Community Care Alf, 7303 Hull Street Rd, North Chesterfield, VA 23235 - Adult Care Home Food Service inspection findings and violations

Business Info

Restaurant: Community Care ALF
Address: 7303 Hull Street Rd, North Chesterfield, VA 23235
Type: Adult Care Home Food Service
Phone: 804 310-2444
Total inspections: 5
Last inspection: 03/25/2016

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Inspection findings	Inspection date	Type
Notes: 1. During the September 2015 inspection the PIC stated that no leftovers are saved from any meal. A ziplock bag of steakups and plates of other warm food observed packaged and sitting out in the rear of the kitchen. The inspector wants to know what is to be done with the food. It can be saved for later use, but must be cooled down properly, and be kept under refrigeration. 2. Bleach water bucket in the sanitizer bucket was mixed too strong at 200 ppm+. Utilize the chlorine test kit for proper mixing of bleach water at 50-100 ppm. 3. Make sure all dirty dishes are washed at the end of each meal. Multiple dirty dishes observed stored under the steam table. This serves as an attractant for pests. PIC stated these dishes are not used, but they must be cleaned and be stored protected if kept onsite. 4. Holes, cracks, and crevices under the 3-vat sink need to be sealed up. A new ice machine was just installed that takes up a much smaller space in the corner, exposing areas that need to be resealed and recoved. Cooling Methods (repeated violation) Observation: The methods used for cooling were not adequate. Plates of prepared foods and leftovers from lunch was stored at room temperature. Correction: Any packaged leftovers should be stored under refrigeration to aid in proper cooling. 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. Floor and Wall Junctures, Coved, and Enclosed or Sealed Observation: Floor wall juncture behind the 3-vat sink and new ice machine is not coved and closed to no larger than 1/32 inch space. Correction: Cove floor wall juncture to no larger than a 1/32 inch space. Seal up any cracks/gaps/holes with spray foam. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm+. Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).	03/25/2016	Routine
Adequate thermometer, chlorine test kit, and chlorine present. 3-vat sink not currently set up or in use. Notes: 1. Discussed the importance of not thawing product out at room temperature or leaving it out for very long when preparing food. Inspector placed the pan of pork chops under refrigeration while staff was at lunch. Salisbury steak being thawed out in the food preparation sink, but it was still under 41 F. 2. Staff stated the power went off overnight and was restored by 8:30 am this morning. A package of ham was discarded that was located in the bottom of the refrigerator that staff stated had not been out for use today. 3. All food is prepared fresh daily, for each meal. No leftovers are saved. 4. Provided ServSafe flyer for October 2015 classes. At least one employee at each facility must be certified. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Ham in the reach-in cooler and pork chops left sitting out on the counter cold holding at improper temperatures. Ham was discarded due to power outage overnight. Pork chops to be cooked in the next couple of hours. 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.	09/23/2015	Routine
Critical violation must be corrected within 10 days. Discussed proper cooling methods with PIC. Cooling Methods (corrected on site) Observation: The methods used for cooling were not adequate. Covered containers with rice and corn left on the counter to cool. containers were unwrapped and stirred every 20 min. 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. Critical: Toxics - Identifying Toxic Containers* Observation: Chemical spray bottles in the back room on the shelving belong to kitchen observed without a labels. Correction: Label spray bottles with contents or discard.	04/30/2015	Routine
NOTES: * All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection. * Observed good hand-washing practices, calibrated food thermometer, sanitizer concentration, sanitizer test kit, and verified employee health. * Form 1-B given to PIC. Equipment - Non-Food Contact Surfaces and Utensils Observation: Surfaces of the interior ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Correction: Clean the surface of interiro of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Critical: Toxics - Conditions of Use* (corrected on site) Observation: Pesticides are not being applied by a certified applicator. Correction: FLYING INSECT SPRAY REMOVED FROM ESTABLISHMENT AT TIME OF INSPECTION. Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.	10/21/2014	Routine
Notes: There was no food preparation at the time of inspection. PIC was in process of unpacking and sorting food that have been delivered recently. The kitchen was blocked with boxes. All non-critical violations must be corrected within 30 days. Equipment - Fixed Equipment, Spacing or Sealing Observation: The kitchen and bathroom sinks are not sealed to walls. Correction: Seal both units to adjoining equipment or walls since it is exposed to spillage or seepage. Single-Service and Single-Use Articles, Use Limitation (corrected on site) Observation: Foil containers were observed reused for the storage of PHF's food. Containers have been discarded. Correction: Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs. Mops - Drying Mops Observation: Mops not hung up to air dry. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	06/06/2014	Routine

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