Lake Prince Woods, 100 Anna Goode Way., Suffolk, VA 23434 - Nursing Home Food Service inspection findings and violations

Business Info

Restaurant: Lake Prince Woods
Address: 100 Anna Goode Way., Suffolk, VA 23434
Type: Nursing Home Food Service
Phone: 757 923-5515
Total inspections: 7
Last inspection: 11/18/2015

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Inspection findings	Inspection date	Type
Hair restraints and good handwashing observed. Personnel answered employee health questions and temperature questions concerning food safety. No additives or microwave cooking. Required pasteurized food in place. Facility visibly clean and no visible signs of pest and rodents. Good date marking observed. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the front handwashing sink. PIC placed towel at the location. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	11/18/2015	Routine
Faciltiy visibly clean and organized overall. Just Vulcan grill grease trey needs cleaned and light covers under the hood system. Hair restraints observed. Critical: Cooling* Observation: Philly steak noted not being adequately cooled to prevent the growth of harmful bacteria. EHS observed temperature logs of cooling process. Food temperatures at the 2 hour mark were observed to be above 70F. Philly Steak was discarded. Re-educate all workers on the proper process of cooling cooked foods. 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. Warewashing Machines, Manufacturers' Operating Instructions Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. EHS observed rinse not meeting the 180F requirement Correction: the psi was reaching way above 40 and the sanitizing was not meeting 160F requirement. Machine needs rechecked. Corrected.	09/01/2015	Routine
Overall facility is clean to sight. No visible signs of pest and rodents. Food workers are knowledgeable in food safety. Equipment - Cutting Surfaces (corrected on site) (repeated violation) Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC has already ordered new cutting boards and heavily scratched boards were removed for use. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: dirty knife observed with clean (removed) Correction: dirty cutting board on shelf in Bistro (removed) and food contact surface on panini grill in Bistro. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Clean tableware were observed stored with the food-contact surface facing upward. Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.	06/09/2015	Routine
Facility is an adult living residence serving highly susceptible population. Food workers were observed to have good records of hot and cold holding temperature logs, proper hair restraints. The food worker were in the process of preparing for breakfast. Good labeling and date marking was observed on all food items. The Bistro was not being used at the time of inspection. The concentration of the sanitizing bucket was at (QT) 400ppm which is in recommendations of manufacture. Dry storage are was clean to sight and organized. Food worker could not explain the proper cooling process of foods when asked. Food worker was then education on the proper cooling process (135 to 70 within 2 hours and cooled to 41 F or below no longer than 6 hours).Also, when asked what the temperature danger zones for food the worker stated 40F to 145F. Food worker was educated that the danger zone for bacteria growth is 41F to 135F. There were visible signs of pest/rodent infestation. Person in Charge Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food worker does not have food handlers certification. Correction: Train all employees in food safety as it relates to their assigned duties. The City of Suffolk ordinance Sec 40 required all food workers to be food handler certified prior to working with food. Ensure all food workers have food handler cards with in 30 days of this inspection. Temperature Measuring Devices (corrected on site) Observation: The temperature measuring device in the Turbo Air was not properly located in the warmest part of the unit. Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. Device was removed from the back of the equipment to the front of the equipment next to door. Equipment - Cutting Surfaces (corrected on site) Observation: The cutting board and some spatulas in the kitchen area with clean equipment are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Pitted and chipped surfaces cannot be proper cleaned and sanitized allowing for pathogen growth. Cutting boards and spatulas were discarded by PIC. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Deli Slicer. Correction: Clean and sanitize these surfaces for food contact to prevent pathogen growth which can lead to foodborne illnesses. Non-Food Contact Surfaces Observation: The nonfood contact surface of the Vulcan Snorkel Oven and Vulcan ovens with grill has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	12/12/2014	Routine
This was the pre-opening of the remodeled deli section and does not include the whole facility. Remodel was built according to the plans submitted to health dept. Remodel is approved to open under existing permit 10/20/14. No violation noted during this evaluation.	10/27/2014	Pre-Opening
No violations at time of inspection No violation noted during this evaluation.	03/18/2014	Risk Factor
Facility has complete employee health policy in place. Facility manager is knowledge regarding food safety. Employees observed practicing good personal hygiene. Good date marking system. Observed first in first out system in storage area. Potentially hazardous food observed maintained in proper temperature throughout the facility. Proper documentation observed. Overall condition of the facility is sanitary during inspection. No violation noted during this evaluation.	05/21/2013	Routine

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