Headstart-Old Walker Grant School, 200 Gunnery Road, Fredericksburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Headstart-Old Walker Grant School
Address: 200 Gunnery Road, Fredericksburg, Virginia
Total inspections: 11
Last inspection: Oct 9, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Corrected During Inspection Critical In use open drinking container stored on food prep table in a manner that may contaminate food, food contact surfaces or utensils. (removed)
  • 0820 A 2 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures in the small beige reach in cooler: 1. butter at 49-51F IT, 2. half and half at 48F IT. (All potentially hazardous foods were removed from this unit)
October 09, 2009Risk Factor Assessment20Details / Comments
  • 1350 - Repeat The temperature measuring device for the sanitizing tank of the warewashing machine is not accurate. The final rinse temperature gauge only reached a temperature of 140F, however, the thermolabel indicated that the final rinse temperature was properly sanitizing equipment at 180F.
  • 1460 - The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment. Facility is using a 2-compartment sink to wash, rinse, and sanitize by washing and rinsing in the 2 sinks and then draining the water in the rinse compartment to set up for sanitizing.
  • 3380 - Corrected During Inspection Critical Repeat The chlorine sanitizer concentration in the 2-compartment sink, used to sanitize equipment, is too strong - 200 ppm chlorine. (PIC adjusted the concentration to 50 ppm and properly cleaned and sanitized the equipment at the 2 compartment sink)
April 23, 2009Routine12Details / Comments
3380 - Corrected During Inspection Critical Repeat The chlorine sanitizer concentration in the wiping cloth bucket was too strong - 200 ppm. (PIC adjusted the concentration to 50 ppm chlorine)November 06, 2008Critical Procedures10Details / Comments
  • 1350 - The temperature measuring device for the sanitizing tank of the warewashing machine is not accurate. The final rinse temperature gauge only reached a temperature of 160F, however, the thermolabel indicated that the final rinse temperature was properly sanitizing equipment at 180F.
  • 1570 - Bottom of steam skillet was observed in a state of disrepair and damaged.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door and screen doors have gaps preventing door to be tight fitting.
  • 3080 - Less than 50 foot candles of light was noted throughout the kitchen area - 30-35 foot candles observed.
  • 3080 - Less than 20 foot candles of light was noted in the dishwashing area - 5-10 foot candles observed.
  • 3200 - Air vent and fan in dishwashing area were not in a clean condition.
  • 3380 - Corrected During Inspection Critical The chlorine sanitizer concentration in the wiping cloth bucket was too strong - over 200 ppm. (PIC adjusted the level to 100 ppm chlorine)
April 09, 2008Routine15Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: lime build-up on top plate of ice machine.
  • 1890 - Critical Repeat High temperature dishwashing machine is not sanitizing at the proper temperature. Rinse gauge only reached 130F instead of the required 180F. Employee stated that the rinse temperature has only reached 160F. (Maintenance employee arrived to service the machine during inspection)
October 31, 2007Critical Procedures30Details / Comments
  • 0570 - Wiping cloths improperly stored between use. Wet wiping cloths are stored in detergent and sanitizer, which is not at the proper concentration.
  • 0820 - Corrected During Inspection Critical The following foods were hot holding at improper temperatures: 1. ham biscuits at 133F IT and 110F IT, 2. sausage biscuit at 127F IT.
  • 1460 - The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment. Facility is using a 2-compartment sink to wash, rinse, and sanitize by washing and rinsing in the 2 sinks and then draining the water in the rinse compartment to set up for sanitizing.
  • 1890 - Critical High temperature dishwashing machine is not sanitizing at the proper temperature. Rinse gauge only reached 150F instead of the required 180F. Equipment at the 2-compartment sinks was not properly sanitized before being placed in storage.
  • 2190 - Repeat The handwashing sink in the employee restroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  • 2720 - Dumpster or outside refuse container was uncovered.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door is not tight fitting.
  • 3170 - Repeat Several stained and discolored ceiling tiles throughout the facility - not maintained in good repair
April 25, 2007Routine27Details / Comments
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: top interior of the ice machine.
  • 3380 - Corrected During Inspection Critical Repeat Chlorine sanitizer concentration in the wiping cloth bucket was too strong - 200 ppm.
October 31, 2006Critical Procedures20Details / Comments
  • 0260 - Corrected During Inspection Critical The sour cream in the 2-door RIC dated 1/3/2006 is unsound or adulterated. (Discarded)
  • 0380 - Corrected During Inspection Critical Dented can of fruit cocktail and potatoes in dry storage area.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) ham in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Critical The food contact surface of the plastic garbage bags used to cover equipment is not safe.
  • 1550 - The handsink in the employee restroom is not sealed to adjoining walls.
  • 1570 - The bottom of the steam kettle was observed in a state of disrepair.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
  • 1960 - Stainless steel pans on storage rack were found stacked while wet after cleaning and chemical sanitization.
  • 2190 - The handwashing sink in the employee restroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  • 2250 - The mop sink is blocked prohibiting the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on the hosebib in the back storage area as required by law.
  • 2650 - There is no refuse container in the employee restroom.
  • 3170 - Repeat The following physical structures are not maintained in good repair: 1. crack in the wall in the employee restroom, 2. wall in mop sink area in disrepair, 3. ceiling tiles throughout the kitchen area stained and discolored.
  • 3220 - Mops not hung up to air dry.
  • 3330 - Critical Working containers of cleaning products in the mop sink area and dry storage area are not properly labeled.
  • 3380 - Corrected During Inspection Critical The sanitizer concentration in the wiping cloth bucket is over 200 ppm chlorine.
January 10, 2006Routine88Details / Comments
0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw turkey (in pan) stored over lettuce mix in the Crosley refrigerator. CORRECTED.September 24, 2004Critical Procedures10Details / Comments
  • 1570 - The can opener blade is rusted and dull.
  • 3170 - 1. Ceiling is not maintained in good repair. Tiles severely discolored. 2. Window coverings severly damaged and broken.
October 09, 2003Routine02Details / Comments
No violation noted during this evaluation. January 31, 2003Routine00-

October 09, 2009 (Risk Factor Assessment)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking container stored on food prep table in a manner that may contaminate food, food contact surfaces or utensils. (removed)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0820 A 2 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures in the small beige reach in cooler: 1. butter at 49-51F IT, 2. half and half at 48F IT. (All potentially hazardous foods were removed from this unit)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Wiping cloth bucket sanitizer concentration - 100 ppm chlorine
3-compartment sink sanitizer concentration - 100 ppm chlorine
Discussed with PIC:
Adjust the temperature of the small beige reach in cooler so that it is capable of holding foods at 41F or colder at all times. Contact the Health Department once this unit has been serviced or adjusted.
Ensure that hose at 3-compartment sink does not extend below the flood rim of the sink to prevent backflow siphonage at this sink.
Hot water at 2-compartment sink measured 103F. Ensure that water temperature is at least 110F at warewashing sinks. Also, ensure that a distinct rinse is provided for equipment being washed and sanitized at the 2-compartment sink. Recommend installing a larger 3-compartment sink to accommodate the largest piece of equipment.
Ensure that the PIC is knowledgeable in the facility's specific Employee Health Policy.
Facility was storing shell eggs in the facility. These eggs are not used in the facility but kept there for a private function that occurred earlier in the week. Ensure that shell eggs are stored properly to prevent contamination of pre-packaged foods.
Facility's food suppliers are Richmond Foods and Schenks.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

April 23, 2009 (Routine)



