Inspection findings | Inspection date | Type | |
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A professionally operated commercial kitchen that is well-stocked, organized, and controlled. Staff are knowledgeable, responsive, and well-trained. Temperature control is closely monitored and documented. Note to management: consider adding another column to the cooling record to encourage staff to determine when cooling foods first fell under 135F. Also consider using the walk-in freezer to speed chill cooling foods. Leave cooling foods uncovered or vented to allow heat to escape. No violation noted during this evaluation. | 11/19/2015 | Routine | |
A well-run, clean, organized commercial facility with good lighting. Management and staff are knowledgeable and responsive. Large scale food production is well controlled, operating under HACCP, with food temperatures well documented. Staff are well versed in proper sanitation procedures: frequent handwashing was evident, employee hygiene is strictly controlled, and a clear separation exists between handling of contaminated and clean surfaces. As part of routine cleaning after meals have been delivered to residents, entire cart is wiped down with sanitizer, and carts are not allowed entry into resident rooms. EHS notes a clear awareness among all staff of care to prevent cross contamination.
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08/05/2015 | Routine | |
No deficiencies noted. Very knowledgeable manager and staff. Staff are familiar with food safety routines from daily use, and are visibly comfortable with checking cook temps, cleaning thermometers, monitoring refrigeration units, and proper sanitation. There is no casual attitude toward food safety---all are on board, alert, and aware. Kitchens are clean, brightly lit, spacious, and well-organized. Active managerial control is evident. A refrigeration unit which was noted to be slightly warm in the morning was already under repair at inspection. All foods had been relocated to the walk-in cooler until unit could be repaired. Temperature indicator strips are required for hot water sanitizing machines as of Jan 1, 2015. Strips should indicate at 160F. Manager needs updated Mgr ServSafe or equivalent training, but there is a cook who has current ServSafe Mgr: Julie Dean, cert #10522413, exp 11/12/2018. No violation noted during this evaluation. | 01/28/2015 | Routine | |
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03/10/2014 | Routine | |
Organized facility! PIC's ServSafe managers certification had expired. Gave info on upcoming certification opportunities.
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02/21/2013 | Routine |
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Restaurant representatives - add corrected or new information about Grayson Rehabilitation And Health Care Center, 400 S Independence Ave, Independence, VA 24348 »