Woodmont Genesis Health Care, 11 Dairy Lane, Fredericksburg, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Woodmont Genesis Health Care
Address: 11 Dairy Lane, Fredericksburg, Virginia
Total inspections: 8
Last inspection: Feb 11, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1100 - The knife holder does not allow for easy cleaning of the interior parts of the holder. It may also harbor food debris.
  • 1570 - 2 saute pans have excessive carbon build-up.
  • 2610 - There is no enclosure around the dumpster area.
  • 2650 - The quantity of refuse exceeds the storage capacity of the exterior dumpster. There is only 1 dumpster to serve the entire facility. This one dumpster serves the kitchen and the housekeeping area
  • 2700 - The dumpster has a broken lid.
  • 2970 - Exterior walking surfaces are not draining properly . The path to the dumpster is a very damaged portion of asphalt that holds puddles of water and it also presents a walking hazard to employees. The puddles of water may provide harbor of mosquitos.
  • 2980 - Outdoor refuse area is not graded to drain. The dumpster currently sits on a severely damaged asphalt area that holds puddles of water that can collect debris and support the growth of pests like mosquitos.
  • 3170 - Ceiling has peeling area above the WIC which appears to be the result of water damage.
February 11, 2009Routine08Details / Comments
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machineMarch 04, 2008Routine10Details / Comments
  • 1570 - Bent pitcher was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.<50 pppm in 3-compartment sink
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: dishes in clean storage area, drawer under the prep table on the back line, interior of the ice machine has yeasts on interior backsplash (corrected)
  • 1960 - Repeat Pans were found stacked while wet after cleaning and chemical sanitization.
  • 3170 - Peeling paint above 2-compartment sink is not maintained in good repair. Wall near the dishmachine area has chipping paint.
  • 3380 - Critical Wiping cloth bucket<100 ppm being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
April 25, 2007Routine33Details / Comments
  • 1010 - Corrected During Inspection Sponges are being used to wipe down food contact surfaces.
  • 1960 - Corrected During Inspection Metal pans were found stacked while wet after cleaning and chemical sanitization.
  • 3330 - Corrected During Inspection Critical Working container of sanitizer not labelled in utility room.
May 03, 2006Routine12Details / Comments
  • 0220 - Corrected During Inspection Critical Travel coffee mug with no straw stored on prep table where it may contaminate food, clean equipment, utensils or other items needing protection.
  • 0380 - Critical Found three dented cans offered for service.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use on cutting board.
  • 0820 - Corrected During Inspection Critical Repeat Chopped roast beef on steam table IT 57 F and pureed meat IT 130 F on steam table hot holding at improper temperatures.
  • 0830 - Critical All prepared ready-to-eat (RTE) foods in the refrigeration unit are labelled with prepared on dates instead of discard dates.
  • 1700 - Critical Repeat Quaternary Ammonium sanitizing solution used was not at detectable level.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soda gun nozzle, pot on clean ware rack, and several utensils in drawer of prep table where slicer is stored.
  • 1800 - The nonfood contact surface of the drawers under prep table where slicer is stored, soda gun holster, fan in dish room, and fan in WIC has accumulations of grime and debris.
  • 3020 - Soap was not provided at the hand washing lavatory in the dish room.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dish room.
  • 3220 - Mops not hung up to air dry.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
March 14, 2006Routine--Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Raw hamburg cold holding at improper temperatures of 64, 66..
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine and can opener blade.
  • 3140 - Corrected During Inspection Observed several open cans of soda belonging to employees in food prep area.
March 03, 2005Critical Procedures32Details / Comments
  • 1100 - Critical Repeat Several pink and gray serving trays cracked and in chipped. (NEW TRAYS ARE ON ORDER).
  • 1770 B - Carbon accumulation on sheet pans.
  • 3170 - Repeat Walk in cooler floor rusty. Wall covering in dishroom in poor repair.
