The Village At Woods Edge, 1401 N. High St., Franklin, VA 23851 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: The Village At Woods Edge
Address: 1401 N. High St., Franklin, VA 23851
Type: Full Service Restaurant
Phone: 757 516-0031
Total inspections: 11
Last inspection: 11/04/2015

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Inspection findings	Inspection date	Type
Overall very good to excellent sanitation seen. Good handwashing frequency and technique, good glove use except one instance, corrected, good food storage and overall good labeling with one - two items that need labels and a few outdated items both for leftover labeling and for expiration dates. Good employee health policy knowledge from new employee. Overall clean facility with some additional cleaning needed for refrigerator gaskets, bottom shelves of refrigerator and floor sink under food prep sink. Overall good food temperatures with one item not cooled properly and per staff food temperatures not taken. Cooks box with top allowable temperatures, relayed to manager to ensure food temperatures are repeated within next couple of hours, and food moved to save / maintenance done if needed. Overall good employee training with couple of management in need of current district food handler cards or certified food manager certificates. All food temperatures taken with EHS thermocouple calibrated at 32.0 F during inspection. Critical: Cooling* (corrected on site) Observation: Potato soup from last evening tested at 44-45 F in the cooks box, walk in refrigerator. Correction: Per new cook, soup placed on counter 1-1&1/5 hrs then placed in walk in refrigerator with cover. Uncertain temperatures to reach for cooling, reviewed, as well as calibrating a food thermometer. Food voluntarily discarded. Ensure food temperatures are taken to reach times/temperatures for safe cooling. Temperature - Food Temperature Measuring Devices - Provided Observation: No instant read thin stemmed thermometer present in kitchen / two dial thermometers present and neither calibrate, one calibrates < 0 and the other 36-38 F. Correction: Provide instant read and recommend also using dial thermometers from 0-220 F in 2 degree increments all must calibrate either in ice water from 30-34 F or boiling point 212 plus / minus 2 degrees for accuracy. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Refrigerator gaskets, bottom shelf of side by side Reach in Refrigerator / Freezer, ice machine plate, under the dry storeroom shelving and floor sink under food prep sink. Correction: Routinely clean all non-food contact surfaces. Ensure ice machine is emptied, cleaned, sanitized, rinsed/flushed as recommended in technical manual.	11/04/2015	Routine
Overall excellent. Observed good handwashing, good glove use, good food temperatures, storage and labeling. Sanitizer present at 200 ppm quats in dish sink, and between 50-100 ppm Cl in cooks wiping bucket. Employee health with mixed knowledge, flyer present train all staff. Noted partial head of lettuce in preparation refrigerator. Discussed with cook, head of lettuce cleaned under running water - outer leaves peeled off then used. Ensure leaves are separated and cleaned, before placing in top holding of prep table, both to avoid contamination of other foods and make surface and to ensure cleaning leaves is not forgotten. Some cartons of ice cream etc. delivered today placed on walk in freezer floor before storage - cartons not washable surfaces. Suggest placing items on clean cart in unit before storage. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Inside of ice machine with some mildew on edge of plastic panel. Correction: Clean and sanitize machine now - after facility closed for the evening and check the technical manual for cleaning / sanitizing frequency. Physical Facilities - Cleaning Frequency and Restrictions Observation: Improved cleaning needed for floor sinks under the waitress station (that is not visible unless access door is opened) and in the dry storeroom, as well as bottom shelving in the cooks box, walk in refrigerator and floor beneath. Correction: Clean these areas now and routinely.	07/28/2015	Routine
