Mountain View Retirement Home Inc., P.O. Box 1148, Lebanon, VA - Restaurant inspection findings and violations

June 30, 2009 (Routine)

Violations:

• 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) gravy in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
  Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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.
• 1060 - Repeat The nonfood contact surface of the shelving used to store glassware 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.
• 1150 - The nonfood contact surface of the cabinets and drawers surrounding the hand wash sink is not designed or constructed to be easily cleanable (flaking paint, disrepair).
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

Comments:
PIC very cooperative

February 25, 2009 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit (eggs).
  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.
• 1060 - The nonfood contact surface of the shelving (cup storage) 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.
• 2830 - Repeat Floor wall juncture in the area under the prep. table and 3 compartment sink is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 3170 - Storage cabinets are not maintained in good repair (flaking paint, etc.)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Very good date marking and temperatures.

October 28, 2008 (Routine)

Violations:

• 0470 - Critical Eggs- stored in such a manner that may cause cross contamination.-store on bottom of refrig
  Store eggs in refrig so that are they are separated from other potentaill hazardous foodsf- raw animal food , 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. d-storing
• 0480 - Repeat 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.
• 0550 - Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.-scoops not cups
• 2830 - Repeat Floor wall juncture i under three comp. sink is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.

Comments:
new employee-needs to learn cooking- cooling reheating -food temps

July 03, 2008 (Routine)

Violations:

• 0480 - Corrected During Inspection 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.
• 0850 - Critical Butter- for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1320 - There was no temperature measuring device located in the white refrig..
  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.
• 2830 - Repeat Floor wall junctures - under three compartment sink are not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.

Comments:
Employees in kitchen needtraining course.

February 29, 2008 (Routine)

Violations:

• 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods 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.
• 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.
• 2830 - Repeat Floor wall juncture iunder three comp. sink is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 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.
• 3170 - Repeat Floor under three comp. sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 19, 2007 (Routine)

Violations:

• 1100 - Corrected During Inspection The food contact surface of the butter brush is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the butter brush 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.-do not use paint brush-food quality brush
• 2830 - Repeat Floor wall juncture at 3-comp. sink is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 3170 - Repeat Floors under 3-comp. sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
proper hair restraints-should be worn by kitchen personnell-only authorized personnell in the kitchen

June 05, 2007 (Routine)

Violations:

• 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.
• 0830 - Critical Repeat The prepared ready-to-eat food 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. 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.
• 2830 - Repeat Floor -tile juncture in area of three comp. sink is not coved and closed to no larger than 1/32 inch space.
  Cove floor- juncture to no larger than a 1/32 inch space.

January 25, 2007 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) 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.
• 1800 - The nonfood contact surface of the air filters on hood 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.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2870 -
  
• 3170 - Repeat Walls,,floor is not maintained in good repair under three comp. sink
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 11, 2006 (Routine)

Violations:

• 1750 - Manufacturer containers were observed reused for the storage of lettuce.
  Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2830 - Repeat Floor wall juncture under the three compartment sink is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 3170 - Repeat Floors, walls under three compartment sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 11, 2006 (Routine)

Violations:

• 1550 - The threer comp .sink is not sealed to adjoining equipment or walls.
  Seal the unit to wall since it is exposed to spillage or seepage.
• 2830 - Floor wall juncturet under the three compartment sink is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 3170 - Floors, walls under the new three compartment sink-tile replaced,walls painted and all holes fixed -water lines thru wall- so smooth and easily cleanable
  Finish the remodeling.

Comments:
Dented food can,no label for return-stored away from other food containers

December 16, 2005 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat 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.
• 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.
• 1800 - Repeat The nonfood contact surface of the air filter on stove and air vent in ceiling 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.
• 2830 - Shelf and wall juncture in not sealed past three compartmemt sink .
  Seal shelf and wall juncture in rooms where water flush cleaning methods are used.
• 2890 - Florscent lights in kitchenare not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Caulking above the three comp. sink and wall 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.

July 01, 2005 (Routine)

Violations:

• 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.
• 0610 - Food -ensure-stored on the floor in kitchen or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1750 - Manufacturer containers were observed reused for the storage of canned tomatoes
  Discontinue the reuse of manufacturer containers for tomato storage. Provide approved reusable food storage containers designed for your food storage needs.-corrected
• 1800 - The nonfood contact surface of theair filters in hood 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.

December 27, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the toasterhad 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.
• 3170 - Caulk interface wall and 3- comp. sink shelf area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1320 - The temperature measuring device located freezer is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.

July 13, 2004 (Routine)

Violation: 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.

January 13, 2004 (Routine)

Violations:

• 1750 - Manufacturer containers were observed reused for the storage of frozen chicken broth
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: air filters over hood
  Maintain nonfood-contact surfaces of equipment clean.
• 1060 - The nonfood contact surface of the storage drawers is not corrosion resistant, nonabsorbent, and/or smooth.-replace contact paper
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

January 27, 2003 (Routine)

Violations:

• 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.
• 1150 - The nonfood contact surface of the shelves under the three compartment sink is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.