Burke Health Care Center, 9640 Burke Lake Rd, Burke, VA 22015 - Nursing Home Food Service inspection findings and violations

Business Info

Restaurant: Burke Health Care Center
Address: 9640 Burke Lake Rd, Burke, VA 22015
Type: Nursing Home Food Service
Total inspections: 8
Last inspection: 03/21/2016

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Inspection findings	Inspection date	Type
Today’s inspection was to conduct a routine assessment in conjunction with standardization. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than the specified time/temperature allowed: deli ham and pimiento. Correction: Food shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen) Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Maintenance cleared obstruction and observed hot sanitization. Equipment & Utensils / Air-Drying or Adequate Draining Required Observation: Containers were found stacked while wet after cleaning and chemical sanitization. Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.	03/21/2016	Routine
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Good practices observed: -Entire staff member (except for the couple of new hires) are certified food managers. Manager believes that everyone should be trained so the staff can all work from the same page of thoughts concerning food safety. -Newly made sanitizer buckets are placed under each sinks to show that they are new. -Hot sanitizing dishmachine is tested daily and thermolabels are place on the dishmachine log -They log hot holding temperatures of food before food is placed into the transfer cambro and before placing on the steam table for service at dining rooms. -They have equipment temperature logs posted on each equipment -They have reports in file if any employee reports illness. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. No violation noted during this evaluation.	07/13/2015	Risk Factor
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. No violation noted during this evaluation.	01/21/2015	Routine
The purpose of this visit is to conduct a risk factor assessment. Observed proper two employees demonstrate proper handwashing during today's visit. Employee health policy in place, Sanitizer in the sanitize basin of the three vat sink and the wiping cloth solution measured at an acceptable level. Heat sanitizing dishmachine activated thermolabel on first run during inspection. Facility observed in a neat and orderly condition. Foodworkers knowledgeable on food safety principles. Thank you. No violation noted during this evaluation.	09/23/2014	Risk Factor
The purpose of this visit is to conduct a risk factor assessment. Observed proper handwashing by three foodworkers during today's visit. Employee health policy in place, Sanitizer in the sanitize basin of the three vat sink and the wiping cloth solution measured at an acceptable level. Heat sanitizing dishmachine activated thermo-label during inspection. Sanitizer in the sanitize basin of the three vat sink and the wiping cloth solution Facility has test kit. on measured at an acceptable level. Facility was noted in a neat and orderly condition. No violation noted during this evaluation.	04/18/2014	Risk Factor
The purpose of this visit is to conduct a routine inspection. The heat sanitzing dishmachine turned thermolable black. Quaternary ammonium in three vat sink/wiping cloth bucket tested at an acceptable level of 200ppm using facility test kit. Observe proper handwashing by an employee during inspection. Employee health policy in place and is incorporated into the agency wide training protocol for all staff. Thank you. If you have any questions, please contact the health department. Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation) Observation: Observed dry storage room for food and single service items is covered with absorbant, not easily cleanable ceiling tiles. Correction: Replace ceiling tiles as the become stained with non-absorbant, easily cleanable ceiling tiles.	01/10/2014	Routine
The purpose of this visit is a risk factor assessment. A Certified Food Manager is not present in the establishment at this time. Due to staff changeover, a Certified Food Manager will be present by Monday, July 15, 2013. Training and guidance was provided to the person in charge until a Certified Food Manager will be present. In addition, it is recommended that more than one person become certified. A handout of approved vendors for the exam and/or training is provided today. Thank you. Critical: Certified Food Manager/Presence Required Observation: There is no Certified Food Manager (CFM) present in the establishment. Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils may result in closure of the establishment. However, since this is a captive audience, additional time to obtain a CFM. Fax a copy of a CFM certification by Monday, July 15, 2013 to fax 703-385-9568. Ensure that a CFM is present during all operating hours of the kitchen. It is recommended that more than one CFM is available to ensure that coverage needs will be met.	07/12/2013	Risk Factor
Wall / Ceiling Covering / Nonabsorbent & Cleanable Observation: The ceiling tiles in the dry storage room are absorbant and not easily cleanable. Correction: As the ceiling tiles stain or break, replace each panel with non-absorbant, durable and easily cleanable ceiling tiles as you have in the main kitchen area.	01/15/2013	Routine

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