Spring Arbor Of Fredericksburg, 5308 River Road, Fredericksburg, VA 22407 - Adult Care Home Food Service inspection findings and violations

Business Info

Restaurant: Spring Arbor of Fredericksburg
Address: 5308 River Road, Fredericksburg, VA 22407
Type: Adult Care Home Food Service
Phone: 919 740-6900
Total inspections: 8
Last inspection: 02/25/2016

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Inspection findings	Inspection date	Type
The above observations were discussed with the person in charge. Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler No violation noted during this evaluation.	02/25/2016	Risk Factor
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation) Observation: The following food-contact equipment surfaces were observed soiled to sight and touch: serving scoop, stand mixing bowl, serving spoon, and tongs. Person-in charge removed all utensils to be washed, rinsed, and sanitized during the inspection. Correction: Clean and sanitize these surfaces for food contact. Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) Observation: The interior of the bulk ice machine in the memory care kitchen was observed soiled with accumulations of grime and debris. Person-in charge cleaned the ice machine during the inspection. Correction: Clean the surface of interior of the bulk ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Non-Food Contact Surfaces Observation: The following were observed to have accumulations of grime and debris: the seal of the dump sink in the main kitchen and the seal of the dump sink in the memory care kitchen. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Equipment and Utensils, Air-Drying Required Observation: Plates in the memory care kitchen were found stacked while wet after cleaning and sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth. Handwashing Lavatory, Water Temperature, and Flow (corrected on site) Observation: Water from the handwashing sink measured 67-72F near the hot holding station in the kitchen. Person-in charge turned the hot water on during the inspection and had maintenance check the hot water system. . Correction:* Make necessary adjustments to valves and lines serving the hand sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Plumbing System Maintained in Good Repair Observation: Observed the bulk ice machine and dump sink in the memory care kitchen to be leaking. Correction: Repair and maintain all plumbing components and fixtures.	11/16/2015	Routine
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler Critical: Hands - When to Wash* (corrected on site) Observation: Observed an employee enter the kitchen, obtain a hair net then proceed to begin food preparations without washing their hands. PIC informed employee about hand washing procedures during the inspection. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employee coffee cups on the food prep table. PIC discarded the drinks during the inspection. Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed several containers of butter stored on the tables in the dining area at improper temperatures. Measured butter at 74'F. PIC discarded all the butter during the inspection. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Observed employee drying dishes with a cloth towel. PIC discussed proper drying procedures with the employee during the inspection. Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Observed clean cups that were observed stored with the food-contact surface facing upward. Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.	08/03/2015	Routine
No violation noted during this evaluation.	01/27/2015	Training
The above observations and the following were discussed with the person in charge: -Reseal the molding behind the rinse sink. -Employee health policy discussed. -Cutting boards are on order. -Recommend replacing the can opener blade. -Fruit flies observed in the Memory Care unit. Facility is working with pest control to resolve the issue. -Handouts provided: Deli Slicer Cleaning and Employee Health Information Excellent date marking procedures observed during this inspection. Kitchen observed to be very clean and well maintained, excellent job by all staff members! Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handling toast with her bare hands. PIC discussed the issue with the employee during the inspection. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. spoons and pans in the dry storage area 2. scoops in the under counter drawer 3. the slicer blade and surrounding areas. Correction: Clean and sanitize these surfaces for food contact. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: The stainless steel pans on the drying rack were found stacked while wet after cleaning and chemical sanitization. Observed apparent mold growth between the wet pans. 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.	08/14/2014	Routine
In service provided for staff members. No violation noted during this evaluation.	02/19/2014	Training
This facility is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore facility is ready for their permit. At this time the facility does not have their temporary occupancy. Contact the Health Department when the occupancy is received. No violation noted during this evaluation.	08/01/2013	Routine
The following items must be addressed prior to receiving your health department permit: 1. Seal all spaces around off of the conduit pipes to include the fire system in the kitchen 2. Remove all plastic from microwaves, dish machines, and over head door fan 3. Provide back flow prevention devices for all dipper wells and water dispensers in both kitchens 4. Ensure that the ice machine door is cleaned in the main kitchen 5. Provide rear door sweep 6. Seal all corner plastic coving to include around the electrical boxes 7. Repair light in the walk in freezer - ensure that the unit can provide at least 10 foot candles of light 8. Clean the entire facility 9. Provide hot water Call EHS when ready for final inspection. Ensure that all equipment is in place and in working order. Facility cannot order foods at this time. No violation noted during this evaluation.	07/09/2013	Pre-Opening

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