Uva - Healthsouth Rehabilation Hospital, 515 Ray C Hunt Drive, Charlottesville, VA 22903 - Hospital Food Service inspection findings and violations

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Business Info

Restaurant: UVA - HealthSouth Rehabilation Hospital
Address: 515 Ray C Hunt Drive, Charlottesville, VA 22903
Type: Hospital Food Service
Phone: 434 244-2042
Total inspections: 9
Last inspection: 01/11/2016
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Ratings Summary

Based on 1 vote

Overall Rating:
*****
4.8
Ratings in categories:
Food:
*****
5.0
Service:
*****
5.0
Price:
*
1.0
Ambience:
****
4.0
Cleanliness:
*****
5.0

Restaurant representatives - add corrected or new information about Uva - Healthsouth Rehabilation Hospital, 515 Ray C Hunt Drive, Charlottesville, VA 22903 »


Inspection findings

Inspection date

Type
Discussed employee health today. Observed good handwashing and glove use practices.
  • Cooling Methods (corrected on site)
    Observation: Tuna salad made in the morning (9:30AM) was observed cooling from ambient in the walk in cooler at a temperature of 56F.
    Correction: The person in charge put the tuna salad in a shallow pan to accelerate cooling. The person in charge will place the tuna cans in the walk in cooler to cool before use. Staff to verify product temperature of 41 or less by 1:30 pm. Operator agreed to have staff verify all ambient cooling methods i.e sandwiches and cold salads.
01/11/2016Routine
Employees answered employee health questions correctly during the inspection.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Staff where not taking off the sharpener while cleaning a build up of food there behind the blade and around the safety guard.
    Correction: Clean food-contact surfaces of meat after each use. Ensure staff are properly trained on cleaning clean in place equipment. Staff washed, rinsed and sanitized the slicer during the inspection.
06/09/2015Routine
Discussed employee health policy with the operator.
  • Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
    Observation: Partially cooked eggs offered for sale or service in facilities that serve highly susceptible populations.
    Correction: Cease service of raw or partially cooked animal food or seed sprouts in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire. Operator agreed to discontinue the sale of under cooked eggs and agreed to use pasturized shell eggs for the over easy eggs.
02/03/2015Risk Factor
Leaving employee health information for the operator also leaving cooling logs for the operator. Discussed verifying temperatures cooking, cooling, reheating, cold holding, and hot holding multiple times daily.
  • Critical: Cooling* (corrected on site)
    Observation: Beef stew noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Beef stew cooled from the previous day measured at 43 other product measured at 38. Operator discarded products during the inspection. Leaving cooling logs for the operator to verify cooling methods.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces while in use wash rinse and sanitize after every use if not in continual use..
10/07/2014Risk Factor
No violations observed.
No violation noted during this evaluation.		06/11/2014Routine
No risk factors viewed out of compliance.
No violation noted during this evaluation.		02/04/2014Risk Factor
When questioned staff could answer questions concerning employee health policy.
No violation noted during this evaluation.		10/02/2013Risk Factor
All items corrected during the inspection. Operator to review processes for ambient cooling and heating for hot holding with the staff.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. Tuna salad covered in the walk in cooler 6 inch container just made at 70 degrees.
    Correction: 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. Discussed pre-chilling cans before in the walk in cooler before making prepared salads. Operator placed the chicken salad in the walk in freezer to cool and will verify product reached 41 degrees with in 4 hours with a calibrated thermometers.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Broccoli and soup hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Both products were reheated to above 165 during the inspection.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:scoops and ladels that had been cleaned.
    Correction: Clean and sanitize these surfaces for food contact. Manager removed the whole drawer to be cleaned and to inspect when cleaned.
06/10/2013Routine
Employee health is place.
No violation noted during this evaluation.		02/25/2013Risk Factor

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1 User Review:

Chris

Added on Feb 14, 2015 8:03 AM
Food:
*****
Service:
*****
Price:
*
Ambience:
****
Cleanliness:
*****
I understand Mark Moser is no longer the FS Mgr. He did an awesome job for many years.
Would you recommend UVA - HealthSouth Rehabilation Hospital to others? Yes
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