Goodwin House, 4800 Fillmore Ave, Alexandria, VA 22311 - Nursing Home Food Service inspection findings and violations



Business Info

Restaurant: Goodwin House
Address: 4800 Fillmore Ave, Alexandria, VA 22311
Type: Nursing Home Food Service
Phone: 703 824-1000
Total inspections: 16
Last inspection: 03/10/2016

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Inspection findings

Inspection date

Type

This visit was made to conduct a risk based assessment. The Person in Charge was very helpful and I observed good handwashing by employees during the visit. Please note the following issues which require attention:
1. Please ensure that all Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. . Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
Notes:
- Please replaced the ceiling tiles in the dry storage area upstairs and in the chemical storage room so that they are made of material that is durable, smooth and easily cleanable. This will be checked at the next routine food safety evaluation
- Please remind employees working in the dishwashing area to wash their hands in between changing from loading dirty dishes to handling clean dishes.
-The hole in the wall in the equipment storage room had been sealed up. Thank you for making these repairs
*Repeat Observations are Subject to Civil Penalty

  • Critical: Cooling Potentially Hazardous Foods (corrected on site)
    Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: chicken cooked yesterday was in the Walk in Refrigerator upstairs and was at a temperature of 50°F.
    Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Person in Charge discarded the chicken. Please review proper cooling methods with food employees.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: chicken and pork in the True 1 door on back wall was at 48-49°F.Food items were on speed rack and had been left out of refrigerator for while being transferred from the walk in as per food worker.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were placed back in freezer to rapidly cool down. Please ensure that time/temperature control for safety foods are kept cold at 41°F or below
03/10/2016Risk Factor
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Staff did a great job washing their hands during this inspection. Keep up the good work!
2) Ceiling tiles in the chemical closet above the mop sink are acoustic ceiling tiles. The ceiling tiles in that area need to be vinyl faced (like in the rest of the kitchen) so that they are smooth, durable, non-absorbent and easily cleanable.
3) Small hole observed in the wall in the equipment storage room (next to chemical room) close the ground. Repair the hole as soon as possible.

No violation noted during this evaluation.
12/02/2015Risk Factor
This visit was made to conduct a risk based assessment. The chef was very helpful during our visit and was very knowledgeable about food safety and procedures to follow for the establishment.
The following items were observed and require attention:
1. Food employees shall clean their hands after handling soiled equipment or utensils. Ensure that food employees who are working at the warewashing machine wash their hands in between handling clean dishes and utensils and soiled dishes and utensils.
2. Time/temperature control for safety foods (TCS foods) shall be maintained at 135
°
F or above while being hot held.
*Repeat observations are subject to civil penalty

  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: 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 that could contaminate the hands. Observed a food employee move between loading dirty dishes onto warewashing machine to unloading clean dishes from the machine without changing gloves and washing hands.
    Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Discussed with the PIC and he discussed with the employee to correct.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: Gravy was at 130°F in a pot on the stove but with heat source turned off.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Stove was turned on and the gravy was heated back to 135 °F or above.
07/27/2015Risk Factor
This visit was made due to a fire call. Kettle control box caught fire and an employee used a fire extinguisher to put fire out. Kettle has been removed. All exposed food has been discarded. To re-open kitchen the following must occur:
1. All equipment and utensils must be washed, rinsed and sanitized
2. All walls and floors must be washed
3. Under and inside of all equipment under the hood must be cleaned and sanitized
(have called Serve-pro for response)
When kitchen has been cleaned and you are ready to re-open, call number below for inspection.
703-795-8506
Verified dishmachine operating properly.

No violation noted during this evaluation.
06/27/2015Complaint
This visit was made to conduct a follow-up inspection. The facility had serve-pro respond to do cleanup. The facility washed/rinsed/sanitized all exposed equipment and utensils. Oil in the fryer was changed. The only remaining item is the light above where the kettle was (under hood).
Approved to operate
Can start using facility again

No violation noted during this evaluation.
06/27/2015Other
Discussed hot and cold holding, and cooling methods with person in charge.
  • Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
    Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
    Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: meat balls
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: cooked chicken, sliced turkey, tomato in prep unit at cookline.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. foods relocated.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • Critical: Common Name / Working Containers of Toxics (corrected on site)
    Observation: A chemical spray bottle is not properly labeled.
    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.
04/08/2015Routine
This visit was made to conduct a routine food safety evaluation. Food service employees knowledgeable and helpful.
Note: Food safety binder provided and discussed with certified Food Protection Manager.

