The Laurels Of Bon Air, 9101 Bon Air Crossings Dr., North Chesterfield, VA 23235 - Nursing Home Food Service inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violations noted. Proper cooling techniques. Adequate handwashing procedures. No violation noted during this evaluation. | 10/26/2015 | Routine | |
| Notes: 1. Suggest drilling holes in the bottom of the ice scoop holder to allow melt water to drain out. 2. Purchase a new thermometer for the 2nd floor RIC. 3. All steam table food items are discarded at the end of meal service. 4. Make sure any TCS foods kept out for meal service is kept in/on ice water bath to aid in temperature control. No violation noted during this evaluation. | 06/23/2015 | Routine | |
| Adequate thermometer, sanitizer concentrations, hi-temperature dish machine, and test kit. Corporate employee health policy is already on file. Pork loins cooked yesterday afternoon were not cooled correctly. The manager said she has been training a new night cook, and she figured out that he had not placed the ice wands on top of the roasts before placing them in the WIC to finish cooling. She said she did observe staff cooling the whole pork loins in an ice water bath for a couple of hours. Some tips for improving cooling methods: Place food in a cool pan as soon as it comes out of the oven. Suggest at least cutting the roasts in half to help speed up the cooling process. Roasts were voluntarily discarded. Provided flyer on upcoming ServSafe class. Provided sample cooling logs.
|
02/03/2015 | Routine | |
| Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, test kit, and high temperature dish machine. Got a copy of corporate employee health policy. It includes all signs and symptoms, and a transcript is available of what date the policy as discussed with staff during orientation. Make sure sanitizer is mixed with only one push of the dispenser button. Hoses at mop sink have been trimmed. No violation noted during this evaluation. | 09/17/2014 | Routine | |
| Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health. Looked over and discussed corporate policy with kitchen director. Provided flyer on English ServSafe.
|
04/28/2014 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer, and hi-temperature dish machine. Reviewed employee health. Notes: 1. Sanitizer buckets should be mixed up and readily available in the kitchen whenever any type of food handling/preparation is taking place. Staff mixed up sanitizer when requested by the inspector. Staff stated they do not mix it up until it is time to begin cleaning. 2. When the plastic packaging of deli meats are opened is when the products must be date marked. When sealed and intact a date is not required. 3. Reviewed proper cooling methods with staff. Encourage the use of ice water baths and thinner portions for more rapid cooling. Bring ice water levels up on the side of containers to more evenly cool product. No violation noted during this evaluation. | 11/21/2013 | Routine | |
| The hose to the garbage disposal was replaced. No violation noted during this evaluation. | 06/18/2013 | Follow-up | |
| Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Sanitizer concentration at the 3-vat sink is running high -- tested at 400 ppm. Staff are manually diluting the solution until the dispenser can be recalibrated. The hose/sprayer at the garbage disposal sink cannot be left hanging down into the sink. Make sure staff understand this and keep it off to the side until it can be repaired/replaced. Please contact the inspector once the repair has been made so the violation can be noted as being corrected. Facility did lose power for a while last night, but the WIC and WIF are attached to generators. All product from other units was moved into the working units so no product was lost. Product was in the process of being moved back to its normal locations while the inspector was present.
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06/14/2013 | Routine | |
| Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer buckets, hi-temp dish machine, and test kit. Reviewed employee health. Hot holding temperatures recorded above are for meal service downstairs, followed by upstairs all on the same line. No violation noted during this evaluation. | 03/01/2013 | Routine |
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