Violations:
  • 1350 - Repeat The temperature measuring device for the sanitizing tank of the warewashing machine is not accurate. The final rinse temperature gauge only reached a temperature of 140F, however, the thermolabel indicated that the final rinse temperature was properly sanitizing equipment at 180F.
    Provide a functioning temperature measuring device at the sanitizing compartment so employees can routinely monitor the water temperature.
  • 1460 - The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment. Facility is using a 2-compartment sink to wash, rinse, and sanitize by washing and rinsing in the 2 sinks and then draining the water in the rinse compartment to set up for sanitizing.
    Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
  • 3380 - Corrected During Inspection Critical Repeat The chlorine sanitizer concentration in the 2-compartment sink, used to sanitize equipment, is too strong - 200 ppm chlorine. (PIC adjusted the concentration to 50 ppm and properly cleaned and sanitized the equipment at the 2 compartment sink)
    Ensure that the chlorine sanitizer concentration is at a level between 50-100 ppm.
Comments:
Discussed with PIC:
Ensure that a separate, distinct rinse is provided to equipment after washing and before sanitizing when using the 2-compartment sink to clean and sanitize equipment.
Facility's food suppliers are Richmond Foods and Schencks.
Good handwashing and glove use/utensil use observed during inspection.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

November 06, 2008 (Critical Procedures)



Violation: 3380 - Corrected During Inspection Critical Repeat The chlorine sanitizer concentration in the wiping cloth bucket was too strong - 200 ppm. (PIC adjusted the concentration to 50 ppm chlorine)
Ensure that the chlorine sanitizer concentration in the wiping cloth bucket is at a concentration between 50-100 ppm.
Comments:
3-compartment sink sanitizer concentration - 50 ppm chlorine
Discussed with PIC:
Facility is having soups catered by a local VDH permitted facility. Soups are received hot and placed directly into hot wells for hot holding for service that day. Ensure that receiving temperatures are taken of the soups upon arrival and soups out of temperature are rejected.
Several dead beetles observed throughout the kitchen during inspection. PIC stated that they are having an issue with these beetles coming into their facility. Pest control company is treating the facility once a month and last treatment was 11/5/2008. Ensure that all holes in the floors, walls, and ceilings are repaired and back door is tight fitting to prevent the entry of insects into the facility.
Food delivery arrived during inspection. Observed PIC inspect delivery and take receiving temperatures during inspection.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.

April 09, 2008 (Routine)



Violations:
  • 1350 - The temperature measuring device for the sanitizing tank of the warewashing machine is not accurate. The final rinse temperature gauge only reached a temperature of 160F, however, the thermolabel indicated that the final rinse temperature was properly sanitizing equipment at 180F.
    Provide a functioning temperature measuring device at the sanitizing compartment so employees can routinely monitor the water temperature.
  • 1570 - Bottom of steam skillet 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.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door and screen doors have gaps preventing door to be tight fitting.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3080 - Less than 50 foot candles of light was noted throughout the kitchen area - 30-35 foot candles observed.
    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
  • 3080 - Less than 20 foot candles of light was noted in the dishwashing area - 5-10 foot candles observed.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3200 - Air vent and fan in dishwashing area were not in a clean condition.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3380 - Corrected During Inspection Critical The chlorine sanitizer concentration in the wiping cloth bucket was too strong - over 200 ppm. (PIC adjusted the level to 100 ppm chlorine)
    Ensure that the chlorine sanitizer concentration is at a level between 50-100 ppm.
Comments:
Discussed with PIC:
Ensure that facility has an employee health policy.
No food prep observed during inspection.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

October 31, 2007 (Critical Procedures)



Violations:
  • 0050 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: lime build-up on top plate of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1890 - Critical Repeat High temperature dishwashing machine is not sanitizing at the proper temperature. Rinse gauge only reached 130F instead of the required 180F. Employee stated that the rinse temperature has only reached 160F. (Maintenance employee arrived to service the machine during inspection)
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue the use of the machine until it is reaching a final rinse temperature of 180F.
Comments:
Wiping cloth bucket sanitizer concentration - 100 ppm chlorine
Facility is using a 2-compartment sink to wash, rinse, and sanitize by washing and rinsing in the 2 sinks and then draining the water in the rinse compartment to set up for sanitizing. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment so that all equipment is properly cleaned and sanitized.
Dish soap should not be added to the wiping cloth bucket. Wiping cloths should be stored in sanitizer - bleach and water - at a concentration between 50-100 ppm chlorine.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This inspection was limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.

