Heritage Hall, 10051 Foxes Way, King George, VA 22485 - Adult Care Home Food Service inspection findings and violations

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Business Info

Restaurant: Heritage Hall
Address: 10051 Foxes Way, King George, VA 22485
Type: Adult Care Home Food Service
Phone: 540 775-4000
Total inspections: 7
Last inspection: 04/04/2016
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Inspection findings

Inspection date

Type
Observed/Discussed with Person in Charge:
1) Daily equipment, cooking logs used.
2) Observed very good employee hygiene practices.
3) Good holding temperatures.
4) Facility uses Pasteurized shell eggs (RTE) and liquid egg products.
5) Facility is clean and well maintained.
6) Facility is on Office of Drinking Water Public Water System.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		04/04/2016Routine
Observed/Discussed with Person in Charge:
1) Daily equipment, cooking logs used.
2) Observed very good employee hygiene practices.
3) Good holding temperatures.
4) Facility uses Pasteurized shell eggs (RTE) and liquid egg products.
5) Facility is clean and well maintained.
6) Facility is on Office of Drinking Water monitored water supply.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		12/02/2015Routine
Observed/Discussed with Person in Charge:
1) Breakfast completed at time of inspection, breakfast hours begin at 7:00 am.
2) Staff are very knowledgeable in food safety.
3) Daily equipment and food product temperature logs provided.
4) Facility uses Pasteurized shell eggs (RTE) and liquid egg products.
5) Very good employee hygiene and date marking procedures.
6) Facility is clean and well maintained.
7) Facility is on ODW monitored water supply.
8) Overhead kitchen lighting - work order filed.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		09/21/2015Risk Factor
Observed/Discussed with Person in Charge:
1) Breakfast completed at time of inspection, breakfast hours begin at 7:00am.
2) Staff are very knowledgeable concerning food safety.
3) Daily equipment and food product temperature logs provided.
4) Facility uses pasteurized shell eggs (RTE).
5) Very good employee hygiene and date marking procedures.
6) Facility is clean and well maintained.
Abbreviations: RIF = Reach in Freezer, RIC = Reach in Cooler, WIC = Walk in Cooler, WIF = Walk in Freezer, RTE = Ready to Eat.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Interior tubing surfaces of the coffee machines that are in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
    Correction: Replace the tubing periodically when contamination is observed, or per manufacturer specifications.
01/28/2015Routine
Observed/Discussed with Person in Charge:
1) Staff are very knowledgeable concerning food safety.
2) Equipment and food product temperatures recorded daily.
3) Ware washing machine at 100ppm chlorine sanitizer.
4) 3 compartment sink sanitizer @ 400ppm (Mulit-Quat).
5) Facility uses pasteurized shell eggs (RTE).
6) Good employee hygiene practices observed.
7) Ware washing hand sink equipped with eye-wash station.
8) Very good date marking procedures.
9) Facility is clean and well maintained.
Abbreviations: RIF = Reach in Freezer, RIC = Reach in Cooler, WIC = Walk in Cooler, WIF = Walk in Freezer.
No violation noted during this evaluation.		09/18/2014Routine
Discussed with Person in Charge:
No food preparation or hot holding during time of inspection. Breakfast had been served.
1) Staff are very knowledgeable concerning food safety.
2) 3 compartment sink/sanitizing buckets at 400ppm (multi-Quat).
3) Ware washing machine at 100ppm chlorine sanitizer.
4) Facility is clean and well maintained.
5) All egg product/shell eggs are pasteurized.
6) Good employee hygiene practices observed.
7) Interior top surface of pantry microwave in state of disrepair - repair or replace.
Abbreviations: RIC = Reach in Cooler, RIF = Reach in Freezer, WIC = Walk in Cooler, WIF = Walk in Freezer.
No violation noted during this evaluation.		03/11/2014Risk Factor
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Discussed with maintenance official: 1. if ceiling tiles are replaced in the kitchen facility, ensure the ceiling tiles are smooth, easily cleanable and non absorbent.
Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the cookline measured 200 ppm. Chlorine sanitizer concentration level in the dishmachine measured 100 ppm.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Food containers on storage shelving on one side of the handsink and the mixer on the other side of the handsink are subject to splash.
    Correction: Store equipment in a clean, dry location where not exposed to splash other contamination.
  • Critical: Backflow Prevention Device, When Required* (corrected on site) (repeated violation)
    Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • Plumbing System Maintained in Good Repair
    Observation: The sink basin at the prep/cook area, next to the mixer, is slow to drain.
    Correction: Plumbing systems and components shall be maintained in good repair.
08/15/2013Routine

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