Fox Towne Adult Care Center, 10212 King's Highway, King George, VA 22485 - Adult Day Care Food Service inspection findings and violations

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Business Info

Restaurant: Fox Towne Adult Care Center
Address: 10212 King's Highway, King George, VA 22485
Type: Adult Day Care Food Service
Phone: 540 775-5502
Total inspections: 6
Last inspection: 02/02/2016
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Inspection findings

Inspection date

Type
Observed/Discussed with Person in Charge:
1) No hard wired lighting in dry storage area.
2) Foods heated for immediate service.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		02/02/2016Routine
Observed/Discussed with Person in Charge:
1) No food prep during inspection.
2) Facility uses pre-cooked menu items.
3) Dry storage lighting.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		09/08/2015Risk Factor
Observed/Discussed with Person in Charge:
1) Paper towel dispensers.
2) Dry storage lighting.
3) Foods heated for immediate service.
4) Pasteurized egg product.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
  • Lighting, Intensity (repeated violation)
    Observation: Observed 0-2 foot candles of light in the dry storage pantry. No functioning light source.
    Correction: 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.
02/06/2015Routine
Discussed/observed with Person in Charge:
1) Minimal food prep during inspection (toast, re-heat egg product).
2) No cooking from raw ingredients per Person in Charge. Facility uses cooked egg products, no shell eggs.
3) Hand washing, hair restraints.
4) Dry storage lighting.
5) Pest control.
6) Mop storage.
7) Steramine sanitizer tablets (Quat), test kit available.
Abbreviations: RIC = Reach in Cooler, RIF - Reach in Freezer.
  • Critical: Hands - When to Wash*
    Observation: A food employee failed to wash his or her hands before doning gloves and engaging in food preparation.
    Correction: 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.
07/24/2014Risk Factor
Discussed with Person in Charge:
1) No food preparation during inspection.
2) Menu items.
3) Dry storage lighting.
4) Provided sample Employee Health Policy.
5) Facility is clean & well maintained.
Abbreviations: RIF = Reach in Freezer, RIC = Reach in Cooler.
  • Toilet Room Receptacle Covered (corrected on site)
    Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. PIC stated that cover will be removed by clients if installed.
    Correction: Clients are supervised during bath room visits.
  • Lighting, Intensity
    Observation: Observed 0-2 foot candles of light in the dry storage pantry. No functioning light source.
    Correction: 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.
01/27/2014Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Gave operator Servsafe Food Safety class information.
Discussed with operator: 1. ensure there is a small diameter probe thermometer for use in this facility for taking temperatures of thin foods, such as deli meats. 2.. ensure manufacturers' containers are not reused for food storage 3. ensure all potentially hazardous food items, whether cooked on site, or commercially processed, such as coleslaw, are held at 41'F or lower for no more than 7 days. Observed good cold holding temperatures. Facility is clean and well maintained.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employee observed handling ready-to-eat (RTE) bread with bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) coleslaw and deli chicken in the refrigeration unit are not properly dated for disposition.
    Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
02/19/2013Routine

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