April 25, 2007 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use. Wet wiping cloths are stored in detergent and sanitizer, which is not at the proper concentration.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical The following foods were hot holding at improper temperatures: 1. ham biscuits at 133F IT and 110F IT, 2. sausage biscuit at 127F IT.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1460 - The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment. Facility is using a 2-compartment sink to wash, rinse, and sanitize by washing and rinsing in the 2 sinks and then draining the water in the rinse compartment to set up for sanitizing.
    Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
  • 1890 - Critical High temperature dishwashing machine is not sanitizing at the proper temperature. Rinse gauge only reached 150F instead of the required 180F. Equipment at the 2-compartment sinks was not properly sanitized before being placed in storage.
    Discontinue the use of the dishwashing machine until it is able to properly sanitize equipment. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2190 - Repeat The handwashing sink in the employee restroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
    Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
  • 2720 - Dumpster or outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door is not tight fitting.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3170 - Repeat Several stained and discolored ceiling tiles throughout the facility - not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Good handwashing procedures observed during inspection.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

October 31, 2006 (Critical Procedures)



Violations:
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: top interior of the ice machine.
    Clean and sanitize these surfaces for food contact.
  • 3380 - Corrected During Inspection Critical Repeat Chlorine sanitizer concentration in the wiping cloth bucket was too strong - 200 ppm.
    Ensure that the chlorine sanitizer concentration is between 50-100 ppm.
Comments:
Good handwashing and glove use procedures observed by all employees during inspection.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This inspection was limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.

January 10, 2006 (Routine)



Violations:
  • 0260 - Corrected During Inspection Critical The sour cream in the 2-door RIC dated 1/3/2006 is unsound or adulterated. (Discarded)
    Ensure food is safe and unadulterated.
  • 0380 - Corrected During Inspection Critical Dented can of fruit cocktail and potatoes in dry storage area.
    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.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) ham in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods 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 or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0960 1 - Critical The food contact surface of the plastic garbage bags used to cover equipment is not safe.
    Replace the plastic garbage bags with food grade equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1550 - The handsink in the employee restroom is not sealed to adjoining walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - The bottom of the steam kettle was observed in a state of disrepair.
    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 - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1960 - Stainless steel pans on storage rack were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2190 - The handwashing sink in the employee restroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
    Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
  • 2250 - The mop sink is blocked prohibiting the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on the hosebib in the back storage area as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2650 - There is no refuse container in the employee restroom.
    Increase the number of approved refuse containers in the employee restroom to prevent the accumulation of debris.
  • 3170 - Repeat The following physical structures are not maintained in good repair: 1. crack in the wall in the employee restroom, 2. wall in mop sink area in disrepair, 3. ceiling tiles throughout the kitchen area stained and discolored.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry.
    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.
  • 3330 - Critical Working containers of cleaning products in the mop sink area and dry storage area 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.
  • 3380 - Corrected During Inspection Critical The sanitizer concentration in the wiping cloth bucket is over 200 ppm chlorine.
    Ensure the sanitizer concentration in the wiping cloth bucket is at least 50-100 ppm chlorine.
Comments:
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge
Discussed with PIC:
1. Increase the lighting in the dry storage area.
2. Remove the detergent dispensing unit from the wall next to the 2-compartment sink.

September 24, 2004 (Critical Procedures)



Violation: 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw turkey (in pan) stored over lettuce mix in the Crosley refrigerator. CORRECTED.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Comments:
Inspection limited to personal hygiene, temperature control, cross-contamination, demonstration of food safety knowledge, and food source.
No foood prep observed during inspection.

October 09, 2003 (Routine)



Violations:
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 3170 - 1. Ceiling is not maintained in good repair. Tiles severely discolored. 2. Window coverings severly damaged and broken.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. 1. As tiles become damaged replace with vinyl white tiles. 2. Replace window coverings.

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