Greenspring Garden Ridge, 7470 Spring Village Dr, Springfield, VA 22150 - Adult Care Home Food Service inspection findings and violations

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Business Info

Restaurant: Greenspring Garden Ridge
Address: 7470 Spring Village Dr, Springfield, VA 22150
Type: Adult Care Home Food Service
Phone: 703 923-4612
Total inspections: 6
Last inspection: 08/25/2015
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Inspection findings

Inspection date

Type
This was a Risk Factor Assessment inspection The inspection concentrated on critical violations and their corrective actions. The facility as a whole was observed to be visibly cleaned.
However, the high temperature heat sanitizing ware washing machine was no sanitizing utensils and equipment due to improper operation. Operation of the machine was ordered to cease until proper repairs have been completed.
Fax or email the ware washing machine's service report or heat tape test report to our office to verify compliance.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Sour cream (2 containers)
    Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. The two sour cream containers were date marked during the inspection).
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning
    Observation: The food-contact surfaces of equipment and utensils were not observed sanitized to imp[roper operation.
    Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
  • Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
    Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
    Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
08/25/2015Risk Factor
No violation noted during this evaluation.03/25/2015Routine
The purpose of today’s visit was to conduct a risk factor assessment inspection. Time was for inspection only and does not include the time allotted for typing this report.
MAINTENANCE:
*Dish Machine: Hobart CPW80A high heat sanitizer, thermolabel activated.
Observed facility very clean and organized. Several CFMS who are knowledgeable about food safety.
FOR MORE INFORMATION:
If you have any questions or concerns, please call 703-246-2444. Thank you.
No violation noted during this evaluation.		02/19/2014Risk Factor
The purpose of today’s visit was to conduct a routine inspection. Time was for inspection only and does not include the time allotted for typing this report.
MAINTENANCE:
*Water Heater: Lochinvar PBN 100
*Dish Machine: Hobart CPW80A high heat sanitizer, thermolabel activated.
Observed facility very clean and organized. Several CFMS who are knowledgeable about food safety.
No violation noted during this evaluation.		07/01/2013Routine
The purpose of this visit is a risk factor assessment. Thank you for following me through the inspection as it allows me to clarify any issues or answer any questions that arise.
MAINTENANCE:
*Water Heater: Lochinvar PBN 100
*Dish Machine: Hobart CPW80A high heat sanitizer, thermolabel activated.
No violation noted during this evaluation.		02/21/2013Risk Factor
The purpose of this visit was to conduct risk factor inspection associated with a Norovirus outbreak.
EHS discussed the updated number of staff and residence that are ill. The numbers are as follows: 14 residence and 12 staff members. EHS discussed if anyone had been sick two weeks prior to the outbreak and two or three staff members were reported sick within that time frame. It was noted that it was not the same building or same day for each staff member. The facility has a employee health policy and manager provides annual training.
Manager stated no food is transported from this location to other locations on the campus.
All floors with ill residence are served using single use containers and utensils.
EHS recommended that kitchen staff discontinue the use of the Victory veggie wash until the chemical is calibrated and working properly.
EHS recommended that a corrective action section is added to temperature logs for documentation purposes.
Manager stated that staff uses gloves while wrapping silverware. Manager discussed the process of washing equipment and the process is as follows: One person only handles the soiled dishes, one person only handles the clean dishes and one person inspects the clean dishes before storage.
No violation noted during this evaluation.		12/28/2012Risk Factor

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