Courtland Healthcare Center, 23020 Main Street, Courtland, VA 23837 - Nursing Home Food Service inspection findings and violations

Business Info

Restaurant: Courtland Healthcare Center
Address: 23020 Main Street, Courtland, VA 23837
Type: Nursing Home Food Service
Phone: 757 653-0908
Total inspections: 11
Last inspection: 11/23/2015

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Inspection findings	Inspection date	Type
Overall excellent sanitation seen. Observed good handwashing, good glove use, good food temperatures, storage and labeling. Good thawing technique under cold running water checked at 65 F. Clean well organized facility with sanitizer in place tested at 200 ppm quats - by staff and used. Good employee health knowledge. Noted new steam table to serve meals to residents that eat in the dining room and CNA's assist with serving. Also noted, CNAs refill drinking glasses with pitchers or tea, juice etc. No handwashing sink in the dining room, hand sanitizer used. Discussed - plan that any requested additional drinks will be placed in clean glassed and tables are not bussed until all residents have eaten and have left dining room. CNAs will use disposable towelettes before leaving dining room and then immediately wash hands in staff break room before transiting the building. New beverage carts present but not in use yet. Good technique keeping items returning to kitchen separate from items in kitchen to use - until cleaned and sanitized and excellent handwashing with process. Noted one process with improvement needed, sink used for food preparation not treated as a contaminated surface to stop and wash hands change gloves immediately after use. Discussed with manager - train all staff to consider sinks as contaminated and break after use to wash hands and change gloves, sanitize if any surfaces touched - all corrected today. Temperature log in place with hot temperatures checked and recorded, suggest adding at least 1 cold food temperature from each refrigerator and recording information as well as recording cooling, reheating, and cooking representative temperature checks. Cooling log present and has been used - check both stages of cooling and record representative temperatures. No violation noted during this evaluation.	11/23/2015	Routine
NOTES: - Observed proper and frequent hand washing during inspection. - Hairnets worn properly by all kitchen staff. - Reviewed Employee Health and Food Handler cards. - One employee is without current Food Handler card. - Overall, a very good inspection. No violation noted during this evaluation.	08/17/2015	Routine
Overall excellent sanitation seen. Observed good handwashing, good glove use, good food temperatures, good labeling (with one item labeled using different system than normal). Sanitizer in place and used tested at 200 ppm Quats. Good employee health knowledge. Discussed eight major allergens, flyer left. Discussed upcoming requirements, for certified food managers, and to post a statement that sanitation inspection reports can be viewed on Virginia Department of Health website. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Some unwashed produce stored over ready to eat foods. Correction: Discussed storage and items moved.	05/19/2015	Routine
Overall excellent sanitation. Observed excellent handwashing, good glove use, good food, temperatures, storage and labeling. Sanitizing solution present at 200 ppm quats, good process in place for sanitizing. Discussed eight major allergens, flyer left. Discussed upcoming requirements to: post a statement that inspection reports can be viewed on line on the Virginia Department of Health website, suggest posting next to health permit and upcoming requirement to have certified food managers. Kitchen manager already in the process of obtaining CFM. New foot pedal trash can in place to reduce the risk of hand contamination. 2 door Reach in Refrigerator replaced since last visit. Note: Observed that location to store carts that are used to deliver resident trays has moved, and is in the dishwashing area. Carts and area are cleaned and sanitized upon return from delivering trays. Discussed reviewing process to see if alternate location can be used that will reduce the risk missing sanitizing returning carts and informing EHS when decision is made. No violation noted during this evaluation.	02/25/2015	Routine
