Dickensonville Rest Home, RT.#2,BOX 35, Castlewood, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Dickensonville Rest Home
Address: RT.#2,BOX 35, Castlewood, Virginia
Phone: (276) 889-9569
Total inspections: 21
Last inspection: Sep 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 24, 2009Critical Procedures00Details / Comments
No violation noted during this evaluation. June 16, 2009Critical Procedures00Details / Comments
  • 0820 - Critical Milk cold holding at improper temperatures. Milk was 45F.
  • 1330 - Repeat There is no data plate on the warewashing machine.
  • 1750 - Repeat Single-service items were observed reused for the storage of food being transported from kitchen.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Dishwasher was not working properly!
May 29, 2009Routine22Details / Comments
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 0070 - Unauthorized personnel such as residents in the food preparation, food storage, or warewashing areas.
  • 0170 - Repeat A food employee was observed cleaning their hands in a utility sink (House #1).
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (house #1 service).
  • 0470 - Critical Unwrapped or uncovered food in the kitchen refrigerator (house #2).
  • 1060 - The nonfood contact surfaces of the cabinet surfaces, shelving in the cabinets, wall areas behind counter, ceilings are not corrosion resistant, nonabsorbent, and/or smooth (Kitchen House #2).
  • 1100 - The food contact surface of the plastic container lids is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1330 - There is no data plate on the warewashing machine.
  • 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items (3 compartment sink - house #2).
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
  • 1800 - The nonfood contact surface of the shelving under the handwash sink has accumulations of grime and debris.
  • 1900 - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  • 2000 - Clean tableware and cooking containers were observed stored with the food-contact surface facing upward.
  • 2830 - Floor and wall juncture in several areas of the kitchen in house #2 not sealed (underneath cabinets and 3 compartment sink).
  • 2920 - Toilet room door is not provided with a self-closing door
  • 3030 - No disposable towels were provided at the hand washing lavatory in the house #1 service area.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the kitchen refrigerator (house #2) and both refrigerators in the storage area of house #2. Less than 50 foot candles of light was noted in the kitchen preparation area.
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 3170 - Counter tops in the kitchen of house #2 are not maintained in good repair
  • 3180 - Storage area beneath the handwash sink and the area inside the fume hood noted in need of cleaning.
January 13, 2009Routine516Details / Comments
  • 0170 - A food employee stated in House # 3 that they cleaned their hands in a food preparation sink or a sink used for utensil washing.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food. They have been instucted(many times) not to use single service containers over again
  • 3080 - Repeat Less than 20 foot candles of light was noted in the Refrig. located at House #2. There is no light in cooling unit.
  • 3460 - Corrected During Inspection Critical Medicines(Pepto Bismal) are located Refrig.House#2.
December 09, 2008Routine13Details / Comments
  • 0820 A 2 - Critical Food in Refrigerator in House # 2was being held at improper temperatures
  • 1900 - Critical No sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
August 22, 2008Critical Procedures20Details / Comments
  • 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0820 - Critical Repeat Food in cooling units in House # 2 and House # 3 were being held at improper temperatures.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the freezer in House#2 was broken.
  • 1450 - Cooling unit in House # 3 was not cool enough to hold temperatures for cold holding.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 2890 - Repeat Light bulb above stove is not shielded, coated, or otherwise shatter-resistent.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the Refrigerator in House #2.
August 08, 2008Routine25Details / Comments
No violation noted during this evaluation. May 14, 2008Follow-up00Details / Comments
  • 0060 - Critical Repeat The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. There was no soap or towels in House # 1 or House #2 which is indicative that handwashing is not being done!
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE)Making sandwiches) with their bare hands.
  • 0800 - Critical Repeat Egg salad noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 - Critical Repeat Milk in house # 3 cold holding at improper temperatures. The milk was 45 degrees.
  • 1060 - Repeat The nonfood contact surface of the shelves and cabinets are nonabsorbent, and/or smooth.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) was not located in the refrigerator.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The test kit they had was discolored and not usable.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read was 96°F. To Correct:
  • 2890 - Repeat Light bulb above the exhaust fan not shielded, coated, or otherwise shatter-resistent.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the cooking area. The foot candles was< 10 foot candles.
April 23, 2008Follow-up66Details / Comments
  • 0060 - Critical Repeat The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0070 - Repeat Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. When I arrived the door was open to the kitchen for easy access for unauthorized personnel.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. There was no soap or towels in House # 1 or House #2 which is indicative that handwashing is not being done!
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0800 - Corrected During Inspection Critical Egg salad noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Repeat Food(Egg Salad) in Refrig.# 2 house was being held at improper temperature. The temperature was 46 degrees and it had been in refrigerator about 8 hours. Milk in Refrig.House#3 was 46 degrees.
  • 1060 - The nonfood contact surface of the shelves and cabinets are nonabsorbent, and/or smooth.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) was not located in the refrigerator.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The test kit they had was discolored and not usable.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food and it was being used to transport food to the other houses.
  • 1800 - Repeat The nonfood contact surface of the can opener has accumulations of grime and debris.
  • 2890 - Light bulb above the exhaust fan not shielded, coated, or otherwise shatter-resistent.
  • 3020 - Soap was not provided at the hand washing lavatory in the employee sink in House #1 and #2.
  • 3030 - No disposable towels were provided at the hand washing lavatory in House # 1. The person who served the residents their food stated she washed her hands before serving, but no soap or paper towels were present.
  • 3080 - Less than 50 foot candles of light was noted in the cooking area. The foot candles was< 10 foot candles.
April 17, 2008Routine411Details / Comments
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0070 - All different people are entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
