King's Daughter's Community Health Center, 1410 North Augusta Street, Staunton, VA - Restaurant inspection findings and violations

June 23, 2009 (Risk Factor Assessment)

Comments:
Some of the good conditions and practices are observed include: food handlers have been training about responsibilities of reporting specific symptoms and diagnosed illnesses to their supervisors; food handlers are washing their hands properly and use barriers to handle ready-to-eat foods; HACCP recipes are used; hot and cold holding temperatures are acceptable; food contact surfaces are clean; and the dish machine is operating properly. We discussed: methods of cooling hot foods; measurement of sanitizer solution concentration in the 3-bay sink; acceptable conditions of equipment (especially plastic pans); air drying methods for sanitized food contact surfaces; methods to check dish machine sanitizing temperature; and use of hair restraints.

October 15, 2008 (Routine)

Violation: 1900 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) There is a brand new machine, installed yesterday. Yesterday the wash water tank read 156, which is what is called for on the dial face. Today it was 120 degrees. It took 8 runs to turn the 160 tape on the plate black and the tank thermometer only got to 140 degrees.
Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. The maintenance chief has been called; he is on the phone with the installer of the machine and they are trying a procedure as I write. The machine was drained and refilled. The temperature is 156 degrees. They suggested that the float may have stuck. Personnel will be instructed to monitor the dial for 156 to 160 degree temperature. If it is less, the manager is to be notified immediate. Thank you for FAST - and I do mean FAST action on this. GOOD JOB !
Comments:
Thank you for the following: accessible hand sinks with soap and towels and signs; clean employees in uniforms with hair restraints and gloves as needed; a ServSafe trained manager; thermometers in all refrigerators; calibrated food thermometers; daily food log; all PHFoods at correct temperatures; the dish machine is operating according to the data plate; practicing FIFO in canned and dry storage; code dating in the refrigerators; vacuum breakers as needed, a VERY clean facility, no visible pests; cleaners stored and labeled. GOOD JOB !

June 17, 2008 (Routine)

Comments:
NOTE: Please check the can opener. There are some metal filings on the cog wheel. We sprayed it and sent it through the dish machine. In two days look at the cog wheel. If there are metal shards or filings, then get the maintenance man to replace the blade or sharpen it.
NOTE: Everything in the kitchen is clean except the meat slicer. It has dried food products on it. It will be cleaned NOW.
Thank you for the accessible hand sink with soap and towels and sign; thermometers in all refrigerators; two calibrated thermometers; a daily refrigeration log; all PHFoods at correct temperatures; the dish machine and the 3 compartment sink are being operated correctly; china, silver, glasses, cups, food containers are clean to sight and touch; no visible pests; sprayers are labeled and stored correctly; clean kitchen; a ServSafe trained manager.

February 21, 2008 (Critical Procedures)

Comments:
NOTE: Since this was a critical item inspection, only critical are marked; however, please ask the maintenance folks to install a new can opener blade; metal shards are starting to build up on the cog wheel.
Thank you for the following: accessible hand sinks with soap and towels and signs; clean employees in uniforms, hair restraints, and gloves for ready to eat food contact; thermometers in all refrigerators; several calibrated food thermometers; ALL PHFoods at correct temperatures; maintaining a daily food/refrigeration temperature log; dishmachine operated according to the data plate; 3 compartment sink operated correctly with Quatz sanitizers and test papers available; utensils, china, glasses, cups, food equipment are clean to sight and touch; some NEW stainless steel food pans (Thank you very much.);vacuum breakers as needed; clean kitchen; practicing FIFO in dry storage; a ServSafe trained manager.

October 24, 2007 (Routine)

Comments:
NOTE: Some of your stainless steel food containers are starting to pit; please inspect all of them, and those with pits replace since it is impossible to adequately sanitize them.
NOTE: All your PHFoods were at excellent temperatures except the tuna salad in the Victory It was discarded.. Since everything in this unit is 39 degrees, this tuna salad must have been out quite a while it was being used. Maybe you need to put the tuna in containers 1/2 this size so they do not get re-used more than one day at a time.
Thank you for the following: two accessible hand sinks with soap and towels and signs; thermometers in all refrigerators; a digital food thermometer; all PHFoods, except the one container of tuna salad) was at excellent temperatures; dish machine and 3 compartment sink operated correctly with Quatz' sanitizer and test papers available; clean employees in jackets with hair restraints and gloves as needed; clean kitchen; vacuum breaker on mop sink, and a ServSafe trained manager.

March 08, 2007 (Routine)

Violation: 1570 - Repeat The can opener blade is rusted and dull. When there are metal slivers in the cog wheel and in the housing, that means the blade is dull and it is dropping these slivers in all the cans you open.
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.
Comments:
NOTE: Beginning in March 2007, all potentially hazardous foods must be 41 degrees or colder so it is important to monitor the refrigerator temperatures during this transition. All your temperatures and refrigerators were below 41 degrees except the quart of buttermilk which had been set out at lunch. It was 43 degrees.
NOTE: I know you are doing a good job cleaning the can opener and that it is an older one that is hard to disassemble; you need some brush or other device to clean between the blade guard (which will not come off) and the blade. Also, it is important for the person who washes pots and pans to change the water when the water gets greasy and clean the sinks. There will be a "bath tub" ring of grease at the water line. Today, some of the stainless steel food containers were clean as a whistle BUT they had a greasy film.
Thank you for the following: accessible hand sinks with soap and towels and signs; thermometers in all refrigerators; all refrigeration at correct temperatures; employees are clean, in uniform with hair restraints and gloves as needed; the dish machine is operating according to the data plate; glasses, plates, silver are clean to sight and touch; there is Quatz sanitizer at the 3 compartment sink and there are test papers available; good wet and dry storage; code dating ready to eat foods with a hold time of 48 hours; addressing 4 of the 5 issues from the past inspection; the food manager will attend a ServSafe class in the near future.

