Montvue Healthcare Center, 30 Montvue Drive, Luray, VA 22835 - Adult Care Home Food Service inspection findings and violations

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Business Info

Restaurant: MontVue Healthcare Center
Address: 30 Montvue Drive, Luray, VA 22835
Type: Adult Care Home Food Service
Phone: 540 743-4571
Total inspections: 9
Last inspection: 01/12/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.01/12/2016Routine
No violation noted during this evaluation.05/27/2015Routine
Staff very knowledgeable in regards to food safety. Facility very clean and well maintained.
No violation noted during this evaluation.		01/29/2015Routine
Notes: Wiping cloths = 100 ppm/quat
This establishment is very well operated.
Very clean
Storage is orderly
Excellent temp. controls of all foods
Excellent date labeling
No violation noted during this evaluation.		12/17/2014Routine
Establishment is well run. Excellent temp. controls and excellent cleanliness.
No violation noted during this evaluation.		04/30/2014Routine
Notes: Observed excellent Date/Label program
All refrigeration is in proper working order.
All staff wear proper hair restraints
Observed proper hand washing and glove usage
Establishment is very clean and storage is ordered.
Establishment is in good order at time of inspection.
Thanks.
No violation noted during this evaluation.		10/16/2013Routine
High Temp Dish Washer currently not in operation - Facility Wash/Rinse/Sanitizing in 3-Bay Sink.
  • 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 of hot product to below 70'F (within 2 hours) prior to being placed under refrigeration.
04/08/2013Routine
Facility working to document cooling procedures to verify that product is properly cooled prior to be placed under refrigeration.
No violation noted during this evaluation.		02/21/2012Follow-up
Discussed employee health policy, importance of proper hand washing, importance of proper glove use and disinfection with kitchen manager.
  • Critical: Cooling*
    Observation: Baloney & Cheese and Potato Salad noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. 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.
  • Critical: Cooling*
    Observation: Gravy and Oatmeal noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Milk, Ham Salad, Deli Meat and Pudding cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
02/09/2012Risk Factor Assessment

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