  • 0070 - Poor handwashing procedures observed. I did not see anyone in main kitchen wash hands during visit.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).Potato salad had been prepared the day before and the temperature was 60 degrees and was in a large container.
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. Immpossible to monitor if the establishment has no food thermometer!
  • 0160 - Critical A food employee washed her hands with gloves on and then proceeded to place food in plates for residents! this occurred in brick house beside of main house..
  • 0270 - Critical Food prepared in a private home was found in refrigerator in kitchen.(applebutter)
  • 0570 - Wiping cloths improperly stored between use.
  • 0810 - The methods used for cooling were not adequate. The potato salad was ina large container.
  • 0820 - Corrected During Inspection Critical Repeat Potato salad, cottage cheese, and cheese not being held at proper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) potato salad, cheese, and cottage cheese in the refrigeration unit is not properly dated for disposition.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) was not located in the cooling units.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1750 - Repeat Single-service items were observed reused for the storage of many different foods.
  • 1800 - Repeat The nonfood contact surface of the can opener has accumulations of grime and debris.
  • 2190 - A steam mixing valve was observed used at the handwashing sink located in the second brick building.
August 01, 2007Routine58Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in the refrig in the basement stock room..
  • 1750 - Manufacturer containers were observed reused for the storage of sugar.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:can opener base-mounted-needs taken from shelf and cleaned
  • 3170 - Light bulb in hood is not maintained in good repair
  • 3180 - Shelves and floors in the stock room were noted in need of cleaning.
  • 3460 - Corrected During Inspection Critical Medicines are located in the regrigerator beside and food items.
January 29, 2007Routine16Details / Comments
  • 0820 - Corrected During Inspection Critical Eggs-cold holding at improper temperatures.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the refigerator in main kitchen.
  • 1570 - Refrigerator in main kitchen and refrigerator in house 3 was observed in a condition that prevents necessary maintenance and easy cleaning. adjusted to less than 41 degrees
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: canopener
  • 1800 - Repeat The nonfood contact surface of the can opener and the shelves downstairs has accumulations of grime and debris.
September 01, 2006Routine23Details / Comments
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  • 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 155. To Correct:
  • 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
March 22, 2006Critical Procedures--Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1060 - The nonfood contact surface of the edges of the shelves in the stock room are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180F for a stationary rack single temperature machine. The thermostat read 170.
  • 1750 - Manufacturer containers were observed reused for the storage of -ice cream buckets.
  • 1800 - The nonfood contact surface of the bottom shelf refrig- Frigidaire brand has accumulations of grime and debris.
  • 3180 - Repeat Floors in basment stock room were noted in need of cleaning.
January 20, 2006Routine15Details / Comments
  • 1060 - Repeat The nonfood contact surface of the counter top is not corrosion resistant, nonabsorbent, and/or smooth. beween the pieces-
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  • 1520 - Repeat There is no temperature measuring device available in the manual warewashing area.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1550 - The stove is not sealed to adjoining counter top or walls.
  • 3180 - Repeat Floor in food storage area in basement was noted in need of cleaning.
November 04, 2005Follow-up06Details / Comments
  • 0060 - Critical The person in charge failed to pass the demonstration of knowledge test
  • 0270 - Critical Repeat Food prepared in a private home was stored in storage room-home canned .
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1060 - Repeat The nonfood contact surface of the counter top is not corrosion resistant, nonabsorbent, and/or smooth. beween the pieces-next to stove
  • 1320 - Repeat There was no temperature measuring device located in the refrigeration units.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1520 - There is no temperature measuring device available in the manual warewashing area.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: silverware dispenser tray
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove-between oven andtop of stove.
  • 3180 - Repeat Floor in food storage area in basement was noted in need of cleaning.
October 24, 2005Follow-up38Details / Comments
  • 0270 - Critical Food prepared in a private home was stored in storage room-home canned .
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. onions and potatoes
  • 0820 - Corrected During Inspection Critical Lasagna- hot holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the refrigeration units.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1750 - Repeat Single-service items were observed reused for the service of foods.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener and silverware dispenser and hood air filters
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes in house-1
  • 3180 - Storage shelves and floor in food storage area in basement were noted in need of cleaning.
  • 3340 1 - Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food..
September 16, 2005Routine37Details / Comments
  • 0060 - Critical The persons in charge failed to explain the correct procedures for cleaning and sanitizing utensils .
  • 1060 - Repeat The nonfood contact surface of the counter and undercounter shelves are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood air filters
  • 1320 - Replace the temperature measuring device located in the refrigerator in house 4.
  • 3170 - The wall at the work station in kitchen is not maintained in good repair
  • 3080 - Less than 10 foot candles of light was noted in the stock room in house 2
October 15, 2004Routine24Details / Comments
  • 1800 - The nonfood contact surface of the bottom and sides of freezer and shelf drawers had accumulations of grime and debris.
  • 1780 - Critical Food contact surfaces of the can opener that is in contact with potentially hazardous food items were observed soiled with accumulations of food residues.-corrected
  • 1100 -
  • 1060 - Repeat The nonfood contact surface of the counter top in kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0480 - Unlabeled food containers.
  • 1750 - Manufacturer containers were observed reused for the storage of @FOOD@.-corrected
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
March 03, 2004Routine17Details / Comments
  • 1570 - The freezer was observed in a condition that prevents easy cleaning.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1320 - There was no temperature measuring device located in the rerigerator.
  • 1060 - The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth.
October 24, 2003Routine04Details / Comments

