Twin County Regional Hospital, 200 Hospital Drive, Galax, VA 24333 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Twin County Regional Hospital
Address: 200 Hospital Drive, Galax, VA 24333
Type: Full Service Restaurant
Phone: 276 236-1719
Total inspections: 5
Last inspection: 01/07/2016
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Inspection findings

Inspection date

Type
Professionally operated institutional kitchen. Facilities are spacious, well lit, organized, controlled, and clean. Temperature control throughout the facility is well controlled and documented. Staff at all levels are knowledgeable and responsive.
The mixer noted in the deficiency appeared to be something that is rarely used.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Non-food contact surfaces of the hobart mixer had dried food spatter. Unit had not been used that day and was stored as clean.
    Correction: Wash, rinse, and sanitize these surfaces to eliminate residues.Clean all equipment within 4 hours of use.
01/07/2016Routine
A clean, professionally run commercial kitchen. Manager is very well-versed in food safety and procedures. Facilities are organized, well-stocked, and spacious, with good lighting and safe work-flow. Abundant refrigeration and holding units are present.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced tomatoes on the salad bar cold holding at improper temperatures (50F). Tomatoes were sliced the day before and held in the cooler overnight.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Tomatoes, as well as the pulled lettuce leaves, will be placed under the Time as Public Health Control protocol, which will be added to the HACCP plan for the facility.
10/15/2015Routine
Professional operation with spacious kitchen, abundant refrigeration, well-trained staff, and knowledgeable management. Food operations are very structured and controlled. Effective and active managerial control over sanitation, cook temps, and temperature control of foods. At inspection, the primary manager (who has ServSafe Mgr training) was not present. Among the staff who were present, none have ServSafe Mgr training or equivalent, though all have ServSafe Food Handler certificates. Operator will be notified of next available ServSafe Mgr training opportunity. A current Employee Health Policy was provided and should be posted in full view of staff.
Note to mgr: please verify existence of back-flow prevention in the mopsink chemical mixing/dispensing unit. At inspection, it was noted that the bell breaker had been removed from the mopsink, a permanent screw-on hose attached to the tap, feeding water into the dispensing unit. An air-break may be present in this mixing unit, but cover could not be removed at inspection to verify.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Food contact surfaces of the meat slicer were observed soiled with accumulations of food residues. The teeth of the food carriage holder, and the carriage assembly handle have accumulations of organic material.
    Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces. Double check soil-retaining areas like teeth, crevices, and low spots on equipment surfaces.
  • HACCP plan SOP contents
    Observation: HACCP plan is in place for facility, and forms for monitoring cooling are present, but cooling rate is not being documented. Cooling chicken breast, and cooling chopped chicken breast were both present in the cooler but there was no monitoring of the cooling rate, and no record filled out. On the temp monitoring form, the section for cooling temps was blank except for "DSCRD" written across it. Staff were not aware that there was cooling product present.
    Correction: Follow HACCP plan, including monitoring and documenting the cooling rate of foods.
06/10/2015Routine
Food Production Manager is very knowledgeable, with thorough working knowledge of proper cooling procedures, thawing methods, required cook, reheat, and holding temperatures. Facility is well-managed, clean, organized. It was noted that the 3-compartment sink is out of order due to slow drains, but a work order was submitted 04-May. There may be difficulty obtaining parts for these older sink units. Inspector instructed mgr that OPERATION NEEDS A FUNCTIONAL 3-COMPARTMENT SINK as a backup to the commercial warewashing machine which is currently handling all dishes. If warewasher fails, there will be no means to wash dishes. Operator will ensure prompt correction. It was also noted that the warewasher failed to attain 180F sanitize water temperature as listed on the data plate (gauge read 175F at rinse)
  • Warewashing Machines, Flow Pressure Device
    Observation: The warewashing machine data plate indicates a hot water sanitizing rinse of 180F, but machine gauge indicated temperature at final rinse only achieved 175F. Employees are documenting temp of final rinse, and all entries say 180F.
    Correction: Service warewashing machine to ensure that final rinse achieves 180F water temperature. Esnure employees are properly trained to document temperatures as indicated on the measuring devices.
  • Warewashing Machines, Flow Pressure Device
    Observation: The pressure gauge for the high temperature final rinse warewash machine is improperly functioning and has water in it.
    Correction: The pressure gauge for the high temperature final rinse warewash machine is to be functional and free of water.
05/30/2014Routine
No violations, keep up the good work.
No violation noted during this evaluation.		07/01/2013Risk Factor

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