Springtree Health And Rehab Center, 3433 Springtree Drive, Roanoke, VA 24012 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Springtree Health and Rehab Center
Address: 3433 Springtree Drive, Roanoke, VA 24012
Type: Nursing Home Food Service
Phone: 540 981-2790
Total inspections: 6
Last inspection: 11/19/2015
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Foods cold holding at improper temperatures in two door ref. Egg salad 50 F
    Correction: tuna salad 49 F
11/19/2015Routine
Two door ref is now maintaining food at 35 degrees F or below. Food can now be kept in this unit.
No violation noted during this evaluation.		05/12/2015Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Two door cold holding unit at improper temperatures. Margarine 42.6 degrees F, gal relish 44.7 degrees F, garlic spread 42.9 degrees F and whole tomatoes 42.3 degrees F.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. ( Ref units must be capable of maintaining PHF at 41 degrees F or below.) Repair or replace unit to maintain food at 41 degrees or below.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Auto dispensed ammonium above 200 PPM. Test strip reading 400 t0 500 PPM ammonium.
    Correction: Repair dispenser to provide 200 PPM sanitizing solution. Until machine is repaired add about half tap and half auto dispensed ammonium solution and adjust concentration by using test strips to get a 200 PPM solition.
05/07/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cheese, ham, sausage, mayo, mustard, cold holding at improper temp.
    Correction: Food relocated to walk-in ref (temp 34 F))
    Repair or replace ref unit so it can maintain all PHF at 41 F or below.
    Repair and test before using.
11/25/2014Routine
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw ground beef. Temp above 41 F.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single-service cups were found stored under pantry sink drains..
    Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
10/29/2013Routine
Final rinse sanitizing sanitizing concentration correct at 200 PPM ammonium.
Paper report done and then transferred because computer program would not respond at site.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wet wiping cloth on work counter had no ammonium sanitizer reading.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
02/11/2013Routine

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