Spring Arbor Of Salisbury, 14001 Turnberry Lane, Midlothian, VA 23113 - Adult Care Home Food Service inspection findings and violations

Business Info

Restaurant: Spring Arbor of Salisbury
Address: 14001 Turnberry Lane, Midlothian, VA 23113
Type: Adult Care Home Food Service
Phone: 804 897-2727
Total inspections: 9
Last inspection: 03/03/2016

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Inspection findings	Inspection date	Type
Area behind the spray area in the dish machine nook has been resealed/recaulked as previously requested. Open deli meats and sliced cheeses are being date marked. No violations observed. Kitchen is in great shape. No violation noted during this evaluation.	03/03/2016	Routine
Notes: 1. Reviewed employee health with PIC. Suggest posting a copy of the facility's policy on the kitchen bulletin board for easy access/reference. 2. Discussed the need to date mark opened deli meats and cheeses (the sliced and unsliced portions). 3. There is a separate memory care area called 'The Cottage.' Food is transported in a hot box to the unit each day. Any uneaten food is discarded. All kitchen/meal service dishes and utensils are returned to the main kitchen for wash, rinse, and sanitize. The plates, cups, and utensils that the residents eat out of are washed in a household dishwasher, and then manually sanitized in the unit's 2-compartment sink (that has a Oasis 146 dispenser). Make sure the dispenser is checked regularly to ensure the proper concentration of sanitizer is being dispense. 4. Have the veggie wash dispenser recalibrated. The solution is testing too weak to be effective. 5. Bowls of butter packets and half and half are taken out for service and left sitting out for a short time in the kitchen. Suggest keeping the product nested in ice to help control the temperature of the products while out of refrigeration. 6. There is a leak at the base of the faucet connection that the spray at the dump sink is attached to. A work order was placed this morning to get the leak repaired. 7. The area behind the stainless steel tables in the dish room need to be recaulked/resealed to the wall. This will help prevent mold build-ups and allow for easier cleaning. No violation noted during this evaluation.	11/09/2015	Routine
Hand Drying Provision (repeated violation) Observation: No disposable towels were provided at the hand washing lavatory in theware washing area Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of chemcals are not properly labeled. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	07/13/2015	Routine
1. Outbreak of flu-like symptoms among residents. Precautions taken include closing the dining room and providing meal service by delivery only, with disposable (single-use) articles. 2. Good hand washing practices observed. 3. Effective employee health policy in effect via universal use of FDA Form 1b Food Contact Surfaces - Cleanability* Observation: The food contact surface of the wood cutting board has cracks, chips, or pits that can not be easily cleaned. Correction: Replace the cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Handwashing - Using a Handwashing Lavatory - No Other Purpose Observation: The handwash stations are used alternately as a dump station or for washing fruit. Correction: The handwash facility identified above is to be used for washing hands only Hand Drying Provision Observation: No disposable towels were provided at the hand washing lavatory in the ware washing area Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	01/21/2015	Routine
All violations have been corrected during inspection. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The ready-to-eat (RTE) commercially processed ham, beef and turkey in the refrigeration unit was not properly dated for disposition after opening. Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 6 days ago. Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Handwashing Lavatory, Water Temperature, and Flow (corrected on site) Observation: Water from the handwashing sink at both hand sinks was measured at a temperature less than 100°F. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	08/29/2014	Routine
Good food safety program in place. No violation noted during this evaluation.	03/28/2014	Risk Factor
NOTES: * A standardization inspection was conducted at time of inspection. No violation noted during this evaluation.	08/06/2013	Routine
NOTES: * Verified employee health policy, calibrated food stem thermometer, sanitizer test kit, sanitizer concentrations, and high temp dish machine. * No violations observed during inspection. No violation noted during this evaluation.	04/15/2013	Routine
NOTES: * No violations at the time of inspection. * Verified food stem thermometer, sanitizer concentrations, test kit, and employee health policy. No violation noted during this evaluation.	01/02/2013	Routine

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