Waddell Nursing Home, 202 Painter St, Galax, VA 24333 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Waddell Nursing Home
Address: 202 Painter St, Galax, VA 24333
Type: Nursing Home Food Service
Total inspections: 5
Last inspection: 10/27/2015
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Inspection findings

Inspection date

Type
Facilities are very clean, with knowledgeable managers and well-controlled employee hygiene. Operation is organized, well-stocked, spacious, and has good lighting. Operation had finished cleanup from breakfast and had just started prepping for lunch, so no foods were cooking at inspection.
  • Critical: Cooling* (corrected on site)
    Observation: Cooked grits from breakfast noted not being adequately cooled to prevent the growth of harmful bacteria. Grits were 89F two hours after the start of cooling.
    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. Grits were voluntarily disposed at inspection.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Due to improper function of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). The warewashing machine failed to reach 180F rinse water temperature/ 160F plate temp. At inspection, the gauge of the equipment displayed that the rinse water reached 165F, which produced a plate temp of 146F. Operators are also using 180F strip verification instead of 160F strips.
    Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-compartment sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. Operation switched to 3CS for dishes, and already washed dishes from breakfast were re-sanitized in chlorine.
10/27/2015Routine
Professionally run, spacious, brightly lit facility that is clean, organized, well-stocked, and operating efficiently. Every staff member interviewed was well-trained and knowledgeable, with well-established food safety controls a matter of habit. Operations are smooth, efficient, and controlled. No deficiencies were noted at inspection.
No violation noted during this evaluation.		04/28/2015Routine
Management is knowledgeable about facility operations and food safety, and responsive to inspector concerns and questions. Facilities are spacious, well-organized, and maintained.
No violation noted during this evaluation.		04/03/2014Routine
No violations, keep up the good work.
No violation noted during this evaluation.		10/18/2013Risk Factor
No violations, keep up the good work. Also gave the staff information and a demo on Bed Bugs.
No violation noted during this evaluation.		12/13/2012Risk Factor

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