Virginia Baptist Hospital, 3300 Rivermont Avenue, Lynchburg, VA 24503 - Hospital Food Service inspection findings and violations

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Business Info

Restaurant: Virginia Baptist Hospital
Address: 3300 Rivermont Avenue, Lynchburg, VA 24503
Type: Hospital Food Service
Total inspections: 4
Last inspection: 02/18/2015
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Inspection findings

Inspection date

Type
All violations from 2/9/2015 inspection have been corrected. NOTE: Salad bar items are being put on ice
No violation noted during this evaluation.		02/18/2015Follow-up
NOTE: Great job date marking & labeling foods when outside original container. Good job covering foods in walk-in & prep coolers to protect from contamination. Facility keep equipment temperature logs. Discussed setting coolers to 35/36 degrees F. to help keep food cold even when doors are regularly opened/ closed. Discussed putting already cooled meats on salad prepped in clamshells. Discussed using a probe thermometer to monitor food - especially in open air coolers/salad bar.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: Chicken strips were found being hot held at 115 degrees F.
    Correction: Hot holding temperature is 135 degrees F. or above to help decrease microbial growth in food that can lead to foodborne illness.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Numerous temperature control for safety foods ( chicken salad 47, deli meat 48, shredded cheese 49, egg salad 47, etc.) were observed being held at improper temperatures on the self-service bars as well as in prep coolers.
    Correction: Cold holding temperature is 41 degrees F. or below to help decrease microbial growth in food that can lead to foodborne illness. * Ice was put under pans of food on salad bars & maintenance will address units *
02/09/2015Routine
Good job labeling foods to identify & good job date marking. Cooling, reheating, & cooking temperature logs are being kept. Discussed using a probe thermometer to monitor food - especially when its in an open air cooler.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cut cantaloupe (47 degrees F), cut honeydew (46 degrees F.), & cottage cheese (47 degrees F.) were found to be out of temperature on the salad bar.
    Correction: Monitor food temperatures using a probe thermometer & maintain cold foods at 41 degrees F. or below.
  • Equipment - Cutting Surfaces
    Observation: Deep scratching & scoring were observed on the sandwich prep unit making it not smooth or easily cleanable.
    Correction: Replace cutting blocks & boards when they become scratched or scored and can no longer be effectively cleaned and sanitized. NOTE: Facility has put in work order to obtain new board.
04/09/2014Routine
Good job labeling foods to identify & good job date marking. Cooling, reheating, & cooking temperature logs are being kept. Discussed using a probe thermometer to monitor food temperatures especially when its in an open air cooler.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cut cantaloupe (47 degrees F.), cut honeydew (46 degrees F.), & cottage cheese (47 degrees F.) were found to be out of temperature on the salad bar.
    Correction: Monitor food temperatures using a probe thermometer & maintain cold foods at 41 degrees F. or below.
  • Equipment - Cutting Surfaces
    Observation: Deep scratching and scoring were observed on the sandwich prep unit making it not smooth or easily cleanable.
    Correction: Replace cutting blocks or boards once they can no longer be effectively cleaned and sanitized. * Facility has put in work order to obtain new board*
04/09/2014Routine

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