Overall very good with good overall food temperatures, storage and labeling. Walk in refrigerators with new condensers, 2 and 3-4 months ago. Dairy/produce walk in unit with elevated food temperatures. Please call when maintenance is done and update with results. Excellent handwashing, good glove use, and sanitizer in place at 150 ppm quats for dishes, and 200 ppm Cl for preparation surface wiping buckets. Employee health knowledge mixed. Review entire policy with all staff. Some staff with outdated district food handler cards. Ensure all staff have updated district food handler cards right away. Critical: Employee Health* (corrected on site) Observation: Mixed knowledge for employee health policy. Correction: Requirements reviewed with manager and cook. Review policy with all staff. Flyer present. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Dairy items in the dairy and produce walk in refrigerator cold holding at 44-45 F, unit temperature 40 F. Food temperatures taken with EHS thermocouple calibrated at 32.0 F. Food delivery received today, so items present just at 4 hours. Food items present: Bags of shredded cheddar cheese, 3 boxes of cream cheese (boxes - not cheese moldy, not expired), sliced American cheese, Sliced Swiss cheese, boxes of milk-cartons, box of small milk carton, buttermilk 7 bottles, box of potato salad, 2 boxes of shell eggs, 2 boxes of yogurt, 4.5 containers of sour cream, 2 cartons of lactoid milk. Correction: Non-time and temperature controlled foods(TCS-same as phf), and foods received today moved to alternate refrigeration. Discussed, cool rapidly. All TCS foods present before todays delivery voluntarily discarded. Discarded foods included, sour cream, yogurt, 3 bottles of buttermilk, Lactoid milk, and cream cheese. Discussed with manager, foods must be rapidly cooled to 41 F and used within 2 days. Food stockage levels for 2 days. Facility with unit temperature checks done and recorded, however, representative food temperatures not taken. Additionally representative refrigerated food temperature not taken when food delivered. Suggest taking and recording at least one representative food temperature with a calibrated, sanitized food thermometer when checking unit temperature and checking at least one representative refrigerated food temperature before accepting food deliveries. Ensure maintenance is done and unit can cold hold TCS foods at 41 F or below before using for dairy items. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.	04/21/2015	Risk Factor
Overall excellent. Observed good handwashing, no food prep requiring gloves seen, good food temperatures, storage (except pans of meats stored under shelving on the floor in the walk in freezer) and mixed labeling. Sanitizer in place at 200 ppm Cl and used. Good employee health knowledge for symptoms by new employee, review of return time and diseases needed. Discussed eight major allergens and flyer given. Discussed upcoming requirement to post sign stating sanitation inspection reports are available on Virginia Department of Health website under Environmental Health, restaurant inspections. New digital thermometer obtained but states 1 " food needed to check a temperature. Ensure instant reading thermometer that reads at the tip in 3-5 seconds is obtained. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation) Observation: About half of leftovers in cooks reach in refrigerator not labeled. Correction: Leftovers labeled. If items will not be completely used the same day, label when storing to avoid forgetting date labeled. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Area around deep fryers, between fryers, below fryers etc., bottom shelving, outsides of equipment, floor sinks and ice machine. Correction: Maintain nonfood-contact surfaces of equipment clean.	01/20/2015	Routine
Overall mixed inspection. Overall clean well organized facility with sanitizer in place at < 50 ppm Cl changed for 200 ppm Cl. Good handwashing and glove use. Good food storage to prevent cross contamination. Staff with good knowledge for employee health symptoms, but uncertain of reportable diseases and return time. Review employee health policy. Hot foods taken from the oven and kept on top of oven until needed on steam table, then reheated in oven and placed on line. Food checked during inspection just before placing on line above 135 F, however, method not reliable for maintaining hot holding temperatures. Suggest hot holding in "warmer" or hot box. No instant read, thin stemmed thermometer available. Checking food temperatures essential for all phases of food preparation. Ensure good instant read, thin stemmed thermometers that read at the tip are available for cooks use. A few staff members with expired district food handler cards, please renew as soon as possible. Food - Miscellaneous Sources of Contamination (corrected on site) Observation: Leak from cooks walk in refrigerator fan dripping on boxes of food directly under the fan, and then sometimes running down where contamination from splash is possible. Employee drinks, bottles present in the reach in refrigerator with facility food and in the lowboy refrigerator with facility food. Correction: Boxes moved from under the