Nhc Place At The Trace
NHC PLACE AT THE TRACE in NASHVILLE, TN — inspection on February 12, 2025.
Found 1 citation. Severity: Standard violations.
Health inspections identify deficiencies that facilities must correct within required timeframes. Violations range from minor documentation issues to serious safety concerns and are subject to follow-up verification.
Inspection Findings
Review of the facility policy titled, Cleaning Equipment, dated ,d+[DATE], revealed .Equipment must be cleaned and/or sanitized after every use .Department inspections should be conducted to review sanitation, and immediate action should be taken to correct any problems that interfere with meeting sanitary standards .
Review of the facility policy titled, Griddles/Grills, dated ,d+[DATE], revealed .After each use .For char-grills, use stiff brush to remove food particles from grate .
Review of the facility policy titled, Refrigerator and Freezer Storage, dated ,d+[DATE], revealed .Refrigerator and frozen foods will be stored properly for optimal product safety .Foods will be stored in their original container or a NSF [National Sanitation Foundation] approved container or wrapped tightly in moisture-proof film, foil .clearly labeled with the contents and use by date .
Review of the facility policy titled, Machine Warewashing, dated ,d+[DATE], revealed .Most tableware, utensils, adaptive equipment, pots and pans .can be effectively cleaned and sanitized in warewashing machines.
Most warewashing machines sanitize by using either hot water or a chemical-sanitizing solution .
High-Temperature Machines .rely on hot water to clean and sanitize.
The temperature of the wash solution in dish machine that use hot water to sanitize may not be less than 165 [degree] F [Fahrenheit] .The temperature of the final sanitizing rinse must be at least 180 [degree] F .The temperature is measured using a built-in thermometer to check the temperature of the water at the manifold, where the water sprays into the tank .Check each rack for soiled items as it comes out of the machine.
Run dirty items through again until they are clean.
Most items will only need to pass if proper equipment and procedures are used .Keep the warewashing machine in good repair .If the temperature are not in the proper range, immediately call the appropriate service company and stop the operation of the machine .
Manually finish the dishes if necessary, following manual warewashing guidelines .Use disposal (plates/utensils, etc.) for the next meal if necessary. Do not utilize the dish machine again until it is in good repair.
2.
Review of the Registered Dietitian Nutritionist job description dated [DATE], revealed .Reviews sanitation and safety of the FNS [Food and Nutrition Services] department routinely and provides guidance in finding solutions to any problems noted .Has a thorough understanding and practice of all regulations (local, state, and federal) which affect FNS including department.
Must be able to work with and train staff to improve patient care and FNS services .
445525
Form Approved OMB
STATEMENT OF DEFICIENCIES (X1) PROVIDER/SUPPLIER/CLIA (X2) MULTIPLE CONSTRUCTION (X3) DATE SURVEY AND PLAN OF CORRECTION IDENTIFICATION NUMBER: COMPLETED A.
Building 445525 B.
Wing 02/12/2025
NAME OF PROVIDER OR SUPPLIER STREET ADDRESS, CITY, STATE, ZIP CODE
Nhc Place at the Trace 8353 Highway 100 Nashville, TN 37221