November 15, 2006 (Routine)

Violations:

• 1570 - The can opener blade is rusted and dull. When you see metal shards on the cog wheel and the holder of the can opener, it means the blade is dull and is tearing the can and not cutting the can. These metal shards can fall into the food.
  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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: if you squat down and look up into the ice machine, you will see a patch of mold starting to grow.
  Take a sanitized rag and wipe the entire deflector plate and the "ceiling" to remove the mold. Check this area monthly.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination. There were several almost empty cardboard boxes on the floor in the dry storage area. I feel like they were set there to make room for new boxes that came in a shipment.
  Once the new boxes are placed on the shelves, the partially open boxes need to have the contents put somewhere other than the floor. THIS WAS CORRECTED DURING THE INSPECTION.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the 3 compartment sink is blocked(by hot mitts in the sink and two large trash cans in front of the sink) , preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Since washing hands is a very important action that all kitchen employees do, it is counterproductive to block the sink from being used. THE MITTS WERE REMOVED AND THE TRASH CANS WERE MOVED TO A DIFFERENT LOCATION.
• 3200 - Vent filters in the hood system are beginning to show dust and grease.
  Maintain hood system vent filters in a clean condition.

Comments:
NOTE: There was some concern with the temperatures of the roast beef that was not being held at 135 degrees. Several things: 1. the roast beef is pre-cooked. 2. They had been heated to at least 135 degrees and monitored by a thermometer. 3. They were taken out of the warmer so another product could be heated. 4. They were going to be put back into the warmer. 5. Roast beef on the serving line would be discarded at the end of the lunch period.
Thank you for the following: There was one hand sink which was accessible, had soap and towels and sign; there were thermometers in/on all refrigerators; all PHFoods (except the roast beef mentioned above) were at correct temperatures; there are three calibrated food thermometers; there is a refrigeration/food temperature log maintained; employees are clean, in uniform with hair restraints and gloves as needed; the 3 compartment sink is being operated correctly with Quatz sanitizer and test papers available; there is a monitoring log maintained daily on this sink; the china, silver, utensils, food containers are clean to sight and touch; the kitchen is clean; raw foods are being stored correctly in the walk in on the bottom shelves;no pests; sprayers are labeled and stored correctly.

July 20, 2006 (Routine)

Violation: 2310 - Corrected During Inspection Critical There was a dish cart in front of the handwashing sink that is nearest to the mechanical dishwasher area. The dish cart was blocking the handwashing sink.
The dish cart may not be placed in front of the handwashing sink. Handwashing sinks must be readily available for use at all times. We need to do everything possible to encourage frequent and whenever necessary handwashing. This violation was immediately corrected by the management.
Comments:
Handwashing, and dishwashing, were being carried out correctly. No food temperature problems were observed.

February 28, 2006 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical The chicken noodle soup in a pan, tightly covered with plastic wrap, identified with a "2/27 prep date" was at 48 F.
  The chicken noodle soup was voluntarily discarded by the manager-on duty. We require that soups and other hot foods be chilled down, for storage, to room temperature within 2 hours, and then down to 41 F, within 4 hours, for complete safety.
• 1770 C - There was dried visible food debris in the steel utensils drawer below the panasonic microwave oven in the center area of the kitchen.
  The inside of the drawer and the untensils in the drawer needs to be washed, rinsed, and sanitized, and kept clean.

November 01, 2005 (Routine)

Comments:
No violations were observed on this inspection.

July 05, 2005 (Routine)

Violation: 3080 - Lighting intensity, 30 inches from the floor, in the walk-in refrigerator is 4 foot candles.
We require that the lighting intensity be 10 foot candles, or higher, in all areas of the walk-in refrigerator. Additional lighting is needed.

March 08, 2005 (Routine)

Comments:
No violations were observed on this inspection.

November 10, 2004 (Routine)

Comments:
No violations were observed on this inspection.

July 14, 2004 (Routine)

Violations:

• 2200 - Critical At the time of this inspection, the "sprayer/rinse arm" head, associated with the sprayer in front of the mechanical dishwasher, is hanging below the top of the sink basin below. So the "air gap" which is a required part of back-flow prevention, is not present.
  The "rinse arm" needs to be shortened a little bit, by maintenance/repair personnel. This adjustment will prevent the sprayer head from extending below the top of the sink basin, when the sprayer is not being used, or is not hung properly on the hanger.
• 2660 - There is no cover on the trash can in the ladies employee restroom (the ladies restroom in the emoployee break area, located behind the kitchen area.).
  We require that there be a cover on the trash can, in all ladies restrooms.
• 1150 - There are two milk crates being used as a substitute for proper sheliving in the walk-in freezer.
  Not allowed, because milk crates have rough edges, and are therefore not cleanable, at the bacterial level. Replace with proper shelving, or other smooth,cleanable materials.

April 07, 2004 (Routine)

Comments:
No violations were observed on this inspection.

December 10, 2003 (Routine)

Comments:
No violations were observed on this inspection.

May 29, 2003 (Routine)

Violation: 1700 - Critical A wet wipecloth on the prep table where the manual can opener is located had no detectable sanitizer in it at the time of this inspection.
We require that all wet or damp wipecloths, in kitchen and food prep ares, contain a sanitizing solution at all times. I discussed sanitizers with the foodservice manager. The foodservice immediately corrected the problem.