Willow Creek Health Care, 11611 Robious Rd, Midlothian, VA 23113 - Nursing Home Food Service inspection findings and violations

Business Info

Restaurant: Willow Creek Health Care
Address: 11611 Robious Rd, Midlothian, VA 23113
Type: Nursing Home Food Service
Phone: 804 379-4771
Total inspections: 11
Last inspection: 03/29/2016

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Inspection findings	Inspection date	Type
Once wiping cloths are soiled, discard. Drinks in the kitchen must have a lid with a straw. Equipment - Fixed Equipment, Spacing or Sealing Observation: The 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 Room Receptacle Covered (repeated violation) Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.	03/29/2016	Routine
Clean and orderly facilities Jewelry - Prohibition Observation: Employee wearing jewelry on hands while preparing food. Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. Cooling Methods Observation: The methods used for cooling were not adequate. Hot chicken salad in walk-in cooler is packed into covered 4" stainless steel line pan and registers 103 degrees F in center after one hour.;Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Floors, Walls, and Ceilings - Cleanability Observation: Wall behind kitchen prep sink is chipped, broken and not smooth and easily cleanable. Correction: Repair wall to make it smooth and easily cleanable. Physical Facilities in Good Repair Observation: Rest room hand sink is separating from attached wall. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	12/21/2015	Routine
When thawing product, ensure food is submerged under running water and the water should be 70 F. When cooling foods make sure food is not covered and place food on an ice bath. Place food in shallow pans and stir frequently. Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation) Observation: No sanitizer observed in the wiping cloth buckets. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Toilet Room Receptacle Covered Observation: There is no cover to the feminine napkin refuse container in the ladies room stall. Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.	09/18/2015	Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Employee health policy is already in place. Provided fall 2015 ServSafe flyer. Caution staff on cutting off the WIF and propping the door to allow it to 'warm up' before putting deliveries away. The thermometer in the unit read 50 F during the inspection, while surface temperatures of product was still in the 20-30 F range. Encourage them to put on a coat and leave the unit on. No violations observed. No violation noted during this evaluation.	05/15/2015	Routine
Adequate thermometer, 3-vat setup, test kit, and hi-temperature dish machine. Reviewed employee health with staff. Proper methods for cooling are still not being used. This is the second consecutive inspection where an issue with proper cooling have been noted. Address the problem with training! Sanitizer buckets should be changed out at a minimum of every 4 hours. The buckets tested weak (thought to be from use), where as the sanitizer compartment of the 3-vat sink still tested at 200 ppm. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Sanitizer concentration in the quaternary ammonia sanitizer buckets tested at under 100 ppm. Correction: Change out all santizer at a frequency of at least every 4 hours, and more often if subject to heavy use. Quaternary ammonia of 200 ppm is required. Cooling Methods (repeated violation) Observation: The methods used for cooling pureed sausage were not adequate. Metal pan (one from the steam table) was placed covered with plastic wrap in a refrigerator. Product had been cooling for 3-4 hours and was measured at 72 F. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.	01/09/2015	Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Great serving line temperatures. Review proper cooling methods with all staff. Soup from previous evening was left in a hot container and then covered in the WIC. Place product in a cool container, ideally one that increases the surface area of the product to speed up cooling. It is appropriate to store food while cooling uncovered as long as it is in a protected area, where contamination is not expected. Some water noted on a sheet tray in the top of the 2-door True RIC. Have the unit checked out for proper functioning. Place a covered trashcan in the employee restroom. Cooling Methods (corrected on site) Observation: The methods used for cooling were not adequate. Tomato soup prepared the previous day was measured at 50 F. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.	09/10/2014	Routine
Adequate thermometer, quaternary ammonia sanitizer (re-mixed upon request), hi-temperature dish machine, and test kit. Reviewed employee health. Questioned staff on signs and symptoms that are reportable. Sanitizer buckets are supposed to be dipped out of the filled sanitizer compartment of the 3-vat sink. The sink had not been set up this morning and so staff placed the buckets under the dispenser, which dispensed the appropriate concentration for a large volume of water. Make sure staff follow proper procedures. Have the True RIC checked out. The blower in the unit is located in the top. Product stored on the top shelf was found under 41 F, but the temperature increased drastically in product stored on the bottom shelf. Make sure to leave room for air flow on all shelving, and try to move temperature control for safety foods to the highest shelf available. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cooked carrots, chicken casserole, and shell eggs cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Quaternary ammonia sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 400 ppm+). Correction: Utilize only quaternary ammonia sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 200 ppm).	04/25/2014	Routine
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, hi-temperature dish machine, and test kit. Reviewed employee health. Ice machine is due for its normal monthly cleaning. Some mold present. Label any bins of bulk food items that are repackaged. No violation noted during this evaluation.	12/06/2013	Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, hi-temperature dish machine, and test kit. Reviewed employee health. Meal service had concluded, but serving temperatures were still above 135 F. No violation noted during this evaluation.	06/17/2013	Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. All hot held items are discarded at the end of meal service. No violation noted during this evaluation.	03/15/2013	Routine
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Suggest breaking bulk items down into smaller quantities so product can be frozen and held for more than 7 days (ie. shredded cheese, pizza sauce). No violation noted during this evaluation.	12/07/2012	Routine

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