October 01, 2009 (Routine)

Comments:
~Child care warmer door seal damaged on door. Ensure holds food 135 degrees Fahrenheit or higher. Maintenance order is in.
~2 door warmer door seal damaged on right door, is venting heat. Ensure holds food 135 degrees Fahrenheit or higher. Maintenance order is in.
~#2 2 door Traulsen maintenance order is in on, leaking water near ice machine, ensure does not become employee safety hazard and stays maintained 41 degrees Fahrenheit or lower.
Comments: Temperatures Continued (Degrees Fahrenheit): #5 (38), #7 (38), Hot Holder Ext (175), #12 (40), #07 Ext (36), #11 Ext (45), #9 Ext/Int (39/41). Quat bucket: 150-200 PPM. Thermometer broken in #2 but was replaced. Quat 3-Vat 400 PPM, everything goes through dishwasher.

March 23, 2009 (Routine)

Comments:
Temperatures Continued (Degrees Fahrenheit): #9 (Ext) - 37/4, 40 (Int); #11 (Ext) - 42, #12 (Ext) - 37, #7 (Ext) - 37, Red Hot Holder -130-150 (Ext), Carter (Ext) 160; Hobart Dishwasher Rinse (Ext) 162, Final Rinse (Ext) 210, 25 PSI
*No violations at time of inspection*
-Traulsen unit does not have much suction (2 door hot holders near handsink), ensure does not affect functionality.
-Quat sanitizer at 3-Vat may have been above 400, ensure dispenser is calibrated to 200-400 PPM concentration.
-Bottom part of microwave starting to chip; seals in carter hoffman unit could be replaced.
Comments: Observed hospital dented can section. Dinner served at 4:30 PM, inspection during transition time from lunch to dinner. Tray transports get sprayed out everyday in the evening. Sanitize after breakfast and lunch. Quat bucket- 350-400 PPM. Slicer cleaned after each use. Remove microwave if do not use. Handwashing sign needed at rear handsink, be careful about carts blocking handsinks. Fridge temps viewed were good. Observed glove use and hair restraints. *Important: Ensure staff are properly educated regarding cooling temperature, reference 12 VAC 5-421-800* and 810*. Foods must cool from cook temperature to 70 degrees Fahrenheit in two hours and 70-41 degrees Fahrenheit in four hours, ensure is monitored.

December 17, 2008 (Routine)

Comments:
*No violations observed at time of inspection.*
-Temperatures Continued (Degrees Fahrenheit) - [Equipment] #10 (20 int), #11 (43 ext), #12 (43/42), #07 (41), Traulsen Pass Through (163), Metro 3-Series (184), C (175-168), #2 (169), Dishwasher - Wash (161), Rinse (164), Final Rinse (188-200).
~Sanitizer clothes should be stored immersed in sanitizer solution.
~Advise glove use when working with food contact surfaces (i.e. single service plates).
~Drip pan for rear Alto Sham was loose, dripping on floor, was reconnected.
~Vents cleaned quarterly, minor build up of dust.
~Middle Vulcan kettle appears to have leak which may be caused by excessive condensation or seal leak at pipe joint, puddle of water was underneath drip.
Comments: Hotwells not on at time of inspection. Breakfast served between 7:20 AM to 8:15 AM, Quat 400 PPM. Facility no longer stores thermometers in quat sanitizer solution for fear of leftover residue. Observed hair restraints and handwashing. Eggs time controlled. Temperatures performed with IR gun.

August 25, 2008 (Routine)

Violation: 3045 - Corrected During Inspection 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.
Comments:
Temperatures Continued (Degrees Fahrenheit): Dishwasher (Rinse) 165, (Final Rinse) 190. Hot Holders (Ext): Traulsen-156, Metro-150, Hoffman-185. Walk-In #8-38.
Comments: Employee Health Policy Obtained. Maintenance doing work on panel to left in #1. PIC stated proper cooling time and facility is temperaturing chili in walk-in to ensure goes from cook temperature to 70 degrees Fahrenheit in 2 hours and 70-41 degrees Fahrenheit in 4 hours. Walk-in cleaned daily (swept/mopped) and fully cleaned every week. Quat-200 PPM. Be sure to clean debris out of combitherm unit as needed.