fan, food present in sealed packages, clean. Call for unit repair, place catch pan under fan, empty routinely. Suggest not placing foods on top shelf directly under fan. Employee drinks moved to be separate from facility food in reach in refrigerator. Ensure training is done and drinks are also moved in the lowboy. Critical: Cooling* (corrected on site) Observation: Greens in the walk in refrigerator, cooling for 3.5 hrs temperature checked at 93 F by EHS thermocouple calibrated at 32.2 F. Greens wrapped with plastic wrap, 1-2 layers. Correction: Greens voluntarily discarded. Ensure cooling foods are temperature checked to cool to 70 F within 2 hours using most efficient method available - place in freezer 20-30 minutes, place pan in pan of ice and stir frequently etc. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced turkey, stored stacked on top of prep table top holding bins for > 4 hours checked at 59 F. Correction: Turkey voluntarily discarded during inspection. Refresh training regarding good storage for prep table top holding. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: Some leftovers present in the dairy walk in refrigerator, reach in refrigerator, and 2 door reach in refrigerator missing leftover labels. Leftovers in the cooks walk in refrigerator, and bottom holding for the prep table with good labeling. Correction: Review labeling processes with staff. Temperature - Food Temperature Measuring Devices - Provided Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Ice scoop holder with stagnant water present. Inside of ice machine, dump sink, and drain under dump sink soiled. Walk in refrigerator floor under the shelving soiled. Build up of dust on wall above cooks prep area. Correction: Clean the ice scoop and holder now, and other items when no food service being done and ensure areas are routinely cleaned. Clean and sanitize inside of ice machine following technical manual.	10/01/2014	Routine
Overall excellent sanitation. Noted new staff member with incorrect handwashing procedure, corrected by other cook present, outstanding food safety oversight. Excellent handwashing by all other staff. Food contact surfaces clean and sanitized with hot soapy water and separate bleach water at 200 ppm. Noted some equipment handles soiled. Suggest, Treat equipment handles as other food contact surfaces and clean and sanitize before food prep and no less than every 4 hour. Good glove and utensil use, good overall food temperatures, labeling and storage. Two - three items did not have leftover labels. Review labeling. Good employee health knowledge. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Milk in lowboy checked at 52 F for unknown period of time. Lactoid "milk" checked at 42 F and moved to alternate refrigerator. Leftover prime rib in reach in refrigerator for 3 days checked at 45 F stem temperature. Rib wrapped in plastic wrap and foil. Correction: Both milk and prime rib voluntarily discarded. Uncertain if prime rib never cooled, or out for use without staff present knowing. Other foods in reach in refrigerator at 41 F or below. Equipment - Good Repair and Proper Adjustment Observation: Lowboy refrigerator door does not seal and does not close all the way. All items above 41 F, however, most are not time and temperature control foods. Correction: Do not store milk or real cream/butter in unit until repaired. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Some areas need additional cleaning, ie spice storage area, wall behind area, floor sinks, and shelf above prep table - with some excess items. Correction: Clean now and routinely.	06/18/2014	Routine
Overall outstanding, good food temperatures, labeling, and storage throughout, good glove use, sanitizer in place and used, employee health policy knowledge discussed with good knowledge of symptoms, new flyer will be sent. No violation noted during this evaluation.	03/31/2014	Risk Factor
Overall excellent sanitation with good handwashing, good glove use and utensil use for no bare hand contact, clean food contact surfaces with 200 ppm quats in place and used for sanitizing, good food temperatures, labeling and overall good storage. Noted some deep cleaning needed, especially walk in refrigerator shelving and inside of reach in refrigerator. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Dish of raw pork chops stored above ready to eat foods in the reach in refrigerator. Correction: Pork chops moved to bottom shelf.	12/13/2013	Risk Factor
