Bon Secours Memorial Regional Medical Center, 8260 Atlee Rd, Mechanicsville, VA 23116 - Hospital Food Service inspection findings and violations

Business Info

Restaurant: Bon Secours Memorial Regional Medical Center
Address: 8260 Atlee Rd, Mechanicsville, VA 23116
Type: Hospital Food Service
Phone: 804 764-6075
Total inspections: 10
Last inspection: 10/06/2015

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Inspection findings	Inspection date	Type
Discussed cooling times and temperatures/cooling methods, time as a control, partial cooking, HSP requirements. Dishmachine rinse gauge may not be working properly. Temperature tapes used indicate that dish surfaces are reaching 160 degrees and rinse water is 180 degrees. Recommend having gauge checked and replaced if needed for easy checking of water temperatures. Observed cutting board on Superior sandwich prep unit in grill area in need of replacing. Observed employees washing hands. No violation noted during this evaluation.	10/06/2015	Risk Factor
EHSS discussed the following: employee health, partial cooking, time control plan, reviewed menu, HSP requirements. Vegetable wash has been used in the past, however, is not in use at this time. EHSS reminded PIC that test strips are required specific to product in use. All eggs pasteurized. Chicken and burgers will be partially cooked but EHSS did not observe at the time of inspection. No ROP done in the facility. PIC knowledgeable of employee health symptoms, diseases, reporting. Employees are provided this information and must sign as part of training. EHSS will provided OEHS Guidelines on Employee Health and Form 1 B for review and use as needed. Facility has public cafeteria as part of operations. Facility also offers a tray service menu for patients or a dining on call menu where patients can order off of a set menu. Critical: Cooling* (corrected on site) Observation: Ambient temperature or pre-chilled fruit including melons not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Numerous foods on grill line in cafeteria hot holding at improper temperatures. Foods were either discared or reheated depending on time foods were out of temperature. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. EHSS discuss possible use of time control plan. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed chicken strips on salad bar in cafeteria cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Chicken strips were discarded. EHSS discussed possible use of time control plan. Equipment - Good Repair and Proper Adjustment Observation: Based on observation, the dishmachine rinse gauge was not working properly. The gauge read 175 after the machine had been running. During the rinse cycle the gauge should read 180 degrees according to data plate. EHSS used temperature tapes to measure dish surface at 160 and rinse water at 180 and tape indicated both temperatures were met. was observed in a state of disrepair and damaged. PSI meter consistently read 22 psi during wash and rinse cycles. Correction: Repair the dishmachine gauges 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 equipment replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Equipment - Cutting Surfaces Observation: The cutting board along the grill line in the cafeteria is 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.	06/08/2015	Routine
Temperatures continued: Cold Holding: Cous Cous-36°F, Sliced turkey-38°F, Cooked pasta-36°F, Lasagna-34°F, Hummus-36°F, Chicken salad-38°F, Pizza-38°F, Green beans (prep)-32°F, Tuna salad-39°F, Precooked chicken-40°F Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: The pancake batter at the cafeteria grill reach-in cooler cold holding at 45°F. The pancake batter was prepared early that morning (6:00 AM). The PIC discarded the pankcake batter. 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.	09/30/2014	Risk Factor
Temperatures continued: Serving line (hot holding): Split pea soup-167F, Baked chicken-183F, Hamburger-186F, Chicken tenders-168F Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the vegetable wash chemical sanitizing solution. Correction: Obtain a test kit for the vegetable wash so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. meat slicer, 2. food processor blade, 3. underside and splash guard of the mixer, 4. can opener blade. The PIC immediately had staff clean and sanitize the equipment. Correction: Clean and sanitize these surfaces for food contact. Equipment - Cooking and Baking Equipment Observation: The cavity of the microwave oven located on the tray line is observed soiled. Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. Non-Food Contact Surfaces Observation: The nonfood contact surface of the following equipment has accumulations of debris: 1. ice cream freezer on the tray line (frost buildup), 2. interior of the oven on the cook's line, 3. reach-in cooler/freezer next to the deep fryer at the serving line. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Several working containers of cleaners are not properly labeled. The PIC discarded the contents of each bottle. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	06/16/2014	Routine
