Hughes Home For Adults, 100 Caroline Street, Fredericksburg, VA - Restaurant inspection findings and violations

March 16, 2009 (Routine)

Violations:

• 0790 - Corrected During Inspection Improper methods used to thaw two large beef briskets. Beef briskets were thawing in the 2 compartment prep sink.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1600 - The interior surface of the mechanical warewashing machine is soiled which 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. upstairs microwave in the kitchen area.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris.1. 2 free standing fans
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Critical Repeat The chlorine sanitizer concentration level in the dishmachine measured at 10 ppm.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2930 - Back screen door of the food establishment 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.
• 3180 - Floors, especially at floor/wall junctures and under equipment in the kitchen 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.
• 3380 - Corrected During Inspection Critical Repeat Chlorine sanitizer concentration level in the wet wiping cloth bucket next to the handsink measured at 200 ppm.
  Proper concentration level of chlorine sanitizer is 50 to 100 ppm.

Comments:
Lunch today consists of fish sticks, mashed potatoes, cream corn, and pie.
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Food supplier is US Foods and Sysco. Facility is undergoing a renovation which includes adding 40 beds to this facility. Advised operator that if this renovation includes the kitchen, construction plans will have to be submitted to the Health Department for approval. Discussed with operator: 1. ensure dented cans of food items are not utilized - either send the cans back to the food supplier or discard. 2. ensure proper cooling methods are being followed. Cooked foods have 2 hours to cool from 135'F to 70'F and another 4 hours to cool from 70'F to 41'F. 3. ensure beef briskets are cooked to 145'F for 15 seconds. 4. provide a small diameter probe thermometer for taking temperatures of thin foods such as hamburgers 5. employee health policy - foodborne illness symptoms. Observed good handwashing procedures and good hot holding and cold holding temperatures during inspection.

August 13, 2008 (Critical Procedures)

Violations:

• 0220 - Corrected During Inspection Critical The PERSONNEL are drinking from uncovered containers in the food preparation area.
  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.
• 0470 - Corrected During Inspection Critical Raw shell eggs stored over ready-to-eat (RTE) sliced deli meats in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0800 - Corrected During Inspection Critical Tuna pasta salad IT @65'F in the McCall Reach In Cooler, cooked yesterday, noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F 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. Tuna pasta salad was voluntarily discarded.
• 1890 - Critical Repeat Chlorine sanitizer concentration level in the dishmachine measured at 10 ppm.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Until dishmachine is sanitizing properly, utilize the 3 compartment sink for washing, rinsing and sanitizing.

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
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.
Food suppliers are Sysco and US Foods. Ensure all refrigeration units are in good working order with no leaks. Seal bare wood on storage shelving near 2 compartment sink. Ensure chlorine sanitizer concentration level in the wet wiping cloth bucket measures at 50 to 100 ppm. Recommend cleaning and sanitizing the ice machine more frequently. Ensure employees are taking cooking temperatures. Ensure handwashing sink is only used for handwashing. No food prep going on during inspection.

November 09, 2007 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave in the upstairs dining area..
  Clean and sanitize these surfaces for food contact.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment not observed sanitized:- chlorine concentration level in dishmachine measured at 10 ppm. .
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2310 B - Observed the handwash station at the prep area being used to rinse equipment.
  The handwash facility identified above is to be used for washing hands only
• 2700 - The outside waste storage container is in disrepair and leaking.
  Replace the waste storage container.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - There is no coving in the employee's restroom in the kitchen area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3380 - Corrected During Inspection Critical Repeat Chlorine sanitizer concentration level in wet wiping cloth bucket at the handsink in prep area measured at 200 ppm.
  Proper chlorine sanitizer concentration level is 50 to 100 ppm.

Comments:
Cooling method for roasts: roast beef is cooked to 145'F, sliced into smaller portions and refrigerated to reach 70'F within 2 hours and to 41'For lower within 4 additional hours. Observed good food handling practices; food items are well covered and date marked. Chlorine sanitizer concentration level in the 2 compartment sink measured at 50 ppm.
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator

May 08, 2007 (Other)

Comments:
Prepared and reviewed Foodservice Establishment Evaluation report with operator.

May 07, 2007 (Critical Procedures)

Violations:

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0450 - Corrected During Inspection Critical Observed employee making ready to eat sandwiches with barehands and another employee handling garlic bread with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0800 - Corrected During Inspection Critical Beef roast @ 102'F - noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F 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. Beef roast was discarded.
• 0820 - Corrected During Inspection Critical Liquid eggs @ 51'F in the reach in cooler - cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 3380 - Corrected During Inspection Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Chlorine sanitizer concentration level in wet wiping cloth bucket at the handsink measured at 200 ppm.
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
This inspection was limited to personal hygiene, cross contamination, food source, temperature control, and demonstration of knowledge.
Discussed with PIC: Taking cooking temperatures of potentially hazardous foods; proper cooling methods of potentially hazardous foods especially roasts; ensure roasts are cooked to an internal temperation of 145'F. Gave PIC several temperature logs for use in facility. Ensure employees are not using cloth to wipe knives off during preparation of foods.
Only use handsink for washing hands. Ensure refrigeration units are set at 36'F to 38'F in order to keep potentially hazardous foods at 41'F or lower.

November 13, 2006 (Complaint)

Comments:
Spoke with PIC regarding complaint received on November 9, 2006. Silverware in the kitchen and the upstairs dining room were observed clean. Several dishes on the bottom shelf of the serving cart were observed unclean. Advised by PIC that dishes on the bottom shelf are not utilized. PIC removed those dishes from the serving cart - all other dishes were observed clean. See inspection report of November 13, 2006 for more information regarding the kitchen of facility.