September 24, 2009 (Critical Procedures)

Comments:
No critical violations noted. Currently no potentially hazardous foods on site.

June 16, 2009 (Critical Procedures)

Comments:
There were no PHF's in the Refrigerator. They did need chlorine strips. The dishwasher needs to be primed several times in order to achieve 50ppm.

May 29, 2009 (Routine)



Violations:
  • 0820 - Critical Milk cold holding at improper temperatures. Milk was 45F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1330 - Repeat There is no data plate on the warewashing machine.
    Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
  • 1750 - Repeat Single-service items were observed reused for the storage of food being transported from kitchen.
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Dishwasher was not working properly!
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Told to take dishes to Guardian Assisted Living kitchen to wash, rinse, and sanitize.
Comments:
Cooling unit needs to be immediately corrected!!!!!

January 13, 2009 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0070 - Unauthorized personnel such as residents in the food preparation, food storage, or warewashing areas.
    Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
  • 0170 - Repeat A food employee was observed cleaning their hands in a utility sink (House #1).
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (house #1 service).
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Unwrapped or uncovered food in the kitchen refrigerator (house #2).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1060 - The nonfood contact surfaces of the cabinet surfaces, shelving in the cabinets, wall areas behind counter, ceilings are not corrosion resistant, nonabsorbent, and/or smooth (Kitchen House #2).
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - The food contact surface of the plastic container lids is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the lids to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1330 - There is no data plate on the warewashing machine.
    Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
  • 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items (3 compartment sink - house #2).
    Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
    Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.
  • 1800 - The nonfood contact surface of the shelving under the handwash sink has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1900 - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 2000 - Clean tableware and cooking containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2830 - Floor and wall juncture in several areas of the kitchen in house #2 not sealed (underneath cabinets and 3 compartment sink).
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2920 - Toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the house #1 service area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3080 - Repeat Less than 20 foot candles of light was noted in the kitchen refrigerator (house #2) and both refrigerators in the storage area of house #2. Less than 50 foot candles of light was noted in the kitchen preparation area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms and at least 50 foot candles in food preparation areas.
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 3170 - Counter tops in the kitchen of house #2 are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Storage area beneath the handwash sink and the area inside the fume hood noted in need of cleaning.
    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.
Comments:
Dickensonville rest home food operations maintained in the kitchen of house #2. Food is delivered from this location to houses #1 and #3.

