Covenant Woods Retirement Community The Lodge, 7090 Covenant Woods Drive, Mechanicsville, VA 23111 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Covenant Woods Retirement Community The Lodge
Address: 7090 Covenant Woods Drive, Mechanicsville, VA 23111
Type: Full Service Restaurant
Phone: 804 569-8158
Total inspections: 8
Last inspection: 03/03/2016

Restaurant representatives - add corrected or new information about Covenant Woods Retirement Community The Lodge, 7090 Covenant Woods Drive, Mechanicsville, VA 23111 »

Inspection findings	Inspection date	Type
Observed bar dishmachine functioning properly. No violation noted during this evaluation.	03/03/2016	Follow-up
Observed good datemarking and overall clean facility. EHSS discussed the following with the person in charge: 1. Facility employee health policy, EHSS provided FDA form 1B for additional resource. 2. PFG is the food supplier, draft of the new menu was reviewed. 3. Recommend labeling large bulk containers of food and ensuring food items are stored at least 6 inches off the floor. 4. Contact EHSS when car dishmachine has been repaired. Critical: Cooling* (corrected on site) Observation: Turkey vegetable soup noted not being adequately cooled to prevent the growth of harmful bacteria. Soup was observed at 45° in the walk in cooler which was prepared yesterday, February 23. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. The person in charge discarded the soup. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the bar dishmachine. Correction: Adjust the chlorine sanitizing solution to a level of 50 parts per million. Facility will use main dishmachine to clean and sanitize bar equipment/utensils until the dishmachine is repaired.	02/24/2016	Risk Factor
Food suppliers are Sysco, PFG, Keany Produce, and ProFish. No consumer advisory necessary, no foods are offered undercooked. Steak is received whole muscle, and sliced in house. Observed good date marking and overall clean facility. The following were discussed: 1. Employee Health, form 1B is used. 2. Ensuring wiping cloths are store in sanitizer, quat between 150-400ppm. 3. Ensuring foods are cooled within four hours after preparation (i.e sliced melons). 4. Ensuring all cold holding units are provided with an internal thermometer. 5. Cooling and reheating procedures for soups and marinara sauce. 6. In use utensils and equipment are cleaned and sanitized at least every 2 hours. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: In-use utensils improperly stored between use. Observed ice scoop handle stored in ice. 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. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floor drains throughout the kitchen and walls along and behind dishmachine noted in need of cleaning. 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.	07/02/2015	Routine
Food suppliers are Sysco, PFG, Keane Produce, Flowers, Pet, ProFish, and Jafco. Steak is whole muscle, Tuna is YellowFin, Scallops are shucked and frozen, Ground Beef is raw fresh. Eggs are pasteurized. Discussed the following with the PIC: 1. Employee Health, Form 1B is used. 2. Labeling large food containers, i.e flour and sugar. 3. Cooling and reheating procedures. Cooling process starts when food reaches a temperature of 135°. 4. Date marking can be for as long, but no longer than 7 days after food was prepared. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The prepared ready-to-eat (RTE) Crab Cakes, Honey Butter and other items in the Continental Refrigeration unit were not discarded by the ""consume by"" date. Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. PIC discarded foods with foods exceeding 7 days. Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink at employee restroom was measured at a temperature less than 100°F. Observed at 64°. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	03/03/2015	Risk Factor
Suppliers are Sysco, PFG, Keany Produce, Carytown Coffee, Profish, Blue Bell ice cream, Flowers Bakery, and Pet Dairy. Most proteins are received raw. Ham is received precooked, turkey and roast beef received raw, cooked and sliced. Soups are cooled and reheated for carry over. Discussed cooling parameters and methods. Pasteurized shell eggs and liquid eggs used. Discussed employee health Food Storage Containers - Identified with Common Name of Food Observation: Observed unlabeled food containers of dry ingredients. Correction: Recommend labeling 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. Utensils - In-Use - Between-Use Storage Observation: Observed dispensing utensils improperly stored between uses. Observed ice scoops stored on top of machine/ equipment. Correction: Recommend storing 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. Sanitizing Solutions, Testing Devices Observation: Observed no properly working chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution of the bar dish machine. Correction: Recommend obtaining a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.	10/30/2014	Routine
No violation noted during this evaluation.	09/03/2014	Follow-up
2nd pre-opening inspection. Prior to next inspection please have the following completed: 1) bar dish machine turned on and operating with chemicals present. 2) Test kit/ strips present for bar dish machine and 3 basin sink. 3) All hand sinks properly stocked with soap, paper towels/ drying device, trash can and signage. 4) Covered trash can in women's rest room(s). 5) Sanitizer and test kit present at 3 basin sink. 6) Food thermometers present. 7) All prep/ food contact surfaces of equipment/ dishes cleaned and sanitized. All county inspections completed. Food permit to be issued along with CO. No food should be stored in the facility until the permit is issued. No violation noted during this evaluation.	08/20/2014	Follow-up
Pre-opening inspection for new expansion. This kitchen will only serve independent living residents in retirement section. Suppliers include Sysco, PFG, Flower's Bakery, Pepsi, Hershey, Pet Dairy, and Keany Produce. Loyal Pest will be the LPCO. Fire suppression system serviced 8/ 2014. Prior to the next inspection the following needs to be completed: 1) Have all Pub equipment turned on and operating, including the dish machine. 2) Have (chlorine) test strips for The Pub dish machine present. 3) All hand sinks should be stocked with soap, paper towels/ drying device, signage and trash cans. 4) Employee bathroom sinks properly stocked with soap, paper towels, signage, trash cans and a covered trash can in the women's restroom. 5) Sanitizer and test strips present at the 3 basin sink. 6) Food thermometers present. 7) Screens (16 mesh to 1 inch) on windows, if to be opened at any time during operation. 8) All prep/ food contact surfaces and equipment/ dishes cleaned and sanitized. 9) General cleaning of facility floors. All county inspections must be completed. Food permit to be issued along with CO. No food should be stored in the facility until the permit is issued. No violation noted during this evaluation.	08/13/2014	Pre-Opening

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