Mechanicsville Little League Bingo Hall, 7631 Walnut Grove Road, Mechanicsville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Mechanicsville Little League Bingo Hall
Address: 7631 Walnut Grove Road, Mechanicsville, Virginia
Total inspections: 9
Last inspection: May 14, 2009

Restaurant representatives - add corrected or new information about Mechanicsville Little League Bingo Hall, 7631 Walnut Grove Road, Mechanicsville, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3220 - Mops not hung up to air dry.
  • 2890 - Light bulb in heat lamps not shielded, coated, or otherwise shatter-resistant.
May 14, 2009Routine02Details / Comments
2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was observed blocked, preventing access by employees for easy handwashing.December 18, 2008Risk Factor Assessment10Details / Comments
  • 2280 - Critical There is no handwash lavatory in the kitchen. Employees observed washing hands in the 2-compartment sink used for food prep and washing and sanitizing food contact surfaces.
  • 1700 - Corrected During Inspection Critical No sanitizer observed to sanitize food contact surfaces.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chili and cole slaw in the refrigeration unit is not properly dated for disposition.
  • 1510 - Corrected During Inspection The person in charge could not provide a food temperature measuring device.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Observed wipe cloths stored on counter.
May 15, 2008Routine32Details / Comments
2890 - (Infrared lamp, Heat lamp) not protected against breakage by a shield.June 15, 2007Routine01Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed drinks, and dry goods stored on the floor.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) chili, cole slaw, etc. in the refrigeration unit is not properly dated for disposition.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Microwave stored on counter was observed dirty and not in use.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - inside of the microwave stored in the grill.
  • 3180 - The following physical structures in the area is noted in need of cleaning:- Floors under the soda machine and on right hand side- Floors behind grill and on side of counter next to grill
  • 3220 - Repeat Mops not hung up to air dry.
June 01, 2006Routine15Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  • 3220 - Mops not hung up to air dry.
May 19, 2005Routine11Details / Comments
  • 3200 - Intake and exhaust air ducts are not being cleaned routinely inside the bingo hall.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Wels double fryolator.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of the storage cabinets in the kitchen.
  • 1220 - Food service areas of the service counter top are exposed to contamination since the joint around the food storage area is not watertight and there is no apron provided to deflect contamination from the opening as the surface is chipped.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed lunchmeat under the refrigeration unit was not properly dated for disposition after opening. Examples of foods that are required to be dated in your food service establishment are opened raw and opened cooked hot dogs, opened salad dressings that are cream based, cooked leftover burgers, opened cheeses that are not individually wrapped, opened lunch meats, and any Ready To Eat foods whose manufacturer packaging seal has been broken or opened.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the freezer unit, raw beef patties over bags of frozen french fries.
  • 1800 - The non-food contact surface of the interior refrigerator door gaskets have accumulations of grime and debris.
June 17, 2004Routine27Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the various cold holding units.
  • 0610 - Onions found stored on the floor.
  • 0450 - Critical Employee found dispensing ice from the ice machine with a single use cup.
  • 2280 - Critical There is no hand sink in the food prep area. This prevents routine handwashing by food workers.
December 04, 2003Critical Procedures22Details / Comments
  • 1320 - There was no temperature measuring device located in the freezer and other various cold holding units.
  • 2930 - Gap observed at the rear exit door. Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  • 1750 - Manufacturer containers were observed reused for the storage of tuna salad.
March 27, 2003Routine04Details / Comments

May 14, 2009 (Routine)



Violations:
  • 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.
  • 2890 - Light bulb in heat lamps not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Observed person in charge taking cooking temperatures
EHS will provide hand washing sign that needs to be posted at hand washing station.
No raw meat, frozen until cooked.

December 18, 2008 (Risk Factor Assessment)



Violation: 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was observed blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
Comments:
EHS spoke to the person in charge about reheating BBQ for hot holding, sanitizing all food contact surfaces, and cooling left over foods.