Overall excellent. Noted good handwashing, good glove use, food temperatures taken and recorded. Good overall food temperatures, good storage and labeling. Suggest taking cold holding temperatures for the walk in refrigerator food, one to two representative food temperatures with a calibrated, sanitized food thermometer. This will validate unit temperature seen and recorded, and ensure good cold holding. Facility clean, with sanitizer in place and being tested when EHS arrived. Solution tested at 200-300 ppm Quats. Discussed employee health with newest staff member, good understanding. Review employee health with all staff. Reviewed processes for items / staff leaving and returning to kitchen, with good processes in place. During inspection noted, turkey being par cooked tonight to finish cooking tomorrow for special occasion. Discussed, par cooking poses extra risks, such as possible cross contamination risk during cooling, and the need to monitor effective cooling, and adequate cooking. Suggested, fully cook, cool and reheat for tomorrow to reduce risk. Facility already cooks and serves the same day, the safest method to use, for most items/occasions. Noted one set of uncovered lights in dry storeroom, have covers installed. One set of lights out in dish area, ticket for repair already in place. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Reach in refrigerator with water dripping onto speed rack, with mostly shelf stable food in containers. Unit reading when opened was 41, coke initially checked at 47 F, with EHS thermocouple calibrated at 32.0 F. One sandwich checked at 47 F. Sandwiches located where water is dripping. Correction: Wipe all shelf stable items with sanitizing cloth for use. Water appears to be dripping on the right side of the unit - use only the left side. Discard sandwiches, that are wrapped in plastic, but not sealed ziplock type and are time and temperature controlled foods - done during inspection. Call for maintenance of unit.	11/12/2014	Risk Factor
EHS met with kitchen management and facility administrator on 31 Jul 14. Discussed, inspection will be entered and used as training inspection (will not go on the internet). Shift manager not new employee, but new at management. Two staff members new staff. One remaining member with some poor practices such as handling lids to resident plates (not wearing gloves) and touching shirt etc. No direct contamination noted, but practices do not display being intentional in to ensure food / food containers and other surfaces do not become contaminated. Gloves put on after arrival of EHS. Noted good handwashing on returning to kitchen by all staff that left and returned. Good glove use for food/tray prep. Cooling meatloaf meets cooling time and temperature requirements, however, manger stated cooling temperatures are no longer taken. Uncertain that the food met the requirement to be at 70 F by 2 hours after being taken out of hot holding. EHS uncertain when food contact surfaces last sanitized. Sanitizing solution not made on arrival and per shift manager made and used to clean after the meal is over. Discussed, All food contact surfaces to include all handles, buttons etc. of food equipment should be cleaned and sanitized before beginning food preparation for the day, after any possible contamination ie soiled vegetables, or raw meats etc. and no less than every 4 hours to prevent the growth of harmful bacteria. Cleaning should be done as needed and in conjunction with sanitizing. Cleaning only is sufficient at the end of the day, and typically sanitizing only sufficient to begin the following day. Sanitizing solution made during the inspection and tested at 150-200 ppm Quats. Fish and piece items on the serving line steam table holding below 135 F. Piece items are very difficult to keep hot and typically will not hold temperature unless in an oven or hot box (which will dry foods). Foods safe by time - but this should only be done when food cannot be kept hot enough, and after ensuring that food was "reheated" to the temperature mandated on the package directions or to 165 F for reheating. Additionally milk and cheese held at room temperature for the meal. Some milk in pan in ice - a good practice both for safety and quality. Both foods safe if not above 41 F for 4 hours to include the time required for food to cool to 41 F from room temperature after returning items to the refrigerator. Better practices include keeping out only the minimal amount of cheese and discarding at the end of the meal, and either keeping all milk on ice, or keeping out only the required amount on ice and refilling from the walk in refrigerator if required. For facility security no staff members were familiar with EHS. State ID shown before end of inspection. Staff - Person in Charge (PIC) always has/have the right and should ask for ID and not allow entry if person cannot show valid ID. Critical: Employee Health* Observation: Staff uncertain of employee health policy. Correction: Review policy with all staff to include symptoms that require remaining out of work, the wait time after symptoms stop and before staff member returns to work, and reportable diseases that require remaining out of work both for suspicion and diagnosis - with a call to the health department - Epidemiologist, or EHS who will notify EPI. Discussed symptoms and reportable diseases during the inspection. Jewelry - Prohibition Observation: Employees wearing jewelry on their arms and hands while preparing food. Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Open drinking glass located next to resident tray line assembly. Correction: Ensure all staff are aware of the eating and drinking policy. Where to keep glasses, and food, where to eat and handwashing afterwards. *Discussed with shift manager, if non-sweating cup had a lid and straw to avoid hand contamination, it would be considered ok by health code. Critical: Package Integrity Observation: Several dented cans present and stored with cans for use. Picture chart previously checked up through top food supervisors for VDH and found standards would not meet state code, in place for use. Correction: Discussed with facility management. Chart discussed with previous kitchen manager, who did not relay information to management or current manager. Chart will be removed. Discussed, cans with a dent on any seam, or a dent bad enough to make a crease in the "body" of the can, a can with leaking, with pitting rust, that is a springer, flipper, or sweller need to be pulled for replacement and not used. Handwashing Lavatory, Water Temperature, and Flow (corrected on site) Observation: Part way through inspection all cold water to sinks off. Water at handwashing sink tested at 136 F with thermocouple, making effective handwashing unlikely. Cold water back on by the end of the inspection. Correction: Discussed with facility management. Problem with water temperatures addressed immediately the following morning. Please ensure both hot and cold water remains on while the kitchen is still open both for serving and final clean up/dishwashing.	07/30/2014	Training
Overall excellent sanitation. Good handwashing, good glove use, good food temperatures, labeling and storage. Good management, previous food recall, received, and food removed. Good temperature checks, foods, dish machine etc. Sanitizer in place at 300 ppm quats and used. Good employee health knowledge. Noted: Food cart to transport resident trays with small rusted spot in back at bottom of unit. Repair if possible, do not believe any risk of contamination exist, but spot cannot be properly cleaned and sanitized. Noted, good foot pedal trash cans for handwashing sinks that prevent access to flies and prevent hand contamination. Large trash can used for all food prep trash/garbage with lid, must be covered to meet state board of nursing requirements. Suggest obtaining good sturdy large foot pedal trash can to prevent / reduce risk of hand contamination when discarding trash during food preparation. No violation noted during this evaluation.	04/03/2014	Risk Factor
Overall excellent sanitation. New kitchen management in place, reviewed top 5 reasons people get sick from food and practices in place to prevent their occurrence. Noted good handwashing, good glove use, good food temperatures, good taking and recording food temperatures, reviewed employee health policy. Facility clean and well organized with quats in place to sanitize at 200 ppm. Noted 3-5 degree temperature difference from left side to right side of reach in refrigerator. Suggest checking foods from each side again after unit is able to remain closed for 15-30 minutes. If difference is still seen, call for maintenance. No violation noted during this evaluation.	12/12/2013	Risk Factor
Overall excellent sanitation. Good handwashing, good glove and utensil use, sanitizer in place at 200 ppm quats and used, good cold and hot storage. Noted some food temperatures on resident tray preparation line not cold or hot enough but safe by time. Walk in freezer with elevated temperatures that dropped during inspection. Food frozen solid. Unit with new door installed this morning. Manager will call with unit temperature at 2:00 PM. No violation noted during this evaluation.	08/02/2013	Risk Factor
Overall excellent sanitation noted, EHS to facility at end of lunch, with no food handling seen, noted good handwashing by all staff when entering kitchen, good cleaning, good dish process, good sanitizing with 200 ppm quats good food temperatures, storage and labeling, good dented can sorting and storage. No violation noted during this evaluation.	04/30/2013	Risk Factor
Overall excellent sanitation. Observed, very good handwashing, glove use, food temperatures, food storage, food labeling, good employee health knowledge, good knowledge and good management taking food temperatures. Facility clean, and sanitized with quats 200 ppm. No violation noted during this evaluation.	01/25/2013	Risk Factor

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