  • Critical: Air Gap Design Standard, Not Less than 1'
    Observation: An air gap between the water supply outlet and the flood rim level was not observed for the following sink spray hoses:
    -food prep sink adjacent to the walk-in cooler
    -garbage disposal station adjacent to the 3-compartment sink.

    Correction: An air gap between the water supply inlet (spray hose) and the flood level rim of the sink shall have a one inch air gap.
  • Light Bulbs / Locations where Shielding is Required
    Observation: The light fixture above the walk-in freezer door is not protected/shielded.
    Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Corrected by providing glass shield cover for the light fixture.
12/11/2014Routine
This visit was made to conduct a routine food safety evaluation. Great hand washing and glove use was observed during this visit.
Person in charge reported that new cutting boards have been ordered, and should be installed soon.
The hand washing sink in the first floor garden kitchen shall be repaired as soon as possible. The left compartment of the 2 compartment sink can be used until then granted no dumping is done in that compartment. Use the right side for dumping beverages or food.

  • Handwashing Sink / Accessible at All Times (corrected on site)
    Observation: The handwashing facility located at the dessert station and serving line are blocked, preventing access by employees for easy handwashing. (dessert station sink blocked by cart, and serve line sink blocked by trash can)
    Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (Cart and trash can were moved)
08/22/2014Risk Factor
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable, and the employees exhibited excellent hand washing and glove use practices.
Clean fans in dishwashing rooms before use to prevent contamination of clean dishes.
*Repeat violations are subject to civil penalty*

  • Cutting Boards / Resurface / Discard
    Observation: The cutting board(s) along the kitchen steam table line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
06/09/2014Routine
This visit was made to conduct a training inspection. The following risk factor/public health intervention violations were observed:
1. Improper holding temperatures

No violation noted during this evaluation.
03/14/2014Training
Response to Water Outtage:
1. Portable Hand Washing station on site.
2. Bottled water available for drinking and cooking.
3. Using disposables where possible.
This is a very well thought through response to the emergency situation.
Please call if you need any support.

No violation noted during this evaluation.
03/04/2014Other
This visit was made to conduct a standardization inspection. The following risk factor/ public health intervention violations were observed:
- Improper holding temperatures- Time and temperature parameters
- Poor personal hygiene- hands as a vehicle of contamination
-Cross contamination

No violation noted during this evaluation.
12/09/2013Training
This visit was made to conduct a routine inspection. The following items require attention:
1) Replace or resurface cutting boards on the prep line that are damaged.
2) Keep all hand washing sinks stocked with soap and paper towels to promote frequent hand washing. Only use hand sinks for hand washing.

  • Cutting Boards / Resurface / Discard
    Observation: The cutting board(s) along the prep line across from cooking equipment are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: The handwashing station at the serving area in dining room is being used for purposes other than washing hands. (Observed sanitizer bucket in sink).
    Correction: A handwashing sink may not be used for purposes other than hand washing.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at mobile hand washing sink set up in temporary service area dining room due to carpet installation in cafe dining area.)
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
09/19/2013Routine
No violations.
No violation noted during this evaluation.
05/29/2013Risk Factor Assessment
Establishment has ongoing Norovirus outbreak. Paper products are being used for floor food service areas and residents will begin to use paper products in the dining area as well. Using Alpet D2 product to wipe down tables and chairs as well as 100 ppm of Chlorine bleach. Outbreak did not originate in food service but has been ongoing since Feb. 4, 2013. Verified that employees are using proper hand washing practices and the employee health policies are current and being followed. 2 ill kitchen staff have adhered to the employee health policies.
  • Critical: Pasteurized Juice or Beverages Required for HSP (corrected on site)
    Observation: Establishment using unpasteurized eggs for poached eggs in the Cafe area.
    Correction: Partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs may not be served or offered in a ready-to eat form for highly susceptible populations.
  • Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
    Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
    Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
02/15/2013Risk Factor
Smoked Salmon paperwork for pellet fed in an aquaculture operation provided at time of inspection.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
    Observation: The following food item(s) were measured at improper temperatures: mashed potatoes @ 110F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
12/05/2012Risk Factor Assessment

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