Sunrise Senior Living At Bon Air, 2105 Cranbeck Road, Bon Air, VA 23235 - Nursing Home Food Service inspection findings and violations

Business Info

Restaurant: Sunrise Senior Living at Bon Air
Address: 2105 Cranbeck Road, Bon Air, VA 23235
Type: Nursing Home Food Service
Phone: 804 560-7707
Total inspections: 10
Last inspection: 11/09/2015

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Inspection findings	Inspection date	Type
If creamers are going to be left on the table for longer than four hours, creamers that are shelf stable must be purchased. Once butters go on the tables, whatever is not used, must be discarded. Do not line the counter with towels to dry dishes. Temperature Measuring Devices Observation: Thermometers are needed in several coolers and freezers. (satellite kitchens) Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Handwashing Signage/Handwashing Facilities Observation: Hand washing signs are needed at the three satellite kitchens and in the rest-rooms used by food staff. Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.	11/09/2015	Routine
Notes: 1. Hot holding temperatures are much better today. A hot box is being used to hold all foods being transported to the satellite serving kitchens, and all hot items are actually being stored down in the steam wells (versus some being double-stacked on top). 2. According to staff, cobb salads and po'boy sandwiches were prepped ~10 am and then returned to the WIC for cooling. These temperatures are noted as still being above 41 F, but in two of the three locations the items were already sitting out for service and not under refrigeration. Make every effort to properly cool foods prior to delivering them to the satellites or using them. Only a few salads and sandwiches are being made at a time, and any unused portions in the satellite kitchens are being discarded. 3. The butter packets need to be relocated in the Rem cooler. The thermostat of the cooler may also need to be lowered to ensure temperatures are maintained under 41 F. No creamers or butter packets were observed left sitting out during today's visit. 4. A mattress, cart, pallet, and a broken piece of equipment were all sitting outside in the dumpster area. This violation still stands. Refuse - Maintaining Refuse Areas and Enclosures (repeated violation) Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Mattresses, a cart, and bags of fast food trash observed in the trash receptacle area. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.	08/17/2015	Follow-up
Notes: 1. Meal service temperatures were not where they should be today. Even though product is only held for a short period of time, temperature control is the facility's standard. Make sure staff are maintaining all food items outside of the temperature danger zone. Some foods were already in the temperature danger zone before they left the main kitchen and were sent to the two satellite serving areas. These items were observed sitting out on the counter prior to being sent out. 2. Make sure all staff understand the difference between the Celsius and Fahrenheit settings on their thermometers. If temperatures are in the temperature danger zone when foods are delivered and staff check the temperatures, what actions are to be taken? No action observed in either satellite serving area today. Facility has SOPs stating action should be taken. 3. Water levels in the TC steam table were not where they need to be. There were several inches between the bottoms of the pans and the water levels. There were also open spaces between the pans, allowing heat to readily escape. 4. Not all food items are stored in direct contact with the steam table. The hot dogs, hamburgers, and pizza were double stacked in separate containers on top of the containers of food that were sitting down in the steam table. This clearly impacts proper hot holding temperatures. 5. Make sure staff understand that meat, sliced tomatoes, and cheese are considered temperature control for safety items on any salad. 6. Bottles of spray sanitizer were available in the satellite kitchens. 7. Please hang hand washing signs next to the hand sinks in the two satellite kitchens. 8. Provided ServSafe information. 9. The new version of the corporate employee health policy that was reviewed in 4/2015 hasn't been formally sent out yet per the PIC. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Hot dogs, cheeseburgers, and pizza hot holding at improper temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Pouch of whipped cream, packets of whipped butter, individual containers of half and half, individual cups of yogurt, and salads containing turkey and sliced tomatoes cold holding at improper temperatures Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Refuse - Maintaining Refuse Areas and Enclosures (repeated violation) Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Mattresses, a cart, and bags of fast food trash observed in the trash receptacle area. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.	08/03/2015	Routine
