Colonial Heights Rehab Center, 831 East Ellerslie Avenue, Colonial Heights, VA 23834 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Colonial Heights Rehab Center
Address: 831 East Ellerslie Avenue, Colonial Heights, VA 23834
Type: Nursing Home Food Service
Phone: 804 526-6851
Total inspections: 13
Last inspection: 01/08/2016
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Inspection findings

Inspection date

Type
Clean and organized facility.
Discussed proper cooling methods with staff.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Tomato soup hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
01/08/2016Routine
Notes:
Work order was placed to check the walk-in Freezer and replace the strip on the bottom of back door.
Discussed proper cooling methods with PIC.
All non-critical violations must be corrected within 30 days.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
    Observation: Low concentration sanitizer observed in the 3 VAT sink.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Water Pressure
    Observation: There is no cold water to serve the following equipment: 3 VAT SINK.
    Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the 3 VAT sink immediately.
  • Plumbing System Maintained in Good Repair
    Observation: Leaking faucet to the food prep sink.
    Correction: Repair and maintain all plumbing components and fixtures.
10/05/2015Routine
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were accessible at the hand washing lavatory in the dish washing area
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
06/17/2015Routine
Good food safety program in effect
No violation noted during this evaluation.		04/01/2015Routine
No violation noted during this evaluation.12/31/2014Routine
Joint standardization inspection conducted with DSO
No violation noted during this evaluation.		10/15/2014Training
No violation noted during this evaluation.08/13/2014Routine
Color additives: FD&C Blue #1, yellow #5
Good focus on food safety
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The 2 compartment and 3 compartment sinks are not sealed to adjoining equipment or walls.
    Correction: Seal the units to adjoining equipment or walls since it is exposed to spillage or seepage.
05/15/2014Routine
Good focus on food safety
No violation noted during this evaluation.		02/04/2014Routine
Good hand washing practices observed.
  • Critical: Cooling* (corrected on site)
    Observation: Broccoli and cheese ravioli from Oct 30 not being adequately cooled to prevent the growth of harmful bacteria. Products were discarded.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
10/31/2013Routine
1. Clean, well organized operation.
2. Good hand washing practices observed.
No violation noted during this evaluation.		07/31/2013Routine
Good temperature control of foods noted.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution.
    Correction: Provide quat solution at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for 30 seconds..
04/24/2013Routine
1. Monitor compliance for jewelry prohibitions on hands and arms during food preparation.
2. Good temperature control of foods noted.
No violation noted during this evaluation.		01/25/2013Routine

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