Chesterbrook Residences, 2030 Westmoreland St, Falls Church, VA 22043 - Adult Care Home Food Service inspection findings and violations

Business Info

Restaurant: Chesterbrook Residences
Address: 2030 Westmoreland St, Falls Church, VA 22043
Type: Adult Care Home Food Service
Phone: 703 531-0781
Total inspections: 9
Last inspection: 12/18/2015

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Inspection findings	Inspection date	Type
Today I conducted a routine inspection and discussed with the certified food manager and staff the following: 1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources. 2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. In addition the food thermometers should be washed, rinsed and sanitized before and after each use. 3. Management should label all foods where "time as a pubic health control" is used. The label should indicate the time the food was removed from temperature control and the discard time which does not exceed 4 hours (this is only for the fruit cups at the service line). Half and half and Promise butter spreads are under the 6 hour window of time but are refrigerated after 2 hours and stored in separate containers inside a working refrigerator. The containers should be labeled so staff do not mix up products. See hand out provided. If you have any questions please feel free to contact me at 703-246-2444. Thank you. Food on Display Protected From Contamination Observation: The food on display is not protected from contamination. Observed no protection for the rolls in a basket at the end of the service line. Observed no sneeze guard for the fruit cups and pudding cups at the service line. Observed the sneeze guards being manipulated at the dessert table. Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. DISCUSSED WITH STAFF. MANAGER IS AWARE OF THESE ISSUES AND HAS ORDERED A NEW SNEEZE GUARD FOR THE DESSERT TABLE AND SERVICE LINE. ROLLS FOR SELF SERVICE CAN BE PROTECTED USING A COVER OR THE FOOD ITEM CAN BE STORED BEHIND THE SERVICE LINE AND ORDERED LIKE THE OTHER FOOD ITEMS. Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: 1. Fresh fruit cups at the service line have no documentation on the tray of fruit indicating when the fruit came out of temperature control and the discard time (not to exceed 4 hours). Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCUSSED WITH STAFF. INSTRUCTED STAFF TO CONTINUE TO USE THE DAILY TEMPERATURE SHEET BUT TO PROPERLY LABEL THE TRAY OF FRUIT TO SAY WHAT TIME THE FRUIT CAME OUT OF TEMPERATURE CONTROL AND THE 4 HOUR DISCARD TIME.	12/18/2015	Routine
Today's visit was to conduct a routine inspection. As discussed with the certified food manager he will provide for us a document discussing how he will be using Time as a Public Health Control for the butter located on the tables in the dining area. We appreciate your time and assistance during the inspection and please don't hesitate to contact me with any questions. Thank you. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Small container of chili inside the walk-in refrigerator is 46f. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCUSSED WITH MANAGER AND HE DISCARDED THE CHILI SINCE IT WAS FROM YESTERDAY'S SERVICE. Plumbing / Maintained in Good Repair (corrected on site) Observation: Observed the following in need of repair: 1. Hand sink located next to the 2-vat food preparation sink did not provide water. 2. Hand sink located next to the manager's office was slow to drain. Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH MANAGER. MAINTENANCE WAS ABLE TO GET WATER TO THE ONE HAND SINK AND WILL UNCLOG THE OTHER. Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) Observation: Observed that hand soap was not provided at the following hand sinks: 1. next to the 2-vat food preparation sink, 2. at the service line where foods are hot and cold held. Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH THE MANAGER AND HE PROVIDED SOAP.	08/05/2015	Routine
Upon arrival, noted on front door a notice of suspected norovirus cases. Spoke also to Nursing Director AT No violation noted during this evaluation.	01/26/2015	Routine
The purpose of this visit was to conduct a risk factor assessment. No critical violations noted during today's inspection. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today. No violation noted during this evaluation.	11/20/2014	Risk Factor
The purpose of today's visit was to conduct a risk factor assessment. During today's visit employees demonstrated good temperature knowledge and were observed taking cook and reheat for hot holding temperatures with their own probe thermometer. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444. No violation noted during this evaluation.	07/24/2014	Risk Factor
No violation noted during this evaluation.	02/10/2014	Routine
The purpose of this visit was to conduct a routine food safety inspection No violation noted during this evaluation.	08/15/2013	Routine
The purpose of today’s visit was to conduct a routine inspection. MAINTENANCE: Hot water heater: State SUF100240NEA (x2) which use 960,000 BTU's to produce 865 GPH of 140F water at a 100F rise. Dishmachine: Hobart AM-15 hot water dishmachine which uses 42 GPH, thermolabel activiated Observed facility clean and organized. Equipment and food temperature logs maintained. CFM very knowledgeable. Observed great date marking and temperatures. EHS provided manager with updated Employee Health handout for future use with new employees. No violation noted during this evaluation.	03/29/2013	Routine
The purpose of today’s visit was to conduct a routine inspection. 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. FOR MORE INFORMATION: ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). Hot water heater: State SUF100240NEA (x2) which use 960,000 BTU's to produce 865 GPH of 140F water at a 100F rise. Dishmachine: Hobart AM-15 hot water dishmachine which uses 42 GPH It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You. Food on Display Protected From Contamination (corrected on site) Observation: The food on display is not protected from contamination.Observed rolls, cranberry jelly, cake on display without protection - REMOVED FROM DISPLAY Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. 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 7 days at 41°F: Observed egg salad datemarked 7.31.12 - DISCARDED Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen) Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation) Observation: The following food item for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:Cut watermelon, cantaloupe, honeydew - TIME RECORDED Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.	08/08/2012	Routine

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