Vpas Bath Highland Kitchen, Highland Inn Main St, Monterey, VA 24465 - Adult Day Care Food Service inspection findings and violations

Business Info

Restaurant: VPAS Bath Highland Kitchen
Address: Highland Inn Main St, Monterey, VA 24465
Type: Adult Day Care Food Service
Phone: 540 468-2178
Total inspections: 7
Last inspection: 10/21/2015

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Inspection findings	Inspection date	Type
Facility appeared clean and was well managed, staff is knowledgeable about food safety, proper cooking/holding temps, and employee health. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. Critical: Handwashing Lavatory* Observation: There is no handwash lavatory conveniently located near the (public, employee) toilet room. The sink that is there is out of service, and employees are having to walk through the kitchen area to wash their hands. Correction: Install/repair the handwash lavatory for the (public, employee) toilet room. The handwash lavatory should be installed either in or immediately adjacent to the (public, employee) toilet room. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.	10/21/2015	Routine
Facility appeared clean and was well managed, staff is knowledgeable about food safety, proper cooking/holding temps, and employee health. Discussed the use of the 3 compartment sink for washing and sanitizing with the PIC, since the warewashing machine is not working to manufactures specifications. The unit has just been installed and the service rep has been scheduled to make adjustments. No violation noted during this evaluation.	04/22/2015	Routine
Facility appeared clean and was well managed, staff is knowledgeable about food safety, proper cooking/holding temps, and employee health. Discussed the use of the 3 compartment sink for washing and sanitizing with the PIC, since the warewashing machine is not working properly and plans to repair it will not be until the renovation of the building. Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <165F. Correction:* Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.	11/12/2014	Routine
Facility appeared clean and was well managed, staff is knowledgeable about food safety, proper cooking/holding temps, and employee health. Discussed the use of the 3 compartment sink for washing and sanitizing with the PIC, since the warewashing machine is not working properly and plans to repair it will not be until the renovation of the building. No violation noted during this evaluation.	05/12/2014	Routine
No food was being prepared nor in the cooling process at the time of the inspection. Discussed with the PIC on 10/10/13 proper cooling procedures and cooling temperatures. Food items had been rearranged in the walk in and the condensation problems didn't seem to be as bad, although there was still some icing in the wall seams, the management is working to correct the situation with up coming renovation plans. The black mold that was observed on items and shelving had been removed and the overall condition of the walk-in unit appeared to be a lot cleaner. The ware washing unit had been checked by a plumber and the problem appears to be in the electrical wiring of the booster pump. An Electrician has been notified to make repairs, but in the mean time the staff is using the 3 compartment sink. Once repairs have been made , the management is to contact this office. Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation) Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was @TEMPERATURE@ while the actual temperature was @TEMPERATURE@. Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.	10/30/2013	Follow-up
Facility appears orderly and satisfactorily maintained. Handsink stocked with soap/towels/sign. No food was being prepared at time of inspection. The ware washing issues and the walkin unit issues were brought to the attention of the THC Community Kitchen Mngr. to schedule necessary repairs. Spoke with the PIC about proper cooling procedures and planning to do a follow-up for further explanation. Food Storage - Clean and Dry Location Observation: Food stored in a location where it is subject to splash, dust or other contamination. Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Condensation in the walk-in unit is dripping from there ceiling and freezing along the ceiling and floor along the wall adjacent to the walk-in freezer. humidity is high in the walk-in refrigeration unit to the point of a musky smell. Black mold was observed growing on items on a shelf in the center of the walk-in. Critical: Cooling* Observation: pork loin in the walk-in unit noted not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Cooling Methods Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was @TEMPERATURE@ while the actual temperature was @TEMPERATURE@. Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.	10/09/2013	Routine
No food service observed during visit, due to inclement weather. Dish machine will be inspected upon next visit. . Discussed the following items with owner: employee health policy available, Pocket Guide for Food service Operators issued, and proper cooking and cooling temps and procedures. No Violations observed at time of inspection. No violation noted during this evaluation.	02/28/2013	Routine

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