Notes: 1. Discussed and reviewed the newly revised corporate employee health policy with the senior regional director who happened to be visiting the facility today. He is going to edit the final document and send the inspector a copy when available. It addresses all required signs, symptoms, communicable diseases, and proper actions to take within a HSP setting. 2. Please verify that the Diversey Virex II 256 spray used in Rem is the intended chemical for sanitizing food contact surfaces in the serving kitchen area. No spray bottles that are being filled in the main kitchen were found in the serving area. Refuse - Covering Receptacles (repeated violation) Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use. Refuse - Maintaining Refuse Areas and Enclosures (repeated violation) Observation: Trash, litter, and mattresses were observed adjacent to the refuse container outside the facility. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.	04/08/2015	Routine
Adequate thermometer, 3 hi-temperature dish machines, quaternary ammonia, and test kit. Sanitizer should NOT be stored directly beside food being prepared. Plates of salad stored directly beside the sanitizer bucket in the main kitchen. Reviewed employee health policy with PIC. Please FAX/email corporate health policy. Evidence of an old leak under the TC hand sink. Bottom of cabinet has holes/signs of rotting. Please repair. Reviewed proper date-marking. Discussed with staff about dating food with the original prep date and NOT redating at any point. RTE food can only be kept for 7 days. Hands - Where to Wash (corrected on site) Observation: Hands are being washed at the two-compartment sinks in the two satellite kitchens and not just the handsinks. Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drink with no lid (just straw) present in kitchen. Water bottle with no separate lid and straw also observed. Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Hair Restraints - Effectiveness (corrected on site) Observation: Staff in main kitchern and Rem are not wearing hair restraints while handling/serving food. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station in Rem is being used as a dump station. Food debris noted in it. Correction: The handwash facility identified above is to be used for washing hands only Refuse - Covering Receptacles (corrected on site) (repeated violation) Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use. Handwashing Signage/Handwashing Facilities (corrected on site) Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.	11/13/2014	Routine
Adequate thermometer, 3 hi-temperature dish machines, quaternary ammonia, and test kit. Reviewed employee health. Signed copies for all staff should be easily accessible at all times. Notes: 1. The temperature log in the satellite kitchens need to be edited to reflect a required final rinse of at least 160 F. 2. The dish machine logs in the main kitchen are being filled out incorrectly. Staff does not understand what numbers on the digital readout that are to be recorded. 3. Sanitizer spray bottles must be filled and delivered to the two satellite kitchens each day. Rem is not allowed to use the disinfectant spray shown to the inspector today on any food contact surfaces. 4. The lid to the MUT cooler must be kept closed to maintain proper temperatures of 41 F or less. 5. Cold water in the food preparation sink was measured at 80 F. Suggest getting this checked out, since thawing should only be done with water that is 70 F or less. 6. Dumpster area must be maintained every day, throughout the day. 7. Suggest getting the main dish machine serviced. The temperatures on the readout are not correct (for at least the final rinse, when compared to the inspector's heat sensitive labels). Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Dispensing utensils improperly stored between uses. Ice cream scoops stored in a dipper well that was off, with some water still present on the utensils. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Thawing (corrected on site) Observation: Improper methods used to thaw two bags of shrimp. Sitting in a sink of standing cold water. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under RUNNING water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Sliced cheese in the top of the MUT cooler cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Plumbing System Maintained in Good Repair Observation: The right sink basin of the 2-compartment sink in Rem is backed up. Correction: Plumbing systems and components shall be maintained in good repair. Refuse - Covering Receptacles (repeated violation) Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use. Refuse - Maintaining Refuse Areas and Enclosures (repeated violation) Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the hand washing lavatory by the main entrance to the main kitchen. Only sanitizer present. Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Disinfectant spray used in the Rem satellite kitchen area being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. It is too strong of a chemical and also requires a contact time of 10 minutes to be effective. 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).	07/16/2014	Routine
