Greenfield Assisted Living # 23-171-0089, 935 Ox Road, Woodstock, VA - Restaurant inspection findings and violations

December 22, 2008 (Routine)

Violation: 0470 - Corrected During Inspection Critical Raw foods of animal origin (turkey and ground beef) stored over ready-to-eat (RTE) food (rolls) in the refrigeration unit (Frigidaire Cooler).
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food such as vegetables, and cooked RTE food.
Comments:
Notes:
1) Exhaust Hood serviced in May 2008.
2) Fire Extinguisher serviced in March 2008.
3) Ensure that the facility has both quaternary ammonia and chlorine sanitizer test strips.
4) Discussed need for Employee Health Policy.
5) Pasteurized Shell Eggs currently in use in the facility.
6) Please call the health department if you have any questions.

January 04, 2008 (Routine)

Violations:

• 1800 - The nonfood contact surface of the stove, and hood system 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.
• 3020 - Soap was not provided at the hand washing sink
  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.

Comments:
Food from USFOODS
All employees have serve safe
Eurlich does pest control

January 08, 2007 (Routine)

Violations:

• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0830 - Critical The ready-to-eat commercially processed FOOD in the freezer and Dry Storage area was not properly dated for disposition after opening.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 2000 - Clean Pans were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2650 - There is no refuse container at the hand sink.
  Increase the number of approved refuse containers in the kitchen to prevent the accumulation of debris.

Comments:
Kitchen Looks good, well organized, very clean. Need to hand mop sink hoses out of mop sink. Need to add alarm to chemical dishwashier by March of this year. Need New Permit and New Application due to name change and owner change.

November 30, 2004 (Routine)

Violations:

• 0220 - Critical The food prep staff is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 2000 - disposable spoons were found stored on the floor.
  Store all food and equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. CORRECTED AT TIME OF INSPECTION
• 0960 1 - Critical The food contact surface of the oven mit and ketchup/mustard containers are not safe.
  Replace the storage container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. CORRECTED AT TIME OF INSPECTION
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1100 - The food contact surface of the slicer blade and spoon handle is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the equipment 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. BLADE TO BE REPLACED, SPOON DISCARDED AT TIME OF INSPECTION.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. CORRECTED AT TIME OF INSPECTION
• 3140 - Locker or other suitable facilities are not located to protect food and equipment from contamination from clothing
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination. CORRECTED AT TIME OF INSPECTION

Comments:
Please maintain check on dishwasher sanitizing solution pail so there are no cycles without sanitization

March 10, 2004 (Routine)

Violations:

• 3220 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Rinse temp not in accordance with data plate
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 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.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110.8.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.

Comments:
Please arrange foods in freezer so that ready to eat foods are on top, pork and fish under, beef under pork and fish and poultry on the bottom in case of thaw. dishwasher on lease and company to be called today and 3 comp sink to be used. 2004 educational issue given