December 09, 2008 (Routine)



Violations:
  • 0170 - A food employee stated in House # 3 that they cleaned their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food. They have been instucted(many times) not to use single service containers over again
    Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the Refrig. located at House #2. There is no light in cooling unit.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3460 - Corrected During Inspection Critical Medicines(Pepto Bismal) are located Refrig.House#2.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Comments:
Was told that House #1 & 2 wanted to apply for a new permit under new owners. I was also told that House # 3 wanted to stay with same owners.

August 22, 2008 (Critical Procedures)



Violations:
  • 0820 A 2 - Critical Food in Refrigerator in House # 2was being held at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1900 - Critical No sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
Comments:
In the second and third house the dishwasher is not connected. In the third house there is not a 3 compartment sink. Hands are not to be washed in 2 compartment sink.

August 08, 2008 (Routine)



Violations:
  • 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0820 - Critical Repeat Food in cooling units in House # 2 and House # 3 were being held at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Food was discarded and cooling units were turned down.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the freezer in House#2 was broken.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1450 - Cooling unit in House # 3 was not cool enough to hold temperatures for cold holding.
    Provide the necessary cooling unitl to maintain food items at proper temperature. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2890 - Repeat Light bulb above stove is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the Refrigerator in House #2.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
The dishwasher in house #2 and House # 3 are not connected. I am concerned that the refrigerator in House # 3 is still not maintaining proper temperature. They were told to monitor temperature of cooling unit and do not place any potentially food in this cooling unit until it achieves the proper temperature.

May 14, 2008 (Follow-up)

Comments:
Reviewed critical violations from Sluss inspection on 4/23/08, new dishwasher on order (currently propery utilizing 3 compartment sink), new refrigerator in house #3 holding at 35 deg. F, thermometers present for cook temperature verification and in cooling units, chlorine test strips on site, soap/drying provisions at hand wask sink, glove available and in use, maintaining temperature logs, access to kitchen restricted, currently displaying improved demonstration of knowledge (provided information on Serv Safe course).

April 23, 2008 (Follow-up)



Violations:
  • 0060 - Critical Repeat The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. The PIC needs to familiarize herself with Virginia Food Regulations. I also recommend that all PIC's take an accredited food safety course.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. There was no soap or towels in House # 1 or House #2 which is indicative that handwashing is not being done!
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE)Making sandwiches) with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Employee washed hands and put gloves on.
  • 0800 - Critical Repeat Egg salad noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F 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. Discussed ways to achieve the above. The PIC did not know the answer to this question on cooling. Egg salad was discarded!
  • 0820 - Critical Repeat Milk in house # 3 cold holding at improper temperatures. The milk was 45 degrees.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Food was discarded.
  • 1060 - Repeat The nonfood contact surface of the shelves and cabinets are nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) was not located in the refrigerator.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The test kit they had was discolored and not usable.
    Obtain a so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read was 96°F. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 2890 - Repeat Light bulb above the exhaust fan not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the cooking area. The foot candles was< 10 foot candles.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Comments:
The temperature of the dishwasher at House # 3 was 96 degrees. The data plate for the dishwasher is not being followed. The refrigerator in House # 3 was 54 degrees. The milk temperature was 45 degrees.

April 17, 2008 (Routine)