May 15, 2008 (Routine)



Violations:
  • 2280 - Critical There is no handwash lavatory in the kitchen. Employees observed washing hands in the 2-compartment sink used for food prep and washing and sanitizing food contact surfaces.
    Install an additional handwash lavatory in kitchen to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Use the small third sink that is being used to dry dishes as the hand washing sink.
  • 1700 - Corrected During Inspection Critical No sanitizer observed to sanitize food contact surfaces.
    Prepare chlorine sanitizing solution to a level of 50 - 100 parts per million to sanitize food contact surfaces.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chili and cole slaw 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. 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.
  • 1510 - Corrected During Inspection The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. EHS provided thermometer to facility and explained how to calibrate thermometer.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Observed wipe cloths stored on counter.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

June 15, 2007 (Routine)



Violation: 2890 - (Infrared lamp, Heat lamp) not protected against breakage by a shield.
Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.

June 01, 2006 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed drinks, and dry goods stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) chili, cole slaw, etc. 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.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Microwave stored on counter was observed dirty and not in use.
    Remove any unused or non-functioning equipment from the premises.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - inside of the microwave stored in the grill.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - The following physical structures in the area is noted in need of cleaning:- Floors under the soda machine and on right hand side- Floors behind grill and on side of counter next to grill
    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.
  • 3220 - Repeat 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.

May 19, 2005 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) 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.
  • 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.

June 17, 2004 (Routine)



Violations:
  • 3200 - Intake and exhaust air ducts are not being cleaned routinely inside the bingo hall.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 3045 - 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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Wels double fryolator.
    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: interior of the storage cabinets in the kitchen.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1220 - Food service areas of the service counter top are exposed to contamination since the joint around the food storage area is not watertight and there is no apron provided to deflect contamination from the opening as the surface is chipped.
    Provide a watertight joint around the food service area to prevent drip, condensation, or dust contamination of the food service area. Kitchen food service surfaces are required to be made of construction grade durable materials designed to with- stand daily food service activities.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed lunchmeat under the refrigeration unit was not properly dated for disposition after opening. Examples of foods that are required to be dated in your food service establishment are opened raw and opened cooked hot dogs, opened salad dressings that are cream based, cooked leftover burgers, opened cheeses that are not individually wrapped, opened lunch meats, and any Ready To Eat foods whose manufacturer packaging seal has been broken or opened.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the freezer unit, raw beef patties over bags of frozen french fries.
    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.
  • 1800 - The non-food contact surface of the interior refrigerator door gaskets have 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.
Comments:
Discussed with the person in charge (PIC) the importance of the food preparation staff avioding bare hand contact with ready to eat (RTE) foods.Tongs, utensils, and deli style food service paper were observed by the EHS during the inspection but gloves were not observed. Discussed that proper food preparation can occur with out the use of gloves but that it is difficult to access RTE foods like buns, lettuce, slices of cheese and other foods without using fingers. PIC agreed to purchase gloves for use and to monitor/discuss the topic of no bare hand contact with ready to eat foods with the food service staff.

December 04, 2003 (Critical Procedures)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the various cold holding units.
    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.
  • 0610 - Onions found stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0450 - Critical Employee found dispensing ice from the ice machine with a single use cup.
    Ice shall be dispensed with a long handled scoop that has been stored in a way as not to contaminate the food contact surface. Dispensing ice with a cup may cause contact between the ice and hands, contamination of the ice. Ensure the ice scoops provided are used.
  • 2280 - Critical There is no hand sink in the food prep area. This prevents routine handwashing by food workers.
    Install a hand sink in the food prep area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. The three compartment sink and mop sink may not be used as hand sinks. Hand sinks shall be used for no other purpose other than washing hands. Ensure a hand sink is installed.

March 27, 2003 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the freezer and other various cold holding units.
    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.
  • 2930 - Gap observed at the rear exit door. Outer opening of the 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.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
  • 1750 - Manufacturer containers were observed reused for the storage of tuna salad.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

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