Sentara Nursing Center Portsmouth, 4201 Greenwood Drive, Portsmouth, VA 23701 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Sentara Nursing Center Portsmouth
Address: 4201 Greenwood Drive, Portsmouth, VA 23701
Type: Nursing Home Food Service
Phone: 757 673-5075
Total inspections: 12
Last inspection: 03/07/2016
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Inspection findings

Inspection date

Type
There were no priority violations observed during this inspection. The facility is clean and good practices were observed. Information for recertification was given to the manager. Thank You.
No violation noted during this evaluation.		03/07/2016Risk Factor
There were no violations observed during this inspection. The facility is clean and the employees are well trained. The manager and the staff are well versed in hand washing, employee health and no bare hand contact with ready to eat foods. Please note: ceiling tiles are worn in the dish machine due to high heat and moisture. Gradually replace with more durable tiles. Thank You.
No violation noted during this evaluation.		12/03/2015Routine
Permit Issued. Employee health, no bare hand contact with ready to eat foods, and hand washing was discussed. Thank You
  • Critical: Cooling* (corrected on site)
    Observation: Potatoes noted not being adequately cooled to prevent the growth of harmful bacteria. Observed potatoes above 70 degrees after 2 hours.
    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. Potatoes reheated on site.
08/31/2015Routine
No priority violations were observed. Cooling techniques are excellent. The facility is clean and well organized. All employees have food handler cards and good practices were observed. Thank You.
No violation noted during this evaluation.		04/30/2015Routine
No violations. Spoke on cooling techniques and hot holding. Spoke on 2013 Food Regulation requirements. This kitchen was clean and efficiently run. Employees following good food safety practices.
No violation noted during this evaluation.		12/05/2014Routine
Discussed the following with the CFM: (1) The light shields in the mechanical dish machine are broken and/or damaged. (2) Reviewed with the CFM and staff about monitoring the mechanical dish machine's temperature and pressure, inspecting the dishes prior to storing to ensure the dish machine is working properly.
No violation noted during this evaluation.		08/12/2014Risk Factor
Discussed with the PIC the following: Replacing plastic food container lids when they become cracked or damaged and are no longer considered smooth or easily cleanable.
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
    Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
05/20/2014Routine
Discussed the following with the Person-In-Charge: (1) The cleaning schedule of the walk-in refrigeration/freezer units, (2) The frequency of changing out the sanitizing solutions in the sanitizing buckets, (3) Monitoring the food product temperatures in the warming units, (4) The water leak from the mop sink's fixture at the mop station area.
  • 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.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: The following were observed soiled to sight and touch: Food containers.
    Correction: Clean and sanitize these surfaces for food contact.
03/25/2014Routine
Good food safety practices were observed during this inspection.
No violation noted during this evaluation.		11/25/2013Risk Factor
Discussed cooling methods with the PIC. No cooking was observed during this inspection.
No violation noted during this evaluation.		08/28/2013Risk Factor
Discussed observations with the PIC.
  • Food - Miscellaneous Sources of Contamination
    Observation: Observed cracked shelled eggs stored with and above other shelled eggs.
    Correction: Protect food from miscellaneous sources of contamination.
05/28/2013Routine
Discussed observations with CFM. Reviewed reheating and hot holding procedures and temperatures with the CFM and employee.
  • Food - Miscellaneous Sources of Contamination (corrected on site)
    Observation: Observed debris in the ice inside the ice machine.
    Correction: Protect food from miscellaneous sources of contamination.
02/26/2013Routine

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