Sunrise Retirement Home, 246 Market Street West, Leesburg, VA 20176 - Adult Care Home Food Service inspection findings and violations

Business Info

Restaurant: Sunrise Retirement Home
Address: 246 Market Street West, Leesburg, VA 20176
Type: Adult Care Home Food Service
Phone: 703 777-1971
Total inspections: 18
Last inspection: 11/24/2015

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Inspection findings	Inspection date	Type
Maintain the corrected item as corrected. Reminder - store food brought in by residents/employees is to be stored below and away from food provided by the facility for the residents. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: Some foods are not being marked to indicate a seven day holding period. Correction: Clearly mark the date on foods opened/prepared in advance to indicate a maximum cold holding period of seven days, including the day of preparation/open.	11/24/2015	Routine
Correct the remaining item today. Facility thermometer not designed to take temperatures of small thin foods. Discussed need to obtain and use appropriate temperature measuring devices to monitor attainment of proper cook temperatures. Reminder - any food brought in by residents/employees is to be stored below and away from food supplied by the facility for the residents. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* Observation: Raw shell eggs purchased by resident stored above food provided by the facility (pasteurized liquid egg). Correction: Store raw animal foods below and away from ready to eat foods. Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) Observation: Chicken not adequately cooked. Correction: Continue cooking the food so that all parts of the food are heated to 165°F for 15 seconds.	08/13/2015	Routine
LEX # 898105 A report was received that stated that 9 of 36 residents became ill with diarrhea on 08/11. EHS conducted a routine inspection and met with the Business Office Coordinator and Resident Care Director (Executive Director had previously scheduled day off). They indicated that all of the original cases have resolved and that there are 3 active cases (onset - overnight). The cases that are resolved did so within 6-7 hours. No employees have been out dick with GI symptoms recently. The Resident Care Director indicated that a stool sample has not been collected yet. Provided Norovirus Booklet (VDH 2013) to facility. Note- during the routine inspection portion cups of fruit that had been previously upstairs for service observed. (Discussed with PIC and Business Office Coordinator - staff notified to discontinue this practice while EHS was on site.) No violation noted during this evaluation.	08/13/2015	Complaint
Maintain the corrected items as corrected. Machine was serviced and coolant added on 06/17. No violation noted during this evaluation.	06/25/2015	Follow-up
Correct the above item prior to the next follow-up. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Foods cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below.	06/16/2015	Follow-up
Correct the remaining items within 24 hours, maintain the corrected items as corrected. Many small food containers in 2 door reach in cooler - door not shut tightly - do not overstock cooler and have serviced as needed. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Open drink container improperly stored. Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw. Critical: Cooling* (corrected on site) Observation: Improper cooling - orzo cooked at 11:30 AM at 70°F at 3 PM. Correction: Cool hot foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Hot food at improper temperatures. Correction: Hot hold potentially hazardous food at 135°F or above. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Foods cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* Observation: According to the date mark the cheese should have been discarded. Correction: Promptly discard foods at the end of the seven day holding period.	06/09/2015	Routine
Risk factors inspection conducted in conjunction with complaint inspection. Correct the above item today. Clean and sanitize the ice machine and the ice scoop and holder prior to resuming use of this equipment. Critical: Hands - When to Wash* Observation: Staff observed entering permitted area of facility and using food equipment without washing their hands. Correction: Train all staff that interact with food equipment on proper hand washing.	01/06/2015	Routine
LEx # 583359 A complaint received that stated that 10 residents and one administrative staff member became ill at this facility starting on January 1. According to facility staff there have been 4 new cases since yesterday. Staff indicated that the first illness began on Saturday but the bulk of the illnesses began on Sunday. According to facility staff one resident and one staff member experienced vomiting and diarrhea, all other cases were diarrhea only. There were no special events on Saturday. No staff members have been out sick with gastrointestinal symptoms/illnesses in the past two week (one was diagnosed with influenza, one with non-specific respiratory illness). All residents are being served on disposable wares in their rooms. Staff are assigned to care for ill or well residents. Staff are using Virex on all hard surfaces about twice per day and the dining room has been deep cleaned. A risk based inspection was conducted. Kitchen PIC is aware of employee health policy and indicated that she reviewed with other food service worker on a regular basis. During the inspection EHS observed a staff member enter the permitted area and use ice without hand washing. It is recommended that care staff have as little interaction with food handling areas as possible and that they are trained on hand washing in the context of their interaction with the kitchen. Additionally, the cart that is used to transport food to the dining area was observed parked near the path that housekeeping staff must transit with textiles (bedding, clothing and towels). Please relocate the cart away from this area. Recommend transporting textiles in bags if not already doing so. No violation noted during this evaluation.	01/06/2015	Complaint
