Golden Living Center, 1607 Spruce St., Martinsville, VA 24112 - Nursing Home Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 11/12/2015 | Risk Factor | |
- Critical: Package Integrity* (corrected on site)
Observation: Dented can in dry storage area not seperated from other canned foods.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
|
07/01/2015 | Routine | |
Wiping cloth sanitizer, 200ppm - good.
No violation noted during this evaluation. | 03/11/2015 | Risk Factor | |
| No violation noted during this evaluation. | 10/02/2014 | Routine | |
Strongly suggest install another handwash sink in the kitchen preparation area to make one accessible in all areas of kitchen.
Final rinse pressure = 21 PSi for dishwasher/warewasher - ok
QUATS sanitizer in wiping cloth bucket = 200 ppm - ok
Tape over exterior thermometer for walk-in refrigerator since not functional.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Several bulk containers of food in kitchen.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves in walk-in refrigerator have 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dish cart preventing its use.
|
10/31/2013 | Routine | |
- 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls noted in need of cleaning, especially under and behind equipment.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
01/28/2013 | Routine | |
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