Overall very good sanitation. Noted good handwashing, good glove use, sanitizer in place at 200 ppm quats and used. Clean well organized facility. Noted, some quiche mix not completely thawed and placed in hot water to finish thawing, ensure if additional thawing is needed, thaw in the microwave as part of the cooking process, or with item submerged in dish under cold running water. Noted some staff wearing gloves when not required. Wearing gloves when not required increases the likelihood of contaminating gloves then subsequently contaminating food or food contact surfaces. Suggest policy and training not to wear gloves when not needed. Person in Charge Observation: Some staff members with no or outdated district food handler cards, the requirement to ensure minimal food safety training for all staff. Correction: Ensure all staff have current Western Tidewater Food handler cards. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Some raw meats placed on trays on floor in cooks box walk in refrigerator. Correction: Previously this method was used with food in original wrappers or well wrapped, and removed from trays for use, to prevent cross contamination of food surfaces due to severe shortage of refrigeration space. Additional space now used, train staff to ensure no foods are stored on the floor and additional refrigeration space is used. Critical: Cooling* (corrected on site) Observation: Sausage in bag x 1 day 46-50 F, packed too full. Correction: Sausage voluntarily discarded. Review cooling techniques and required temperatures within specified times. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: Two to three prepared food items in the refrigerator was not discarded by the ""consume by"" date. Correction: Outdated food discarded during the inspection. Ensure good process to check foods for expiration and leftover label use by dates is used.	08/02/2013	Risk Factor
Overall excellent sanitation with good handwashing and glove use noted, clean well organized facility with sanitizer in place at 200 ppm Cl and used, and sanitizer in place in 3 vat sink at 200 ppm quats. Good labeling and storage, overall good food temperatures except where food stored incorrectly in top holding of prep table. Noted, one container of food stored under shelving on floor in walk in refrigerator. Corrected immediately. Previously raw thawing meats placed on trays under shelving due to severe shortage of refrigeration space for foods present and "correct" storage, when removed, food taken from containers/trays for prep, and containers / trays taken immediately to dishwashing to prevent cross contamination. Update staff training, adequate refrigeration now in place, no items should be stored on floor. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Roast beef, chicken salad, and sliced cheese improperly stored, double stacked in preparation table top insert pans cold holding at 47-50 F > 4 hours. Correction: All items voluntarily discarded. Ensure all staff training updated regarding correct storage in top prep table insert pans. Additionally, ensure top prep holding is not used for extended storage.	04/30/2013	Risk Factor
Overall excellent sanitation with good handwashing, glove use, good food temperatures, food storage and labeling noted. Facility clean and well organized with sanitizer in place and used, sink with quats at 150 ppm and wiping bucket with 200 ppm Cl, Additional notes: -Additional personnel present in kitchen, some need additional training. One staff member - not food service staff but doing administrative work with poor hygiene habits in kitchen. Manager ensured training done during inspection and member excluded until training done. -Some bottled water etc. stored in reach in unit with facility food. Ensure all staff store personal drinks below and separate from all facility food. *A tray of snacks returned from a resident wing and placed in the lowboy refrigerator. Tray removed and items wiped with sanitizing solution / discarded during inspection. Train staff to ensure no items that have left the kitchen go into food preparation / storage areas. Clean and sanitize when appropriate or discard. Wiping buckets shared for different areas, but separate cleaning and sanitizing agents used after raw meats. Suggest separate wiping buckets for each food prep area, ie veg prep, cooks prep, steam line etc. Food storage good for prevention of cross contamination, still with some items stored on trays in the cooks box. Continue practice to clean bottom of tray or remove food from tray before placing on food prep surface. Minimal food on floor of walk in freezer, ice cream containers noted. Continue to clean bottoms of containers. Shortage of food cold holding will be corrected when new kitchen area is completed and permitted for use. No violation noted during this evaluation.	01/22/2013	Risk Factor

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