Spring Arbor Of Leesburg, 237 Fairview St, Leesburg, VA 20176 - Adult Care Home Food Service inspection findings and violations

Business Info

Restaurant: Spring Arbor of Leesburg
Address: 237 Fairview St, Leesburg, VA 20176
Type: Adult Care Home Food Service
Phone: 703 777-9300
Total inspections: 12
Last inspection: 10/19/2015

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Inspection findings	Inspection date	Type
Maintain the corrected items as corrected. Observed staff food stored above resident food. Store employee food below and away from resident food. Reviewed cooling methods with staff. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Open drink container. Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Foods cold holding at improper temperatures Correction: Cold hold potentially hazardous food at 41°F or below - corrected during inspection walk in cooler adjusted on the spot.	10/19/2015	Routine
Maintain the corrected items as corrected. Discussed one step cooling and need for increased awareness of this item. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: A pan of raw meatloaf is stored above ready to eat beverage items. Correction: Store raw animal food below and away the ready to eat food. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation) Observation: According to the date mark should've been discarded yesterday/ chicken rice soup dated 6/2. Correction: Promptly discard food that has reached the 7 day cold holding period.	06/09/2015	Routine
Correct the above item within 24 hours. Observed improper thawing in 3 compartment sink - foods not submerged. As stock levels and weather conditions allow please clean walk in cooler racks. Juice - PIC unsure if made in house or not - please contact EHS to confirm juice is not made in house OR if prepared on the premises to provide HACCP plan. Note: EHS received a call from Food Service Director on March 2 stating that the juice is from a concentrate and is not squeezed in house. Reviewed employee health policy with PIC - train all staff on this topic. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Foods in the 2 door reach in cooler cold holding at improper temperatures Correction: Cold hold potentially hazardous food at 41°F or below.	02/25/2015	Routine
Maintain the above item as corrected. Observed improper thawing - turkey in the three vat sink - corrected. Note: new manager first day on job - discussed previous repeat violations. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation) Observation: Open drink container. Correction: Instruct food service workers to drink only from closed containers such as a cup with a lid and straw. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the date mark the food should have been previously discarded. Correction: Promptly discard food that has reached the end of the holding period (maximum seven days).	11/05/2014	Routine
Maintain the corrected items as corrected. Correct the remaining item within 24 hours. Trained cook/PIC on employee health policy. Please contact EHS if you have any questions prior to the follow-up inspection. Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation) Observation: Bare hand contact with ready to eat foods. Correction: Instruct food service workers to contact ready to eat foods with gloves, tongs, spatulas, deli paper or other suitable utensils. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw shell eggs stored above ready to eat foods. Correction: Store raw animal foods below ready to eat foods. Critical: Cooling* (repeated violation) Observation: Improper cooling. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the date mark the deli turkey loaf should have been discarded three days ago. Correction: Promptly discard foods at the end of the seven day cold holding period.	07/09/2014	Risk Factor
Correct the remaining item within 24 hours, maintain the corrected items as corrected. Observed improper thawing - fully cooked ham in standing water - review with staff as needed - this is repeat observation. Critical: Hands - Preventing Contamination from Hands* Observation: Bare hand contact with ready to eat food observed. Correction: Instruct food service workers to contact ready to eat foods with gloves, tongs, spatulas, deli paper or other suitable utensils. Critical: Cooling* (corrected on site) (repeated violation) Observation: Improperly cooled foods. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and hours from 70°F to 41°F within additional hours. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The food contact surfaces of the slicer were observed soiled. Correction: Wash, rinse and sanitize the food contact surfaces of this equipment. Corrected during inspection - slicer was broken down.	04/08/2014	Risk Factor
Correct the above item today. Please review one step cooling and date marking with staff. Employee health policy posted - review this topic with food service staff. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Beef stew hot holding at improper temperatures. Correction: Hot hold potentially hazardous food at or above 135°F.	01/06/2014	Risk Factor
Maintain the corrected items as corrected, correct the remaining item within 90 days. Please review procedures for taking food temperatures with staff. Recommend attending a certified food manager class. Critical: Cooling* (corrected on site) (repeated violation) Observation: Improperly cooled food. Correction: Cool cooked potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours. Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure Observation: The pressure during the sanitizing rinse is too low - cottage dish machine. Correction: Adjust the rinse pressure to be 20 +/-5 psi.	10/02/2013	Risk Factor
Maintain the corrected items as corrected - continue correcting as needed. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Employee beverage improperly stored. Correction: Instruct all food service workers to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment. Thawing (corrected on site) Observation: Ready to eat food thawing in standing water. Correction: Thaw potentially hazardous foods completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow and for a period of time that does not allow thawed portions to rise above 41°F. Critical: Cooling* (corrected on site) Observation: Improperly cooled food - breakfast sausage. Correction: Cool hot potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°Fwithin four more hours. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation) Observation: Food contact surfaces of the slicer are not clean to the sight and touch. Correction: Clean and sanitize this food contact surface. PIC immediately broke down the slicer to be cleaned and sanitized. This is a repeat observation.	06/11/2013	Routine
ACR 27685 A report was received that stated 24 residents and one non-food service employee have a gastrointestinal illness. According to facility staff four new cases have occurred since the report was made. EHS spoke with facility staff who indicated that the residents have been asked to stay in their rooms in the main facility and staff are assigned to well/ill residents only. Meals are served on paper and delivered by staff to residents rooms. Only one case was reported in the secure wing - that resident is being served on paper and is staying in their room. The Food Service Director (PIC) indicated that no food service staff have been ill in the past two weeks. When asked, PIC was able to locate and respond to questions about employee health policy. A risk factors inspection was conducted - refer to that report for additional information. EHS provided Norovirus control handbook to facility. At this time, based upon the results of the risk factors inspection, unable to connect the illnesses with the food prepared in this facility. No violation noted during this evaluation.	03/05/2013	Complaint
Maintain the corrected item as corrected. Notes: Test strips not available -provide. Cutting boards -scratched and scored - resurface or replace. Cottage dish machine wash temperature too low - service the machine. Reviewed one and two step cooling with PIC. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: Food contact surfaces of the slicer are not clean to the sight and touch. Correction: Clean and sanitize this food contact surface. PIC immediately broke the slicer down to be cleaned and sanitized.	03/05/2013	Risk Factor
No violations noted during this inspection. Notes: dish machine reached the minimum internal rinse temperature after 4th run - recommend adjusting the machine OR train all staff not to run dished through for sanitizing until the 4th run. Chemical sanitizer acceptable use range 150-400 ppm - the test strips provided do not test this range. Reviewed employee health and provided copies of the 2010 employee health flowchart to facility director. No violation noted during this evaluation.	10/19/2011	Risk Factor Assessment

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