Autumn Care Of Mechanicsville, 7600 Autumn Pkwy, Mechanicsville, VA 23111 - Nursing Home Food Service inspection findings and violations

Business Info

Restaurant: Autumn Care of Mechanicsville
Address: 7600 Autumn Pkwy, Mechanicsville, VA 23111
Type: Nursing Home Food Service
Phone: 804 730-0009
Total inspections: 9
Last inspection: 03/07/2016

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Inspection findings	Inspection date	Type
Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink in the Autumn Unit service area was measured at a temperature less than 100°F. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	03/07/2016	Risk Factor
Dishmachine was running inconsistently for wash temperature. Temperature ranged from 135 - 157 degrees. Sanitizer was consistently registering at 185 degrees. Temperature tape indicated 160 degree surface temperature. Repair service called to check wash temperature/gauge. PSI was reading at or just below 15 PSI. Recommend checking PSI meter for accuracy. Meats are a combination of raw and pre-cooked chicken, raw ground beef, pork, fish, and cubed steak. Soup is made in house. BBQ is commercial. Eggs are liquid pasteurized and pre-cooked patties. Vegetables are frozen and canned. No steaks are served. Beef and pork roast at 350 degrees for 1+ hours depending on the size. Supplier is US Foods and Flowers Bakery. Meals are prepared in kitchen and delivered to four units for immediate service. Total service time does not exceed 45 minutes according to Person in Charge (PIC). Temperature records are kept in the units. EHSS reviewed temperature records in three units and recorded temperatures were as required in food regulations. Discussed cooling methods, times and temperatures and reheating temperatures. Discussed employee health. Person in Charge Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided a copy the FDA Employee Handbook and Form 1B to use as a means of verifying that employees are trained to report symptoms, diseases and exposures. Warewashing Machines, Manufacturers' Operating Instructions Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Wash temperature should be a minimum of 150 degrees. Temperature fluctuated between 135 during constant running to 157 after machine had been at rest. Hot water for rinse was 185 and temperature tape indicated dish surface at 160 degrees. Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Recommend having machine serviced to ensure consistent hot water during the wash cycle at 150 degrees. Repair service was called during inspection. Recommend using paper products for dinner service or washing in 3 basin sink if the issue with the machine is not determined and fixed as needed. Handwashing Lavatories - Maintaining and Using Handwashing Lavatories Observation: Handwashing facilities are unclean and not maintained in the Summer and Winter unit serving area. Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing. Toxics - Separation of Toxics (corrected on site) Observation: Containers of cleaning product in spray bottle was observed on a prep table as food was being prepared. No leaks or spills observed. This was the only container. Chemical could possible contamination of food, equipment, utensils, linens or single service items. Correction: Containers of cleaning chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.	08/07/2015	Routine
This was a standardization inspection conducted by Hannah Crew with Nancy Diersen. No violation noted during this evaluation.	10/02/2014	Training
Abbreviations: RIC-reach-in cooler, RIF-reach-in freezer, WIC-walk-in cooler, WIF-walk-in freezer, PIC-person in charge Discussed the following with the PIC: 1. Liquid pasteurized eggs are used in the preparation of scrambled eggs. 2. All raw animal products (meat, poultry, eggs) are cooked to the required minimum cooking temperatures prior to service. 3. Contact service technician to adjust the temperature on the premixed sanitizer solution dispensed into the 3 compartment sink. Observed good handwashing practices and glove usage. The overall facility is very clean and well maintained. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. Observed ready to eat foods marked with 8 calendar days instead of 7. Include the day the food was prepped when calculating the 7 day discard time. Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature in the 3 compartment sink. The temperature of the water was 125°F. Correction: Adjust the sanitizing solution to a minimum temperature of 75°F. The sanitizer concentration is not as effective at hot temperatures and will give an inaccurate concentration reading when tested. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: Many utensils (scoops & spoons) in the utensil storage drawers were observed soiled with food debris. Correction: Clean and sanitize these surfaces for food contact. Equipment - Cooking and Baking Equipment Observation: The cavity of the microwave ovens located in all of the kitchenettes (serving areas) are observed soiled. Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.	07/10/2014	Routine
Resident census 150. Keshia Johnson PIC. Service report on Dishmachine to be sent to EHSS at Hanover Health Dept. when corrections have been made on the Dishmachine. Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures Observation: Observed Dishmachine rinse cycle not at 180 degrees as per specification data plate on unit. wash temperature achieved at 150 degrees and pressure at 25 psi. Determined unit is high temperature not chemical-tested with Quaternary ammonium and Chlorine tape-no reaction. Test tape indicated temperature less than 160 degrees. Correction: Recommend was-rinse-sanitizing be done for dishes, glasses, silverware and cooking pots/pans be done in 3 basin sink set-up until Dishmachine is adjusted or repaired to meet required temperatures for sanitizing. Single use service items and plastic utensils be utilized until unit is functioning properly.	04/24/2014	Risk Factor
Occupancy 112 residents. U.S. Foods purveyor. Employee health information posted. Dish machine: wash 155 degrees, rinse 181, pressure, test tape 160+ degrees. Dishes pre-soaked then sanitized in dish machine. Observed temperature logs used for refrigeration units. Observed glove use, handwashing and hair restraint use. No violation noted during this evaluation.	12/11/2013	Risk Factor
Current occupancy 80 residents. Western Pest Control used. Monitors temps. daily for cooling units. Dishmachine (Hobart) 22 psi pressure. 180 degrees from inlet, 160 degrees on plate surface. Very clean dumpster area. Very clean well organized establishment. Frozen wands used for cooling foods. Distributed prnted information to PIC. No violation noted during this evaluation.	08/27/2013	Routine
Current occupancy 36 residents. Dishmachine wash 156 degrees, Rinse 180 degrees, plate surface 160 degrees, pressure 24 psi. Discussed Employee Health policy, gave copy to PIC for posting in establishment of Form 1B. Clean, well organized facility. No violation noted during this evaluation.	05/15/2013	Risk Factor
Reviewed menu. Discussed Employee Health policy. Dish machine pressure 20, rinse gauge 180, test tape 160++degrees. wash 148. 3 basin sinks Quat ammonium sanitizer. Food additives used for coloring only. Recommend trash container be covered in ladies rest-room. New facility, limited number of resident present 6. 30 day opening inspection. No violation noted during this evaluation.	02/14/2013	Routine

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