Ramsey Memorial United Methodist Church, 5900 Hull Street Road, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Ramsey Memorial United Methodist Church
Address: 5900 Hull Street Road, Richmond, Virginia
Phone: (804) 276-4628
Total inspections: 14
Last inspection: Aug 28, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. August 28, 2009Critical Procedures00Details / Comments
No violation noted during this evaluation. April 20, 2009Routine00Details / Comments
No violation noted during this evaluation. October 16, 2008Routine00Details / Comments
No violation noted during this evaluation. April 11, 2008Routine00Details / Comments
  • 1770 B - Observed accumulations of encrusted deposits or other soil on the following food contact surfaces at the small kitchen: Large can opener
  • 1790 - The inside of the microwave oven is observed soiled at both sites.
October 04, 2007Routine02Details / Comments
  • 0820 - Corrected During Inspection Critical Ham cold holding at improper temperatures.
  • 1770 C - Observed accumulations of food debris and food residue on interior of McCall reach in refrigerator and on can opener.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the food prep area.
March 30, 2007Routine12Details / Comments
  • 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of Sharp microwave oven.
  • 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored in cup on countertop with the handles up.
  • 3170 - One light under exhaust hood system in kitchen is out.
December 11, 2006Routine03Details / Comments
1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.May 30, 2006Routine01Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0570 - Wiping cloths improperly stored between use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3170 - Wall beside Garland oven is not maintained in good repair
May 06, 2005Routine04Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0570 - Wiping cloths improperly stored between use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3170 - Wall beside garland oven is not maintained in good repair
May 06, 2005Routine04Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses (ice scoop).
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3170 - The hole in the lower portion of the wall beside theGarland oven is not maintained in good repair
May 06, 2005Routine04Details / Comments
2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.March 17, 2004Routine01Details / Comments
  • 1780 - Critical Can opener blade observed soiled with accumulations of grime and debris.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave oven.
  • 3180 - Floor under cooking equipment in kitchen noted in need of cleaning.
September 10, 2003Routine12Details / Comments
No violation noted during this evaluation. January 02, 2003Routine00-

August 28, 2009 (Critical Procedures)

Comments:
Discussed non critical violations with PIC

April 20, 2009 (Routine)

Comments:
No violations cited at time of inspection

October 16, 2008 (Routine)

Comments:
No violations cited at time of inspection.

April 11, 2008 (Routine)

Comments:
No violations cited at time of inspection.

October 04, 2007 (Routine)



Violations:
  • 1770 B - Observed accumulations of encrusted deposits or other soil on the following food contact surfaces at the small kitchen: Large can opener
    Clean and sanitize these surfaces for food contact.
  • 1790 - The inside of the microwave oven is observed soiled at both sites.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
Comments:
There are 2 kitchen sites at this facility.

March 30, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Ham cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 C - Observed accumulations of food debris and food residue on interior of McCall reach in refrigerator and on can opener.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the food prep area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Comments:
yiiy u[iuThis inspection is conducteed for revalidation.

December 11, 2006 (Routine)



Violations:
  • 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of Sharp microwave oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored in cup on countertop with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 3170 - One light under exhaust hood system in kitchen is out.
    Repair light/ replace bulb. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 30, 2006 (Routine)



Violation: 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

May 06, 2005 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3170 - Wall beside Garland oven is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 06, 2005 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3170 - Wall beside garland oven is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 06, 2005 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses (ice scoop).
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3170 - The hole in the lower portion of the wall beside theGarland oven is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 17, 2004 (Routine)



Violation: 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.

September 10, 2003 (Routine)



Violations:
  • 1780 - Critical Can opener blade observed soiled with accumulations of grime and debris.
    Clean the can opener blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Floor under cooking equipment in kitchen noted in need of cleaning.
    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.

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