Mt Vernon Nursing Center, 8111 Tiswell Drive, Alexandria, VA 22306 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Mt Vernon Nursing Center
Address: 8111 Tiswell Drive, Alexandria, VA 22306
Type: Nursing Home Food Service
Phone: 703 360-4000
Total inspections: 6
Last inspection: 10/16/2015
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a risk factor assessment. Please continue the following safe food handling practices as a means to demonstrate Active Managerial Control:
1. Monitoring of sanitizing procedures
2. Training employees on proper hand washing and personal hygiene
3. Retraining and updating of Employee Health Policy
No violation noted during this evaluation.		10/16/2015Risk Factor
The purpose of today's visit was to conduct a risk factor assessment. Please remember to properly reheat items on stove top prior to placing in steam wells to ensure hot holding temperatures of 135F or above are maintained. Suggestions made to increase temperature of steam well units while items are being hot held on service line. Also recommended the use of temperature logs for cold and hot holding units as a means to incorporate Active Managerial Control (AMC). Currently date marking items in dry storage for First-In-First-Out (FIFO) rotation, as well as color coded cutting boards to limit cross contamination of raw meats, produce, and allergens.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: STEAM WELLS- MUSHROOM SOUP (80F), BREAD SLURRY PUDDING (112F)
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. ITEMS REHEATED TO 165F BEFORE BEING PUT BACK IN STEAM WELLS.
05/14/2015Risk Factor
The purpose of today's visit was to conduct a routine assessment. It was a pleasure serving you and your facility and I look forward to your next assessment.
No violation noted during this evaluation.		01/26/2015Routine
No violation noted during this evaluation.01/09/2014Risk Factor
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Cooling Methods (corrected on site)
    Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED RICE PILAF SITTING ON ICE, COVERED WITH FOIL AT 135F, OBSERVED GREEN BEANS ON ICE COVERED WITH FOIL AT 78F, OBSERVED CHICKEN NOODLE SOUP ON ICE COVERED WITH FOIL AT 102F. ALL ITEMS SITTING ON SMALL AMOUNT OF ICE, NOT SUBMERGED IN ICE/WATER BATH FOR APPROX 15 MIN.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
08/19/2013Routine
The purpose of today's visit was to conduct a standardization training exercise.
No violation noted during this evaluation.		02/25/2013Training

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