Golden Living Center-Elizabeth Adam Crump, 3600 Mountain Road, Glen Allen, VA 23060 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Golden Living Center-Elizabeth Adam Crump
Address: 3600 Mountain Road, Glen Allen, VA 23060
Type: Nursing Home Food Service
Phone: 804 672-8725
Total inspections: 16
Last inspection: 09/17/2015
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Inspection findings

Inspection date

Type
Training was done with the 11 staff members. We discussed what I look for during an inspection. I spent a lot of time on personal hygiene.
No violation noted during this evaluation.		09/17/2015Training
Ok to permit
  • Critical: Backflow Prevention, Air Gap* (repeated violation)
    Observation: Observed the rinse hose at the 3 compartment sink too long which puts the head of the nozzle below the flood area of the sink.
    Correction: Repair.
06/17/2015Follow-up
Permit will not be issued until the dish machine is properly running according to the data plate information, the switch for turning on the sanitizing cycle has been replaced and the correct size curtains are in the machine. This dish machine was not operating properly during the 12/4/14 inspection and the 3/16 inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk and yogurt in the 3 door refrigeration unit was 51-55°F. Milk in the walk-in cooler was 54° Thermometers in both units were reading around 55°F.
    Correction: Milk being discarded and units being worked on to bring down the temperatures.
  • Cooling, Heating, and Holding Capacities
    Observation: Observed thermometers in the 3 door refrigerator and the walk-in cooler at 55°F.
    Correction: Repair units and do not use until they are repaired.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed the final rinse lever not working and the curtains are too long between the compartments covering the dishes not allowing them to clean properly or reach proper temperatures.
    Correction: Repair machines.
  • Warewashing Machines, Manufacturers' Operating Instructions
    Observation: Observed the data plate stating that the wash, rinse and final rinse temperatures were to be 150-160-180 and the machine temperatures were 155-140-190.
    Correction: Temperatures must be what the manufacturer states.
  • Critical: Backflow Prevention, Air Gap*
    Observation: Observed the rinse hose at the 3 compartment sink too long which puts the head of the nozzle below the flood area of the sink.
    Correction: Repair.
  • Plumbing System Maintained in Good Repair
    Observation: Observed the garbage disposal leaking.
    Correction: Repair.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory at the entrance next to the office.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Pests - Controlling Pests*
    Observation: Observed drain flies around the mats and drains in the 3 compartment sink area.
    Correction: Clean drains to get rid of flies.
  • Critical: Toxics - Common Name/working Containers of Toxics*
    Observation: Observed unlabeled chemical spray bottles without the name of the chemical that was in the bottle.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
06/15/2015Routine
  • Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
    Observation: Observed the self-closing faucet provide only 5-10 seconds of water.
    Correction: Meter to provide at least 15 seconds every time.
03/17/2015Follow-up
  • Critical: Cooling* (corrected on site)
    Observation: Observed baked apples that had been cooked the previous day at 56°F. Apples were in a large deep container with the lid on tight.
    Correction: Product was discarded by management.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: Temperature test strip did not change color. Final rinse cycle was not coming on during the run.
    Correction: Repair. Do not use until repaired.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Observed the self-closing faucet provide only 5-10 seconds of water.
    Correction: Meter to provide at least 15 seconds every time.
03/16/2015Risk Factor
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Observed the final rinse not coming on during the running of the dish machine.
    Correction: Corrected by fixing the switch for the final rinse.
12/04/2014Risk Factor
Gloves worn. Discussed employee training in cooling practices. Discussed pressure of final rinse temperature (50) and standard of 15-25 psi. Dishmachine - 184 degrees final rinse at 50 psi. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Found no soap in dishmachine.
    Correction: Machine to have soap dispenser full when in operation.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Found pans in sink not immersed in sanitizer.
    Correction: Pans are to be totally immersed in sanitizer for minimum of 30 seconds to be sanitized. Please completely cover pans with sanitizer. All pans were re-sanitized.
08/20/2014Risk Factor
No routine violations observed. Gloves worn. Discussed pressure of final rinse and need to adjust (pressure regulator may need replacement). Dishmachine - 188 degrees final rinse. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok). (Dumpster should be changed out for clean one).
No violation noted during this evaluation.		06/03/2014Routine
Gloves worn. Dishmachine - 186 degrees at 25 psi final rinse. 3 compartment sink - 200 Quat ppm - test kit (ok).
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Found soup in walk-in at 47.9 degrees after 24 hours.
    Correction: All cold hold to be 41 degrees or less after 6 hours. Please cold hold below 41 degrees. (Product was discarded).
03/18/2014Risk Factor
No risk factor violations observed. Gloves worn. Dishmachine - 188 degrees @ 24 psi final rinse.
No violation noted during this evaluation.		12/06/2013Risk Factor
No risk factor violations observed. Gloves worn. Discussed temperature of prepared food and use of thermometers. Also recording temperatures for dishmachine. Employee instruction may be needed in these areas. Dishmachine - 190 degrees at 20 psi final rinse.
No violation noted during this evaluation.		09/11/2013Risk Factor
1 person attended ServSafe recertification class at Henrico Health Dept.
No violation noted during this evaluation.		06/19/2013Training
No routine violations observed. Annual permit inspection. Discussed pressure of final rinse and need for periodic adjustment. Dishmachine - 188 degrees at 30 psi. 3 compartment sink - Quat sanitizer - 200 ppm/test kit (ok).
No violation noted during this evaluation.		06/19/2013Routine
Gloves worn. Discussed proper technique for cooling foods. Dishmachine - 190 degrees at 25 psi final rinse. 3 compartment sink - 200 ppm Quat sanitizer/test kit (ok).
  • Critical: Cooling*
    Observation: Found food products in deep pans that had not cooled in the accepted time limits. Pan of bean and ham soup (6") was 97 degrees after 2 hours.;All food product to be cooled is to be sent through the proper cooling steps, 2 hours 70 degrees. Use ice baths or cooling wands to chop temperature and then place in cold hold.
04/29/2013Risk Factor
No risk factor violations observed. Gloves worn. Discussed proper use of 3 compartment sink. Dishmachine - 182 degrees final rinse (check pressure gauge +/-5).
No violation noted during this evaluation.		02/19/2013Risk Factor
Dishmachine functioning normally.
No violation noted during this evaluation.		12/07/2012Follow-up

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