The Village At Orchard Ridge Main Kitchen, 400 Clock Tower Ridge Dr., Winchester, VA 22603 - Adult Care Home Food Service inspection findings and violations



Business Info

Restaurant: The Village at Orchard Ridge Main Kitchen
Address: 400 Clock Tower Ridge Dr., Winchester, VA 22603
Type: Adult Care Home Food Service
Phone: 540 431-2800
Total inspections: 7
Last inspection: 02/27/2015

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Inspection findings

Inspection date

Type

- Move the soap dispenser closer to the hand sink at the bar and stock paper towels.
- We spoke about creating a time control plan for prep items in ice across from the grill area.
- Provide a dented can area for damaged #10 cans to be returned. Educate staff on which cans need returned.
- Monitor the display cooler with the pre-made sandwiches, do not over stack because of the air curtain design of the machine
- Have cold holding equipment serviced as needed and monitor food temperatures within to ensure food cold holds in all machines at 41 degrees or less

  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Food cold holding at improper temperatures in the prep areas and some refrigerator units
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Warewashing Machines, Manufacturers' Operating Instructions
    Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Conveyor stops before reaching the final rinse until other trays are forced through to make the machine continue.
    Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
02/27/2015Routine
- Monitor the display cooler at the Bistro and ensure that the unit can maintain food at 41 degrees or less.(May have been in a defrost mode.)
- Provide soap and towels at the sink used for hand washing at the bar. Also provide chlorine test strips for the sanitizer used at the bar.

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the servers station.
    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.
02/27/2014Risk Factor
-Be sure to cover over food items in the dry storage area.
- Add a permanent towel dispenser at the bar hand washing sink.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pooled 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.
07/01/2013Risk Factor
-Hand soap dispensers and towel dispensers needed at the deli and bar area.
-Thorough cleaning of bar and deli area.
-Add a dump sink for the bar area. (within 30 days)
Equipment: True Freezer in Deli- 8 degree, True Refrigerator in Deli - 29 degrees, Display refrigerator in deli - 29 degrees.

No violation noted during this evaluation.
02/01/2013Pre-Opening
The Dish machine is operating properly now. The base/cove molding was installed in the dry storage area. Extra light was added above the slicer to meet the 50 foot candle requirement.
-Thoroughly clean the kitchen facility, equipment, and utensils once construction is complete.
The Health Department is satisfied for a temporary occupancy permit.

No violation noted during this evaluation.
01/17/2013Other
-Ensure True Double Glass Door holds proper temperature. (Adjustments made at the time of inspection)
-Dish Machine - internal booster was not wired, therefore, the final rinse would not reach proper temperature.
-Install the floor base/cove molding in the dry storage area.

No violation noted during this evaluation.
01/10/2013Other
Construction inspection. No equipment on yet. Setting equipment in place.
- Ensure back flow devices are installed as needed to equipment pointed out during the inspection.
- Ensure prep sink drains have proper air gaps and meet floor sinks to prevent wet floors.
-Signage and soap and towel dispensers needed at all hand sinks.
-Check recess lighting in the deli area for shielded or shatter proof bulbs.

No violation noted during this evaluation.
01/03/2013Other

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