Our Lady Of Hope Health Center, 13700 North Gayton Road, Richmond, VA - Restaurant inspection findings and violations

June 22, 2009 (Risk Factor Assessment)

Violation: 1890 - Corrected During Inspection Critical Dishmachine final rinse was 128-132 degrees, did not turn temperature tape black. Booster heater was turned off.
Corrected by turning on booster heater and rewashing/sanitizing dishware. Temperature tape and gauges indicated final rinse >160 degrees at dish.

January 26, 2009 (Follow-up)

Comments:
The following violations cited on 12/22/08 have been corrected: #2000, #2260, #3080.

December 22, 2008 (Routine)

Violations:

• 2000 - Clean glassware exposed to splash from handsink.
  Correct by moving glassware away from handsink or installing splashguards on sink.
• 2260 - Critical Rinse hose at scrap sink hangs below flood rim of sink creating a backflow hazard.
  Correct by repairing hose to prevent it from hanging below sink flood rim or install backflow prevention device designed to withstand constant pressure on line.
• 3180 - Floor under back counter at service line is not clean.
  Clean floor.
• 3080 - Light intensity at prep table is 35-40 foot candles.
  Increase light intensity to 50 foot candles by repairing malfunctioning fixtures over the area.

Comments:
Discussed cooking temperatures-cooks know requirements and use thermometer. Discussed cooling turkey breasts and roast beef-must cool from 135 to 70 degrees in 2 hours or less and finish cooling to 41 degrees in next 4 hours. Use thermometers to check cooling.

September 29, 2008 (Risk Factor Assessment)

Violations:

• 1780 E - Ice bin at service line not clean.
  Clean this nonfood contact bin (Ice used to store bottled/cartoned beverages only).
• 0760 - Corrected During Inspection Critical Mashed potatoes were 72 degrees and pureed vegetables were 120 degrees in steam table.
  Corrected by reheating to 165 degrees.
• 0800 - Critical Sausage from this am (9 am) was 87 degrees at 11:40 a.m. in refrigerator, eggs were 72 degrees (same times).
  Sausage was discarded, eggs were moved to other refrigeration. Cool in shallow containers-cut large pieces of meat into smaller pieces to facilitate cooling. Cool from 135 degrees to 70 degrees in 2 hours or less then to 41 degrees in next 4 hours. Use thermometer to check temperatures.

Comments:
Also discussed: use food grade bags for food storage-not garbage bags. Store mops so they dry between uses-not in mop sink. Rinse hose needs new spring. Floor grout eroded-build up of water/food between tiles.

March 20, 2008 (Critical Procedures)

Violation: 1770 A - Corrected During Inspection Critical Slicer had food residue on back of blade guard.
Corrected by cleaning and sanitizing slicer.

February 29, 2008 (Follow-up)

Comments:
#3270-corrected. Facility is clean-no evidence of roaches. PCO is doing weekly service.

January 25, 2008 (Follow-up)

Violation: 3270 - Repeat Observed dead roaches in 3 areas: corner of prep area closet to office, under service line and back counter and under dishwasher. A live roach was in cabinet under juice machine.
Need to clean and eliminate roaches.
Comments:
Inspected kitchen to evaluate progress in elimination of roaches. PCO had been here earlier today and sprayed. General cleanliness of kitchen if very good. Need to clean under service counter and back counter-done during inspection. Drain under dishwasher has a lip around it that prevents water around the drain from going down the drain-water remains on the floor. This needs to be corrected so water completely drains and doesn't pool on the floor. Other violations cited on 12/11/07 have been corrected: #220-no beverages (employee drinks) observed in kitchen; #160-no handwashing violations observed today. A 30 day permit will be issued to allow time to erradicate roaches.

December 11, 2007 (Routine)

Violations:

• 0160 - Critical Observed employee pick up a piece of meat and put it in mouth. Employee did not wash hands before putting on gloves. Observed servers in dining room handle dirty dishes then serve customers/residents food without washing hands.
  Correct by teaching employees to wash their hands after they may have become contaminated before serving or preparing food.
• 0220 - Critical Repeat Observed coffee mug in use in food prep area.
  Employee beverages are allowed in kitchen only if they are in a covered cup with a straw.
• 0570 - Wet cloths on tables.
  Correct by keeping wet cloths in sanitizer between uses.
• 1060 - Non-cleanable "pads" under legs of service line equipment.
  Correct by removing "pads". If needed use easily cleanable non-absorbent material.
• 1060 - Uneven caulk around equipment.
  Caulk should be smooth.
• 1570 - Gasket on 2 door roll in refrigerator is damaged.
  Replace it.
• 2350 ii - No hot water at one handsink.
  Provide hot water at each handsink.
• 3170 - Water pools on floor under dishwasher.
  Repair floor/floor drain so water goes down the floor drain and does not pool around drain.
• 3170 - Wall damaged by door to service line.
  Repair wall.
• 3180 - Wall and ceiling not clean by air vent betwen dishwasher and prep areas.
  Clean.
• 3180 - Floor not clean under back of service line.
  Clean floor.
• 3270 - Critical Observed many dead bugs in kitchen and one service area, bugs were various life stage.
  Facility has been working with PCO to try to eliminate pests. Correct by continuing erradication efforts-should use more monitoring (glue) traps. Include baiting (some observed), spraying and monitoring. Will need to spray at least every two weeks until bugs are erradicated. Spray in dropped ceiling and adjoining spaces that may harbor bugs.

