Hanover Health Care And Rehabilitation Center, 8139 Lee-Davis Road, Mechanicsville, VA 23111 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Hanover Health Care and Rehabilitation Center
Address: 8139 Lee-Davis Road, Mechanicsville, VA 23111
Type: Nursing Home Food Service
Phone: 804 559-5030
Total inspections: 10
Last inspection: 04/29/2015
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Inspection findings

Inspection date

Type
Observed dish machine properly working per the data plate and the pressure of the final sanitizing rinse at 17 psi. The dish machine was serviced the same day of the routine inspection. Observed sanitizer preset at the 3 basin properly adjusted. Observed new sanitizer test strips present. Observed thermometers in all cold hold units. All violations observed corrected.
No violation noted during this evaluation.		04/29/2015Follow-up
Food suppliers are Sysco, Pet Dairy, and Flower's Bakery. Ground beef and chicken is received raw, frozen and thawed prior to cooking. Minimal cooling done
  • Equipment - Good Repair and Proper Adjustment
    Observation: The quaternary ammonium sanitizer preset at the 3 basin sink was observed in a state of disrepair and not dispensing sanitizer at the proper concentration
    Correction: observed quat sanitizer from preset at 100 ppm.
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
    Observation: Observed the pressure gauge for the high temperature warewash machine below 15 PSI
    Correction: observed at 12 PSI.
04/22/2015Routine
Food suppliers are Sysco, and Pet Dairy. No food prep observed at time of inspection. Most proteins are received raw and frozen. Cooling of hot foods is not routinely done, leftovers are usually discarded. Discussed employee health
No violation noted during this evaluation.		03/26/2014Routine
No violation noted during this evaluation.10/30/2013Follow-up
Suppliers are Sysco, PET Dairy, and Flowers Bakery. Reviewed employee health policy
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
    Observation: Observed the pressure gauge of the final hot water sanitizing rinse for the high temperature warewash machine below 15 PSI. Observed the pressure of the hot water rinse at 9 psi.
    Correction: Recommend having the dish machine serviced so that the pressure of the hot water sanitizing rinse is within the specified range on the manufacturer's data plate. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
10/28/2013Risk Factor
At the request of the PIC, EHS provided an in-house training session to kitchen staff on personal hygiene. Topics included employee health, hand washing and glove use.
No violation noted during this evaluation.		05/01/2013Training
Suppliers include Sysco and PET Dairy. Chicken, ground beef and ribeye steak are received raw and frozen (thawed under refrigeration). Ham, roast beef, and turkey are received pre-cooked. Some soups and vegetables are cooled and reheated. Discusses cooling and methods
No violation noted during this evaluation.		04/08/2013Routine
Training visit for Chris Durrer Standardization, highly susceptible population.
No violation noted during this evaluation.		02/26/2013Training
Standardization inspection for Environmental specialist.
No violation noted during this evaluation.		02/26/2013Training
Food suppliers are Sysco and Flours Bakery. Discussed menu: most proteins received raw
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Observed employee drink cup stored in a manner that may contaminate food, food contact surfaces or utensils. Observed opened/used soda bottle stored with ice cream cups in chest freezer.
    Correction: Recommend that employees drink from a closed beverage container if the container is handled and stored to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
12/13/2012Risk Factor

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