Heritage Hall-Clintwood, 1225 Clintwood Main Street, Clintwood, VA 24228 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Heritage Hall-Clintwood
Address: 1225 Clintwood Main Street, Clintwood, VA 24228
Type: Nursing Home Food Service
Phone: 276 276-4693
Total inspections: 9
Last inspection: 08/26/2015
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Inspection findings

Inspection date

Type
Facility very clean.
No violation noted during this evaluation.		08/26/2015Routine
No violation noted during this evaluation.05/22/2015Routine
No violation noted during this evaluation.01/21/2015Routine
reviewed cooling procedures and talked about reheating temps with PIC
No violation noted during this evaluation.		09/29/2014Routine
facility very clean and neat, PIC very knowledgeable. discussed cooling with PIC.
  • Temperature Measuring Devices - Ambient Air and Water (corrected on site)
    Observation: The ambient (air/water) temperature measuring device (degrees F) located in the walk in cooler is not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the ceiling of walkin has lite accumulations of debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
04/22/2014Routine
discussed cold holding and reheat and cooling procedures with PIC
No violation noted during this evaluation.		01/14/2014Risk Factor
Discussed proper cooling methods and reheating to be done quickly.
  • Critical: Cooling* (corrected on site)
    Observation: Gravy(In Frigidaire) noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Gravy was discarded.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk for coffee cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk was discarded and new milk placed down in the ice.
08/27/2013Routine
Cafeteria was in great shape. The PIC recently successfully completed ServSafe. Very good food safety principles being applied!
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry. The mops were being stored on floor.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
05/09/2013Routine
Kitchen was in good shape and staff very cooperative!
No violation noted during this evaluation.		01/28/2013Routine

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