Violations:
  • 0060 - Critical Repeat The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. The PIC needs to familiarize herself with Virginia Food Regulations. I also recommend that all PIC's take an accredited food safety course.
  • 0070 - Repeat Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. When I arrived the door was open to the kitchen for easy access for unauthorized personnel.
    Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. Keep door shut with a sign that states only authorized personnel may enter!
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. There was no soap or towels in House # 1 or House #2 which is indicative that handwashing is not being done!
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0800 - Corrected During Inspection Critical Egg salad noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F 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. Discussed ways to achieve the above. The PIC did not know the answer to this question on cooling. Egg salad was discarded!
  • 0820 - Corrected During Inspection Critical Repeat Food(Egg Salad) in Refrig.# 2 house was being held at improper temperature. The temperature was 46 degrees and it had been in refrigerator about 8 hours. Milk in Refrig.House#3 was 46 degrees.
    Egg salad and milk was discarded. I stressed the importance of measuring the temperatures of foodstuffs in their refrigerator. It was obvious that food temperatures were not being taken!
  • 1060 - The nonfood contact surface of the shelves and cabinets are nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) was not located in the refrigerator.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The test kit they had was discolored and not usable.
    Obtain a so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food and it was being used to transport food to the other houses.
    Discontinue the reuse of manufacturer containers for food and transportation storage. Provide approved reusable food storage containers designed for your food storage needs. While I was there they went out and bought proper food containers although they needed more containers.
  • 1800 - Repeat The nonfood contact surface of the can opener has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Light bulb above the exhaust fan not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3020 - Soap was not provided at the hand washing lavatory in the employee sink in House #1 and #2.
    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. This was corrected in House #2, but not in House # 1 during the inspection.
  • 3030 - No disposable towels were provided at the hand washing lavatory in House # 1. The person who served the residents their food stated she washed her hands before serving, but no soap or paper towels were present.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3080 - Less than 50 foot candles of light was noted in the cooking area. The foot candles was< 10 foot candles.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Comments:
Employee health policy was gone over again with PIC and Administrator. I highly recommend that the PIC's be send to an accredited food safety course. The floor was replaced in the kitchen. The facility needs a great deal of structural work implemented. I cannot stress the importance of taking food temperatures daily and to utilize proper cooling techniques.

August 01, 2007 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0070 - All different people are entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
    Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
  • 0070 - Poor handwashing procedures observed. I did not see anyone in main kitchen wash hands during visit.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).Potato salad had been prepared the day before and the temperature was 60 degrees and was in a large container.
    Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. Immpossible to monitor if the establishment has no food thermometer!
    Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
  • 0160 - Critical A food employee washed her hands with gloves on and then proceeded to place food in plates for residents! this occurred in brick house beside of main house..
    Instruct food employees to clean their hands and remove gloves when doing other tasks. Hands should be washed before donning single-use gloves.
  • 0270 - Critical Food prepared in a private home was found in refrigerator in kitchen.(applebutter)
    Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0810 - The methods used for cooling were not adequate. The potato salad was ina large container.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 - Corrected During Inspection Critical Repeat Potato salad, cottage cheese, and cheese not being held at proper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. The food was dumped!
  • 0830 - Critical The prepared ready-to-eat (RTE) potato salad, cheese, and cottage cheese in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) was not located in the cooling units.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1750 - Repeat Single-service items were observed reused for the storage of many different foods.
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - Repeat The nonfood contact surface of the can opener has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2190 - A steam mixing valve was observed used at the handwashing sink located in the second brick building.
    Steam mixing valves are not allowed for provision of warm water to the handwashing sink because they are hard to control and injury by scalding is a possible hazard. Remove and replace the steam mixing valve and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
Comments:
The staff did not know correct holding temperatures and did not have a food thermometer to use. Suggested that temperature of food be taken before conveyed to the two other building and keep a log of those temperatures. Person in charge needs to be more knowledgeable on food safety principles such as correct holding temperatures and cooling methods. Suggest taking an accreditted food safety course! A way shall be instituited to keep other people from entering kitchen area and making it a throughfare for anyone entering building.

January 29, 2007 (Routine)



Violations:
  • 0610 - 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.
  • 1320 - Repeat There was no temperature measuring device located in the refrig in the basement stock room..
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1750 - Manufacturer containers were observed reused for the storage of sugar.
    Discontinue the reuse of manufacturer containers for sugar storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:can opener base-mounted-needs taken from shelf and cleaned
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Light bulb in hood is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Shelves and floors in the stock room were noted in need of cleaning.
    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.
  • 3460 - Corrected During Inspection Critical Medicines are located in the regrigerator beside and food items.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Comments:
Corrections by nexr routine inspection

September 01, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Eggs-cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the refigerator in main kitchen.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Refrigerator in main kitchen and refrigerator in house 3 was observed in a condition that prevents necessary maintenance and easy cleaning. adjusted to less than 41 degrees
    Repair the refrigerators 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 refrigerators replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: canopener
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the can opener and the shelves downstairs has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

March 22, 2006 (Critical Procedures)



