Virginia House, 3052 River Road West, Goochland, VA 23063 - Adult Day Care Food Service inspection findings and violations

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Business Info

Restaurant: Virginia House
Address: 3052 River Road West, Goochland, VA 23063
Type: Adult Day Care Food Service
Phone: 804 556-5460
Total inspections: 8
Last inspection: 01/19/2016
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Inspection findings

Inspection date

Type
Observed reach in cooler repaired and properly cold holding food. PIC stated the unit was serviced last Wednesday evening for a freon leak. Temperature logs are now being kept for this unit.
No violation noted during this evaluation.		01/19/2016Follow-up
Follow up inspection. PIC stated a technician came Monday night to service unit and added refrigerant/ freon and that the unit had been properly cold holding afterwards (temperature logs being kept). Technician is planning to return this evening with a part that is needed. PIC to contact EHS when unit is fully repaired for follow up.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed potato salad cold holding at improper temperatures in the True reach in cooler
    Correction: observed potato salad at 45 F. Temperature log showed the unit was at 41 F at 9:40am this morning.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Observed the True reach in cooler in a state of disrepair and damaged
    Correction: observed unit cold holding at 44 F and improperly cold holding food > 41 F.
01/13/2016Follow-up
Facility provides an adult rehabilitation program and serves about 25 participants daily, M-F, lunch only. Food is purchased from Food Lion and Sam's Club. Most proteins are received raw
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed TCS (time temperature controlled for safety) foods in the True reach in cooler cold holding at improper temperatures > 41 F. Observed cheeses cold holding at 46-47 F, milk at 45 F, and butter at 47 F. Unit was observed at 48 F and PIC was not sure how long the food had been improperly cold holding. No temperature logs maintained.
    Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded food.
  • Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
    Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
    Correction: observed stored in reach in cooler at 48 F.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed the True reach in cooler in a state of disrepair and damaged
    Correction: observed unit cold holding at 48 F and improperly cold holding food > 41 F.
01/11/2016Routine
Food is purchased from Food Lion and Sam's Club. Some raw, non-frozen proteins are used. Facility serves lunch to participants M-F. Today's menu: tuna/ pasta salad, applesauce and veggie salad. Usually minimal leftovers
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Observed working containers of bleach and chemicals not properly labeled.
    Correction: Recommend that working containers of toxic items are properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Discussed storage of these items.
08/04/2015Risk Factor
Adult Treatment Program serving 10-20 individuals daily. Facility serves lunch only. Food is purchased as needed from Food Lion or Sam's Club. Proteins are purchased raw, frozen and cooked from frozen. Deli meats are purchased precooked and sliced. Leftovers are discarded
  • Sanitizing Solutions, Testing Devices
    Observation: Observed no properly working chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Recommend obtaining a chlorine (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (50-200 ppm for chlorine bleach).
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: Observed no sign or poster that notifies food employees to wash their hands provided at all lavatories used by food employees. Observed no hand washing signs at the kitchen or rest room hand sinks.
    Correction: Recommend providing a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
01/13/2015Routine
Discussed handwashing and glove use and how to test sanitizer to make sure its at the right level. New Food Manager starting September 1st. Part time staff filling in right now.
  • 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.
08/08/2014Risk Factor
Reviewed menu. Some items received raw. Discussed cooking temps. Minimal items cooled and reheated. Discussed handwashing and glove use. Discussed Employee health. Facility serves 22 consumers ages 18 and up a day. Averages three caterings a year.
No violation noted during this evaluation.		02/06/2014Routine
Initially less than 100 degree water was observed throughout facility but after water heater was turned up, water met appropriate temps. Monitor. Discussed menu: raw chicken and ground beef. Good use of glove use and date marking. Discussed CDC risk factors and handouts. Fire suppression checked 2/13. Facility has a dishwasher. PIC was going test with strips and see if reaches 180 degrees for sanitizing and if not then will use dishwasher and then sanitize in 3 basin sink.
No violation noted during this evaluation.		03/14/2013Routine

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