Heritage Hall - Big Stone Gap, 2045 Valley View Rd., Big Stone Gap, VA 24219 - Nursing Home Food Service inspection findings and violations
Business Info
Restaurant: Heritage Hall - Big Stone Gap
Address: 2045 Valley View Rd., Big Stone Gap, VA 24219
Type: Nursing Home Food Service
Phone: 276 523-3000
Total inspections: 12
Last inspection: 11/30/2015
Address: 2045 Valley View Rd., Big Stone Gap, VA 24219
Type: Nursing Home Food Service
Phone: 276 523-3000
Total inspections: 12
Last inspection: 11/30/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No hazards noted today. Very good record keeping and personal hygiene observed. Facility well maintained. No violation noted during this evaluation. | 11/30/2015 | Risk Factor | |
| No hazards noted today. Observed good labeling, proper glove use and hand washing. Heating/cooking temperatures monitored closely. Cold holding unit time/temp. logs maintained as well. No violation noted during this evaluation. | 09/02/2015 | Risk Factor | |
| No hazards noted today. Previous hazard corrected, new racks in walk-in thank you. Observed good in place cleaning and sanitizing of food contact surfaces. Good record keeping observed. All staff appear well trained with very good personal hygiene noted. No violation noted during this evaluation. | 06/23/2015 | Risk Factor | |
Facility well operated. Observed very good record keeping on cold holding units and food preparation temperatures being checked and recorded. Thawing under refrigeration observed as well, good job.
|
03/31/2015 | Routine | |
| Observed turkeys being removed from the oven that would be cooled for tomorrow. Discussed cooling procedures and the two stage cooling is not being monitored. Food that is cooling must go from 135°F to 70°F in 2 hours. In a total of 6 hours it must be 41°F. When cooling food do not cover it, or only loosely cover it to allow better air flow for cooling. The broth and turkeys were being cooled together. It was placed on a roll cart and set aside to air cool. This is fine until the food reaches 135°F and the time starts for cooling. At that point it should be placed in the walk-in. It appears the time they usually leave it out is fine, but monitoring should be done to assure it isn't out at room temperature for too long. Then monitoring should be completed until the product has properly cooled. Discussed possibly splitting the broth from the turkeys to allow them to cool separately and possibly using ice to speed up the process. Refrigeration temperatures were good, the sanitizer at the three compartment sink was correct, and the dishwashing machine is working properly. Good handwashing and prevention of barehand contact observed. No violation noted during this evaluation. | 12/30/2014 | Risk Factor | |
| Discussed sanitizer and how to measure the concentration. Monitoring chart being kept up. Remember to only check the concentration when the water is at 75°F. Discussed handwashing and when to wash hands. Good handwashing observed and prevention of barehand contact. Good monitoring and recording of temperatures including the dishmachine. No violation noted during this evaluation. | 08/21/2014 | Risk Factor | |
| Facility is well maintained. Good handwashing and prevention of barehand contact. Knowledgeable food service staff. No violation noted during this evaluation. | 06/05/2014 | Risk Factor | |
| Person in charge allowed the use of the facility for training of Health Department staff. No violation noted during this evaluation. | 02/26/2014 | Training | |
Facility in good shape. Staff all appear healthy. Good personal hygiene observed with very good hand washing and proper glove use also observed. Temp./time logs maintained.
|
11/25/2013 | Risk Factor | |
Facility in very good shape. Good labeling of goods in stock room for stock rotation. Good personal hygiene observed as well. All sanitizing solution containers at proper concentrations. All around good job.
|
08/12/2013 | Risk Factor | |
Facility in good shape, well operated. Observed excellent hand washing and proper glove use. Very good record keeping observed as well.
|
05/21/2013 | Routine | |
| Previous hazard corrected. Very good record keeping and product labeling observed. Spoke w/ person-in-charge regarding employee health, all employees healthy and are observed daily for symptoms of sickness. Facility in good shape with excellent employee hygiene observed. No violation noted during this evaluation. | 02/06/2013 | Risk Factor |
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