Kindred Transitional Care And Rehabilitation-Bay Pointe (23-0104), 1148 First Colonial Road, Virginia Beach, VA 23454 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Kindred Transitional Care and Rehabilitation-Bay Pointe (23-0104)
Address: 1148 First Colonial Road, Virginia Beach, VA 23454
Type: Nursing Home Food Service
Phone: 757 481-3321
Total inspections: 13
Last inspection: 02/01/2016
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Inspection findings

Inspection date

Type
There were no violations during time of inspection.
No violation noted during this evaluation.		02/01/2016Routine
There were no critical violations observed at the time of inspection.
  • Cooling Methods (repeated violation)
    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.
09/17/2015Routine
All violations were corrected during inspection.
  • 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.
06/25/2015Routine
Food service areas in very good sanitary condition! Permit renewed.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: The water temperature gauge on the mechanical dishmachine is not in good repair and/ or not accurate in the range of use.
    Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • Lighting, Intensity
    Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
03/20/2015Routine
  • Kitchenware and Tableware (corrected on site)
    Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
01/21/2015Routine
Manager will be registering for Foodservice Manager Certification class. Kitchen in very clean and good sanitary condition!
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative. Certified manager not available.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Plumbing System Maintained in Good Repair
    Observation: Drain seal in one compartment of three-compartment sink in poor repair.
    Correction: Repair and maintain all plumbing components and fixtures.
10/16/2014Routine
No violations observed - no food preparation at time of visit, kitchen was finished with serving lunch. Observed establishment in excellent sanitary condition!
No violation noted during this evaluation.		07/07/2014Routine
No violations observed - individual Employee Health sheets given to be kept on file. Observed kitchen in sanitary condition!
No violation noted during this evaluation.		03/31/2014Routine
No violations observed! A copy of manager's certificate will be sent to EHS for expiration date. Individual employee health sheets given for each employee to sign and keep on file. A employee health sheet will be sent to facility to post for a reference guide to employees in the kitchen. Observed facility in good sanitary condition!
No violation noted during this evaluation.		01/02/2014Routine
No violations. Be sure that all chemical spray bottles are labeled. Observed facility in very good sanitary condition!
No violation noted during this evaluation.		09/24/2013Routine
Violation discussed with PIC. No critical violations. Observed facility in a very good sanitary condition!
  • Light Bulbs Protective Shielding
    Observation: Light bulb in mop sink area not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
06/20/2013Routine
No violations observed! Observed facility in very good sanitary condition! Advised CFM about ensuring staff to keep wiping cloths in sanitizer bucket. Permit re-issued to CFM.
No violation noted during this evaluation.		03/19/2013Routine
Discussed observation with CFM. Violation was corrected during inspection. Great date marking practices. Very clean and sanitized kitchen!
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
12/11/2012Routine

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