Liberty Point Behavioral Healthcare, 1110 Montgomery Avenue, Staunton, VA 24401 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Liberty Point Behavioral Healthcare
Address: 1110 Montgomery Avenue, Staunton, VA 24401
Type: Child Care Food Service
Total inspections: 2
Last inspection: 07/10/2015
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Inspection findings

Inspection date

Type
We discussed: Employee Health policies and training
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Cups without handles are used as scoops for sugar and flour.
    Correction: Use scoops with handles to prevent bare hand contact of bulk foods while scooping the foods.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Quat sanitizer solution measues at less than 200 ppm.
    Correction: Mix quat sanitizer solution to 200 ppm.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Several plastic cups and some stainless steel pans are stacked while wet after cleaning and chemical sanitization.
    Correction: Allow sanitized food contact items to air-dry before being stacked or stored: this allows evaporation of chemical sanitizer and moisture that may encourage microbial growth.
07/10/2015Routine
These good are noted: an employee health policy is posted
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: Raw shell eggs are stored directly above salad dressings.
    Correction: Store raw foods during storage, preparation, holding, and display in a manner to prevent potential cross-contamination. Store raw foods in this order: (1) poultry, (2) ground meats, (3) raw meat, fish and seafood, (4) raw shell eggs, and (5) all other foods, including all ready-to-eat foods. Store the foods listed first at bottom or along side other foods, never above a food listed later. The manager moved the foods to safe areas. The Person in Charge moved the eggs to the bottom shelf.
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
    Observation: There is no pressure gauge on the dish machine to permit monitoring the pressure during the sanitize cycle.
    Correction: Have the repair technician install a pressure gauge (scaled in increments of 1 PSI or smaller and accurate within +/- 2 PSI) in a location which is readily visible. Monitor the pressure (measured in pounds per square inch [PSI]) during the sanitizing cycle. The pressure should register between 15-25 PSI. Please contact me when the gauge has been installed.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Non-food contact surfaces on the equipment shelves (near the range) are visibly soiled.
    Correction: Clean, rinse, and sanitize these non-food contact surfaces to prevent cross-contamination after contact with them.
01/16/2013Routine

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