No out of compliance risk factors observed during this inspection. Please monitor small cooler as discussed. Floor is damaged in various locations - please schedule repairs for 2015. Observed good hand washing by staff in upstairs kitchen area. No violation noted during this evaluation.	12/16/2014	Routine
Maintain the corrected item as corrected. Note: observed raw corned beef roast, raw ground turkey, raw chicken and raw pork thawing in the cooler - due to limited space please either find another location to store the juice cartridges or edit the menus so that fewer foods are being thawed at the same time. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw corned beef stored above ready to eat food. Correction: Store raw animal food below ready to eat food. (Corrected during inspection - PIC relocated the food.)	09/10/2014	Risk Factor
Maintain the corrected item as corrected - review one step cooling with staff. The interior of the two door reach in cooler is noted in need of cleaning - please clean and increase the regular cleaning frequency. Please review date marking. Critical: Cooling* (corrected on site) Observation: Improperly cooled foods - one step cooling. Correction: Cool items prepared from ingredients at ambient temperatures to 41°F within four hours.	05/08/2014	Risk Factor
No out of compliance risk factors observed during this inspection. Reminder- please be sure to monitor cooling for carryover items. Quat test strips faded - please replace this was noted during the previous inspection. Please verify with chemical vendor that correct towels are being used in the wiping cloth buckets. Please dust in the kitchen and vacuum behind the serving area cooler. No violation noted during this evaluation.	01/29/2014	Risk Factor
Maintain the corrected item as corrected. Good hand washing observed during this inspection. Reviewed thawing with PIC. Quat test strips faded - please replace. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation) Observation: Raw chicken stored above meats. Correction: Store raw chicken below ready to eat and raw meat.	10/24/2013	Risk Factor
Reminders - please monitor temperatures of incoming cold and frozen foods - review hand washing with serving staff as maintenance training - remember to monitor cooling of items prepped and not fully cooled (if needed) prior to meal service. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Shell eggs stored above ready to eat salad dressings in the upstairs cooler. Correction: Store raw animal foods below ready to eat foods.	07/23/2013	Risk Factor
All items noted during the previous inspection have been corrected. Provided blank logs to PIC. Discussed hand washing with PIC. Discussed placing metal stem thermometer in water bottle to assist in monitoring food temperatures in cold holding equipment - please be sure to clean and sanitize thermometer once a week and replace the water bottle at the same time. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Some foods cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation) Observation: According to the date mark the bean salad should have been previously discarded. Correction: Promptly discard foods that have reached the end if the seven day cold holding period.	04/29/2013	Follow-up
Correct the above item within one week. Please be sure to train all food handlers on employee health policy. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Some foods cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the date mark the bean salad should have been previously discarded. Correction: Promptly discard foods that have reached the end if the seven day cold holding period.	04/22/2013	Risk Factor
Correct the remaining item within 24 hours. Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Food service workers were observed lathering with soap for less than 10-15 seconds as part of the hand washing procedure. Correction: Instruct all food service workers to lather for 10-15 seconds after applying soap prior to rinsing. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Some foods cold holding at improper temperatures. Correction: Cold hold potentially hazardous foods at 41°F or below.	01/03/2013	Risk Factor
A complaint was received that stated at least four residents at this facility were experiencing gastrointestinal symptoms. EHS conducted a risk factors inspection and spoke with the food service staff Facility Health Coordinator. According to facility staff no food service staff or staff than serve during mealtimes have been ill within the past two weeks. When asked the food service staff were able to locate the employee health policy and correctly respond to questions about its content. At this time, based upon the inspection observations, it does not appear that the illness was caused by food prepared at this facility. No violation noted during this evaluation.	01/03/2013	Complaint

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