Fairfax Nursing Center, 10701 Main St, Fairfax, VA 22030 - Nursing Home Food Service inspection findings and violations
Business Info
Restaurant: Fairfax Nursing Center
Address: 10701 Main St, Fairfax, VA 22030
Type: Nursing Home Food Service
Phone: 703 273-7705
Total inspections: 11
Last inspection: 01/12/2016
Address: 10701 Main St, Fairfax, VA 22030
Type: Nursing Home Food Service
Phone: 703 273-7705
Total inspections: 11
Last inspection: 01/12/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed receiving logs, hand washing procedures, employee health and cleaning schedules. No violation noted during this evaluation. | 01/12/2016 | Routine | |
| The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed cleaning schedules for pantries and the process for setting up the three vat sink. Environmental health specialist discussed active managerial control program with director. No violation noted during this evaluation. | 03/24/2015 | Routine | |
| Hot holding Unit #2 not in use, in process of repair. Observed cabinet holding food items in 4th Floor Activity Room in need of cleaning. No violation noted during this evaluation. | 11/19/2014 | Risk Factor | |
| Today's visit was conducted in response to a Complaint where complainant alleges that resident of facility suffered FBI symptoms after eating beef stew and mashed potatoes. CFM not aware of complaint. Discussed with manager and observed handwashing, glove usage, handling of clean and dirty equipment, sanitization of equipment as well as proper preparation, cooking and hot/cold holding of TCS foods. Observed menu, beef stew was also served with cottage cheese and peaches, frosted spice cake, and cheddar garlic biscuit on that meal that was allegedly consumed. Beef stew is pre-cooked and stored in freezer until ready to be reheated in oven. Mashed potatoes are made with mix and boiled to temperature. Observed proper reheating and hot holding temperatures during inspection. Meals are individually plated then delivered via cart to resident rooms with 40 min timer. Once timer goes off, food is then reheated in microwave by hostess. EHS recommends having the hostess carry a thermometer with them upon reheating food items. Reheating in microwave is done rarely. No food employees were reported sick within last month. Observed Employee Health Policies in place and signed by every employee. Employee Health and proper handwashing practices is to be re-discussed among food employees during next meeting by CFM. No violations found during inspection. No violation noted during this evaluation. | 09/17/2014 | Complaint | |
| Thermometers calibrated today, thank you. No violation noted during this evaluation. | 07/28/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment and a complaint investigation.
|
01/21/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation regarding an increase in gastrointestinal illnesses among residents at the facility. Spoke with the supervisor in charge and confirmed there is an active employee health policy and hand washing policy. There were no changes in vendors, food processes, or menus. Observed proper hand washing and proper storage and cold holding of potentially hazardous foods. None of the food items are undercooked or served raw and only pasteurized eggs are used. Observed that the sanitizer levels in the dishwashing machine and 3 vat sink are at correct levels. Supervisor stated one employee reported not feeling well within the past 10 days and that person was sent home. Observed that the employee bathroom is missing a hand washing sign.
|
01/21/2014 | Complaint | |
| Complaint No violation noted during this evaluation. | 11/25/2013 | Complaint | |
| . AS A GOOD BUSINESS PRACTICE, IT IS RECOMMENDED THAT IF A REFRIGERATOR READS 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. SET THE TEMPERATURE TO BE 33F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. ALSO, MINIMIZING GAPS BETWEEN TOP FOOD HOLDING TUBS & REGULAR FOOD TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNITS #4 & #5 until after THEY have been fixed or adjusted and DISCARD ALL ITEMS THAT ARE POTENTIALLY HARMFUL (PHF), EXAMPLE OF NON-PHF- UNCUT VEGETABLES), THAT HAVE BEEN IN UNIT FOR MORE THAN 4 HOURS. Adjust the ambient temperature of the refrigerators to between 33-41F (35-37 best) or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-385-9568.PLEASE REMEMBER, 1) WASHING HANDS IS THE EASIEST THING TO DO TO PREVENT THE SPREAD OF GERMS.
|
11/12/2013 | Risk Factor | |
| No violation noted during this evaluation. | 04/30/2013 | Routine | |
| The purpose of this visit is a risk factor assessment. No critical risk factors observed during today's inspection. Thank you for your time. If you have any questions, please call 703-246-8442 No violation noted during this evaluation. | 08/07/2012 | Risk Factor Assessment |
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