Elm Park Estates, 4230 Elm View Road, Roanoke, VA 24014 - Adult Care Home Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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04/08/2015 | Routine | |
Order new quatenary ammonia test strips/roils. Still have not lowered ambient air temperature in the walk in cooler. should be lowered to between 36-38 degrees.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Plumbing System Maintained in Good Repair
Observation: First compartment of three compartment will not hold water and is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
|
12/05/2014 | Routine | |
To keep Phf's at 41 degrees or below ambient air temperature in the walk in cooler should be between 36-38 degrees.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The crab cakes was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quartenary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
06/25/2014 | Routine | |
Discussed cooling methods and keeping temperature charts during cooling. Dumpster is overflowing and to be emptied this afternoon.
No violation noted during this evaluation. | 02/11/2014 | Risk Factor | |
Put a larger wattage light bulb in the walk in freezer.
No violation noted during this evaluation. | 09/17/2013 | Routine | |
Proper cooling methods not being used. PIC was not available to discuss these methods and possible risks from improper cooling. Discussed with one of the employees/cook. If you have any questions please me at 204-9771.
- Critical: Cooling* (corrected on site)
Observation: Salmon patties,beef roast,cous cous in walk in noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- 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.
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04/22/2013 | Routine | |
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