Carrington Place Of Rural Retreat, 514 N Main St., Rural Retreat, VA 24368 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Carrington Place of Rural Retreat
Address: 514 N Main St., Rural Retreat, VA 24368
Type: Nursing Home Food Service
Phone: 276 686-7000
Total inspections: 3
Last inspection: 03/02/2016
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Inspection findings

Inspection date

Type
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
03/02/2016Routine
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
09/30/2015Routine
Notes:
*At time of inspection the facility had only been open 1 week with minimal food service. Kitchen is well equipped and new. The Dining Services Director is working on food safety manager certification as well as obtaining her CDM.
*Good start with cold holding equipment temperature logs.
*Gave dining director a sample employee health policy to implement for all food service employees working at the facility. Be sure to post this where it can be easily accessed and read by all staff.
*Gave dining director required signage for hand wash sinks as well as signage for employee restrooms.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed cooked turkey stored next to raw chicken.
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature. The solution was 113 degrees and according to the test kit was 500ppm.
    Correction: Adjust the sanitizing solution to the temperature indicated on the manufacturer's directions, 65-75°F and retest to ensure the sanitizer concentration is not too high.
  • 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. Gave manager laminated signage to hang at each hand washing sink.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
01/27/2015Routine

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