  • 1060 - Repeat The nonfood contact surface of the following equipment are not corrosion resistant, nonabsorbent, and/or smooth: 1. Shelves inside the 2 door reach in cooler. 2. Shelves in the chemical storage room. 3. Shelves in dry food storage room. 4. Bottom shelf of the dish table in dish room.
  • 2790 - Repeat The indoor ceiling material in the following location does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent: 1. Chemical storage room. 2. Dry food storage room. 3. Ladies staff restroom. 4. Men's staff restroom.
June 10, 2004Follow-up14Details / Comments
  • 1100 - Critical The food contact surface of the following equipment is not smooth, contains cracks, chips, or pits and can not be easily cleaned: 1. Several pink and gray serving trays cracked and chipped. 2. Rusty grill pan. 3. Wooden knife block.
  • 2910 - Insect control device is located over coffee urns and another over the small prep table by the tray line where dead insects may be impelled or fall.
  • 3080 - Less than 50 foot candles of light was noted in the coffee urn area (15 FC) and prep area (25FC).
  • 3080 - Less than 10 foot candles of light was noted in the dry food storage room (5FC) and walk in cooler (5FC).
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 1580 - Blue cutting board stained and scored and is not easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Red cutting board stored on shelf unclean. 2. Can opener blade. 3. Several pans have carbon accumulation. 4. Top of knife holder. 5. 1 unclean knife.
  • 1550 - The 3-compartment sink is not sealed to the adjoining wall.
  • 1800 - The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. Exterior basins to the 3-compartment sink. 2. Mixer stand. 3. Sugar bin. 4. Side of range and yellow pipe with grease and carbon accumulation. 5. Stove top. 6. Exteriors and interiors of ovens. 7. Shelf inside walk in freezer where vegetables are stored. 8. Fan in the dish room.
  • 3180 - The following physical structures noted are in need of cleaning:1. Wall "bumper" behind where unused steamtable is stored. 2. Walls in food prep area. 3. Ceiling and wall area along cook's line. 4. Floors below shelving in dry food storage room. 5. Wall right side of dish table in dish room.
  • 3170 - The following physical structures are not maintained in good repair: 1. Caulking behind food prep sink. 2. 1 tile coving missing left of food prep sink. 3. Three holes in side of hood wall above slicer table. 4. Walk in cooler floor rusty and not easily cleanable. 5. Wall covering in dish room.
  • 1320 - There was no temperature measuring device located in the 3 door reach in cooler.
  • 1060 - The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: 1. Tray line shelf rusty and paint peeling. 2. Exterior steam wells/ tray line. 3. Shelves inside the 2 door reach in cooler. 4. Fan cover inside the walk in cooler rusty. 5. Shelves in the chemical storage room. 6. Shelving in the dry food storage room. 7. Bottom shelf of the dish table in the dish room.
  • 1570 - 1. Walk in freezer door does not close tightly, resulting in frost accumulation. Old air conditioning unit remains in closet (unused).
  • 2790 - The indoor ceiling material located in the following locations does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent: 1. Chemical storage room. 2. Dry food storage room. 3. Ladies staff restroom. 4. Men's staff restroom.
  • 3290 - Maintenance tools, such as brooms, mops and similar items shall be stored in such a way that it is preventing the cleaning of floors.
  • 2830 - 1. Floor wall juncture along the side of the walk in cooler wall is not sealed and closed to no larger than 1/32 inch space. 2. Lack of coving at floor/wall juncture right of the dish room.
  • 2350 ii - Cold water knob at dish sprayer is missing.
  • 1600 - The interior surfaces ( interior lip of doors) of the mechanical warewashing machine are soiled, which may decrease the effectiveness of the unit.
  • 2190 - Water from the handwashing sink in the ladies staff restroom measured at a temperature less than 110F ( 97F).
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2200 - Critical 1. An air gap between the water supply outlet and the flood rim level floor drain in the dish room is not observed. 2. An air gap does not exist at the plumbing connections below the 3-compartment sink or the food prep sink. There does not appear to be a backflow prevention devise installed that would prevent contaminated water from being drawn into clean water used to wash food or utensils. 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.
March 18, 2004Routine319Details / Comments