December 13, 2007 (Routine)

Violation: 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
Comments:
Temps Continued (All degrees Fahrenheit): #114 - 168 (Ext), #9 - 38 (Ext), #10 - 8 (Ext), #11 - 41 (Ext), #12 - 45 (Ext)., #2 - 180 (Ext), Flavorview - 158, Dishwasher - 162 Rinse/185 Final Rinse (Ex).
Comments: Compressor under maintenance in Freezer #1. Be sure handwashing signs are at each handsink. Glove use and hair nets observed. Be sure to check all interior thermometer to verify fully functional. Be sure all fire extinguishers are checked. Walk-in's cleaned weekly. Quat-100 PPM. Be sure to keep shelving units and hood filters clean of debris. Facility will have MGR staff take Servsafe courses soon. Temp logs are kept for kitchen area.

August 29, 2007 (Routine)

Comments:
*No violations observed at time of inspection.*
Temperatures continued (Degrees Fahrenheit): #8 (int)-31, #114-189, Hobart (Rinse)-170, Hobart (Final Rinse)-188, Flavorview-164, #2 Hot Holder-185.
Comments: Please send proof of organizational acceptance of exam gloves being approved for food service. Dented can sign was hung so employees could easily identify dented can section. Trash cans need to be placed at employee handsinks. Interior thermometers need to be placed in the warmest area of refrigeration units (i.e. near door). Be sure when employees are not working with foods that foods remain covered.

February 05, 2007 (Routine)

Comments:
This is the routine inspection for the hospital kitchen.
Temps continued (All degrees Fahrenheit): #11-44, #12-38, Traulsen passthrough-159, #77-137, Dishwasher Pre-Wash-110, Wash-165, Rinse-171, Final Rinse-190.
*No violations observed at time of inspection.*
-Walk-in freezer coving and walk-in refrigerator door dragging has been fixed.-
Quat sanitizer 300 PPM, towel dispenser's installed. Be sure electrical cord is not over/near drain outlet for hot water booster heater.

December 29, 2006 (Pre-Opening)

Comments:
*This is a pre-opening inspection for the Winchester Medical Centers Courtyard Cafe.
Temperatures Continued (All Temps In Degrees Fahrenheit): Refrigeration Unit #7 (37.6), Refrigeration Unit #8 (30), Refrigeration Unit #9 (18), Refrigeration Unit #10 (40), Refrigeration Unit #11 (41), Refrigeration Unit #12 (41), Refrigeration Unit #13 (57)*, Refrigeration Unit #14 (32), Refrigeration Unit #15 (38), Refrigeration Unit #16 (there is no 16), Refrigeration Unit #17 (44), Refrigeration Unit #18 (37.7), Center Chiller (40), Flavohold warmer (not on).
*No violations observed at time of inspection.*
Towel dispenser still needed at salad bar handsink though towels are present. May consider installing splashguard there if splashing on bar becomes a problem. Soap dispenser has been installed there. #14 refrigerator is now sealed. Mop room has been coved and sink sealed. Base still needs to be finished at green bars. Heat lamps were shatter proof but are being reinstalled. Decorative drain cover at dining room ice machine will be installed.
*Please be sure to monitor temps of #11 and #12 cold holding units. Be sure not to stack food any higher than pan level or air curtain may not be able to hold temperature for equal cooling. #13 just turned on and #17 had new compressor installed.
*Be sure everything is cleaned and sanitized prior to opening.* Coving being finished tonight.

December 20, 2006 (Other)

Comments:
This is a construction inspection. Pre-opening schedule for Dec. 28th. Wanting to open on January 3rd, possibly later due to the holiday. This is the second construction visit and the first official construction inspection.
Serving area drains cut to slope w/splashguard funnel due to splashage issue. All other one were also cut to slope. All sinks are sealed with sealant. Tea/Coffee Machines/Ice Maker each have backflow device installed.
*Towel and soap dispenser needed for salad bar handsink.
*Grab and go refrigerator door (left) not sealing all the way, please ensure this is fixed by pre-opening in order to maintain temperature.
* In mop room coving is needed around wall base and mop sink needs to be sealed. Base needs to be finished around mop room bars.
*Be sure heat lamps are high temp bulbs and shatter proof.
Don't forget to place thermometers in warmest area of refrigeration units. Be sure to count handsinks and if you need any more please let me know. Be sure all units have been thoroughly cleaned before pre-opening.

