Nova Health & Rehab Center, 377 Clonce St., Weber City, VA 24290 - Nursing Home Food Service inspection findings and violations

Business Info

Restaurant: Nova Health & Rehab Center
Address: 377 Clonce St., Weber City, VA 24290
Type: Nursing Home Food Service
Phone: 276 386-9444
Total inspections: 13
Last inspection: 02/02/2016

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Inspection findings	Inspection date	Type
Hazard 3080 is a repeat hazard noted during the January 2015 inspection. Facility clean and organized. Hair restraints worn Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Cooling. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Critical: Cooling* (corrected on site) Observation: Pinto beans and macaroni and tomatoes not being adequately cooled to prevent the growth of harmful bacteria. Staff are not taking temperatures of foods as they cool to determine if the foods are cooled properly within required time frames and temperatures. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Both food items were discarded during this inspection. The macaroni and tomatoes were just 69 degrees F. after 3 hours of cooling. Since no temperature checks had been made or recorded, it could not be determined if that food was 70 degrees F or below after 2 hours so the food was discarded. Lighting, Intensity (repeated violation) Observation: Less than 10 foot candles of light was noted in the walk-in cooler. Less than 50 foot candles of light was noted in the area around the ovens. A light bulb under the hood above the ovens is burnt out. Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor	02/02/2016	Routine
Observed good glove use and hand washing. Excellent label and dating of foods. Thank you. No violation noted during this evaluation.	11/09/2015	Risk Factor
Very good label and dating of foods. Proper cooling methods observed. All food temperatures good. No foods being prepared at time of inspection. Thank you. No violation noted during this evaluation.	08/14/2015	Risk Factor
Facility very clean. Excellent label and dating of foods. Good cooling practice observed. Thank you. No violation noted during this evaluation.	05/18/2015	Risk Factor
Very good label and dating of foods observed. All food holding temperatures good. Thank you. Lighting, Intensity Observation: Less than 10 foot candles of light was noted in the walk in cooler. Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. design of cooler casts shadow on back wall of walk in. Suggest changing to old style 100watt bulbs, newer style of bulbs not as strong.	01/27/2015	Routine
Hazard 2350 ii from the last inspection has been corrected. Person in charge has been in facility less than 2 months. EHS spoke with maintenance man about the walk-in freezer as ice continues to build up on shelving and food packages. He said he was told there was a hole above the freezer (that has since been sealed) that caused the condensation. His understanding is that replacement of the freezer has been recommended but not funded. A review of the food temperature charts once again shows some sporadic lapses in recording the temperatures. The person in charge will address this issue with her staff during training. Hazard 0060 (1) (2) (3) (a) (d-p) listed above was closed out as the only item open is the need to procure sanitizer test strips. That is not a critical hazard. Date marking is well done and good use of gloves and hair restraints observed. Thank you. Critical: Demonstration of Knowledge* (corrected on site) Observation: 1) Neither the person in charge or the person washing dishes at the 3-compartment sink knew what the proper strength of their sanitizer should be even though it's posted on a manufacturer's chart above the sink. In addition, they used test strips that looked like they had previously fallen in water and they do not have a sanitizer color chart that an individual can hold their test strip up to to see if it's at the right strength. 2) Individual washing dishes tried to test the sanitizer using chlorine test strips. The facility uses quaternary ammonium. 3)There is a piece of paper posted to record sanitizer check results. Results range from 200-400 when the manufacturer states it must be 200 ppm. No corrective action was recorded. Correction: 1-3) Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. EHS and PIC discussed proper sanitizer strength, proper use of test strips and what to do if the sanitizer is not at its proper strength. PIC will procure new test strips and notify EHS when that has been done.	10/22/2014	Risk Factor
This is a follow-up inspection for the inspection done on July 14, 2014. The person-in-charge (PIC) today arrived yesterday from a facility in North Carolina. When questioned, he was able to demonstrate a very good understanding of food safety practices and regulations. Sanitizer in bucket with wiping cloths was measured at 200 ppm. PIC will replace the chart currently used to record sanitizer checks. That chart is very confusing and has caused staff to make mistakes when recording their findings. The cook on duty today does a good job of recording food temperatures. It was noted, however, that no food temperatures were recorded for the dinner meal on July 16th. Today's cook was not working then. This shows there is an educational opportunity that needs to be addressed regarding the taking and recording of cooked food temperatures. The facility maintenance man came into the kitchen during this inspection to say he had a new faucet in his office for the single sink noted in the hazard listed above. Per him the new faucet will be installed this afternoon. During the inspection it was noted there was a leak at the dish washing sink. PIC will bring that to the attention of the maintenance man this afternoon. The maintenance man also said a resolution is in the works for the ice build-up in the walk-in freezer. Thank you for working to resolve all issues addressed during the last inspection. Plumbing System Maintained in Good Repair (repeated violation) Observation: Water leaking from faucet at single sink across from walk-in cooler. Correction: Plumbing systems and components shall be maintained in good repair. Repair leak. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Sanitizing agent being applied to food contact surfaces at the 3-compartment sink does not meet the requirements of 40 CFR 180.940. Sanitizer was measured at 500 ppm. Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.	07/22/2014	Follow-up