Violations:
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 155. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils or manual sanitized
Comments:
critical items checked house -3-only-as result of complaint food been served cold-Discussed with Sherrie Campbell about the importance at taking food to house 4 and keeping the proper temp. parameters before serving. If food has got cold, need to heat to 165 degrees in microwave May use dishwasher but must sanitize in separate sanitizer Microwave had been replaced. Food temps should be monitored before leaving the central kitchen and receipt of food at house 4 and kept > 140 - or< 41- did not observe any violations of food temps on visit

January 20, 2006 (Routine)



Violations:
  • 0610 - Repeat 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.
  • 1060 - The nonfood contact surface of the edges of the shelves in the stock room are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180F for a stationary rack single temperature machine. The thermostat read 170.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1750 - Manufacturer containers were observed reused for the storage of -ice cream buckets.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - The nonfood contact surface of the bottom shelf refrig- Frigidaire brand has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Floors in basment stock room were noted in need of cleaning.
    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.
Comments:
adjust refrigerator temp in house 3 , 41 degrees-house 4 closed-have installed premix sanitizer on manual 3-comp. sink in main kitchen

November 04, 2005 (Follow-up)



Violations:
  • 1060 - Repeat The nonfood contact surface of the counter top is not corrosion resistant, nonabsorbent, and/or smooth. beween the pieces-
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1520 - Repeat There is no temperature measuring device available in the manual warewashing area.
    Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain 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.
  • 1550 - The stove is not sealed to adjoining counter top or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 3180 - Repeat Floor in food storage area in basement was noted in need of cleaning.
    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.
Comments:
onions should be stored on shelf or moveable on wheel-food

October 24, 2005 (Follow-up)



Violations:
  • 0060 - Critical The person in charge failed to pass the demonstration of knowledge test
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0270 - Critical Repeat Food prepared in a private home was stored in storage room-home canned .
    Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
  • 0610 - Repeat 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.
  • 1060 - Repeat The nonfood contact surface of the counter top is not corrosion resistant, nonabsorbent, and/or smooth. beween the pieces-next to stove
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - Repeat There was no temperature measuring device located in the refrigeration units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1520 - There is no temperature measuring device available in the manual warewashing area.
    Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain 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.
  • 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: silverware dispenser tray
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove-between oven andtop of stove.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floor in food storage area in basement was noted in need of cleaning.
    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.

September 16, 2005 (Routine)



Violations:
  • 0270 - Critical Food prepared in a private home was stored in storage room-home canned .
    Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. onions and potatoes
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Lasagna- hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1320 - Repeat There was no temperature measuring device located in the refrigeration units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain 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.
  • 1750 - Repeat Single-service items were observed reused for the service of foods.
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener and silverware dispenser and hood air filters
    Clean and sanitize these surfaces for food contact.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes in house-1
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. All dishes and eating utensils must be brought back to main kitchen dor cleaning-only sink available is a hand sink.
  • 3180 - Storage shelves and floor in food storage area in basement were noted in need of cleaning.
    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.
  • 3340 1 - Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food..
    Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
Demonstration of knowledge test to be readministered on the next inspection

October 15, 2004 (Routine)



Violations:
  • 0060 - Critical The persons in charge failed to explain the correct procedures for cleaning and sanitizing utensils .
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 1060 - Repeat The nonfood contact surface of the counter and undercounter shelves are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood air filters
    Maintain nonfood-contact surfaces of equipment clean.
  • 1320 - Replace the temperature measuring device located in the refrigerator in house 4.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3170 - The wall at the work station in kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3080 - Less than 10 foot candles of light was noted in the stock room in house 2
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
all refigs and freezers checked were within required parameters

March 03, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the bottom and sides of freezer and shelf drawers had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1780 - Critical Food contact surfaces of the can opener that is in contact with potentially hazardous food items were observed soiled with accumulations of food residues.-corrected
    Clean food-contact surfaces of can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1100 -
  • 1060 - Repeat The nonfood contact surface of the counter top in kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0480 - Unlabeled food containers.
    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.
  • 1750 - Manufacturer containers were observed reused for the storage of @FOOD@.-corrected
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.-potatoes and onions
Comments:
shelves should be replaced witin 90 days

October 24, 2003 (Routine)



Violations:
  • 1570 - The freezer was observed in a condition that prevents easy cleaning.
    Dethaw the freezer 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.
  • 0610 - 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.
  • 1320 - There was no temperature measuring device located in the rerigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1060 - The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

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