Loudoun Nursing & Rehabilitation Center, 224 Cornwall St, Leesburg, VA 20175 - Hospital Food Service inspection findings and violations

Business Info

Restaurant: Loudoun Nursing & Rehabilitation Center
Address: 224 Cornwall St, Leesburg, VA 20175
Type: Hospital Food Service
Phone: 703 779-5494
Total inspections: 14
Last inspection: 01/20/2016

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Inspection findings	Inspection date	Type
Maintain the corrected items as corrected. Reviewed cooling and cooling methods with PIC - please review with staff. The dish machine is in need of service due to water hammer and major leak - repair. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw animal food stored above and/or in close proximity to fresh produce and ready to eat food. Correction: Instruct staff to store raw animal food below and away from ready to eat food and fresh produce. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the date mark the beef roast should have been previously discarded. Correction: Instruct staff to promptly discard foods that have reached the end of the seven day holding period.	01/20/2016	Routine
Maintain the corrected item as corrected. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: Some foods observed bearing date marks that reflect holding periods of greater than seven days. Correction: Mark the date on PHF/TCS foods that reflect holding periods of seven days or less.	10/19/2015	Routine
Maintain the corrected items as corrected. Plant ops was able to correct the machine on the spot. Disucssed logging external rinse temperature, internal rinse temperature, rinse pressure and steam pressure at high frequency to aid in troubleshooting for long term fix. Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation) Observation: Wares cycled through the dishmachine are not being sanitized. Correction: Discontinue use of the machine until this has been repaired or adjusted at needed to provide a utensil surface temperature of 160°F or above.	06/25/2015	Follow-up
Site visit made due to repair service on site for dishmachine - a part is on order and will be installed Monday-Wednesday of next week. PIC to contact EHS to schedule follow-up once machine is sanitizing. Facility is to wash/rinse dishes in machine and sanitize in 3-vat sink. Parts on order: final rinse solenoid and final rinse end caps. No violation noted during this evaluation.	06/11/2015	Other
Post inspection conference & reviewed usage of facility maximum temperature registering thermometer with PIC. No violation noted during this evaluation.	06/10/2015	Other
Correct the above items today. Please increase monitoring of dishmachine critical limits and retrain or reassign staff as needed to comply with 800 cooling and 810 cooling methods. Provided handouts and sample cooling logs to PIC. Critical: Cooling* Observation: Inadequately cooled foods. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours. Cool foods prepared from ingredients at ambient temperature or pre-chilled to 41°F within four hours. Critical: Equipment and Utensils - Before Use After Cleaning* Observation: Wares cycled through the dishmachine are not being sanitized. Correction: Discontinue use of the machine until this has been repaired or adjusted at needed to provide a utensil surface temperature of 160°F or above.	06/10/2015	Routine
A report was received that stated that six residents and one staff member were ill with possible Norovirus. Site visit made - new Food Service Director was present. She indicated that there were now seven ill residents and that the ill staff member was not a food service worker. Employee Health flowchart was posted in the kitchen. EHS provided additional copies and reviewed with PIC. The Big Five handouts, hand washing legends and VDH Norovirus Prevention handbook (2 copies) September 2013 version were also provided. Discussed switching to paper, sanitizing of carts, reviewing Employee Health policy, Norovirus symptoms with staff. Food service staff do not bring food into resident rooms. Reviewed inspection results from February 24 inspection with PIC. The dish machine was checked - the first reading was less than 160°F internal rinse, the second reading was above. Discussed 1. increasing frequency that internal rinse temperature is monitored 2. calling for service/adjustment 3. using machine to wash, rinse and sanitizing in 3 vat sink. No violation noted during this evaluation.	03/04/2015	Complaint
Maintain the corrected items as corrected. Reviewed employee health policy with PIC. Discusses increasing monitoring of cooling and communication when changing shifts. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Employee beverage improperly stored. Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw animal food stored above ready-to-eat food (fish/tortilla). Correction: Store raw animal food below and away from ready-to-eat food. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw animal food stored above pasteurized eggs. Correction: Store raw animal food below and away from pasteurized eggs. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Foods hot holding at improper temperatures. Correction: Hot hold potentially hazardous food at 135°F or above after reheating to 165°F. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Food in the one door reach in cooler in the cafe cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below.	02/24/2015	Routine
No out of compliance risk factors observed during this inspection. Please review date marking with staff and continue to follow-up regarding improved cooling procedures. No violation noted during this evaluation.	10/22/2014	Risk Factor
No out of compliance risk factors observed during this inspection. Please train staff at grill station regarding correct storage of ready-to-eat and non ready-to-eat produce (whole onion with skin in same pan as washed and cut lettuce. Discussed adding backflow prevention device designed for use under continuos pressure at hose with sprayer at dirty side of dishmachine. Provided allergy awareness handouts to PIC. No violation noted during this evaluation.	06/04/2014	Risk Factor
Maintain the corrected item as corrected. Day shift staff observed actively cooling multiple food items. Discussed modifying procedures for one step cooling items. Critical: Cooling* (corrected on site) Observation: Food prepared last night improperly cooled. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.	01/29/2014	Risk Factor
No out of compliance risk factors observed during this inspection. Observed some foods being cooled using less than optimal cooling methods. Please review cooling and cooling methods with staff and train on communication when changing shifts. Clean, organized kitchen. No violation noted during this evaluation.	10/03/2013	Risk Factor
Inspection for Highly Suseptible Population for Standardization. Overall clean facility. Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) Observation: The comminuted chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F. Equipment - Good Repair and Proper Adjustment Observation: The door gasket to the reach in cooler at the left of the grill area is in poor repair. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.	06/28/2013	Routine
Maintain the corrected items as corrected. Please continue to train on cooling as needed. Critical: Food Contact with Equipment and Utensils* (corrected on site) Observation: The food contact surface of the ice dispenser is soiled. Correction: Clean and sanitize this surface for food contact. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: Some foods are marked to reflect an eight day holding period. Correction: Mark dates to reflect a maximum seven day holding period.	03/26/2013	Risk Factor

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