Riverside Regional Medical Center Cafe, 500 J. Clyde Morris Blvd., Newport News, VA 23601 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Riverside Regional Medical Center Cafe
Address: 500 J. Clyde Morris Blvd., Newport News, VA 23601
Type: Full Service Restaurant
Total inspections: 6
Last inspection: 05/22/2015
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Inspection findings

Inspection date

Type
Discussed food storage, temperatures, and employee health. All employees must obtain food handler cards in 90 days. Re-inspection of refrigeration will be done. If satisfactory, permit will be issued.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Wet soiled cloth gloves were used to handle sanitized dishes.
    Correction: Cover cloth gloves with single use rubber gloves to protect dishes from contamination.
  • Critical: Cooling* (corrected on site)
    Observation: Ambient temperature or pre-chilled coleslaw and cheese sandwiches not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Egg salad, butter, and breakfast biscuits cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The refrigeratora and walk-in were not capable of holding foods properly.
    Correction: Repair or adjust refrigerators.
  • Toilet Room Receptacle Covered
    Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
05/22/2015Routine
No violation noted during this evaluation.02/05/2015Risk Factor Intervention
A re inspection will be performed to assess cooling procedures, the grab n go case and the action station cold holding procedures.
  • Critical: Cooling*
    Observation: Beef stew not being adequately cooled to prevent the growth of harmful bacteria. Beef stew is ice bathed and transferred to a vessel with three inches or less of volume. I temped the stew with the data logger and the stew took a total of 7.5 hurs to cool from 116 -41 F.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Deli meats and cheeses cold holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Grab n Go case is not maintaining 41 F or less on the top two shelves of the unit.
    Correction: The potentially hazardous foods on the top two shelves were discarded and the shelves will no longer be in use.
01/21/2015Risk Factor Intervention
Time a s public health control policy needed. Hand sink supplies to be hung before operation. Drain for serving line drop ins must be shorten to prevent cross connections.
No violation noted during this evaluation.		10/30/2014Pre-Opening
Final stages of renovations to new kitchen area. No violations noted. Not in operation currently.
No violation noted during this evaluation.		09/15/2014Pre-Opening
New Kitchen, New owner.
No violation noted during this evaluation.		04/18/2014Pre-Opening

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