Lonesome Pine Hospital, 1990 Holton Ave., Big Stone Gap, VA 24219 - Hospital Food Service inspection findings and violations
Business Info
Restaurant: Lonesome Pine Hospital
Address: 1990 Holton Ave., Big Stone Gap, VA 24219
Type: Hospital Food Service
Phone: 276 523-8607
Total inspections: 13
Last inspection: 01/29/2016
Address: 1990 Holton Ave., Big Stone Gap, VA 24219
Type: Hospital Food Service
Phone: 276 523-8607
Total inspections: 13
Last inspection: 01/29/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violations observed. Facility well maintained. No violation noted during this evaluation. | 01/29/2016 | Routine | |
Well trained staff.facility in very good shape. Cooking/heating temperatures being taken. Good personal hygiene observed along with adequate and proper hand washing observed. Maintenance folks came in and adjusted the thermostat on the Victory refr.. A new thermostat had been installed but was not set cold enough. Temperature of unit dropping, should be OK now.
|
11/05/2015 | Routine | |
| No hazards noted. Staff well trained, food handling procedures excellent. Facility in great shape, Very good job. No violation noted during this evaluation. | 08/13/2015 | Routine | |
| Facility in excellent condition . Staff well trained No violation noted during this evaluation. | 05/20/2015 | Risk Factor | |
| Arrived and lunch service had just ended. Observed very good in-place cleaning of equipment and sanitizing when applicable. Also observed good thawing procedure with thawing occurring under cool 70Deg.F. running water. Also observed cooling procedure which appears to be exclusively done via ice-water bath. Temperature logs maintained, and sanitizers at proper concentrations. Victory refr. replaced with new one, previous hazard corrected. Facility in very good condition. No violation noted during this evaluation. | 02/27/2015 | Risk Factor | |
| Facility in good shape. Good prevention of bare-hand contact and handwashing observed. Excellent labels for leftovers as it has places to note the temperature as it is in the cooling process. Use these for documentation of cooling and keep them in your HACCP records.
|
11/19/2014 | Routine | |
| Discussed setting up the three compartment sink and testing the sanitizer. This is monitored daily. Discussed foods that are being held hot for service and if any would be kept. Any food kept must be above 135°F before it can be saved. If it is below, then reheat to 165°F. When cooling it must go from 135°F to 70°F in 2 hours, then to 41°F in a total of 6 hours. Discussed salad bar, good procedures for it are in place. Good monitoring and recording temperatures. No violation noted during this evaluation. | 08/21/2014 | Risk Factor | |
| Discussed handwashing. Facility is well maintained. Very knowledgeable staff. No violation noted during this evaluation. | 05/29/2014 | Routine | |
| Person in charge allowed the use of the facility for training for Health Department Staff. No violation noted during this evaluation. | 02/24/2014 | Training | |
| No hazards noted today. Salad bar time/temp. log maintained, items all OK, <2.5 hours on salad bar. Temp. logs maintained on all cold holding units and cook temp. logs maintained as well. All staff appear healthy, good job. Recommend servicing/adjusting salad bar temperature down to around 36Deg.F. No violation noted during this evaluation. | 11/13/2013 | Risk Factor | |
| No hazards noted today. Excellent date marking and personal hygiene observed. Staff temping foods during preparation to assure proper temperatures are achieved. Meats thawing in walk-in refr., good job that's the safest way to do this. Sanitizing concentrations at proper levels. No violation noted during this evaluation. | 08/14/2013 | Risk Factor | |
| No hazards noted today. New single service cup and lid dispenser installed at self-service station, very good set-up. Facility in excellent condition, staff well trained, good job. No violation noted during this evaluation. | 05/22/2013 | Risk Factor | |
Observed excellent personal hygiene w/ good hand washing and no bare hand contact with ready-to-eat foods. Cooking, holding and cold unit time/temp. logs maintained. Well run operation. All previous hazards corrected, Good Job!
|
01/30/2013 | Routine |
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