Richmond Restaurant is the supplier. Most proteins are received raw, frozen and go directly to cook. Per PIC, all food is served fully cooked. Observed new dish machine
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sausage breakfast pizza improperly hot holding < 135 F
Correction: observed at 124 F. PIC stated this was baked at 8:15am and temperature checked at 9:30am. PIC stated she was going to begin cooling the pizza for carry over.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed yogurt cold holding at improper temperatures. Observed a box of yogurt in the walk in cooler cold holding at 45 F. PIC was not sure why the yogurt was cold holding > 41 F. Temperature log showed the walk in cooler at 36 F at 5:59am. Door to unit observed opened during morning delivery.
Correction: Recommend relocating the yogurt to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC relocated the yogurt to the walk in freezer. Recommend ensuring yogurt cools to 41 F by 10:00am or discarding.
- Plumbing System Maintained in Good Repair
Observation: Observed plumbing connections under the dish machine leaking.
Correction: Recommend repairing. Plumbing systems and components shall be maintained in good repair.
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06/24/2015 | Routine | |
Facility not in operation during inspection and minimal food present
No violation noted during this evaluation. | 05/21/2015 | Routine | |
PIC to contact EHS when fixed. Recommend adjusting wash temperature of dish machine to a minimum of 150 F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed pressure gauge to the hot water sanitizing rinse on the dish machine not properly working/ adjusted. Observed gauge reading 6 psi. Observed temperature indicating tape change colors.
Correction: Recommend adjusting/ repairing the gauge. All dishes/ utensils should be cleaned and sanitized in the 3 basin sink until pressure of hot water rinse can be determined and is operating per manufacturer's data plate.
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06/25/2014 | Other | |
Follow up inspection. Test strips present and thermometers in cold hold units. PIC indicated that a new pressure gauge for the dish machine has been ordered. PIC to notify EHS when new pressure gauge is installed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the hot water sanitizing rinse pressure gauge on the dish machine in a state of disrepair and damaged.
Correction: Recommend repairing the 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. All dishes and utensils should be cleaned and sanitized in the 3 basin sink until the pressure gauge is fixed and pressure determined to be in compliance with the manufacturer's data plate.
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06/10/2014 | Follow-up | |
Summer camp is not in session and kitchen is only being used by staff. Only staff food on-site during inspection except for frozen food. Food supplier is Richmond Food Service. Breakfast, lunch, and dinner served for summer camp. Most proteins are received frozen and pre-cooked, and most are cooked directly from a frozen state. Food is cooked and served
- Temperature Measuring Devices
Observation: Observed no (working) temperature measuring device located in the 4 door reach in cooler.
Correction: Recommend providing 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.
- Sanitizing Solutions, Testing Devices
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the hot water sanitizing rinse pressure gauge on the dish machine in a state of disrepair and damaged.
Correction: Recommend repairing the 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. All dishes and utensils should be cleaned and sanitized in the 3 basin sink until the pressure gauge is fixed and pressure determined to be in compliance with the manufacturer's data plate.
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05/28/2014 | Routine | |
Dodson will be the LPCO for the kitchen. Copy of the contract in file and service will begin in the spring when the facility reopens. Observed the leak/ ice build up in the walk in freezer corrected and ice removed. Observed the non-food contact surfaces and floors clean throughout facility. Discussed resurfacing/ sealing the prep table so that it is smooth, easily cleanable and non-absorbent. PIC has posted employee health information in the kitchen and has made copies of Form 1B
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: Observed the mechanical warewashing machine not operating in accordance with the manufacturer's specifications/ data plate. Observed the pressure of the hot water sanitizing rinse on the dish machine < 20 psi
Correction: observed at 10 psi.
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11/13/2013 | Follow-up | |
Kitchen is currently only in operation on weekends for retreats that include foodservice and was not in operation during the inspection. Discussed food prep processes
- Person in Charge
Observation: Observed no means to verify that employees are trained on the employee health policy and made aware of their responsibility to report to the person in charge (PIC) certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify that employees are made of aware of their responsibilities for reporting with regard to the employee health policy. EHS provided Form 1B.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the walk in freezer in a state of disrepair and damaged. Observed significant ice build up from a leak in the walk in freezer. PIC stated the defrost pan overflows during the defrost cycles due to a clogged drain line. The pan overflows and water leaks out the side and then freezes. Observed numerous boxes of food stored under the leaking pan. Observed boxes of food wet and/or covered in ice. Observed the food in freezer frozen solid. PIC stated food did not defrost.
Correction: Recommend repairing the walk in freezer 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. PIC discarded food contaminated with water/ ice from leak.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: Observed the mechanical warewashing machine not operating in accordance with the manufacturer's specifications/ data plate. Observed the wash temperature at 124 F and the rinse temperature at 202 F.
Correction: Recommend having the dishmachine serviced so that it operates per the affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. *The 3 basin sink must be used for cleaning and sanitizing until the dishmachine is serviced and operates per the data plate.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surfaces of the following with accumulations of grime and debris and in need of cleaning: inside of trash can, wire storage racks in the walk in freezer/ cooler, door gaskets of reach in cooler, and fan above 3 basin sink.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the food-contact surfaces of the dishes and utensils in the dishmachine not being sanitized. Observed the hot water sanitizing rinse of the dishmachine > 194 F.
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. *All utensils, dishes and equipment should be cleaned and sanitized in the 3 basin sink until the dish machine can be serviced and operates per the data plate.
- Plumbing System Maintained in Good Repair
Observation: Observed the plumbing connections under the 3 basin sink leaking.
Correction: Recommend fixing and ensuring that plumbing systems and components are maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors throughout facility, including in the walk in cooler/ freezer and behind the cook line, in need of cleaning.
Correction: Recommend 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.
- Critical: Toxics - Conditions of Use*
Observation: Per person in charge, pesticides are not being applied by a certified applicator. Observed ant traps on shelves in the dry storage area. PIC stated staff treat kitchen.
Correction: Recommend that restricted used pesticides applied inside the food establishment are applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. PIC removed ant traps from shelves.
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10/15/2013 | Routine | |
No food for campers present at inspection. Camp begins 6/16. Kitchen is only open to staff to prepare their meals at this time. Breakfast, lunch, and dinner are served during camp season. 2 cooks are Servsafe certified
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the wash temperature gauge of the dish machine in a state of disrepair or damaged.
Correction: Recommend having the gauge repaired 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 the gauge with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Westview On The James, 1231 Westview Road, Goochland, VA 23063 »