December 15, 2006 (Follow-up)

Comments:
This is a revisit to the new hospital kitchen. Hobart came on 12/14 and fixed the issue with the dishwasher. Problem with the dishwasher was with 4th trap. Also the interior curtains are now the proper length so there is no temperature loss and minimal water spillage. The dishwasher is now operating at or above the data plate specifications of Wash: 150 degrees Fahrenheit, Rinse: 160 degrees Fahrenheit, and Final Rinse: 180 degrees Fahrenheit.

December 12, 2006 (Pre-Opening)

Violation: 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees Fahrenheit wash/160 degrees Fahrenheit rinse/180 degrees Fahrenheit final rinse while the actual temperature was 157 degrees Fahrenheit wash/145 degrees Fahrenheit rinse/125 degrees Fahrenheit final rinse after several cycles..
Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
Comments:
New dishwasher will not be used at opening until serviced and up to proper temperatures. Current wash/rinse/sanitize methods will be used. Dishwasher also stated to need longer curtains at mouth which will be replaced due to water spillage issue and temperature loss. Shaefer ice cream unit leaving site. Auto shaam hot holder off at time of inspection and traulsen 2 door refrigerator is also off and may be removed. Food grade gloves and hair nets are available. Freezer door bottom (inside walk-in refrigerator) needs to be fixed, dragging a bit. New cutting boards are on order. Other walk-in freezer coving needs to be further sealed.

December 05, 2006 (Other)

Comments:
Needed: Site layout/schematics, equipment list of major food service items including model #'s. Equipment list was provided.
This is the second construction site visit and the first official inspection. Progress was going along smoothly at initial visit and that is a reflection on this inspection. There were no apparent problems observed at time of inspection. All major refrigeration walk-in's were running and holding temperature just fine as shown in the temperature list.
All handsinks and service sinks appeared sealed as well as all of the specialized coved flooring. The only problem with the sealing was in the first Walk-In Freezer visited, the sealing along the wall wasn't sticking with adhesive. Project manager said more adhesive will be applied.
They had recently gotten their approval of the fire suppression unit and that building was giving them a temporary occupancy permit. Hot water at randomly sampled handsink was at 110 degrees Fahrenheit. All pipes involved with air gap were cut to slope. Project manager requested 20 handsigns which will be sent out.
Floor outside of main kitchen is being redone to match the flooring in hall, this was stated to be finished within a week. All floors in walk-in's/food service area will be cleaned before next inspection. Towel holders were being installed at each handsink at time of inspection.
In regards to cart spraying area, there was some concern of potential scalding of employees due to fact cart spraying area wall doesn't extend to ceiling. It was stated by project manager that originally the plans called for no wall and that the wall was added not only to keep the water enclosed but also for safety reasons. Stated staff will be trained to wash carts aiming water spray at wall that extends to ceiling and not smaller wall.
Project foreman stated backflow devices on main and individual units. The kitchen will be in operation first with the cafe being in operation a few weeks after with a different inspection required for their construction/pre-opening. As an added not walk-ins will be numerically numbered for organizational reasons.

August 09, 2006 (Follow-up)

Violations:

• 0820 - Corrected During Inspection Critical Repeat Foods in Metro warmer are hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the dishroom is 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.
• 2890 - Repeat Light bulbs in kitchen, hot hold warmer and Lela fridge are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Make sure dishmachine always reaches a minimum of 180 degrees to rinse.

August 01, 2006 (Routine)

Violations:

• 0220 - Critical The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0820 - Critical Foods in Metro warmer are hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Critical Foods in Lela fridge are cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: dishes washed in dishwasher
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2310 - Critical Repeat The handwashing facility located at the dishroom is 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.
• 2890 - Repeat Light bulbs in kitchen, hot hold warmer and Lela fridge are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3330 - Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3490 - Employee drinks aren't labeled and kept separate in fridge units. Recommend having a separate employee fridge.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
1)Equipment temps cont: Trualesn-tray room=170, Pepsi fridge-tray room=40, ServeLift left-tray room=38, ServeLift right-try room=39, #159-tray room=41, #8-tray room=43, #7-cafe=37, hothold cabinet-cafe=152, 3dr glass-cafe=40, pizza unit-cafe=32, Coke fridge-cafe=40 2) Food temps cont: gravy-metro=120, turkey-#77=142, rice-#77=140, pudding-Ms. Jones=34, cottage cheese-Ms. Jones=36, lasagne-tray room Traulsen=172, hot holding table lasagne=180, jello-Pepsi fridge=40, jello-ServeLift lf-42, cake-Servelift rt=41, burger holding-cafe=160, peas-#7=40, chili-cafe=180, milk-3dr glass=39, sausage-pizza unit=40 3) Make sure food thermometers are calibrated. 4)Permit has expired-please submit new CO ASAP so new permit can be issued.