Adequate thermometers, 3 hi-temperature dish machines, quaternary ammonia sanitizer, 3-vat sink setup, and test kit. Reviewed employee health. Notes: 1. Sanitizer spray bottles are filled in the main kitchen daily and taken to the satellite kitchens for use on kitchen countertops/serving area. 2. No leftovers are held in the satellite kitchens, and so food basically has a hour hold time. Extra food is cooled down and held in the main kitchen at times. 3. Get Rem to turn on the steam table earlier to help provide better cold holding temperatures during meal service periods. 4. TC has two sinks in the kitchen area. Provide soap and towels at the sink located in the island if it is truly intended to be a hand sink. Soap and towels are available at the 2-compartment sink. 5. Broken equipment and extra materials stored in the dumpster enclosure should be removed within 30 days. These items can provide harborage conditions for pests. Refuse - Maintaining Refuse Areas and Enclosures (repeated violation) Observation: Two washing machines, clothing rack, and wooden pallets were observed adjacent to the refuse container outside the facility. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.	03/13/2014	Routine
Adequate thermometer, 3 hi-temperature dish machines, quaternary ammonia sanitizer buckets in main kitchen, and test kit. Reviewed employee health. Notes: 1. When questioned, the staff in the two satellite kitchens were not able to locate any sanitizer for cleaning the food contact surface areas. They said they were not aware that they needed to sanitize these areas after wiping them down with soapy water. Sanitizer MUST be readily available in all food service areas during all meal service. The sanitizer dispenser is located in the main kitchen. It is suggested that fresh sanitizer be mixed each morning and sent out to the satellite kitchens with the first meal service of the day. 2. Reviewed bare hand contact prohibition with ready-to-eat food. Rem was observed serving/making toast without gloves, and a supply of gloves was not present in the kitchen area. Staff were informed of the prohibition and how extra precautions need to be taken with HSPs. 3. Products need to be consistently date-marked. An open package of ham and turkey in the WIC were the only two items observed without a date. 4. One of the light panels in the dry storage area was out. Replace the bulbs. The cover to the light fixture was also cracked (broken along one side of the fixture). Replace the shielding. 5. Suggest providing TC with a digital thermometer for taking food temperatures. Otherwise, staff from the main kitchen must maintain routine thermometer calibration. 6. Dumpster area must be maintained. All trash must make it into the receptacles, and the lids must be kept closed unless the unit is actively filled. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food (making toast) with their bare hands. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use in the main kitchen. No source of sanitizer present in the TC or Rem satellite kitchens for wiping down the serving area. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) Observation: The temperature measuring device probe was not observed cleaned before use and/or storage. The digital thermometer in Rem had food residues adhering to it and it was stored in a drawer. When questioned, staff stated they run it under hot water after use. Mixing bowl stored on the table mixer had food residues on it. The ice scoop holder had residues in the bottom of it. Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Store equipment clean in place. Run the ice scoop holder through the dish machine routinely. Refuse - Covering Receptacles (corrected on site) (repeated violation) Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use. Refuse - Maintaining Refuse Areas and Enclosures (corrected on site) (repeated violation) Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) Observation: Floors and backsplash/wall along the cookline noted in need of cleaning. Build-ups present. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	11/12/2013	Routine
Adequate thermometer, quaternary ammonia sanitizer, 3 hi-temperature dish machines, and test kit. Reviewed employee health. Make sure thermometers are being calibrated regularly in all 3 kitchens. Dumpster area needs to be maintained. Manager states trash is picked up 3 times a week, but this does not appear to be sufficient to meet the needs of the facility. Lids and doors of the dumpster are to remain closed unless the unit is being actively filled to reduce the attractant of pests. Building supplies should NOT be stored in the dumpster area because they provide harborage conditions. Refuse - Covering Receptacles Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use. Refuse - Maintaining Refuse Areas and Enclosures Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.	05/30/2013	Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, 3 hi-temp dish machines, and test kit. Reviewed employee health. Any foods that are served in the two satellite kitchens are discarded at the end of each meal service period. Only items kept in the main kitchen may potentially be cooled down for later use. No violation noted during this evaluation.	02/19/2013	Routine

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