Greenfield Senior Living, 14 Maynard Lane, Strasburg, VA 22657 - Adult Care Home Food Service inspection findings and violations

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Business Info

Restaurant: Greenfield Senior Living
Address: 14 Maynard Lane, Strasburg, VA 22657
Type: Adult Care Home Food Service
Phone: 540 465-9249
Total inspections: 6
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type
Facility was aware prior to inspection that the automatic dishwashing machine was not properly dispensing sanitizer. Facility had enacted a policy for a manual sanitizing dip after items were washed in the dishwashing machine. Maintenance was working on the issue.
Discussed approved uses for raw shell eggs within the facility.
  • Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
    Observation: Raw shell eggs are served partially cooked.
    Correction: Discontinue serving eggs partially cooked. Substitute raw shell eggs with pasteurized shell eggs when serving eggs that would not be fully cooked (e.g. sunny side up, over-easy, etc.) Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
  • Warewashing Machines, Sanitizer Level Indicator
    Observation: The warewashing machine is not equipped with a device to warn of low detergent or sanitizer level.
    Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more detergent or chemical sanitizer needs to be added.
  • Critical: Backflow Prevention Device, When Required* (corrected on site)
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Correction: Install an approved backflow prevention device (device must be installed after the shut off valve on the "Y") or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
01/20/2016Routine
Kitchen not preparing any meals at time of inspection.
No violation noted during this evaluation.		04/27/2015Routine
A new chemical dishmachine has been installed. Please have an alarm installed for detergent and sanitizer -- 12 VAC 5-421-1370(A)(2).
Discussed policy for drinking and eating in the kitchen. Drinks are acceptable with lid and straw.
Dishmachine was sanitizing at 100ppm chlorine.
No violation noted during this evaluation.		03/10/2014Risk Factor
Dishwasher repaired: sanitizer concentration 100 ppm.
No violation noted during this evaluation.		03/29/2013Follow-up
Discussed Employee Health Policy.
Discussed proper cooling procedures.
Discussed wash, rinse, and sanitize of preparation table areas, thermometers, etc. (Current product for sanitizing has a 60 second contact time)
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: Facility does not have a suitable think diameter probe (tip sensitive) for taking temperatures of thin foods.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Items must be sanitized before use and after cleaning. Dishmachine was not sanitizing at time of inspection. PIC discovered line from sanitizer to machine was disconnected.
    Correction: Discontinue use of machine until repair can be made. Wash, rinse, and sanitize all equipment, utensils, and dishes in the 3-vat sink until repair can be made. Recommend use of disposable serviceware.
03/28/2013Routine
Please call to schedule site visit to verify above listed violations have been corrected. Fire Extinguishers last serviced April 2011 / Fire Suppression last serviced September 2011 / Exhaust Hood last serviced January 2012.
  • Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
    Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.
    Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
    Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
02/15/2012Routine

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