Ridgecrest Manor Nursing And Rehabilitation, Llc, 157 Ross Carter Blvd, Duffield, VA 24244 - Nursing Home Food Service inspection findings and violations

Business Info

Restaurant: Ridgecrest Manor Nursing and Rehabilitation, LLC
Address: 157 Ross Carter Blvd, Duffield, VA 24244
Type: Nursing Home Food Service
Phone: 276 431-2841
Total inspections: 13
Last inspection: 03/24/2016

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Inspection findings	Inspection date	Type
Good label and dating of foods. Good personal hygiene observed. All food temperatures good. Thank you. No violation noted during this evaluation.	03/24/2016	Routine
There were no previous open hazards to follow-up on. Lunch had already been served No violation noted during this evaluation.	12/07/2015	Risk Factor
There were no previous open hazards to follow-up on. Facility is very clean and organized. Food temperatures are consistently recorded as are dishwasher wash and rinse temperatures and water temperatures and sanitizer strengths at the 3-compartment sink. No hazards observed during this inspection. Thank you. No violation noted during this evaluation.	08/26/2015	Risk Factor
There were no previous open hazards to follow-up on. Person-in-charge addressed the issue of correct dishwashing machine wash and rinse minimum temperatures and everyone understands that those temperatures are 150 degrees F and 180 degrees F, respectively. Staff are taking and recording sanitizer concentrations at 3-compartment sink but are testing the sanitizer water when it's around 120 degrees F. The placard above the sink states the sanitizer is to be checked when the water temperature is 75 degrees F. This was observed during the last inspection and was discussed with the person-in-charge at that time. It was readdressed today. The Cleveland warmer has been repaired and is in operation. The Hobart refrigerator is still not working No violation noted during this evaluation.	06/04/2015	Risk Factor
There were no previous open hazards to follow-up on. Facility has a new high temperature dishwashing machine that has been in place for about 3 weeks. There is confusion regarding acceptable minimum and maximum temperatures for the wash and rinse cycles because there is a data plate on the machine and there are two separate placards on the wall, all provided by the manufacturer. However, the requirements stated on each are not consistent. On the data plate it lists a minimum wash temperature of 150°F and minimum rinse temperature of 180°F while one placard states the wash temperature must be between 150-160°F and the rinse between 180-195°F and the other placard states something different. When asked what the facility goes by, the person-in-charge (PIC) pointed to the most prominent placard. If using the requirements on this placard, recorded temperatures for the month show 35 out of 58 wash temperatures and 15 out of 59 rinse temperatures were out of the acceptable range. Nowhere did it show any corrective actions taken. Staff members are not consistently taking and recording temperatures, either. EHS discussed with the PIC the need to contact the manufacturer to find out what the correct standards are for this machine. When the machine was run during this inspection, temperatures were within those stated on the placard used by the staff. The placard above the 3-compartment sink states the sanitizer is to be checked when the water temperature is 75°F. Staff are checking the sanitizer strength but are doing so when the water is about 50 degrees hotter than that. PIC will review the correct steps to take when testing the sanitizer at her next staff meeting as well as discussing what she finds out about the dishwashing machine. The Cleveland warmer and Hobart refrigerator are not working. Maintenance is aware and working the issue. The warmer is an integral piece of equipment in this kitchen and its speedy repair would ensure the staff is able to keep foods within appropriate temperature ranges in accordance with food safety regulations and standards. Thank you. No violation noted during this evaluation.	02/26/2015	Routine
Observed good food handling and personal hygiene by staff. Excellent label and dating of foods, facility very clean and organized. Thank you. No violation noted during this evaluation.	12/01/2014	Risk Factor
Standardization training with permission from facility. No violation noted during this evaluation.	09/11/2014	Training
3 compartment sink set up properly (200 ppm quat at 98 degrees). Excellent label and dating of foods. Good employee hygiene practiced by kitchen staff. Thank you. No violation noted during this evaluation.	06/18/2014	Risk Factor
Discussed with person in charge importance of periodically checking sanitizing solutions in 3 compartment sink and wipe cloth bucket. Facility very clean. Thank you. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation) Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.	03/07/2014	Routine
There were no previous open hazards to follow-up on. This inspection focused on employee health, hand washing, proper sanitization of equipment and utensils, and food temperatures. EHS discussed with person in charge changes coming to the food regulations. The temperature control log for the walk-in cooler showed five days this month where the recorded ambient temperature was above 41°F. The staff realized the first day that the problem was the thermometer on the door of the walk-in cooler so they placed two other thermometers inside the walk-in cooler and took food temperatures of time/temperature control for safety (TCS) foods. The staff continued to record the temperature indicated on the non-functioning thermometer but did the right thing in ensuring all TCS foods were safe. Staff do not know how long equipment and utensils have to be left in the sanitizing water at the 3-compartment sink. Please contact your Ecolab representative to confirm the minimum time and perhaps obtain a chart to place over the sink with this information. Single critical hazard observed during this inspection was corrected during the inspection. Kitchen is extremely well maintained. Thank you. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Test strip showed no sanitizer in water used for sanitizing at the 3-compartment sink. Person in charge found a kink in the sanitizer supply line. Correction: Adjust the sanitizing solution to 150-400 parts per million per manufacturer's recommendations. Person in charge straightened the supply line and fixed the sanitizing solution concentration.	12/10/2013	Risk Factor
There were no previous open hazards to follow-up on. It was noticed that while running numerous trays of dishes through the dishwasher, the wash temperature starts to drop and will get below the required minimum of 160 degrees F. If the process is slowed down and not rushed, the heat booster has enough time to maintain the temperature at or above 160 degrees F. Please slow the process down and keep an eye on the temperature to ensure it doesn't drop below 160 degrees F. There was no problem with the rinse temperature dropping below the minimum 180 degrees F. Temperatures are documented No violation noted during this evaluation.	08/27/2013	Routine
Hazard 1770 B from the February 12, 2013 inspection has been corrected. This inspection focused on hand washing, food temperatures, proper cooling procedures, date marking and proper sanitization of utensils and equipment. Single hazard observed during this inspection was corrected during the inspection. Temperature logs were reviewed Critical: Cooling* (corrected on site) Observation: Pork roast in walk-in cooler has been cooling for 3 hours Correction: not being adequately cooled to prevent the growth of harmful bacteria.	05/20/2013	Risk Factor
There were no previous open hazards to follow-up on. Staff extremely knowledgeable regarding employee health policies and practices Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: tea dispensing nozzles. Correction: Clean and sanitize these surfaces for food contact. The entire tea dispensing container must be broken down and cleaned and sanitized each day it is used. Prohibitions - Single Service (corrected on site) Observation: Single-service or single-use items found stored underneath a drainage pipe in the coffee machine area. Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Distressed Merchandise, Segregation and Location (corrected on site) Observation: Products for credit, redemption, or return are not being stored in a separate designated area. Two large cans of applesauce, both with significant dents on the top rim, were stored with other cans to be used in the facility. Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.	02/12/2013	Training

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