 3:30pm.

January 09, 2006 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented food cans of tuna fish and vegetarian beans were observed in the dry storage area.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0690 - Corrected During Inspection RTE food not protected in Walk in Cooler
    Protect food from miscellaneous sources of contamination. Store all food with protective covering.
  • 0820 - Corrected During Inspection Critical String beans hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. (Hot holding unit had not been turned up to proper temperature and therefore unit was not at proper temperature. PIC corrected by increasing unit temperature and reheating rapidly to 165 F for 15 seconds)
  • 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) buttermilk was not discarded by the ""consume by"" date.
    Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
  • 1320 - There was no temperature measuring device located in the ice cream cabinet.
    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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Quattenary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Corrected During Inspection Mesh strainer and Spatula was observed in a state of disrepair and damaged.
    Repair the equipment 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.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: air vents in Walk in cooler
    Maintain nonfood-contact surfaces of equipment clean.
  • 1900 - Corrected During Inspection Critical When tested, concentration of chemical sanitizer was too high in the wiping cloth bucket storing wiping cloths used on food contact surfaces. 400ppm observed.Needs to be 200ppm
    Provide sanitizaing agents at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 2000 - Corrected During Inspection Clean plastic knives were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3180 - Repeat The following physical structures noted in need of cleaning: floor/coving areas throughout facility
    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:
Good use of date marking and of "colored" cutting boards. PIC received educational information on Serv Safe Class, Employee Health, Temperature Danger Zone and Demonstration of Knowledge Quiz. PIC passed Demonstration of Knowledge Quiz. EHS will follow up on 02/09/06 for correction of non critical violations.

January 24, 2005 (Routine)



Violations:
  • 1750 - Corrected During Inspection Single-service items were observed reused for the storage of utensils and washed for reuse.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3170 - Tile on wall across from hood system, floor curbing on island wall, and ventilation system for employee bathrooms not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3380 - Corrected During Inspection Critical Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Concentration too high.
    Use proper concentration of sanitizing agent when applying to food contact surfaces. Apply sanitizer with a concentration of 200 ppm.

February 17, 2004 (Routine)



Violations:
  • 3080 - Less than 50 foot candles of light was noted in the grill area under hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace burned out light bulbs in hood.
  • 1080 - Spatula and knife observed chipped.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. VIOLATION CORRECTED DURING INSPECTION.
  • 3170 - Floor by door in mopsink room, walls by walk-in door, wall curbing in serving room not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1150 - Door gaskets on walk-in cooler door not designed correctly to create seal.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3180 - Floor and wall behind garbage disposal 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 19, 2003 (Other)

Comments:
Power lost Sep 18 due to Hurricane Isabel. Phone call Sep 19, facility being run on generator.

March 14, 2003 (Routine)



Violations:
  • 1800 - Lime build up was observed on exterior sides of dish machine. Dish sink spray gun in need of cleaning.
    Detailed cleaning necessary and deliming needed on dish machine.
  • 3180 - Floor behind ice machine and below counter by ice machine in need of cleaning.
    Detailed cleaning necessary.
  • 1150 - Beverage crates used as shelving in walk-in freezer and in mop room. Broken surface on lid on inside of ice machine.
    Beverage crates shall not be used for shelving in facility. Dunnage racks are recommended. Repair broken surface on ice machine lid.
  • 3220 - Mops not hung up to air dry in mop room.
    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.
  • 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
    The range for proper operation is between 15 and 25 PSI. Repair pressure gauge.
  • 2000 - Coffee filters stored uncovered on shelving in stock room.
    Keep coffee filters covered during storage. Corrected during inspection.
  • 3340 - Critical Cleaners not stored separately from insecticides or rodenticides in mop room.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Corrected during inspection.
Comments:
It was noted that facility has been keeping a detailed cleaning schedule.

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