Shenandoah Place Assisted Living, 50 Burkholder Lane, New Market, VA 22844 - Adult Care Home Food Service inspection findings and violations

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Business Info

Restaurant: Shenandoah Place Assisted Living
Address: 50 Burkholder Lane, New Market, VA 22844
Type: Adult Care Home Food Service
Phone: 540 740-4300
Total inspections: 4
Last inspection: 08/24/2015
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Inspection findings

Inspection date

Type
Facility very well maintained at time of inspection.
No violation noted during this evaluation.		08/24/2015Routine
Kitchen clean and well maintained at time of inspection. Reminder to work to eliminate unnecessary items to facilitate proper organization and cleanliness in the kitchen area.
No violation noted during this evaluation.		08/06/2014Routine
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.
  • Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
    Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.
    Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Celings and walls in the kitchen noted in need of cleaning. As well as the fixtures of the various equipment in the kitchen.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
09/24/2013Routine
Facility very clean and well maintained at time of inspection (Fire Suppression and Extinguishers last serviced November 2011). Facility using raw non-pasteurized shell eggs to prepare fully cooked scrabbled eggs, hard boiled eggs and as ingredient for baked product
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
    Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
01/18/2012Routine

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