The Crossings At Bon Air, 9100 Bon Air Crossing Drive, Bon Air, VA 23235 - Nursing Home Food Service inspection findings and violations

Business Info

Restaurant: The Crossings at Bon Air
Address: 9100 Bon Air Crossing Drive, Bon Air, VA 23235
Type: Nursing Home Food Service
Phone: 804 560-1440
Total inspections: 10
Last inspection: 10/26/2015

Restaurant representatives - add corrected or new information about The Crossings At Bon Air, 9100 Bon Air Crossing Drive, Bon Air, VA 23235 »

Inspection findings	Inspection date	Type
No violations noted. No violation noted during this evaluation.	10/26/2015	Routine
Notes: 1. Make sure to keep all chemicals stored away from food contact surfaces. 2. Put up any remaining deliveries, keeping all product off of the floor. 3. Make sure water is added to ice that is held in the pan under the deli meats/fixings brought out for use during meal periods. Strongly discourage double-stacking. 4. Defrost the small GE cooler kept on the 3rd floor. Temperature noted as being elevated and ice build-up present in the unit. Keep all TCS items in the large GE RIC/RIF. 5. Rearrange the contents of the Victory RIC for better air flow. Remove the sheet trays. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Cartons of milk, butter packets (in RIC) Correction: and sandwich fixings (on ice out for service)	06/23/2015	Routine
Flu outbreak has been in progress since 1/30/15 and as a result all meal service has been delivered to rooms since that time. Reviewed the cleaning procedures for the carts that are used to deliver meals. They are sprayed down at the end of each meal period with Oxivir TB (general virucide, bactericide, TB, fungicide, sanitizer) made by Diversey. Per labeling requirements, a contact time of one minute is needed with the surface being visibly wet. This was reviewed with the Chef. Meals are consisting of a majority of cold items to reduce the likelihood of residents being served lukewarm meals. Today's meal consisted of soup portioned into Styrofoam cups, placed in the hot wells or hot box for hot holding prior to delivery. Cold sandwiches and all wrapped side items are being placed in styrofoam takeout containers. Nothing that goes out for delivery is allowed back in the kitchen. *Discussed the need to rearrange product in the 2-door Victory RIC to allow for better air flow. Butter packets were found above 41 F, but the chef states the entire box had been pulled out for breakfast tray assembly. Regardless, temperature control for safety (TCS) foods must be kept at 41 F or less at all times. In this particular refrigeration unit this applies to: milk cartons, half+half, butter packets, and cream cheese cups. Also suggest removing the cardboard box and storing a smaller amount of butter in the cooler at one time. Placing this TCS item on the bottom shelf in a large amount, inside of a cardboard box provides poor air flow to the product. Sheet trays that block air flow on the upper shelves should be removed to allow for better air flow/movement within the unit. All food handlers must wear hair restraints when preparing foods in the kitchen area. Some wait staff assist in the kitchen prior to meal service, and if this is done those individuals must wear appropriate hair coverings when performing food handling tasks. Hair Restraints - Effectiveness (corrected on site) Observation: Employees observed working in the food service area without proper hair restraints. Correction:** Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food	02/03/2015	Routine
Standardization inspection conducted with district standardization officer. No violation noted during this evaluation.	10/01/2014	Training
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and hi-temperature dish machine, and test kit. Reviewed employee health. Facility uses FDA form 1-B) (kept signed in the office, but the corporate policy was also reviewed. Corporate policy in the employee handbook does not address the big 5 communicable diseases. Quizzed staff on signs and symptoms. Satellite feeding kitchen on 3rd floor. Food prepared in main kitchen, taken up 15 minutes prior to service, placed in hot box, served, and any leftovers are discarded. All dishes are done in the main kitchen. 2nd floor has a snack kitchen with packaged foods and limited beverages. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) deli meats, cheeses, rice, cooked chicken, and brautwurst in the refrigeration unit is not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.	06/09/2014	Routine
Adequate thermometer, quaternary ammonia sanitizer, hi-temperature dish machine, and test kit. Reviewed employee health and looked over current copies of FDA form 1-B kept on file for kitchen staff. Notes: 1. Discussed the storage/handling of clean utensils that are sat out for place settings. Observed clean utensils stored in baskets with the eating surface facing upward. Staff must wear gloves when handling utensils that are stored in this manner to prevent contamination. 2. Ice cream scoops should be stored on a clean dry surface when not in use. Scoops may be dipped/rinsed in water while in use, but must not stay in the water for long-term storage. 3. Portioned up fruit bowls and other PHF sides that are plated ahead of time on speed racks are discarded if not used during a meal service period. 4. Any leftover hamburger patties in the hot box today must be discarded for improper hot holding. Leftover portions of any product should only be kept if maintained at temperatures out of the temperature danger zone. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Dispensing utensils improperly stored between uses. Ice cream scoops stored in standing water on top of ice cream chest. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Burger patties with cheese hot holding at improper temperatures in the hot box. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.	02/14/2014	Routine
The operator provided metal probe thermometers, quaternary ammonium test strips and an Employee Health policy during today's inspection. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Prepared chicken salad (being iced on a prep table) and milk in the wait Victory reach-in cooler were observed cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.	10/30/2013	Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. No violations observed. No violation noted during this evaluation.	05/22/2013	Routine
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer bucket, test kit, and hi-temp dish machine. Reviewed employee health. No violations observed. No violation noted during this evaluation.	02/22/2013	Routine
* Training inspection conducted with district standardization officer and facility manager * No violation noted during this evaluation.	02/08/2012	Routine

The Crossings at Bon Air respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA
Popeyes # 5738	Chesapeake, VA
Mister Softee of Hampton Roads	Norfolk, VA

Restaurants in neighborhood

Name
The Laurels of Bon Air
Starbucks Coffee #745
Hyatt Place Richmond Arboretum
Sushi King Richmond Inc.
McDonald's #10046
A Little Peace of Mind Day Care & Learning Center
Le Box Lunch
Kentucky Fried Chicken/All American Food

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses