Brandon Oaks Nursing And Rehabilitation Center, 3837 Brandon Avenue Sw, Roanoke, VA 24015 - Nursing Home Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
10/02/2015 | Routine | |
| No violation noted during this evaluation. | 01/27/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: Shelves walk in cooler was observed in a state of disrepair and damaged.
Correction: Repair the shelves walk in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves walk in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Kitchenware and Tableware
Observation: Coffee cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store Coffee cups with food or lip-contact surface facing downward to prevent contamination prior to use.
|
01/11/2013 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
|
09/23/2011 | Routine | |
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