IN THE KITCHEN: Teays Valley Center

Health Department Inspection Report

During a March 14th, 2017, follow-up, inspection by a Putnam County Board Of Health Sanitarian, Teays Valley Center, of 590 Poplar Fork Rd North, Teays Valley, was cited for the following violations:

Teays Valley Center – Inspection Report

Inspection Information:

Facility Type: Other
Inspection type: Follow up
Inspection date: 14-March-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-201.11
Homestandard refrigerators in pantries not NSF or equivalent.
Provide equipment or utensils that are durable under normal conditions.
6-303.11
Light out in Cherry Blossom.
Provide appropriate lighting intensity in all work and storage areas.
6-501.11
Ceiling peeling paint in dishroom. Dishroom floor peeling.
Maintain the physical facilities so they are in good repair at all times.

The following violation(s) have been corrected since the last inspection.
3-501.16 (Cold)/POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Cottage cheese at 47F in Traulsen upright. Shakes at 48 in Taulsen upright.
Maintain cold potentially hazardous foods at or below 41°F
4-202.16/NONFOOD CONTACT SURFACES
Milk crates used as shelving in walkin.
Provide equipment that is designed and constructed to be easily cleanable.
4-501.11/GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION
Door not sealing on Traulsen upright.
Maintain equipment in good repair.
4-903.11/EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE USE ARTICLES
Dishracks on floor in dishroom.
Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.
5-205.15(B)/PLUMBING SYSTEM MAINTAINED IN GOOD REPAIR
Eyewash station draining into handsink. Dishwasher booster heater leaking. Garbage disposal pluggged up.
6-202.11/LIGHT BULBS, PROTECTIVE SHIELDING
Lights located in dishroom are not shatter resistant.
Provide shielded, coated, or otherwise shatter resistant light bulbs.
6-301.12/HAND DRYING PROVISION
No toweling available at dishroom handsink for hand drying.
Provide single-use toweling at handsink to facilitate proper handwashing.
6-501.111/CONTROLLING PESTS
Ants noted in kitchen and front counter.
Remove all unnecessary items from this area to minimize harborage for all pests.

Comments:

Teays Valley Center – Inspection Report

Inspection Information:

Facility Type: Other
Inspection type: Routine
Inspection date: 08-March-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-501.16 (Cold):
Critical Cottage cheese at 47F in Traulsen upright. Shakes at 48 in Taulsen upright.
Maintain cold potentially hazardous foods at or below 41°F
4-201.11
Repeat Homestandard refrigerators in pantries not NSF or equivalent.
Provide equipment or utensils that are durable under normal conditions.
4-202.16
Corrected During Inspection: Repeat Milk crates used as shelving in walkin.
Provide equipment that is designed and constructed to be easily cleanable.
4-501.11
Door not sealing on Traulsen upright.
Maintain equipment in good repair.
4-903.11
Dishracks on floor in dishroom.
Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.
5-205.15(B)
Eyewash station draining into handsink. Dishwasher booster heater leaking. Garbage disposal pluggged up.

6-202.11
Lights located in dishroom are not shatter resistant.
Provide shielded, coated, or otherwise shatter resistant light bulbs.
6-301.12
CorrectedDuringInsp No toweling available at dishroom handsink for hand drying.
Provide single-use toweling at handsink to facilitate proper handwashing.
6-303.11
Light out in Cherry Blossom.
Provide appropriate lighting intensity in all work and storage areas.
6-501.11
Repeat Hood peeling paint. Ceiling peeling paint in dishroom. Dishroom floor peeling.
Maintain the physical facilities so they are in good repair at all times.
6-501.111
Ants noted in kitchen and front counter.
Remove all unnecessary items from this area to minimize harborage for all pests.

Comments:

 

Teays Valley Center – Inspection Report

Inspection Information:

Facility Type: Other
Inspection type: Routine
Inspection date: 27-December-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-201.11
Repeat Homestandard refrigerators in pantries not approved.
Provide equipment or utensils that are durable under normal conditions.
4-202.16
Repeat Milk crates used as shelving in storerooms.
Provide equipment that is designed and constructed to be easily cleanable.
4-601.11(C)
Top of dishmachine dirty.

5-202.14
Repeat No backflow preventer on garbage disposal in dishroom.
Provide an approved backflow prevention device.
5-205.11
CorrectedDuringInsp Repeat Dishroom handsink blocked.
Train food employees that handwashing sinks shall not be used for any other purpose than handwashing.
5-205.15
3 comp sink drain leaking. Eyewash station draining into handsink.
Repair the plumbing system to conform to the LAW.
5-501.113
CorrectedDuringInsp Dumpster was open when observed.

6-201.12
Repeat Cherry water line on floor. Water lines on floor under dishtable.
Maintain utility service lines and pipes so they are not exposed.
6-501.11
Hood peeling paint in kitchen.
Maintain the physical facilities so they are in good repair at all times.

Comments:

 

Teays Valley Center – Inspection Report

Inspection Information:

Facility Type: Other
Inspection type: Routine
Inspection date: 12-October-2016
Violations: A summary of the violations found during the inspection are listed below.
4-201.11
Home standard refrigerators in Pantry’s not approved for residents food.
Provide equipment or utensils that are durable under normal conditions as per 2000 FDA plan review guide..
4-202.16
Few milk crates used as shelving in dining room storeroom.
Provide equipment that is designed and constructed to be easily cleanable.
4-501.11
Door gasket torn on Traulsen upright refrigerator.

4-601.11
Old labels on a few lexan pans Outside dishmachine dirty.
Maintain non food contact surfaces in a clean condition.
4-601.11(B)
Inside microwave and inside ovens dirty.

5-202.14
No backflow preventer on garbage disposal in dishroom.
Provide an approved backflow prevention device.
5-205.11
Corrected During Inspection: Repeat Pan on handsink in kitchen.
Train food employees that handwashing sinks shall not be used for any other purpose than handwashing.
5-205.15(B)
3 comp sink drain, kitchen eyewash drain and dishroom handsink drain leaking. Kitchen handsink faucet leaking. No hot water at Shady pantry.

6-201.12
Plumbing lines on floor under dishtable.
Maintain utility service lines and pipes so they are not exposed.
6-501.16
Mops heads stored on floor in mop room.
Store mops to allow them to air dry without soiling walls, equipment and supplies.

Comments:
INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.