March 22, 2006 (Follow-up)

Violation: 2310 - Critical Repeat The handwashing facility located at the dishroom is 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:
Dishwasher wash=154 degrees

March 10, 2006 (Follow-up)

Violations:

• 1610 - Repeat The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 1680 - Corrected During Inspection Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 130 degrees.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes coming from the dishmachine.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the dishroom is 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.
• 2890 - Repeat Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Please have staff manage and understand the dishwasher temperatures so they stay accurate. After 55 minutes, the wash temperature reached 170 degrees and the rinse 180 degrees. Language line was denied to talk with dishwashing personnel. Make sure to monitor temperatures. Dishes should be refed until temperature of 180 degrees is reached. Avoid running at off times. "O" rings have been ordered.

February 27, 2006 (Routine)

Violations:

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0610 - Food stored on the floor of #2 freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0960 1 - Critical The food contact surface of the latex exam gloves is not safe.
  Repair or replace the gloves to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1610 - Corrected During Inspection The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 162.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the dishroom is 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.
• 2890 - Light bulb in #1 freezer, and 2 lights in the kitchen are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Equipment temperatures continued: #53-prep room=36, #2-prep room=38, #1-prep room=39, #159-prep room=34, #8-cafe=44, #7-cafe=50, milk fridge-cafe=42, #413-cafe=4?, fridge at cart=33. Food temperatures continued: rice holding-cafe=145, potato salad-#7=40, creamer-#413=40, creamer out at cart=43 degrees. No violations noted in the tray prep room, the cafe, or the cart. Recommend keeping creamer log at the cart. At 3vat sink, follow procedure to wash, rinse and sanitize OR if only using to prewash then sanitizing there isn't needed.

December 14, 2005 (Follow-up)

Violations:

• 0820 - Critical Foods in #9 are cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Corrected During Inspection Critical Rice is hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1320 - Corrected During Inspection There were no temperature measuring devices located in the 2dr pepsi and 2dr coke units in cafe.
  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.
• 1570 - Repeat Foods in #9 are unable to cold hold foods at 41 degrees or lower.
  Repair the @EQUIPMENT@ 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gasket of the #6 is torn.
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 2000 - Corrected During Inspection Boxes aren't at least 6 inches off the floor.
  Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2890 - Corrected During Inspection Light bulbs end caps are missing on #7 in the cafe.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Mobile kitchen was approved last week. CO was submitted today. Gasket for #6 is on order.

December 05, 2005 (Other)

Comments:
This is for mobile units, tray prep room and temporary cafeteria. These will be permitted this way until kitchen renovation is complete in approx. 1 year. The mobile unit is ready for operation. Previous violations were corrected. PIC passed Demonstration of knowledge Test. Occupancy Permit is still needed. In the tray prep room, walkin floor needs to be sealed, and lights need to be permanent. In the temporary cafeteria, the lights in the warmer aren't shielded or shatterproof, handwashing signs are needed at 2 handsinks, equipment should be on and operating at proper temperatures.

December 05, 2005 (Follow-up)

Violations:

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0820 - Critical Foods in 3dr glass customer fridge, and meat walkin are cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0960 1 - Corrected During Inspection Critical The food contact surface of the #10 can is not safe.
  Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1150 - The nonfood contact surface of the cloth and towel knife holder are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the 1door customer unit.
  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.
• 1570 - The door gasket of the 3dr glass customer fridge is torn.
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 1570 - Foods in the 3dr glass customer fridge are unable to cold hold foods at 41 degrees or lower.
  Repair the @EQUIPMENT@ 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2890 - Light bulbs in #114 and #8 are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3220 - Corrected During Inspection 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.

Comments:
Equipment temperatures continued: 3dr glass=46, meat walkin=35, dairy cooler=33 degrees.Food temperatures continued:cram cheese-3dr glass=47.3, eggs-meat walkin=77, egg casserole-meat walkin=63, chicken in meat walkin=46/39.2/36.8, turkey in meat walkin=36.8, cream cheese in dairy cooler=38.6 degrees.Discuss proper cooling methods with staff. PIC passed Demonstration of Knowledge Test.

