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

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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:
  • 1100 - The knife holder does not allow for easy cleaning of the interior parts of the holder. It may also harbor food debris.
    The holder could be replaced with a knife strip. I discussed this with the manager.
  • 1570 - 2 saute pans have excessive carbon build-up.
    Replace or remove carbon build-up.
  • 2610 - There is no enclosure around the dumpster area.
    The trash dumpster should be enclosed in a structure. The materials used to construct the structure must be made of durable materials that are easy to clean. Currently there is no structure to enclose trash.
  • 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
    Increase the number of dumpster to allow for the containment of trash. The kitchen should have a dedicated dumpster for its refuse. The dumpster should be convenient to the kitchen area.
  • 2700 - The dumpster has a broken lid.
    Replace the broken lid for the waste storage container used to hold trash.
  • 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.
    Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
  • 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.
    Repair refuse area so that it drains liquid waste resulting from the cleaning the area and waste receptacles. If refuse areas are not graded properly, waste water will pool and attract insects and rodents.
  • 3170 - Ceiling has peeling area above the WIC which appears to be the result of water damage.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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:
  • 1570 - Bent pitcher was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair or 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.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.<50 pppm in 3-compartment sink
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
  • 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)
    Clean and sanitize these surfaces for food contact.
  • 1960 - Repeat Pans 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.
  • 3170 - Peeling paint above 2-compartment sink is not maintained in good repair. Wall near the dishmachine area has chipping paint.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3380 - Critical Wiping cloth bucket<100 ppm being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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:
  • 1010 - Corrected During Inspection Sponges are being used to wipe down food contact surfaces.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 1960 - Corrected During Inspection Metal pans 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.
  • 3330 - Corrected During Inspection Critical Working container of sanitizer not labelled in utility room.
    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.
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:
  • 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.
    Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0380 - Critical Found three dented cans offered for service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use on cutting board.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical All prepared ready-to-eat (RTE) foods in the refrigeration unit are labelled with prepared on dates instead of discard dates.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
  • 1700 - Critical Repeat Quaternary Ammonium sanitizing solution used was not at detectable level.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Please maually add appropriate amount of sanitizer or use dish machine until problem is fixed.
  • 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.
    Clean and sanitize these surfaces for food contact.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3020 - Soap was not provided at the hand washing lavatory in the dish room.
    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.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dish room.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3220 - 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.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
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:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Raw hamburg cold holding at improper temperatures of 64, 66..
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 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.
  • 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.
    Clean and sanitize these surfaces for food contact.
  • 3140 - Corrected During Inspection Observed several open cans of soda belonging to employees in food prep area.
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination or store drinks in a cup with a closed lid and straw.

June 10, 2004 (Follow-up)



Violations:
  • 1100 - Critical Repeat Several pink and gray serving trays cracked and in chipped. (NEW TRAYS ARE ON ORDER).
    Repair or replace the trays 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.
  • 1770 B - Carbon accumulation on sheet pans.
    Clean and sanitize these surfaces for food contact.
  • 3170 - Repeat Walk in cooler floor rusty. Wall covering in dishroom in poor repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 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.
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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:
  • 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.
    Repair or replace the equipment to provide a food contact surface that is smooth, non-absorbant, and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 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.
    Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • 3080 - Less than 50 foot candles of light was noted in the coffee urn area (15 FC) and prep area (25FC).
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3080 - Less than 10 foot candles of light was noted in the dry food storage room (5FC) and walk in cooler (5FC).
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3045 - 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.
  • 1580 - Blue cutting board stained and scored and is not easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 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.
    Food contact surfaces and equipment shall be clean to sight and touch. Clean and sanitize these surfaces for food contact.
  • 1550 - The 3-compartment sink is not sealed to the adjoining wall.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
    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.
  • 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.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1320 - There was no temperature measuring device located in the 3 door reach in cooler.
    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.
  • 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.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - 1. Walk in freezer door does not close tightly, resulting in frost accumulation. Old air conditioning unit remains in closet (unused).
    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. Remove unused equipment from premises.
  • 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.
    Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 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.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles and stored in an orderly manner that facilitates cleaning.
  • 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.
    Seal floor wall juncture to no larger than a 1/32 inch space.
  • 2350 ii - Cold water knob at dish sprayer is missing.
    Repair plumbing.
  • 1600 - The interior surfaces ( interior lip of doors) of the mechanical warewashing machine are soiled, which may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 2190 - Water from the handwashing sink in the ladies staff restroom measured at a temperature less than 110F ( 97F).
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of soils.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 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.
    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.
Comments:
Preopening inspection
RIC- Reach In Cooler, WIC- Walk In Cooler, WIF- Walk In Freezer

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