Mountain View Regional Medical Center (A Facility Of Lonesome Pine Hospital), 310 Third Street N.E., Norton, VA 24273 - Hospital Food Service inspection findings and violations

Business Info

Restaurant: Mountain View Regional Medical Center (A Facility of Lonesome Pine Hospital)
Address: 310 Third Street N.E., Norton, VA 24273
Type: Hospital Food Service
Phone: 276 679-9171
Total inspections: 13
Last inspection: 12/08/2015

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Inspection findings	Inspection date	Type
Facility in good shape. Good record keeping of temperature monitoring. Good date marking of foods. Facility does not cook, cool, and reheat very often. Good handwashing observed. Discussed when staff deliver meals how they keep their hands sanitary and assuring everyone washes hands when returning from delivery before working with food or clean equipment. No violation noted during this evaluation.	12/08/2015	Risk Factor
Good monitoring of cooking temperatures, dishwashing temperatures, and refrigeration temperatures. The hot holding unit was set at 150°F, which can only keep food to 130°F. Adjust this to about 160°F and it should hold food warmer. The steam tables and cold bars are set up well before food is placed in them. The dishwashing machine was cleaned after the last item went thru. This is a very well operated facility. Plumbing System Maintained in Good Repair Observation: The mop sink in the trash room is leaking. A small steady stream is coming. Correction: Repair and maintain all plumbing components and fixtures.	09/04/2015	Routine
Facility in great shape and well operated. Good handwashing, barehand contact, temperature monitoring, and testing of sanitizer observed. Observed preparation of lunch. No violation noted during this evaluation.	06/11/2015	Risk Factor
Facility well operated. Observed good handwashing and barehand contact prevention. Sanitizer is at the correct level. It is available in spray bottles and wiping cloth buckets. Good thawing observed. Hot held items discarded after breakfast. No violation noted during this evaluation.	03/19/2015	Risk Factor
No other violations observed. New walk in refrigerator and walk in freezer in place now. Date marking of prepared and opened foods good. Handwashing and glove use good. Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) Observation: Observed that the inside if the ice machine has some mold growth. Correction: Clean and sanitize the inside surface of the ice machine per as needed to prevent the accumulation of mold..	12/18/2014	Routine
No violations observed. Dishwasher wash temp 160+, final rinse 180+. Quaternary ammonium compound (quats) sanitizer at 3 compartment sink 200 parts per million (ppm). Quat sanitizer in wiping cloth bucket at serving line 150-200 ppm. No violation noted during this evaluation.	09/22/2014	Risk Factor
No other violations observed. Have employees routinely use their metal stem food probe thermometers to monitor hot and cold holding, as well as cooking and re-heating temperatures. Sanitizers in the wiping cloth containers and the 3 compartment sink all between 150 and 200 parts per million quaternary ammonium compounds. This is within the manufacturer's recommendation for the strength of the sanitizer. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Potato salad, cole slaw, cottage holding at improper temperatures on the self serve salad bar. Correction: Ice, water added beneath the holding containers on the salad bar.	07/01/2014	Risk Factor
No violations observed. The Mayfield ice cream freezer has been replaced with a new one. The gasket on the old Mayfield refrigerator has been replaced. The quaternary ammonium compound (quats) sanitizer in the 3 bowl sink was 200 parts per million (ppm).. The quat sanitizer in the wiping cloth bucket was also 200 ppm. All refrigeration units have temperature recording charts. Temperatures of the hot foods also being recorded daily. No violation noted during this evaluation.	04/08/2014	Risk Factor
No other violations observed. Temperature log charts are used on all refrigeration units. The temperature log on the Victory refrigerator that was 47 degrees was reflecting readings from the inaccurate thermometer that was in the unit. The sanitizer used for the wiping cloths is quats. The Mayfleld milk refrigerator on the left is scheduled to be replaced. Discussed with manager that the Victory unit is to be repaired before putting back in use. Plenty of alternate refrigeration available. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Observed in three wiping cloth buckets that the sanitizer concentration was zero. Correction: Change out the water in each wiping cloth bucket, replace the wiping cloths, and keep the sanitizer at the proper concentration (200 to 400 parts per million (ppm) for quaternary ammonium compound, 50 to 100 ppm if using chlorine. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Potentially hazardous foods in the Victory refrigerator on left when entering kitchen (the one near the window) cold holding is at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Temperature Measuring Devices Observation: The thermometer in the Victory refrigerator is not accurate. Thermometer was reading 33 degrees. Actual air temperature in the unit is 47 degrees. Correction: Replace the thermometer with one that is easily readable and accurate to within 2 degrees. Do not use this particular Victory refrigerator until it has been repaired and can hold product temperatures at or below 41 degrees. Equipment - Good Repair and Proper Adjustment Observation: The door gasket to both of the Mayfield refrigerators are in poor repair. Correction: Repair or replace the door gasket on the Mayfleld refrigerator on the right in accordance with the manufacturer's specifications (see comments at end of inspection. Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The handwashing facility located at the serving line is blocked (wiping cloth bucket in sink), preventing access by employees for easy handwashing. Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the wiping cloth bucket preventing its use.	01/10/2014	Routine
Observed the break down and stocking of a delivery. Very quick to get foods in their appropriate storage area. Good handwashing observed Good prevention of barehand contact. Observed good glove use, gloves changed between tasks as required. Facility has quat sanitizer available in wipes, spray bottles, and dispenser at three compartment sink. All tested at the correct concentration. No violation noted during this evaluation.	09/26/2013	Risk Factor
Sausage in the warmer at the tray line was placed in the unit at 6:45 AM and is set to be discarded by 10:45 AM. This is time control, which is a great way to control the growth of bacteria. The actual temperature was only 120°F, 15 lower than it needs to be for temperature control. Either place the sausage in the Cres-Cor hot cabinet to keep it above 135°F or mark the time it is placed in the tray warmer and the time it is to be discarded at the warmer. When arrived, the workers stated that the person in charge was in a meeting and had not designated one of them as in charge while away. Always designate one as in charge, even if it is just for that person to call you if needed. Great answers by staff when questioned. Very knowledgeable with food safety and there responsibility in prevention food borne illness. No violation noted during this evaluation.	06/20/2013	Training
Good handwashing observed. Records show good monitoring of temperatures. Facility clean and well maintained. Equipment - Good Repair and Proper Adjustment Observation: The cutting boards are heavily scarred and therefore not easy to clean Correction: Replace the cutting boards.	03/13/2013	Routine
No hazards noted today. Salads on salad bar are on time control (protein salads), removed after two hours. Facility in very good shape. No violation noted during this evaluation.	12/07/2012	Risk Factor

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