November 10, 2005 (Follow-up)

Comments:
This is a mobile kitchen walk-thru. Please correct the following before issuing a permit. 1) Place thermometers in all fridges to ensure they're holding at 38 degrees or lower. 2) Baffles on the dishwasher need cleaning. 3) Leaky gasket at the dishwasher. 4) Rinse guage appears to be 8 degrees too low-please check. 5) Detergent system keeps beeping-please check. Additionally, gloves, test kit and hair restraints were on premises. PIC is needed to show food safety knowledge. Certificate of Occupancy is needed. New specs are needed for the new equipment. EHS will check about tape at screens.

November 07, 2005 (Other)

Comments:
This is a walk-thru for the mobile kitchen. Final walk-thru is Thursday. Before then please correct the following. 1) Missing light shield in walkin #2, broken/cracked light shields in kitchen area. 2) Walkin #2 wood surface isn't sealed. 3) Walkin #3 ceiling isn't clean-please check this 4) Handwashing stations need to be set up. 5)All fridges and freezers need to be on and holding food at 41 degrees or lower.
6) Back door seal should be tighter. 7) Gasket on walkin #4 is torn. 8)Equipment needs to be working-if new please submit specs. 9) Baffles on dishmachine are stained/not clean. 10)Screen is missing at air intake. In addition, please have thermometers, test kit, food grade gloves and hair restraints. Someone needs to be on hand to show Food Safety Knowledg. Certificate of Occupancy is needed.

November 01, 2005 (Other)

Comments:
There was a small fryer fire at 12:30am last night. At time of inspection, remnents of the fire had been cleaned up. It was a small fire, the ansul system wasn't activated, and only a hand-held extinguisher was used. The grease had been changed, all equipment and dishes were washed and sanitized, new gloves put out. There was no food out at the time of the fire. Advise remopping the floor under the fryer.

July 06, 2005 (Routine)

Violations:

• 0550 - Corrected During Inspection Dispensing utensils are improperly stored between uses in sanitizer solution.
  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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor (in walk-in freezer).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the Pepsi Refrigerator.
  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.
• 1570 - The door gasket of the #5 Refrigerator is damaged.
  Repair or replace the #5 Refrigerator door gasket in accordance with the manufacturer's specifications.
• 1570 - Microwave in self-serve area (left) was observed in a state of disrepair and damaged.
  Repair the Microwave 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 the Microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1730 - The water temperature gauge on the dishwasher rinse cycle is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2000 - Single service coffee stirrers are observed unprotected from contamination.
  Store single service items in protective packaging or in an approved dispenser.
• 3170 - Wall at the salad prep area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
PIC passed Demonstration of Knowledge test. Facility looks good and clean at the time of inspection. Food items in #9 that are potentially hazardous need to be kept at 41 degrees fahrenheit or lower. For plan review approval for new plans, VDH is awaiting a finish schedule (architect to supply), and complete equipment list. Please submit when you receive. Recommend employees/managers attend food safety training classes. Additional temperatures: #8=34 degrees, #9=42 degrees, #10=44 degrees, #11=41 degrees, #13=39 degrees, pie in 3dr glass fridge=40 degrees.

March 08, 2005 (Routine)

Violations:

• 0540 - Corrected During Inspection Critical Ice being scooped with glasses instead of ice scoopl
  Use only cleaned and sanitized ice scoop .
• 0820 - Corrected During Inspection Critical Foods in front undercounter are cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Corrected During Inspection Critical Foods in front counter are cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3380 - Corrected During Inspection Critical @Sanitizing Agent@ being applied to food contact surfaces is at 350ppm instead of 200ppm.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
pass-thru = 37 degrees, milk display=40 degrees, undercounter=48, soup=163, ranch-#9=36, ham-meat cooler=38.4, applesauce-#13=38.5, oj-#11=42.4, jello-#10=42.8, fruit-#10=41; date marking in unit #13 needs to be the discard date-date of use is okay but discard date is mandatory. Plans to start kitchen renovation in July. Please submit plans. Ceiling tiles in new dishroom need to be smooth, nonabsorbant and easily cleanable.

December 09, 2004 (Critical Procedures)

Violations:

• 3910 - The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
  Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency
• 1570 - Grill was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the @EQUIPMENT@ 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Grill was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: fry baskets.
  Clean and sanitize these surfaces for food contact as they may have been compomised by the fire extinguisher spray.
• 1780 - Critical Food contact surfaces of the fry basket oil and all counters/areas around the grill need to be cleaned due to possible contamination.
  Clean food-contact surfaces of above items.
• 1100 - Critical The food contact surface of the grill is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 3170 - Repair the wall under the grill.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Minor fire under the grill at 5:45am. Fire Department was called. They cut out part of the wall to make sure there's no fire in the wall. WMC employee used liquid extinguisher to put out fire prior to fire Department arrival. Minimal damage at the grill.

