Newport News Nursing & Rehab, 12997 Nettles Drive, Newport News, VA 23602 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Newport News Nursing & Rehab
Address: 12997 Nettles Drive, Newport News, VA 23602
Type: Nursing Home Food Service
Phone: 757 249-8880
Total inspections: 5
Last inspection: 02/24/2015
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Inspection findings

Inspection date

Type
Norovirus Investigation:No food items found date marked for 2/17/15-2/21/15. Food workers are using proper hand washing and glove use.
No violation noted during this evaluation.		02/24/2015Other
Discussed cooling and corrective actions to violations. Permit issued.
  • Critical: Cooling* (corrected on site) (repeated violation)
    Observation: Meat sauce was 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.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    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.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted at the fryer. (30 foot candles)
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
12/09/2014Routine
Discussed the following with the operator: employee health, cooling, and food temperatures. Operator must register for approved food management course by 12/31/13. Payment for permit renewal is due prior to 12/31/13. Back flow preventer installation must be completed provided prior to 12/31/13.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash hands after handling soiled utensils then handled clean dishes.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before working with clean equipment and utensils, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Cooling* (corrected on site)
    Observation: Rice, eggs, and oatmeal 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Rice and gravy were cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Food containers and utensils were observed in a state of disrepair and damaged.
    Correction: Replace damaged equipment.
  • 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: serving utensil.
    Correction: Clean and sanitize these surfaces for food contact.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Employee wiped knife used for food prep with wiping cloth. Improper dish washing technique was used.
    Correction: After wash, rinse, and sanitize food contact surfaces before use.
  • Equipment and Utensils, Air-Drying Required
    Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Critical: Backflow Prevention Device, When Required* (corrected on site)
    Observation: Backflow or backsiphonage prevention device not available on coffee machine.
    Correction: Provide a backflow or backsiphonage prevention device on coffee machine.
11/19/2013Routine
Standardization training with district standardization officer (CCP & MH)
No violation noted during this evaluation.		08/13/2013Training
Health Permit Issued
No violation noted during this evaluation.		01/10/2013Routine

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