Comments:
Good date labeling observed. Good separation of raw/ready to eat. Using pasteurized eggs for breakfast. Much cleaner under juice area. Permit to operate expires 1/31/08-new permit cannot be issued until pests are erradicated.

September 12, 2007 (Critical Procedures)

Violations:

• 0220 - Critical Employee drinks in open cups and twist top bottles on prep tables, shelves, etc.
  Correct by only allowing covered cup with straw for employee beverages consumed in kitchen.
• 0830 - Corrected During Inspection Critical Plate of cooked salmon and opened package of deli turkey in refrigerator not labeled with expiration date.
  Corrected by discarding salmon and turkey. Expiration date of 7 days or less after prep must be on PHF that is ready to eat.

June 08, 2007 (Critical Procedures)

Violation: 0820 - Critical Found reach-in refrigerator with food product at 45.5 degrees.
Have unit able to cool product at 41 degrees or below (maintenance called).
Comments:
Gloves used.

February 27, 2007 (Critical Procedures)

Comments:
No observed violations. Gloves worn.

November 15, 2006 (Routine)

Violations:

• 1680 - Critical Found final rinse temperature at 148 degrees.
  Reset switch had tripped. Reset switch.
• 1800 - Found area around fryer and drawers needed cleaning.
  Keep area free of grease build up.
• 3270 - Corrected During Inspection Critical Found evidence of insects at floor drain.
  Eliminate insects at floor drain and ensure drains are full of water (p-traps).

Comments:
Gloves worn.Dishmachine 197 degrees.

October 13, 2006 (Routine)

Violations:

• 1700 - Critical Found final rinse temperature at 140 degrees.
  Have booster heater repaired so final rinse temperature is at least 180 degrees.
• 1770 A - Critical Found slicer had not been cleaned and sanitized after being used.
  Clean and sanitize after use.

Comments:
Gloves worn.

July 18, 2006 (Critical Procedures)

Violations:

• 0470 - Critical Found raw beef patties stored above waffles and cooked roast beef.
  Store all raw below cooked and ready to eat food products.
• 1890 - Critical Found mold growth inside ice machine.
  Clean and sanitize inside deflector metal plate frequently.

April 20, 2006 (Routine)

Comments:
No observable violations. Gloves worn.

February 03, 2006 (Routine)

Violation: 3210 - Critical Shop vac full and needed emptying and cleaning.
Clean and store properly.
Comments:
Gloves worn.

November 08, 2005 (Routine)

Violation: 2200 - Critical Hose connected to unprotected water faucet in trash room.
Provide backflow prevention prior to connecting hose.
Comments:
Gloves worn.

June 30, 2005 (Critical Procedures)

Violation: 2180 - Critical Chemical water supply line from mop faucet not connected properly.
Disconnect adapter and provide separate line.
Comments:
Gloves worn.

March 31, 2005 (Critical Procedures)

Comments:
Gloves used.

December 08, 2004 (Routine)

Violations:

• 0570 - Towels stored on tables.
  Store in sanitizer solution.
• 2200 - Critical Faucet with water diverter.
  Install separate supply to chemical system or provide properly installed backflow device.

Comments:
Gloves worn.

October 13, 2004 (Critical Procedures)

Violations:

• 0470 - Critical Sheet pan with 3 trays of shell eggs stored over wrapped plates of RTE foods.
  Move eggs. Corrected.
• 1890 - Critical Pink mold in ice maker.
  Clean. Corrected.

July 02, 2004 (Critical Procedures)

Violation: 0270 - Critical RTE food (meats, cheeses) not labeled/dated.
Label with "use by" date. Corrected.

December 17, 2003 (Routine)

Violations:

• 0160 - Critical Employee used cell phone and changed gloves without handwashing.
  Wash hands before putting on gloves. Corrected.
• 0570 - Wiping cloths on tables.
  Store in sanitizer solution. Corrected.
• 3170 - Missing base molding.
  Repair tiles.
• 1570 - Broken cabinet under sink at serving line.
  Repair.