Commonwealth Health & Rehab Center, 4315 Chain Bridge Rd, Fairfax, VA 22030 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Commonwealth Health & Rehab Center
Address: 4315 Chain Bridge Rd, Fairfax, VA 22030
Type: Nursing Home Food Service
Phone: 703 934-5000
Total inspections: 9
Last inspection: 01/12/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk factor inspection. Employee health policy was discussed.
No violation noted during this evaluation.		01/12/2016Risk Factor
The purpose of this visit was to conduct a risk factor.
  • Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
    Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
08/14/2015Routine
The purpose of the visit is to conduct a routine inspection. Thank you for accompanying me throughout the inspection as this allows clarification of processes and procedures.
Dishmachine: Heat Sanitizer- Turned thermolabel black on the first tun.
  • Equipment / Good Repair / Components / Gaskets
    Observation: The ice machine interior panel is loose and not tight fitting.
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Wall / Ceiling Covering / Nonabsorbent & Cleanable
    Observation: Ceiling tiles in the dry storage areas are absorbant an not easily cleanable.
    Correction: Ceiling tiles in dry storage areas shall be non-absorbant and easily cleanable.
02/06/2015Routine
This was a training inspection for standardization of field staff.
No violation noted during this evaluation.		10/09/2014Training
CFM very knowledgeable about food safety, Thank you.
*Note: Ceiling tiles in process of being repaired after ventilation condensation in Dish Machine area. Walls are to be cleaned during process.
PLEASE FAX OR EMAIL COPY OF CURRENT CERTIFIED FOOD MANAGER'S CARD TO HEALTH DEPARTMENT BY 8/8/14.
PLEASE FAX OR EMAIL COPIES OF SIGNED EMPLOYEE HEALTH POLICY FORMS TO HEALTH DEPARTMENT BY 8/8/14.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Certified Food Manager/Presence Required
    Observation: There is no Certified Food Manager present in the establishment. CFM CARD IS EXPIRED, CURRENT CARD NOT AVAILABLE.
    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 will result in closure of the establishment. PLEASE FAX OR EMAIL COPY OF CURRENT CFM CARD TO HEALTH DEPARTMENT.
07/31/2014Risk Factor
The purpose of the visit is to conduct a routine inspection.
Thank you for accompanying me throughout the inspection as this allows clarification of processes and procedures.
Dishmachine: Heat Sanitizer- Turned thermolabel black on the first tun.
  • Physical Facilities Good Repair
    Observation: Observed that the floor tile by the walk in cooler is not maintained in good repair.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
01/24/2014Routine
The purpose of this visit is to conduct a risk factor assessment in conjunction with a food borne illness inspection.
It is recommended the hot buffet unit be moved closer to a hand sink in the upstairs dining area. During the inspection the manager moved the buffet station to be next to a hand sink in the upstairs dining area. There is one food service worker in the dining room area who dispenses food.
Per discussion with the manager there have not been reports of sick employees in the food service unit as well as the care units during the week of 11/23/13-11/27/13.
Dishmachine: Heat sanitizer. The thermo label turned black on the first run.
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEE LOADING DISH MACHINE WITH SOILED DISHES THEN ATTEMPTED TO UNLOAD CLEAN DISHES WITHOUT WASHING HANDS AND REMOVING SOILED GLOVES.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. MANAGER REQUESTED EMPLOYEE WASH HANDS AND REMOVE SOILED GLOVES PRIOR TO MOVING CLEAN DISHES. EMPLOYEE WASHED HANDS AT THE HANDSINK AND PUT NEW GLOVES ON. DISHES MOVED WERE REWASHED THROUGH THE DISHMACHINE.
12/05/2013Risk Factor
The purpose of this visit is to conduct a risk factor assessment.
There are no violations observed during the inspection. Thank you.
No violation noted during this evaluation.		07/26/2013Risk Factor
No violation noted during this evaluation.02/05/2013Routine

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