October 21, 2004 (Follow-up)

Violations:

• 2790 - The indoor ceiling material located at the dishwashing areas does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 1570 - Repeat The door gaskets of the freezer of #6, the dairy cooler, the ice machine, and unit #13 are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat The door to the left of the grill in the serving line area were observed in a state of disrepair and damaged.
  Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

Comments:
1)Ceiling tiles are being replaced. 2) Gaskets are on order and en route. 3) Grill door is "out of order" and they're trying to find parts. 4) Dishwasher now feeds chlorine (level was correct at time of inspection). 5) Thank you very much for your hard work and cooperation. Keep up the good work!

October 13, 2004 (Follow-up)

Violations:

• 0820 - Critical Foods in the public 3 door reachin are cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.CORRECTED
• 2890 - Light bulbs in freezer, in the public 3 door rachin, and in the public milk fridge are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulbs.
• 2790 - The indoor ceiling material located at the dishwashing areas does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 1960 - Dishes and equipment were found stacked while wet after cleaning and chemical sanitization.
  Items must 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.
• 3340 - Critical Containers of cleaners and other hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.CORRECTED
• 1570 - Repeat The door gaskets of the freezer of #6, the dairy cooler, the ice machine, and unit #13 are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat The 3 door public fridge, and the door to the left of the grill in the serving line area were observed in a state of disrepair and damaged.
  Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat Dishwasher was observed in a condition that prevents necessary maintenance and easy cleaning because it has one leak.
  Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Repeat Repair the wall behind the garbage disposal, and the right top wall of unit #6.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
From 9-9:40am, I checked breakfast trays on 5B and 2C. Both places were served at 7:45am, and pick up was occuring at both places during my visit. Extra trays of food are discarded. Trays aren't left in the rooms if patients aren't there. Rather, the nurses call when trays are needed.

October 04, 2004 (Routine)

Violations:

• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.CORRECTED
• 1570 - The door gaskets of the freezer of #6, the dairy cooler, the ice machine, and unit #13 are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - The garbage disposal, units #11 and the 3 door public fridge, and the door to the left of the grill in the serving line area were observed in a state of disrepair and damaged.
  Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Dishwasher was observed in a condition that prevents necessary maintenance and easy cleaning because it has two leaks.
  Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: nozzles of the coffee and ice tea dispensers.
  Clean and sanitize these surfaces for food contact.
• 0820 - Critical Foods in the public 3 door reachin are cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.CORRECTED
• 0820 - Critical Foods in the #11 unit are cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.CORRECTED
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees should use the dressing room or lockers provided to store personal items.CORRECTED
• 1800 - The nonfood contact surfaces of the knife rack, and the black bottom plates of all fountain/coffee machine dispensers have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3480 - First Aid Supplies are not being stored in a kit or container.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 2890 - Light bulbs in freezer, in the public 3 door rachin, and in the public milk fridge are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulbs.
• 2790 - The indoor ceiling material located at the dishwashing areas does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2200 - Critical Air gaps between the water supply outlet and the flood rim level at the floor drain of the small kettle, and at the dishwashing area (spray nozzle) are not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2000 - Repeat Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (serving line handsink, and employee locker room bathrooms).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1960 - Dishes and equipment were found stacked while wet after cleaning and chemical sanitization.
  Items must 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.
• 2020 - Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3170 - Repair the wall behind the garbage disposal, the wall at the floor of the small kettle, and the right top wall of unit #6.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Containers of cleaners and other hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.CORRECTED

Comments:
1) equipment temps: freezer= -20, public milk fridge=34, #9=36, dishwasher=158 but tab turned black indicating over 160, silverware dishwasher=172 2) food temps: cottage cheese-dairy cooler=42, meat-meat cooler=40, soup-meat cooler=38, cream cheese- #13=37.5, rice=163, green beans=180, meat-cooks fridge=35, mac salad-fruit/veg cooler=40.5, ham-fruit/veg cooler=40.8, jello-#10=40.6 3) Handsinks are only to be used for handwashing 4) Remember to date mark all foods not used within 24 hours 5) Hair nets should cover ALL hair!