Martin Luther King, Jr. Center, 683 Oak Street, Franklin, VA 23851 - Other Food Service inspection findings and violations



Business Info

Restaurant: Martin Luther King, Jr. Center
Address: 683 Oak Street, Franklin, VA 23851
Type: Other Food Service
Phone: 757 569-0768
Total inspections: 10
Last inspection: 01/14/2016

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Inspection findings

Inspection date

Type

Overall very good sanitation. Noted good handwashing, good glove use (with 1-2 instances of touching sinks with gloves on - discussed glove changing - handwashing - with corrections made ) and good food temperatures with overall good storage with one issue corrected during inspection and leftover labels needed. Excellent employee health knowledge. Suggested beginning temperature chart and noting temperatures both unit and food temperatures to proactively check different phases of food preparation.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: 1) Raw / unwashed vegetables stored in bottom of cooks refrigerator (good) with a couple of containers of ready to eat food in with unwashed vegetables. 2) Single service cups (still in sleeves) stored in old tomato box - discussed vegetable containers considered dirty.
    Correction: 1) RTE containers removed, cleaned and stored above unwashed vegetables. 2) Cups moved from box - box discarded, and sleeves wiped down.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: Leftover date labels needed.
    Correction: Date labels put on leftovers.
01/14/2016Routine
Overall excellent. Good handwashing, glove use, food temperatures and overall good food storage, labeling needed and done - good employee health knowledge and sanitizer in place - at too strong a concentration - but correct to 200 ppm Cl and training done. Food thermometer present and calibrated at 31.0 F, with good technique used to check food temperatures.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: The following issues noted:
    -Same spatula used to move over raw sausage patties and for cooked sausage - only one spatula for the grill present.
    -Some blood noted in bottom of reach in freezer (now used as reach in refrigerator), after discussion found raw hamburger stored on top of raw pork loins.

    Correction: CORRECTED DURING INSPECTION - Discussed use separate utensils for raw and ready to eat - obtain additional spatulas - for today a set of tongs used - in use spatula sanitized.
    Discussed, clean and sanitize area with blood - change foil on top of pork loin, ensure final cook temperature is at 155 or above.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Date labels not present on steak cubes and meatloaf (per cook 8 days since cooked)
    Correction: Labels placed on steak - meatloaf cooked in facility 8 days ago and will not be served to seniors - but staff will use for lunch today then discard.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Fronts and sides of refrigerators and freezers with some debris noted.
    Correction: Ensure equipment is routinely cleaned - ensure handles of equipment are treated as a food contact surface so that hands / gloves will not be contaminated during food preparation.
10/01/2015Routine
Great job of keeping food contact surfaces clean and sanitized.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths on the oven and food cart are improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Oven top dented, and hole was observed in a condition that prevents necessary maintenance and easy cleaning. Reach in refrigerator at 57 degrees and food partially thawed.
    Correction: Repair the oven and freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the hood filters has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed unprotected from contamination. Personal belongings (pocket book) stored on food trays.
    Correction: Store personal belongings in designated area.
06/16/2015Routine
Overall excellent. Clean well organized facility with sanitizing solution at 100 and 200 ppm in place and used. Good food temperatures, and glove use. Inspection done at the end of serving lunch. No handwashing observed, but no violations seen. Mixed employee health knowledge with good knowledge of symptoms, and diseases not known. Flyer discussed and left. Ensure employee health policy is reviewed with all staff.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Shell eggs and unwashed vegetables stored above ready to eat foods in the cooks refrigerator.
    Correction: Storage corrected during inspection.
03/05/2015Routine
Overall excellent, good handwashing, good glove use / utensil use no bare hand contact, clean well organized facility with sanitizer in place at 100 ppm Cl and used, good food storage, labeling and temperatures, good managerial control, taking and recording food temperatures and knowledge, good dented can sorting and storage and good employee health policy knowledge. Suggest obtaining and using a good foot pedal type trash can to allow for covered trash and prevent hand contamination when discarding trash/garbage.
No violation noted during this evaluation.
11/20/2014Risk Factor
Overall excellent sanitation. Inspection after lunch finished. New manager in place, reviewed employee health, good knowledge and practices in place. Leftover labels in place for some items, not for others, discussed, leftovers including opened commercial items - all items labeled during inspection. Good food temperatures and overall good storage to prevent cross contamination seen. Noted some staff drinks etc.(all commercial items, no home cooked foods) in top of refrigerator (over containers of milk). Discussed, if staff food/drinks are brought to facility store on tray labeled staff foods at bottom of unit separate and below all facility foods - done during inspection. Dry stores both canned storeroom and paper products with improved storage. Clean food contact surfaces with sanitizer in place at 100 ppm Chlorine.
  • Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
    Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
07/22/2014Routine
Overall excellent sanitation. Noted good handwashing, good glove and utensil use for no bare hand contact, good food temperatures, labeling and storage, sanitizer in place at 200 ppm Cl and used, clean sanitized food contact surfaces. Discussed employee health policy, good knowledge, new flyer given. When cleaning and sanitizing food contact surfaces, also clean and sanitize equipment handles to prevent contamination of hands/gloves during food service. Facility plans to have new ice machine installed, ensure health department and building officials are consulted.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food and boxes of single service items stored on the floor or on inverted milk crates, food stored less than 6" above the floor in the storage rooms.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
  • Good Repair and Calibration of Thermometers
    Observation: Observed dial food thermometers are not calibrated to ensure accuracy
    Correction: Calibrate food thermometesr according to manufacturer's specification as necessary to ensure accuracy
  • Light Bulbs Protective Shielding
    Observation: Light bulb in back room not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
03/19/2014Routine
Overall excellent sanitation. Good cleaning and sanitizing with 200 ppm Cl. Good food temperatures, good cooling technique, rice cooled then placed in bags for storage, good storage and labeling. One package of cheese with expired leftover date. Cheese discarded, refresher training done that leftovers are good for 7 days. Good employee health policy knowledge, good handwashing. No direct food handling seen.
No violation noted during this evaluation.
10/17/2013Risk Factor
Overall excellent sanitation noted. No handwashing seen, but no violations noted, good cleanliness, sanitizer in place in pot sink at 50 ppm Cl and wiping bucket just emptied before EHS arrival, to make fresh, food contact surfaces clean, good food storage to prevent cross contamination, good labeling, good food temperatures, good cook taking food temps, checked reheating food twice and cooked longer to get reheating food to temperature.
  • Food Storage - Clean and Dry Location
    Observation: Some foods in dry storeroom stored on inverted crates, as well as, some containers for transport in hall area.
    Correction: Obtain additional shelving for storage, to make cleaning easier, prevent pest infestations, and or allow for quick identification of any pest problem if it occurs.
05/10/2013Routine
Overall excellent sanitation. Good handwashing, good food temperatures, good storage, good overall labeling (some commercially prepared food - cheese, did not have date label after opened, good no bare hand contact, good cleaning and sanitizing food contact surfaces with 100 ppm Cl. Good employee health in practice with sick staff calling in and not coming to kitchen. **Two door reach in refrigerator used as cooks box extremely crowded. Additional refrigeration needed for amount of food in cold storage. Suggest 1 of 3 things to improve cold storage: 1) obtain additional refrigeration for cooks cold storage, 2) Change menu to reduce the amount of food requiring cold storage, 3) Arrange for more frequent food deliveries and less food to store on hand. Additional practices like not keeping any leftovers can reduce the amount of food in cold storage.
No violation noted during this evaluation.
01/15/2013Risk Factor

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