Bath County Community Hospital, 106 Park Drive, Hot Springs, VA 24445 - Hospital Food Service inspection findings and violations

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Business Info

Restaurant: Bath County Community Hospital
Address: 106 Park Drive, Hot Springs, VA 24445
Type: Hospital Food Service
Phone: 540 839-7198
Total inspections: 7
Last inspection: 02/09/2016
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Inspection findings

Inspection date

Type
Facility appears clean, storage of supplies is orderly and of limited quantities. Proper hand washing and glove use observed.
PIC has good knowledge of cooking/holding temps. Management is using a temperature and chemical solution log on the warewashing unit, which will log temps and concentrations during operation at breakfast, lunch, and dinner. Staff is also logging equipment and cooking temperatures. Pasteurized products are being used.
No violation noted during this evaluation.		02/09/2016Routine
Facility appears clean, storage of supplies is orderly and of limited quantities. Proper hand washing and glove use observed.
PIC has good knowledge of cooking/holding temps. Management is using a temperature and chemical solution log on the warewashing unit, which will log temps and concentrations during operation at breakfast, lunch, and dinner. Staff is also logging equipment and cooking temperatures.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Clean tableware were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
08/28/2015Routine
Facility appears clean, storage of supplies is orderly and of limited quantities. Proper hand washing and glove use observed.
PIC has good knowledge of cooking/holding temps. Discussed with the PIC, proper date labeling of food items once an item has been removed from the freezer. At time of inspection, the warewashing unit was down and the facility was serving meals on single service Styrofoam plates. During the coarse of the inspection maintenance and an ECOLAB representative ( Chad George) repaired the unit. Temps were ranging between 120-130 on the temperature gauge and the use of a maximum registry thermometer showed a maximum temp of 126.9. Although not required by VDH, management has decided to implement a policy using a temperature and chemical solution log on the warewashing unit, which will log temps and concentrations during operation at breakfast, lunch, and dinner. Discussed with management to include corrective procedures and actions to be taken when data logged wasn't in compliance in addition to temps and chemical concentrations.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Food items in the Hobart unit (sliced ham,sliced turkey, dressing, eggs) were cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
03/02/2015Risk Factor
Facility appears clean, storage of supplies is orderly and of limited quantities. Good use of date marking and product disposition observed. Proper hand washing and glove use observed. Observed good use of temperature sampling and results logged in binder.
Staff has good food safety knowledge and cooking/holding temps.
No violation noted during this evaluation.		12/05/2014Routine
Facility appears clean, storage of supplies is orderly and of limited quantities. Good use of date marking and product disposition observed. Proper hand washing and glove use observed. Observed good use of temperature sampling and results logged in binder.
PIC has good food safety knowledge and cooking/holding temps.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration
    Observation: chlorine concentration in the warewashing unit was @ approx. 500ppm.
    Correction: adjust chlorine concentration to 50-100ppm, use 3 compartment sink for sanitizing until levels are adjusted in the warewashing unit.
06/04/2014Routine
Facility appears clean, storage of supplies is orderly and of limited quantities. Good use of date marking and product disposition observed. Proper hand washing and glove use observed. Observed good use of temperature sampling and results logged in binder.
No food being prepared at time of inspection. PIC has good food safety knowledge and cooking/holding temps.
No violation noted during this evaluation.		10/08/2013Routine
Facility appears clean, storage of supplies is orderly and of limited quantities. Good use of date marking and product disposition observed. Proper hand washing and glove use observed. Observed good use of temperature sampling and results logged in binder. Facility appears orderly and satisfactorily maintained.
PIC has good food safety knowledge.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
    Observation: Observed the warewashing machine maximum temp only reaching 90 degrees, operating instructions on machine and per regulation must maintain min temp of 120 degrees F.
    Correction: Raise temp on machine, and utilize the 3 compartment sink for washing until unit is fixed. .
  • Critical: Backflow Prevention, Air Gap* (corrected on site)
    Observation: Observed that the drain on the prep sink did not have an air gap above the flood level.
    Correction: Cut approximatly,3 inches off the 1 1/2 drain line to the magic marker line marked on the pipe, just need to have an air gap between the bell coupling and the bottom of the drain line.
03/07/2013Routine

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