February 11, 2009 (Routine)


Violations: Comments:
Mechanical dishwasher dispensing sanitizer at 100ppm for chlorine.
I observed the preparation of quiche for the dinner meal. I observed only limited prep because the lunch meal was over and the dinner meal had not been served.
Enforcement policy: Having 3 or more critical violations or 10 total violations puts the facility in jeopardy of enforcement procedures which could lead to the revocation of your permit to operate. To operate a food service establishment you must maintain substantial compliance with the Rules and Regulations of the Board of Health, Commonwealth of Virginia.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding
All food temperatures measured by taking internal temperatures unless otherwise noted.

March 04, 2008 (Routine)


Violation: 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine
Clean and sanitize these surfaces for food contact.
Comments:
Consider using pasteurized shell eggs for fried eggs and hard-boiled eggs. Dishwasher at 50 ppm. Wiping cloths buckets at 100pm.
Facility well maintained!
Only observed snack preparation.
All food temperatures measured by taking internal temperatures unless otherwise noted.
Food safety knowledge is required for employees in the establishment. Serve Safe and Over Easy brochures given.
Enforcement policy: Having 3 or more critical violations or 10 total violations puts the facility in jeopardy of enforcement procedures which could lead to the revocation of your permit to operate. To operate a food service establishment you must maintain substantial compliance with the Rules and Regulations of the Board of Health, Commonwealth of Virginia.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding

April 25, 2007 (Routine)


Violations: Comments:
Several violations were repeat violations and should continue to re-occur. Set-up under the dish machine is unusual. Blue salt vat is not normally found in facilities served by public water. Spoke with the maintenance director about a backflow prevention device for the hose/sprayer attached under the dish machine. Hose is used to clean the floor. It does not appear to have a backflow prevention device installed on it. Manger has active managerial control and is able to answer food safety questions.
Limited food service during this inspection. Lunch over, dinner yet to be prepared.

May 03, 2006 (Routine)


Violations: Comments:
All violations noted on prior inspection dated 3/14/06 have been corrected. Continue to check that employees are date marking correctly. In 2007, foods in cold storage will need to be maintained at 41 F or below. Facility does have plans to replace several refrigeration units. Please have written employee health policy ready for review when next inspection is conducted.
Abbreviations: ST-surface temperature, IT-internal temperature, WIC-walk-in cooler, RIC-reach in cooler, WIF-walk-in freezer, RIF-reach in freezer, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, PP-pizza prep, PHF-potentially hazardous food, RTE-ready to eat
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations places an establishment under enforcement which can result in revocation of health permit.

March 14, 2006 (Routine)


Violations: Comments:
Abbreviations: ST-surface temperature, IT-internal temperature, WIC-walk-in cooler, RIC-reach in cooler, WIF-walk-in freezer, RIF-reach in freezer, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, PP-pizza prep, PHF-potentially hazardous food, FMC-food manager certification
Discussed following with person in charge:
1. Begin keeping a temperature log of foods to include final cooking temperatures, hot holding and cold storage temperatures.
2. Facility has a lot of left over items. Have provided hand out on proper cooling.
3. Discussed enforcement policy.
4. Discussed and provided hand out for dented cans, employee health, cooking temperatures, and cooling.
5. Follow up will be conducted in 30 days.

March 03, 2005 (Critical Procedures)


Violations:

June 10, 2004 (Follow-up)


Violations: Comments:
All violations noted in the previous inspection have been corrected except the above. Permit issued.
Note: Old air conditioning unit is for back-up. Work order submitted for walls to be painted. Lighting- Coffee Area 35FC, Prep- 50FC, WIC- 8FC, Dry Storage 10FC.

March 18, 2004 (Routine)


Violations: Comments:
Preopening inspection
RIC- Reach In Cooler, WIC- Walk In Cooler, WIF- Walk In Freezer

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