There were no previous open hazards to follow up on. EHS spent an extended amount of time educating staff on food safety. This was simply a band-aid approach for a much bigger issue, mainly the absence of a well-trained person-in-charge who knows food safety standards and regulations, can and will practice these standards and has the capacity to teach other staff members on their assigned duties in the kitchen. Due to this concern, a follow-up inspection will be done in about one week. A review of the food temperature charts shows: 1) no year on the sheets and 2) some checks show the date but no month. Temperature charts for the refrigeration units show dates that temperatures were either not taken and/or not recorded. The sheet where sanitizer checks were annotated shows about half of the entries for the month record 500 ppm when the chart above the 3-compartment sink shows the sanitizer can range from 150-400 ppm. No corrective action was recorded. There continues to be a problem with ice on the walk-in freezer shelving units and on food packages. Please revisit this issue. Thank you. Person in Charge (corrected on site) Observation: Employees are not properly trained in food safety as it relates to their assigned duties. The previous person-in-charge's last day was a day or two ago. Two employees from another facility within the state were sent here today to oversee operations for a few days. When questioned, the employees did not demonstrate basic food safety knowledge. Employees did not know: 1) how long one must wash their hands Correction: 2) minimum hot and cold holding temperatures Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. No sanitizer in container holding cloths. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Plumbing System Maintained in Good Repair Observation: Water leaking from faucet at single sink across from walk-in cooler. Correction: Plumbing systems and components shall be maintained in good repair. Repair leak.	07/14/2014	Routine
Hazard 3080 from the January 22, 2014 inspection has been corrected. All items referenced in the comments section of the last inspection have been fixed or replaced. This inspection focused on personal cleanliness, no bare hand contact with ready-to-eat foods, hand washing, date marking, and food temperatures. Over 80 cartons of milk in the milk cooler do not have any dates stamped on them. The dates shown on the other cartons of milk are "sell by" dates. Person in charge said milk is delivered on Mondays and Thursdays, ensuring rapid turnover / use of milk received. Shelving unit in walk-in cooler needs to be replaced as it slants down on one side. Ice build-up continues to be a problem in the walk-in freezer. No critical hazards were observed during this inspection. There are no open hazards for this facility. No violation noted during this evaluation.	04/15/2014	Risk Factor
There were no previous open hazards to follow-up on. Facility has two separate food temperature logs, one titled Healthcare Services Group, Inc. and the other Food Temperature Record. Having two logs instead of one is causing a lot of confusion, doubles the work required in documenting food temperatures, and has led to days when temperature checks have not been recorded. Looking at the logs you can see, for instance, where one meal's temperatures were recorded on one log and the other meals for the same day on the other log. The Healthcare Services Group, Inc. temperature logs show food temperatures have not been taken since January 4, 2014. The Food Temperature Record shows temperatures for January were taken on the 9th, 17th and 18th. That means there were 14 days so far this month that temperatures were not recorded, although the person in charge said some of the logs may have been removed from the log book. Recommend you immediately start using just one food temperature record and keep all your temperature logs in one log book. The faucet at the 2-compartment sink is leaking and the middle sink at the 3-compartment sink is breaking away from the rim. Work orders are in for both sinks. Please have maintenance also look at the single sink across from the 2-compartment sink as it appears that you cannot stop the water from dripping from the faucet. The paper towel holder at hand sink near the dish washer is broken. Staff can use the sink for washing their hands but then have to walk across the kitchen to the other hand sink to get paper towels. Recommend you place paper towels in the vicinity of the sink if you cannot get the holder repaired or replaced. EHS reviewed food safety regulations with the staff and offered to spend as much time with them in the future as they felt they needed to feel comfortable with the regulations. Hand washing done as appropriate, good glove use observed, and date marking well done. Single open non-critical hazard to be corrected immediately. Thank you. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Plastic glasses were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Lighting, Intensity Observation: Less than 50 foot candles of light noted at the stove area. Light burnt out underneath the hood. Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace burnt out bulb. You may also need to increase the wattage of your bulbs.	01/22/2014	Routine
Inspection focused on food holding temperatures and label and dating of RTE foods. Excellent label and dating of foods. Food holding temperatures all good. Thank you. No violation noted during this evaluation.	10/23/2013	Risk Factor
No foods being prepared at time of inspection. Facility up to 24 residents. Excellent label and dating of RTE foods. Inspection focused on cold holding temperatures and label/dating of RTE foods. No violation noted during this evaluation.	08/02/2013	Risk Factor
Facility open with 2 residents. No foods being prepared at time of inspection. Food holding temperatures good. New dishwasher being installed. Facility pending state survey before operating at full capacity. Thank you. No violation noted during this evaluation.	04/24/2013	Routine

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