Raft House, 14433 North Washington Hwy, Ashland, VA 23005 - Adult Day Care Food Service inspection findings and violations



Business Info

Restaurant: Raft House
Address: 14433 North Washington Hwy, Ashland, VA 23005
Type: Adult Day Care Food Service
Phone: 804 798-4587
Total inspections: 9
Last inspection: 12/07/2015

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Inspection findings

Inspection date

Type

The lunch menu for today is Chef salad, Muffins, Fruit salad and Milk.
Discussed the following with the person in charge (PIC):
1. Observed the employee health policy (FDA Form 1-B) signed by all staff that work in the kitchen and kept on file in the office.
2. Food source is Walmart.
3. Discussion regarding the proper methods for the cooling and reheating of the turkeys that will be cooked next week for the annual holiday party.
4. Observed the dishwashing machine log maintained daily. The staff record the sanitizer concentrations and wash temperatures on the log once a day. The sanitizer concentration that was measured at 9:00 AM today measured at 100 ppm. The EHSS and the PIC discovered that the test strips being used at the facility were not recording the sanitizer accurately as it appeared that the strips had got wet. The PIC discarded those strips and replaced with a new test kit.
5. Ensure that the dishwashing machine is repaired prior to using it to sanitize equipment and utensils.
Observed good foodhandling practices (handwashing and glove use) by all staff.

  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the equipment and utensils being cleaned in the dishwashing machine were not observed sanitized. Observed the concentration of the chlorine sanitizing solution dispensed in the machine at 10 ppm. The PIC set up the 3 compartment sink with a quaternary ammonium sanitizing solution at a concentration of 200 ppm to sanitized the equipment and utensils.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
12/07/2015Risk Factor
Discussed the following with the person in charge (PIC):
1. Observed the employee health policy (FDA Form 1-B) signed by all staff that work in the kitchen and kept on file in the office. Recommend posting a copy of the policy in the kitchen where is easily observable.
2. The fire extinguishers were inspected in July 2015 and the most recent fire inspection was conducted on 7/14/15.
3. Ensure that the sanitizer concentration and wash temperature in the dishwashing machine is checked daily. Recommend keeping a dishwashing machine sanitizer/temperature log near the dishwashing area where staff can record the sanitizer concentration and wash temperature daily. The EHSS will email the PIC a log that may be used.
4. Observed hamburgers on the lunch menu being cooked on the grill located outside the facility. Ensure that the outdoor cooking guidelines are followed when food is cooked outdoors on the grill. All food must be prepared in the kitchen and then covered during transportation to and from the kitchen (the EHSS observed the raw hamburgers and cooked hamburgers stored in separate pans and covered). Ensure that no food is prepared outdoors. The EHSS will email the PIC the outdoor cooking guidelines.
5. Food source is Walmart and food is purchased weekly.
Observed good food handling practices by all staff (handwashing and glove usage) and the overall facility clean.

  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Toilet Room Receptacle Covered
    Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
07/15/2015Routine
Observed dish machine properly sanitizing and chlorine in dish machine at 50 ppm. No pests observed and pest trap/ devices free of dead pest.
No violation noted during this evaluation.
08/13/2014Follow-up
Follow up inspection. Observed dish machine temperature gauge properly working. Observed dead pests in the pest control devices removed and new pest control devices in place. No pests or evidence of pests observed. PIC to contact EHS once dish machine is serviced for follow up. Discussed obtaining quaternary ammonium test strips.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Observed dishes and utensils not being sanitized after cleaning and before use. Observed 0 ppm of chlorine sanitizer in the dishmachine.
    Correction: Recommend after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Recommend sanitizing dishes and utensils in the 3 basin sink until dish machine is serviced and corrected. PIC setup 3 basin sink with quaternary ammonium sanitizer between 200-400ppm.
08/08/2014Follow-up
No food prep observed during inspection. Facility serves 20-35 program participants breakfast, lunch and snack daily. All food purchased at Walmart. Some cooling is done for leftovers
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed the temperature gauge on the dish machine in a state of disrepair and damaged. Observed the gauge not working.
    Correction: Recommend repairing the temperature gauge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Cutting Surfaces (corrected on site)
    Observation: Observed cutting board(s) heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. PIC discarded two cutting boards.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Observed cups, bowls, and cutting boards stacked while wet after cleaning and chemical sanitization.
    Correction: Recommend dishes be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
    Observation: Observed dead or trapped pests in the control device. Observed roaches and/or beetles in the pest control devices throughout kitchen.
    Correction: Recommend removing dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Recommend contacting licensed pest control operator to remove full devices and replace with new ones.
07/11/2014Routine
All food purchased from Walmart. Facility serves breakfast, lunch and snack daily. No hot holding of food and very minimal cooling. Proteins are purchased raw, and frozen until used. Discussed thawing
No violation noted during this evaluation.
01/03/2014Risk Factor
All food purchased from Walmart. Facility serves ~ 35 individuals daily, breakfast, lunch and snack. Discussed cooling
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Observed employees handling ready-to-eat (RTE) food with their bare hands. Observed employees handle bread, to be toasted, with bare hands and sprinkle cheese on top of spaghetti with their bare hands.
    Correction: Recommend providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. PIC discarded bread and spaghetti was cooked to 165 F.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Observed wiping cloths improperly stored between use.
    Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: Observed commercially processed ready-to-eat (RTE) ham and turkey in the refrigeration unit past the date of disposition. Observed the commercial package dated 7/11/13
    Correction: per the PIC this was the date the package was opened. The food was 7 days past the date of disposition.
  • Handwashing Signage/Handwashing Facilities
    Observation: Observed no sign or poster that notifies food employees to wash their hands provided at all lavatories used by food employees
    Correction: Recommend providing a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
07/24/2013Routine
Dish machine sanitizer observed at the proper concentration. PIC stated employees have signed Form 1B.
No violation noted during this evaluation.
01/17/2013Follow-up
Food service includes breakfast, lunch and snack. All food is purchased at Walmart. Some managers are ServSafe certified. Permatreat pest control used
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed time-temperature controlled for safety (TCS) food/drink cold holding at improper temperatures. Observed milk cold holding at 45.7 F. PIC stated milk was out during breakfast at 8:30am.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food/drink storage at 41°F or below and discarding any TCS food/ drink that cold holds > 41 F for 4 or more hours.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: Observed food-contact surfaces of equipment/utensils not being sanitized before use/ after cleaning. Observed chlorine sanitizer in the dish machine at a concentration < 50 ppm
    Correction: observed at or less than 10 ppm.
01/16/2013Risk Factor

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