Brightview Baldwin Park: Assisted Living, 31 Woodlee Road, Staunton, VA 24401 - Adult Day Care Food Service inspection findings and violations

Business Info

Restaurant: Brightview Baldwin Park: Assisted Living
Address: 31 Woodlee Road, Staunton, VA 24401
Type: Adult Day Care Food Service
Phone: 540 885-1122
Total inspections: 5
Last inspection: 04/23/2015

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Inspection findings	Inspection date	Type
Kitchen appears clean. Handsinks stocked with soap/towels. Employees were washing hands and wearing gloves when handling ready to eat foods and clean dishes. Employee health policy available. Good food/equipment temperatures observed. Good sanitizer concentration observed. Discussed the following with manager: continued need to instruct all employees on proper date-marking of commercially prepared foods (bulk deli-meats/cottage cheese, etc). Also discussed insuring segregation of dented cans (especially on top and side seams). Proper storage of scoops in bulk storage. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The ready-to-eat (RTE) commercially processed deli meats/cottage cheese in the refrigeration unit was not properly dated for disposition after opening. Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.	04/23/2015	Routine
Kitchen appears clean. Handsink is stocked with soap/towels. Employees are washing hands and wearing gloves when handling ready to eat foods. Employee health policy available in kitchen. Most all ready to eat foods are properly date marked. Good food/equipment temperatures and sanitizer levels observed. Discussed the need to date mark commercially prepared foods if in refrigeration longer than 24 hrs (egg mix, sour cream, deli meats, etc). Gloves are being worn and hands are being washed at dishmachine. Also discussed the following with manager: denoting area for segregating dented cans Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation) Observation: The ready-to-eat (RTE) commercially processed deli meats/sour cream in the refrigeration unit was not properly dated for disposition after opening. Insure that foods are discarded or consumed after 7 days. Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. May use bulk dated container to store commercially processed foods sliced on same day to avoid multiple date markings.	10/09/2014	Risk Factor
Kitchen appears clean. Handsinks are stocked. Employees washing hands and wearing gloves when handling ready to eat foods. Employee health policy available in kitchen. Discussed the following with staff: need to properly date mark all potentially hazardous ready to eat foods (prepared commercially and in-house) Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation) Observation: Staff is drinking from an uncovered container in the food preparation area. 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. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The ready-to-eat (RTE) commercially processed foods in the sandwich prep refrigeration unit was not properly dated for disposition after opening. Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) foods sandwich prep and walkin refrigeration units are not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.	03/25/2014	Risk Factor
Inspection occurred during facility wide drill. Kitchen appears clean and organized. Handsinks stocked with soap/towels/sign. Employees washing hands and have access to gloves for handling ready to eat foods. Most all ready to eat foods in refrigeration are properly date marked for 7-day disposition (make sure all staff are date-marking the same way to insure proper holding times). Employee health policy available in kitchen. Good food/equipment temperatures are observed. Discussed the following items: insuring all equipment/utensils store in air-drying area next to dishmachine have been properly 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. 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. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.	09/04/2013	Routine
Kitchen appears clean and organized. Handsinks are stocked with soap/towels. Employees are washing hands and wearing gloves when handling ready to eat foods. Employee health policy available in kitchen and employees knowledgeable. Two ServSafe certified staff are on-site. All ready to eat foods are properly date-marked for 7 day disposition. All issues from previous inspection have been addressed. Discussed the following with staff: replacement of worn cutting boards (boards discarded during visit) No violation noted during this evaluation.	02/01/2013	Routine

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