RIC dessert 33, RIH unit Continental, Drawer unit RIC 34, Hobart RIC 32, Hobart RIF 0, rice 167, chopped tomato 38, sliced turkey 35, sausage 165, chicken breast 140, hamburger 148, chopped ham 34, pizza 39, beef cooking 169, pasta salad 39, cous cous 36, chicken 39, cream soup 181, fish cooking 140, tuna salad 36, tomatoes sliced 39, cottage cheese 39, tuna salad 40, rice 178, BBQ 170, pureed meat 146. Recommend debris be removed from top of Dishmachine. Observed cutting boards at cafeteria in prep area/grill deeply scored and discolored. Recommend cutting boards that are discolored and deeply scored be re-surfaced or discarded. Observed hand washing and glove usage. Functional thermometers should be inside all cooling units. No Violations. No violation noted during this evaluation.	02/25/2014	Risk Factor
Follow-up inspection for cooling unit temperature re-check. Cooling units at or under 41 degrees. Observed good food handling practices. Chef Ausar and assistant food manager William. No violation noted during this evaluation.	11/22/2013	Other
HH Unit upright 155, hand sink 2 105. EHSS checked thermopen at 32.2 degree reading, no calibration needed. Food source US Foods. Wash temp. 160 degrees, Rinse 182, Pressure 22 ppm. Strip great than 160 for dish machine temp. breaded chicken 40, black beans 37, sliced tomatoes 40, pork prep unit 40, turkey sliced 41, fish HH 137, lasagna 44, beef sliced 45, tuna salad, 44, beef gravy 45, pasta 44, breaded chicken HH 137, milk cooler 37, chicken cooking 186., 4 staff are Serv Safe certified. Recieved copies of EcoLab service statement indicating milk WIC was adjusted to keep foods at below 41 degrees. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Observed foods in WIC dairy above 41 degrees: gravy, lasagna, sliced beef, tuna salad. Foods out of time/safe temperature range were discarded, other foods within safe range moved to WIF to reach 41 degrees or lower within 6 hours. Observed good glove usage and hand washing. Very clean well organized facility for food service. Correction:	11/14/2013	Risk Factor
hand sink grill 110 degrees, food drawers RIC 39, pizza 135, cole slaw 39, pizza sauce 31, eggs salad bar 39, chicken breast 155, barley soup 163, chopped tomatoes 36, sliced tomatoes 39, chicken salad bar 40, cottage cheese cooling 44. Thermometers needed in all cooling units. $ staff are Serv Safe certified. Utensils - In-Use - Between-Use Storage Observation: Observed food scoops at service line stored on tops on containers between usage. Correction: Recommend scoops be stored in foods or in running water such that it does not create contamination. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: Observed sanitizer concentration in 3 basin sink below 200 ppm (less than 100 ppm). Correction: Recommend concentration for sanitizing be 200-400 ppm Quat to properly sanitize dishes, pans, and utensils (Corrected).	07/30/2013	Routine
Verified that gauges were operating correctly and within ranges. CORRECTED violation 1690. No violation noted during this evaluation.	03/12/2013	Follow-up
salsa 40,( recent use), turkey sliced #3 WIC, CH RIC 40, hamburger HH 143, salmon cooking 170, HH potato baked 200, corn HH, 138, lasagne HH 170, mashed potato 140 HH, sauteed veg 138, turkey in bag 159, hamburger HH 165, Sanitizer 300 ppm 3 basin, sanitizer container 200 ppm, salad bar meat CH 53 degrees, out for cold holding/discard about 30 minutes to be done. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Observed hot foods in hot holding unit for service below 135 degrees Correction: Recommend hot holding foods be kept at 135 degrees or above CORRECTED. Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site) Observation: Observed pressure gauge and final rinse gauge on dish machine not at required levels. Pressure gauge holding at 43 psi, final rinse gauge shows temp at less than 180 degrees.. Correction: Recommend gauges be adjusted/replaced so pressure measures between 15-25 psi per data plate and between 180-194 for final rinse temperature. Plate temperature for final rinse at 160 degrees or higher. Wash temperature at 165 degrees. Corrected by replacing pressure gauges however pressure gauge still holding at less than specified time period (seconds) per data plate and temp gauge at less than 180 degrees (178). Recommend Dishmachine not be used until gauges and temperature are corrected. Manager agreed to use single service utensils/plates until corrections are made.	03/11/2013	Routine

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