Heritage Hall - Wise, 9434 Coeburn Mtn. Road, Wise, VA 24293 - Nursing Home Food Service inspection findings and violations

Business Info

Restaurant: Heritage Hall - Wise
Address: 9434 Coeburn Mtn. Road, Wise, VA 24293
Type: Nursing Home Food Service
Phone: 276 328-2721
Total inspections: 13
Last inspection: 02/17/2016

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Inspection findings	Inspection date	Type
When cooling food, food should be uncovered and put into smaller portions. The large size of the turkeys plus the aluminium foil did not allow for adequate cooling. Monitoring and recording of the temperature is necessary to assure the food is cooled properly. Recommend keeping a cooling log. Good handwashing. Observed clean up from breakfast with some prep for lunch during inspection. Floor was opened to work on pipes. Tonight the floor will be repaired. Equipment will be covered while the work is completed and then the kitchen will be cleaned. Critical: Cooling* (corrected on site) Observation: Turkey from yesterday evening was noted not being adequately cooled to prevent the growth of harmful bacteria. Turkey was at 52°F. 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. Turkey discarded.	02/17/2016	Risk Factor
Observed reheating of commercial product and cooking of vegetables for hot holding. The sausages were thawed in a warmer before reheating in a pan and the sour kraut was placed on the steam line before heated in the steamer. Be careful when placing items you are intending to reheat in equipment that is only made to hold food hot, if it is allowed to stay in the equipment it will not reach 135°F fast enough to prevent the growth of bacteria. Both of these products were properly reheated in the allowed time limit during the inspection. Good handwashing observed. The three compartment sink was properly set up and the mechanical dishwasher is working properly. No violation noted during this evaluation.	12/08/2015	Risk Factor
When in dry storage discussed dented cans and the person in charge decided that the observed cans should not be used and returned to the distributor. This is good as the facility is serving a highly susceptible population. Used this as a training opportunity for her staff. Staff member aware of the risk of botulism with canned foods and this was discussed. Good handwasing observed. In between meals, cleaning of the facility being done. Person in charge has extra employees today just for cleaning. This is a great way to keep your facility clean and prevent any build up of dust/debris. Person in charge also removed a metal banded butter brush after discussing the difficulty of cleaning such a utensil. Discussed hot holding and the fact that certain items do not hold heat well, such as the corn dogs from lunch that were discarded. Good knowledge of food safety and monitoring of temperatures. No violation noted during this evaluation.	09/23/2015	Risk Factor
Good handwashing observed overall. Good temperature monitoring observed. Observed clean-up after breakfast and start of lunch preparation. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before handling clean utensils, after handling soiled utensils. Employee had removed gloves only. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before working with clean equipment and utensils, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.	06/23/2015	Risk Factor
Facility is well operated. Good handwashing and prevention of barehand contact observed. Good prevention of cross contamination by use of color coded cutting boards. No violation noted during this evaluation.	03/20/2015	Routine
No violations observed. Food cooking temperature records kept daily. Dented cans in dry storage room segregated in area for return. New dishwasher scheduled to be installed tomorrow (12-16-14). No violation noted during this evaluation.	12/15/2014	Risk Factor
No violations observed. Observed good hand washing and glove use. Hood ventilation system very clean. Observed that a chart is being kept on the sanitizer strength in the third compartment sink. This is a good practice. However, I noticed that the chart is set up for chlorine, as it states that the sanitizer strength should be 50 to 150 parts per million (ppm). But the sanitizer being used is quaternary ammonium compound (quats). The concentration being recorded for the month of September shows daily concentrations of 150 ppm every day. I did check the quat sanitizer strength, and it was good (300 ppm, manufacturer's recommendations is a range of 150 to 400 ppm). So I am not really sure how "150" was being recorded every day. Be sure the test strips are being read correctly. For quats, anything between 150 and 400 is ok. No violation noted during this evaluation.	09/18/2014	Risk Factor
No other violations observed. Hood ventilation system well maintained. Very clean. Sanitizer at 3 bowl sink 200 parts per million (ppm) quaternary ammonium compound. Good. Manufacturer recommendation (ECOLAB) is 150 to 400 ppm. Equipment - Good Repair and Proper Adjustment (corrected on site) Observation: Scoop dispenser handle and metal spatula handle were observed in a condition that prevents necessary maintenance and easy cleaning. Correction: Utensils discarded.	06/26/2014	Routine
No violations observed. Manager Mary Noonchester has strategically placed written reminders around kitchen for employees to follow. Instructions are on the dishwasher on how to prime check the concentration of the sanitizer. There is a note in the walk in refrigerator reminding employees on the required location of raw meats and also to date mark prepared and opened foods. Daily temperature logs being kept. No violation noted during this evaluation.	03/28/2014	Routine
Inspection focused on cleaning and sanitizing. The dishwasher was not properly pulling sanitizer through. Noted that the battery was dead in the alarm. The battery was replaced and the line was primed and adjusted. The dishwasher was then working properly. When setting up the three compartment sink, adjust the water from the faucet before turning the valve to send the water to the premix units. The wash water must be a minimum of 110°F. The sanitizer water must be at 75°F, to assure you get a proper reading with the test strips. When not in use, turn the faucet of at the cold and hot water valves. Do not leave them open. No violation noted during this evaluation.	12/27/2013	Risk Factor
Discussed cooling. Good date marking. Good handwashing observed. Good prevention of barehand contact with single use gloves. Good job having the emergency plan with a 3 day supply of food and water. No violation noted during this evaluation.	09/27/2013	Risk Factor
Good handwashing and prevention of barehand contact observed. Observed good temperature measuring. Very well trained staff. No violation noted during this evaluation.	06/25/2013	Risk Factor
Good handwashing and prevention of barehand contact observed. Facility is clean and well maintained. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Pans were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	03/13/2013	Routine

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