Cumberland Hospital, 9407 Cumberland Road, New Kent, VA 23124 - Hospital Food Service inspection findings and violations

Business Info

Restaurant: Cumberland Hospital
Address: 9407 Cumberland Road, New Kent, VA 23124
Type: Hospital Food Service
Phone: 804 966-1691
Total inspections: 10
Last inspection: 02/17/2016

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Inspection findings	Inspection date	Type
Spoke to Food Service Manager, Kiersten Savage, no warmer for food ready to consume by customer. Recommend placing food under time control until an adequate warmer is in place. Mrs. Savage agrees to call when an alternative to time is used to hold food. Time policy is a temporary measure to ensure safe food for customers Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent Observation: The nonfood contact surface of the racks in walk in cooler are not corrosion resistant, Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Non-Food Contact Surfaces (repeated violation) Observation: The nonfood contact surface of the fans in walkin cooler has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	02/17/2016	Routine
Reveiwed menu. Multiple items received raw. Minimal cooling done. Discussed cooling methods and parameters. Discussed cooking temperatures. Temperature log for food and equipment observed. All temperatures within proper range. Recommend creating an employee area for any food or drinks in cold holding units. Written description of items used on time control is needed. Stamping was observed. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener, pot/pan storage, gaskets in all units, ice machine drain , vents in units. Correction: Maintain nonfood-contact surfaces of equipment clean. Physical Facilities in Good Repair Observation: the following physical structures observed not maintained in good repair: door jam to Walk in Cooler, door jam area to large Walk in Freezer Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: the following physical structure noted in need of cleaning: floor/coving areas under 3 vat and dishmachine, door jam of walk in Cooler Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	01/08/2016	Routine
Temperature logs for equipment and food observed. All within proper range. Discussed cooling methods. No risk factor violations. No violation noted during this evaluation.	05/19/2015	Risk Factor
Reveiwed menu. No consumer advisory needed. Minimal raw items used. Discussed cooking temperatures. No cooling or reheating as items are made daily per resident number. Discussed no bare hand contact with RTE foods. Breakfast, lunch, dinner and snack served. 1 hour breakfast, lunch and dinner time for residents. Some residents do not come to cafeteria and therefore food is taken by food staff to unit for unit supervisor to dispense. Non-Food Contact Surfaces (corrected on site) Observation: The nonfood contact surface of the ice machine has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Kitchenware and Tableware (corrected on site) Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Indoor Areas - Surface Characteristics Observation: The indoor wall material located behind the 3 vat sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent Physical Facilities - Cleaning Frequency and Restrictions Observation: The following physical structures in the noted in need of cleaning: behind 3 vat sink and dishmachine. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	02/02/2015	Routine
Critical: Time as a Public Health Control* Observation: Cooked foods held on top of the convection oven for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. The PIC stated that he uses time instead of temperature since he does not have a hot holding unit to hold the foods. Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Critical: Time as a Public Health Control* Observation: No written procedures for the use of time as a public health control with foods that are stored on the top of the convection oven. Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.	08/08/2014	Risk Factor
Foods being delivered at safe temperatures. Observed hand washing and glove usage, Census 90 residents. New date marking system being used, very specific as to date/time prepared. PIC Serv Safe certified. No Violations. Observed foods being served onto single use containers for delivery to patient rooms. Cafeteria line not being used at time of inspection. Temperatures adequate. No violation noted during this evaluation.	04/25/2014	Risk Factor
New Food Director extensive experience in healthcare food service management. Serv Safe certified. Dishmachine: Wash 160 degrees Rinse 184 degrees Pressure 23 psi Test device 160+ degrees. No critical violations. Heating/air conditioner unit in process of being installed on roof to replace existing heat pump. Temporary system working properly. Discussed hand washing water temperature for residents baths in cafeteria. Since bath is locked and only used by residents not food handlers this is not a violation. Toilet Room Receptacle Covered Observation: Observed trash container in women's bath without cover. Correction: Recommend trash containers in women's bath have cover to prevent contamination	01/09/2014	Routine
Observed single service utensils stored improperly to create contamination Corrected. Handles moved to outside on self-serve dispenser container. Serve hard boiled shell eggs, all other egg products pasteurized. US Foods purveyor. Reviewed HACCP plan, temperatures recorded for foods and cooling/heating units. Observed hand sink in cafeteria bath at 85 degrees, should be minimum of 100 degrees, (tested temperature for 5+ minutes). Air conditioner being repaired, observed flies in kitchen (1-3). Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Observed fajitas at temperature of 120 degrees hot holding. Correction: Recommend chicken fajitas be kept at 135 degrees or higher hot holding Corrected. Re-heated to 180 degrees.	10/01/2013	Risk Factor
96 residents at present. Cisco, Flowers bakery and Pet Dairy. Foods come in frozen and then thawed in WIC. Some reheating. Dishmachine. PIC Dorothy Snider Ser-Safe 11149994 6/18/2017 exp., Observed hand sinks in cafeteria bathroom at 63 degrees-below required level of 100 degrees. Recommend temp controls be adjusted to maintain temp above 100 degrees. Recommend hand wash sings be posting in cafeteria baths. Recover cover be placed over trash container in ladies bath in kitchen. PIC has plan to check temps daily of foods, consider it a HAACP plan since she measures and corrects and has steps for plan. No violation noted during this evaluation.	03/22/2013	Risk Factor
87 residents at present. Dishmachine hot water sanitizer, pressure 22, wash 152 degrees, rinse gauge 180, strip 180. Dumpster used by entire facility. Re-cycling dumpster in same area. Reviewed Employee Health- forms signed by each staff member. Well-organized establishment. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed sausage at 70 degrees after 3 hours. Correction: Recommend discarding food since it was not below 70 degrees after 2 hours.	12/13/2012	Routine

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