Staff very Knowledgeable regarding food safety. Facility very clean and well maintained.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide Quaternary Ammonia at proper concentration of 150-400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet (free hanging hose) and the flood rim level mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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03/02/2016 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
Correction: Adjust the sanitizing solution to a minimum temperature of 75°F.
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02/23/2015 | Routine | |
Staff very well educated regarding food safety and very pro-active regarding proper handling of product. Observed food probe thermometer, single-service gloves and proper hair restraints. Reminder - Minimum temperature for Quaternary Ammonia Sanitizer Solution is 75'F. No violation noted during this evaluation. | 03/26/2014 | Routine | |
Note: Minimum temperature for Quaternary Ammonia Sanitizer Solution is 75'F. Fire Suppression last serviced November 2012. No violation noted during this evaluation. | 04/02/2013 | Routine | |
Observed use of hair restraints by all kitchen staff. All cooks at this facility are ServSafe certified. Very conscientious management.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: A crate of carton milk was found near the door of the walk-in refrigerator with a carton temperature recorded at 51°F. The P.I.C. explained that immediately previous to this inspection visit the facility had received a large amount of refrigerated foods, and the walk-in door had remained open during the restocking.
Correction: Maintenance was called to make a temperature adjustment to the unit. When rechecked before leaving (approximately 30 minutes later) the milk temperature was recorded at 47°F.
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12/21/2011 | Risk Factor Assessment | |
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