Manor Of Natural Bridge, 5615 S. Lee Highway, Natural Bridge, VA 24578 - Adult Care Home Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 10/28/2015 | Routine | |
| No violation noted during this evaluation. | 11/13/2014 | Other | |
Violations corrected from previous inspection. All other items were corrected. Operator unplugged the refrigerator that was not working and will replace it with a new one. Operator will call when the new refrigerator is installed.
No violation noted during this evaluation. | 10/20/2014 | Other | |
- Thawing
Observation: Observed improper methods used to thaw raw ground beef- Observed approximately 15 lbs. of raw ground beef thawing on the countertop. Corrected at time of evaluation.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The dairy products and cheese were cold holding at improper temperatures. These items were moved to another refrigerator that was holding proper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed: mayonaise, pre-pared salads, cole-slaw in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the reach-in units ( milk-stone build-up on the bottom of the crisper) and dried spilled milk. The shelving units and countertops were sticky and encrusted with food debris. Also found two milk jugs filled with water on the floor. DO NOT REUSE MILK-JUGS FOR FOOD STORAGE. MILK NATURALLY HAS BACTERIA IN IT CREATES A BIO-FILM THAT ADHERES TO THE JUG MAKING IT IMPOSSIBLE TO CLEAN!
Correction: MILK JUGS WERE EMPTIED AND DISCARDED AT TIME OF EVALUATION.
Clean and sanitize these surfaces for food contact.
|
10/08/2014 | Routine | |
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.
Correction: OPERATOR HAS AGREED TO USE ONLY PASTEURIZED LIQUID EGG PRODUCT AND WILL SEND DOCUMENTATION. Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
|
11/19/2013 | Risk Factor | |
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