Greenspring Village Community Center, 7440 Spring Village Dr, Springfield, VA 22150 - Adult Care Home Food Service inspection findings and violations

Business Info

Restaurant: Greenspring Village Community Center
Address: 7440 Spring Village Dr, Springfield, VA 22150
Type: Adult Care Home Food Service
Phone: 703 923-4612
Total inspections: 5
Last inspection: 08/25/2015

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Inspection findings	Inspection date	Type
This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. Food contact surfaces were observed to be visibly cleaned. .high temperature heat sanitizing ware washing machine was checked and tested and observed to be operating properly. The ware washing machine passed the heat tape test. However, the certified food manager was advised to train food employees on proper cooling methods to ensure that potentially hazardous foods are cooled from 135-F to 41-F within six (6) hours to prevent the growth of harmful bacterial. Handout on properly on cooling method was given to the certified food manager during this visit. Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: South west chicken soup observed @ 52-F (24 hours), Baked turkey chunk (24 hours) observed at 44°F. Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.(soup was discarded, turkey cut into smaller pieces) Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: egg salad observed @ 46-F, chicken salad observed @ 46-F. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. ( both items were discarded during the inspection).	08/25/2015	Risk Factor
Cleaning Frequency for Physical Facilities Observation: Observed that the floor under the deep fryers and under the storage shelving inside the walk-in freezer is in need of cleaning. Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.	03/25/2015	Routine
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 sanitize. 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.	02/19/2014	Risk 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. During visit the glass display cooler for milk had an ambient air temperature of 50f. The unit is a countertop model is frequently opened by residents to retrieve milk. The ambient air quickly dropped to 41f-42f by the end of this inspection once the number of diners was decreased. A suggestion is to place out a few milks on drained ice at the self service counter and to monitor the milk to ensure that it is maintained at 41f or below. In addition, place fewer milks in the countertop refrigerator and stock as necessary during the busy hour. 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.	07/01/2013	Routine
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. REMINDER: 1. Please fax a copy of your photo identification cfm card to my attention at the health department within 10 business days. 2. Please fax a copy of the cut sheet for the new waterheater which was recently installed if it is different from the Lochnivat PBN100, so that your file can be updated. Reminder: Do not make any equipment changes, such as for a water heater or a dishmachine without approval of the health department. MAINTENANCE: Water Heater: Lochinvar PBN 100 (per discussion with manager, this unit has recently been replaced. Please fax a copy of the cut sheet for the new waterheater which was recently installed if it is different from the Lochnivat PBN100, so that your file can be updated. Reminder: Do not make any equipment changes, such as for a water heater or a dishmachine without approval of the health department. Dish Machine: Hobart CPW80A high heat sanitizer, thermolabel activated after several runs and the repair by maintenance. Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: On a speed rack in the walk in refrigerator, observed raw chicken wings over cooked pork roast. Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) 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. Note: No utensils were being washed at the time of inspection. 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. The onsite maintenance repaired the unit during inspection. Certified Food Manager/Certificate Process Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.	02/21/2013	Risk Factor

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