Cardinal House, 1182 East Side Hwy, Waynesboro, VA - Adult Care Home Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Good practices and conditions observed: facility is generally clean
- Critical: Demonstration of Knowledge*
Observation: The person in charge is unable to identify minimum cook temperatures and times for potentially hazardous food.
Correction: The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
|
10/29/2015 | Risk Factor | |
The kitchen staff informed me they have "temporary" refrigerators due to malfunction of the refrigerator they had. A new one has been ordered. Please contact me when the new refrigerator is installed. With the exception of the area behind the stove, the kitchen and storage areas are clean. Food contact surfaces are clean. An employee health policy is provided. We discussed food cooking temperatures. Food is served on disposables. Leftovers are not served to residents.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food handler brushed back her hair but did not immediately discard her gloves and wash her hands before continuing to prepare food.
Correction: Food handlers must clean their hands following any potential contamination of hands or gloves. The food handler discarded her gloves and washed her hands after this was brought to her attention.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the white Frigidaire refrigerator are not at an acceptable cold holding temperature.
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. A new refrigerator has already been ordered. The Person-in-Charge (PIC) discarded the foods.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Raw shell eggs are stored in refrigeration equipment that does not provide an ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Open containers of cottage cheese and potato salad are not date marked for disposition.
Correction: Label open containers of ready-to-eat (RTE) foods with a "consume by" date (if the food is to be held for more than 24 hours. RTE food should be used or discarded within 7 days. 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. The PIC discarded the foods.
- Temperature Measuring Devices - Ambient Air and Water
Observation: One refrigerator lacks a thermometer and the other has a broken thermometer.
Correction: Provide an accurate (+/- 2 °F) in all refrigerators to permit easy monitoring of ambient temperature.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Clean the microwave oven at least once every 24 hours. This should be part of the daily cleaning: kitchen staff log daily cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The door jam to the kitchen is loose
Correction: some employees have tripped on it. There is a gap between the wall and the kitchen counter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dust has built up behind the stove.
Correction: Clean the facility frequently enough to prevent build-up of soilage and to maintain a clean and sanitary facility.
|
05/30/2014 | Routine | |
The following good conditions are noted: food is purchased from approve sources
- Critical: Employee Health*
Observation: No one on site cannot identify reportable infections nor could they produce a written policy identifying the 5 reportable infections: Norovirus, Hepatitis A, E. coli O157:H7, Shigellosis, and Typhoid Fever.
Correction: Provide a written or memorized policy to identify employee health policies pertaining to specific symptoms and diagnosed infections (which apply to all members of an employee's household), as well as proper restrictions, exclusions, and reporting (to the Health Department) . Train employees about their responsibility to report to the PIC. Another sample Employee Health Policy was provided by the Health Department.
Another copy of the VDH "Guide to Employee Health if Food Establishments" was provided.
- Critical: Exclusions and Restrictions - Symptoms or Positive Stools*
Observation: Restrictions and exclusions cannot be applied since the PIC cannot identify an employee health policy.Restrictions and exclusions must be applied properly with reported symptoms and diagnosed infections (which apply to anyone in an employee's household).
Correction: Apply restrictions and exclusions as necessary. The VDH Guide to Employee Health was provided. Contact the Health Department if/when required, or if you have questions about application of Employee Health policies.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: The two food thermometers are both inaccurate (by 8°F or more).
Correction: Calibrate food thermometers to an accuracy of +/- 2°F. I demonstrated the method for calibrating on one food thermometer. The kitchen employee calibrated the other thermometer.
- Physical Facilities in Good Repair
Observation: These areas of the kitchen are not maintained in good repair: floor (holes)
Correction: back of cabinet under hand sink (dry wall broken)
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Personal items (a coat and purse) are store on top of a container of beverage thickener.
Correction: Do not store personal items on or with food, clean equipment and uten+E71sils, or single use items. Store personal items in designated lockers or a break area.
|
04/05/2013 | Routine | |
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