November 13, 2006 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical The PERSONNEL is drinking from an uncovered container in the food preparation area. Observed employee's drink with a straw but no lid.
  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.
• 0570 - Corrected During Inspection Wiping cloths in the wet wiping cloth bucket next to the handsink in the kitchen improperly stored between use. Quatenary Ammonium sanitizer concentration level measured at 0ppm. Proper concentration level of Quatenary Ammonium is 200 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) meatballs in the 2 door reach in refrigeration unit are not properly dated for disposition. Meatballs were made on Sunday, November 12, 2006.
  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.
• 3170 - Repeat Physical structure is not maintained in good repair - there is no coving in the employee's restroom in the kitchen area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
No food prep going on during inspection.
Discussed with PIC: Ceiling tiles in upstairs and downstairs dining areas do not need to be replaced.
Advised by PIC that coving in the employee's restroom is in the process of being replaced.

October 13, 2006 (Routine)

Violations:

• 0690 - Plants on window sills in kitchen facility.
  Protect food and equipment from miscellaneous sources of contamination.
• 1800 - The nonfood contact surface of the fan in the downstairs serving room, microwave in the upstairs serving room, refrigeration units and freezers throughout facility, the air conditioner in kitchen and the bottom shelf of the dishmachine table 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.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chlorine chemical sanitizer was found in the sanitize basin of the dishmachine. Chlorine sanitizer concentration level measured at 10 ppm.
  Provide SANITIZING AGENTS at proper concentration of SANI CONCENTRATIONS and immerse or expose food contact surfaces to sanitizing solution for adequate time. Proper concentration levels of chlorine sanitizer is 50 to 100 ppm.
• 2000 - Clean TABLEWARE at the prep table were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2890 - Light bulb over the prep sink in the kitchen area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the back door to kitchen area is not tight fitting - food establishment is not protected against entry of insects and rodents.
  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 - Physical structure is not maintained in good repair - there is no coving in the employee's restroom in the kitchen area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical facilityies noted in need of cleaning: mildew on the wall behind the spray nozzle at the dishmachine, ceiling tiles over the ice machine, windowsill above the 2 compartment sink, floor/wall junctures and under equipment throughout kitchen area, and the floors & walls of the employee's restroom.
  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.
• 3380 - Corrected During Inspection Critical Repeat Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - Chlorine sanitizer concentration level in the wet wiping cloth bucket near the handsink measured at 200 ppm. Proper concentration levels of chlorine sanitizer are 50 to 100 ppm.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Facility is a smoking establishment.

March 06, 2006 (Critical Procedures)

Violations:

• 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. OBSERVED DENTED CANS OF BEEF RAVIOLI, CREAM OF CELERY SOUP, AND STEWED PRUNES.
  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.
• 0950 - Critical Raw shell eggs used in facilities serving highly susceptible populations. SHELL EGGS USED TO PREPARE SCAMBLED EGGS/ THEN HELD ON STEAM TABLE.
  Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: INTERIOR OF THE ICE MACHINE IN KITCHEN.
  Clean and sanitize these surfaces for food contact.
• 3380 - Corrected During Inspection Critical @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 CHLORINE SANITIZER CONCENTRATION LEVEL MEASURED AT 200 PPM.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces ENSURE SANITIZER CONCENTRATION LEVEL MEASURES AT BETWEEN 50 TO 100 PPM.

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
This inspection was limited to personal hygiene, cross contamination, food source, temperature control, and demonstration of knowledge.

March 06, 2006 (Other)

Comments:
Phone conversation with PIC - facility will begin ordering pasturized egg products instead of shell eggs with their next food order and will be discontinuing the use of shell eggs.

August 08, 2005 (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 (ex: dented food cans) OBSERVED DENTED CANS OF PEACHES AND SLICED PINEAPPLE.
  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. SET ASIDE AN AREA FOR DENTED CANS SO THEY CAN BE RETURNED TO SUPPLIER.
• 0480 - Corrected During Inspection Unlabeled food containers. OBSERVED UNLABELED CONTAINER OF SUGAR.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Wiping cloths improperly stored between use. WET WIPING CLOTH STORED ON 2 COMPARTMENT SINK.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3170 - LID ON SMALL FREEZER IN DRY STORAGE AREA, SCREEN DOOR IN BACK OF KITCHEN, AREA SURROUNDING NEW KITCHEN AIR CONDITIONER - are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR OR REPLACE LID ON FREEZER REPAIR SCREEN DOOR SO THAT THERE ARE NO GAPS IN IT, AND SEAL AROUND NEW AIR CONDITIONER IN KITCHEN AREA.
• 3180 - FLOORS AROUND THE PERIMETER OF THE KITCHEN AND BEHIND REFRIGERATORS - 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:
Facility has purchased new ice machine and new 3 door RIRefrigerator and Freezer. Establishment is well organized and maintained. Thank you.

July 23, 2004 (Critical Procedures)

Violations:

• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (stand mixer)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 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.
• 1450 - Refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items at 41 degrees or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.

Comments:
Facility well maintained

June 10, 2004 (Other)

Comments:
Visit to discuss plans to add an additional dinning area. It has been determined that the new dinning area will be approved upon installation of a handsink in the adjacent area. Call when ready..

January 09, 2004 (Critical Procedures)

Comments:
Facility well maintained.

August 08, 2003 (Routine)

Violation: 1880 - The food-contact surfaces of the following equipment were not observed sanitized: Dishwasher not dispensing santizer.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Corrected on-site. Unit had lost its prime. Unit was reprimed.
Comments:
Hands washed as needed.