Envoy At The Meadows, 2715 Dogtown Road, Goochland, VA 23063 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Envoy at the Meadows
Address: 2715 Dogtown Road, Goochland, VA 23063
Type: Nursing Home Food Service
Phone: 804 556-4418
Total inspections: 10
Last inspection: 12/08/2015
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Inspection findings

Inspection date

Type
Observed dish machine sanitizing rinse at 184 F and machine operating per data plate.
No violation noted during this evaluation.		12/08/2015Follow-up
Food suppliers are US Foods, Keany Produce, Masada Bakery, and Pet Dairy. Most proteins are received raw. Facility does routine cooling for carry over
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: Observed the water temperature in the manifold servicing the high temperature ware wash machine above the maximum allowable level of 194ºF. The thermometer read 199 F.
    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. PIC moved to single service dishes and utensils until dish machine can be serviced and corrected. PIC stated dish machine has already been serviced this week and the technician is scheduled to come back today to work on the issue with the booster heater. PIC asked to contact EHS when corrected and keep temperature logs once corrected until the follow up inspection.
11/19/2015Routine
Food suppliers include US Foods, Keany Produce, Masada Bakery, and Pet Dairy. Proteins are received mostly raw (fresh and frozen). Discussed cooling of hot foods and methods used. Pasteurized liquid eggs used. Ecolab is the licensed pest control operator. Discussed employee health
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed sliced ham in the walk in cooler cold holding at improper temperatures
    Correction: observed at 44 F. PIC was not sure why or how long the ham had been cold holding > 41 F.
09/08/2015Risk Factor
Food suppliers are US Foods, Pet Dairy, Keany Produce, and Masada Bakery. Proteins are received mostly raw (some fresh, some frozen). Hot food is cooled for carry over. Discussed cooling methods and reheating
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed 2% milk and yogurt in the Whirlpool reach in cooler, in the nursing wing, cold holding at improper temperatures. Observed 2% milk at 47 F and yogurt at 48 F. PIC stated these had been brought to the wing from the main kitchen between 7-8am, temp. taken at 11:50pm. Observed the door to the unit left slightly ajar.
    Correction: Recommend discarding the food cold holding > 41 F for 4 or more hours and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC voluntarily discarded the milk and yogurt. Discussed ensuring that the door is kept tightly closed and monitoring the unit to ensure the temperature cools to 41 F or below
05/08/2015Risk Factor
Discussed the following with the person in charge (PIC):
1. The PIC stated that all new cutting boards have been ordered and expects to receive them within the following week.
2. Sealing the handsink (near the 3 compartment sink) to the adjoining wall.
3. Changes to the plumbing (drain line) of the dishwashing machine. The PIC stated that some of the water remains in the tank when they drain the machine and therefore they are going to install a new drain line. When the new drain line is installed provide an air gap between the drain line and the floor drain. Recommended that they also contact the Goochland County Building Department and notify them of the proposed changes.
Observed the overall facility very clean and well maintained.
  • Equipment - Cutting Surfaces
    Observation: The colored cutting boards and the cutting board along the steam table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
12/10/2014Routine
Standardization inspection conducted with the district standardization officer.
No violation noted during this evaluation.		10/09/2014Training
Dishmachine out of order, using Styrofoam and plastic utensils. Will replace machine in 10 days, not functional since 2/16/2014. Observed 2 sanitizer cloth containers tested less than 100 ppm Quat. sanitizer level. Recommend sanitizer container Quat. have strength of 100-400 ppm sanitizer level. Corrected. Observed temperature logs taken for cooling units. Recent fire inspection completed 2/7/2014. Residents at present 78. Pasteurized, institutional eggs served to residents.
No violation noted during this evaluation.		02/20/2014Risk Factor
Discussed EH policies with PIC (Jessica Woodcock). Food sources: US Foods, Per Dairy, Keany Produce MD, Masada Bakery GA. Very clean well organized establishment. Observed temperature logs for freezer and cooling units. Good date marking. Written HACCP plan, policy followed for temperatures records. Records daily temperatures of foods, equipment temps, food safety, employee dress and food handling for safety. Dishmachine Wash 161 degrees, rinse 192 degrees, Pressure 19 psi. EcoLab pest control. PIC to send to HHD: recent water sample report results, Serv Safe certificate.
  • Toilet Room Receptacle Covered
    Observation: Observed covered trash containers not available in rest-rooms.
    Correction: Recommend covered trash containers be available in all rest-rooms that are used by women.
11/12/2013Routine
Standardization visit completed.
No violation noted during this evaluation.		09/11/2013Training
Quaternary ammonia sanitizer in 3-CS @ 200 ppm. No critical violations observed. Good use of single service gloves and good hand washing observed. Review CDC risk factors & employee health. Reviewed cooking/re-heating and date marking protocols.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Hand sink next to the dishwasher was observed in a state of disrepair. Sink inoperative at time of inspection. Service call made to replace corroded faucet.
    Correction: Repair the faucet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the faucet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
12/19/2012Routine

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