Tyler's Retreat At Iron Bridge, 12001 Iron Bridge Rd, Chester, VA 23831 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Tyler's Retreat at Iron Bridge
Address: 12001 Iron Bridge Rd, Chester, VA 23831
Type: Nursing Home Food Service
Phone: 804 706-1023
Total inspections: 11
Last inspection: 02/02/2016
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Inspection findings

Inspection date

Type
No violations were observed at this time.
Note: The operator provided metal probe thermometers, quat. test strips and an Employee Health policy (FDA form 1B) during today's inspection.
No violation noted during this evaluation.		02/02/2016Routine
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.The staff were knowledgeable, good handling and handwashing practices and active managerial control were noted at this time.
Note: Fluctuations in water pressure at the sinks were noted at times, during today's inspection.
  • Warewash Machines, Temperature Measuring Devices
    Observation: The temperature measuring device for the (sanitizing) tank of the Hobart warewashing machine is not operating adequately, in that the sanitizing temperature reading observed was 156 degrees F. Also noted were EE (error message on the digital display).
    Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
10/30/2015Routine
Once foods are cooked/prepared place in the a unit to either keep product cold or hot. Do not leave sitting on the counter, allowing product temperature to drop.
Proper food storage handout provided to the operator. Post this on the walk-in cooler.
  • Plumbing System Maintained in Good Repair
    Observation: Leak observed at the food preparation sink.
    Correction: Repair and maintain all plumbing components and fixtures.
07/31/2015Routine
No violation noted during this evaluation.04/28/2015Routine
  • Good Repair and Calibration of Thermometers (corrected on site)
    Observation: Observed food thermometer is not calibrated to ensure accuracy. Thermometer should read 32 F in an ice water bath.
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
01/22/2015Routine
Discussed setting up the sanitizer in the three compartment sink. Do not add water to sanitizer. Water temperature should be between 70-100 F.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Observed employee wearing the same gloves to handle dirty then clean dishes.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The hand sink in the employee rest-room is not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Toilet Rooms - Enclosed (repeated violation)
    Observation: Toilet room door is not provided with a self-closing door
    Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
09/17/2014Routine
  • Toilet Rooms - Enclosed
    Observation: Toilet room door is not provided with a self-closing door
    Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
06/16/2014Routine
The operator provided quaternary ammonium test strips, metal probe thermometers and an Employee Health policy during today's inspection.
Note: Hot food items are placed on the service line 30 minutes prior to service- No hot food products were observed on the service line at this time. Also, cooling of the prepared food products prior to packaging/bagging and cold storage was discussed with management during today's inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked cabbage prepared 2/9/14 was observed cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
02/10/2014Routine
The operator provided metal probe thermometers, quaternary ammonium test strips and an Employee Health policy.
No violation noted during this evaluation.		10/31/2013Routine
No violations were observed during today's inspection.
The operator provided a metal probe thermometer to evaluate TCS food product temperatures, quaternary ammonium test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation.		07/16/2013Routine
Foods made from ingredients at ambient air temperature should be cooled within four hours to 41 F. Recommended storing items in the walk-in prior to preparing.
No violation noted during this evaluation.		04/04/2013Routine

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