Woodlawn Learning Center, 1100 Dinwiddie Ave., Hopewell, VA - Restaurant inspection findings and violations

May 22, 2009 (Routine)

Violations:

• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. It did not change the thermolable of both the managers and my test strips. It appears the temp gauge reads 191 F but the thermolable was for 160 F.
  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. Call when dishwasher is repaired
• 1730 - The water temperature gauge on the dish wash machine 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.

Comments:
comments: Noted stained plastic plates some worn remove from service if cannot be cleaned

May 22, 2008 (Routine)

Comments:
no violations noted.

November 28, 2007 (Routine)

Comments:
no violations noted. Comments: A) BBQ mis labeled with wrong date for discard. Corrected on site appears it was to be the day it was frozen not when it was discarded. B) some temp charts had no dates on them.

May 11, 2007 (Routine)

Violation: 0570 - Corrected During Inspection Wiping cloths improperly stored between use. The sanitizer liquid was not at the proper concentration. May have evaporated.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

November 16, 2006 (Routine)

Comments:
no violations noted. noted new warmer and reach in fridge.

June 08, 2006 (Routine)

Violation: 3170 - Wall in the employees bathroom is not maintained in good repair. Noted that there was peeling / cracked paint.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 07, 2005 (Routine)

Comments:
noted corrections a) new 3 and 2 comp sinks with rounded corners. b) new hand sink in the kitchen. No violations during inspection.

May 12, 2005 (Routine)

Violations:

• 0140 - Critical Improper handwashing procedures observed. employee did not change wash hands when she changed gloves. This is also because there is not a convenient hand wash station in the kitchen.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Noted employee not washing hands after removing gloves and putting on new gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1150 - Repeat The nonfood contact surface of the 2 compartment sink is not designed or constructed to be easily cleanable . Basins are pitted and black material on the corners.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2230 - Critical Repeat There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). Still need handwash lavatory in the kitchen. The lavatory in the closet is too far away for convenient hand washing
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3180 - Floor in the employee bathroom noted in need of cleaning. Noted peeled paint on the floor.
  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.

Comments:
It has been found that mayo does not need to be date marked so the violation 0830 of 11-22,2004 is not a violation.

November 22, 2004 (Routine)

Violations:

• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) . Appears hand sink has been moved from the kitchen into the foot locker rooms. Put hand sink back in the kitchen.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 1150 - The nonfood contact surface of the 2 compartment sink is not designed or constructed to be easily cleanable. The basins are pitted .
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 0830 - Critical The ready-to-eat (RTE) commercially processed mayoin the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

May 24, 2004 (Routine)

Violation: 1600 - Repeat The compartment(s) or drainboards of the 2 compartment sink are soiled on the inside corners. black material more than a day old.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.

December 04, 2003 (Routine)

Violation: 1600 - Repeat The compartment(s) or drainboards of the 2 compartment sink are soiled at the corners inside the 2 compartment basin. appears may be black stains that may not come out through cleaning. If cannot clean replace 2 compartment sink.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.

May 08, 2003 (Routine)

Violation: 1600 - The compartment(s) or drainboards of the 2 compartment sink are soiled at the corners inside the compartment. Recommend you get a sink with rounded corners that can be wiped clean. It would take a employee with a brush to clean this sink.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.