The person in charge stated that new door gaskets for the reach-in cooler have been ordered.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the "True" reach-in cooler are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The interior of all the microwave ovens are observed soiled with food debris.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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08/31/2015 | Follow-up | |
No food preparation observed during this inspection.
Discussed the following with the person in charge (PIC):
1. Food sources are Richmond Restaurant Service & Restaurant Depot.
2. Attending an accredited food safety training course.
3. Observed the employee health policy (FDA Form 1-B) posted in the kitchen. Recommend that all food staff (including volunteers) sign a copy of the policy acknowledging that they have read and understand it.
4. The fire extinguishers were inspected in April 2015.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage - Clean and Dry Location
Observation: Boxes of potatoes stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures in the walk-in cooler: potato salad-48°F, chili-46°F. The PIC discarded both containers of food. No other TCS foods observed stored in this unit (only beer, bread, and raw potatoes).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not store any TCS foods in the walk-in cooler until it is capable of holding foods at or below 41°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced deli meat (ham, turkey, & bologna) in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) ground beef, chili, and cheese sauce in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the "True" reach-in cooler are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler was observed in a state of disrepair. Observed the walk-in cooler operating at a temperature of 48°F and ice buildup on the condenser unit.
Correction: Repair or replace the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Two white cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The interior of all the microwave ovens are observed soiled with food debris.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Silverware and utensil storage containers,
2. Can opener,
3. Table under the chargrill,
4. Exterior of the "Whirlpool" reach-in freezer,
5. Mop sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the deep fryer is in need of cleaning due to the buildup of grease.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/17/2015 | Routine | |
The person in charge stated that the door gasket for the "True " 2 door reach-in refrigerator has been ordered.
Observed significant improvement in the cleanliness of the floors throughout the kitchen, the wall behind the cooking equipment, all of the cooking equipment (deep fryers, chargrill, and range). Continue working on cleaning the equipment listed above. Recommend creating a cleaning schedule to ensure that the equipment and physical facilities remain clean.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and/or food debris: 1. interior of the "True" 2 door reach-in refrigerator (including shelves), 2. both utensil storage bins (for silverware & cooking utensils), 3. exterior of both reach-in freezers (in dry storage), 4. table under the chargrill, 5. one floor fan.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/15/2014 | Follow-up | |
A follow-up inspection will be conducted to ensure that the remaining deficiencies have been corrected prior to issuing the new health permit.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the "True" 2 door reach-in refrigerator is broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation:
Two cutting boards stored at the prep table are heavily scratched, scored, and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surfaces of many sheet pans were observed soiled with accumulations of grease and food debris.
Correction: Clean the food contact surfaces of the sheet pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The interior of both microwave ovens were observed soiled with food debris.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and/or food debris: 1. interior of the "True" 2 door reach-in refrigerator (including shelves), 2. both utensil storage bins (for silverware & cooking utensils), 3. ventilation hood, 4. exterior of both reach-in freezers (in dry storage), 5. exterior of the deep fryers, 6. table under the chargrill, 7. both floor fans.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles not displayed or dispensed so that the food- or lip-contact surfaces are protected from contamination in the bingo hall snack bar self service area. The utensils were stored with the food contact surfaces upward.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the cooking equipment (fryers, range, chargrill) and the floor mat in the snack bar are in need of cleaning to buildup of grease and/or food debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/22/2014 | Follow-up | |
Abbreviations: PIC-person in charge, RIC-reach-in cooler
No food preparation observed at the time of inspection.
Discussed the following with the PIC:
1. Containers of commercially processed orange juice in the reach-in cooler in the snack bar had "sell by" dates of March 21, 2014 ( 1 open container) and April 20, 2014 (2 closed containers). Ensure that all commercially processed foods are sold or discarded by the sell by date.
2. Observed an ashtray with ashes and cigarette butts stored on top of the reach-in freezer in the dry storage room. It appears that employees are smoking in the kitchen. Ensure that employees do not smoke in the kitchen.
3. Ensure that there is at least one person in charge that has food safety knowledge during all hours of operation.
4. A copy of the FDA employee health policy (Form 1-B) was given to the PIC to review with staff and post in the facility.
5. A follow-up inspection will be conducted on or about August 22, 2014 to ensure that all critical violations have been corrected.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Thawing
Observation: Observed commercially processed frozen meatballs thawing on the prep table at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) spaghetti sauce in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced deli meats, coleslaw, and potato salad in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the preparation date on the prepared ready-to-eat (RTE) chicken salad in the refrigerator, the food should have been discarded 8 days ago. The preparation date marked on the containers was August 4, 2014.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded within 7 days of preparation. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the "Frigidaire" reach-in freezer and "Whirlpool" reach-in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the "True" 2 door reach-in refrigerator is broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation:
Two cutting boards stored at the prep table are heavily scratched, scored, and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. several knives and spatulas in storage, 2. can opener blade, 3. interior of the ice machine, 4. soda dispenser nozzles.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of many sheet pans were observed soiled with accumulations of grease and food debris.
Correction: Clean the food contact surfaces of the sheet pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment
Observation: The interior of both microwave ovens were observed soiled with food debris.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and/or food debris: 1. interior of the "True" 2 door reach-in refrigerator (including shelves), 2. both utensil storage bins (for silverware & cooking utensils), 3. ventilation hood, 4. exterior of both reach-in freezers (in dry storage), 5. shelf under the center island prep table, 6. exterior of the deep fryers, 7. table under the chargrill, 8. both floor fans.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not displayed or dispensed so that the food- or lip-contact surfaces are protected from contamination in the bingo hall snack bar self service area. The utensils were stored with the food contact surfaces upward.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the cooking equipment (fryers, range, chargrill) and the floor mat in the snack bar are in need of cleaning to buildup of grease and/or food debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/18/2014 | Routine | |
Recommend policies for Employee Health affecting all food handlers be posted in food preparation areas. Recommend thermometers be available in all in all cooling units. Recommend hood filters be cleaned to remove dust/grime/grease. EHSS will mail employee health information to food manager. PIC Donna Brock. Recommend discarding ready-to-eat foods held in cooler longer than 7 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed several ready-to-eat foods in True reach-in refrigerator not date marked as to the date food was placed in cooler (chicken, salad, bologna, cole slaw). REPEAT VIOLATION.
Correction: Recommend all ready-to-eat foods stored in cooling units be date marked and used or discarded after 7 days storage.
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04/07/2014 | Risk Factor | |
Person in charge aware and knowledgeable of employee health information on safe food handling, diseases and good food handling practices.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed held over 24 hours not date marked to indicate when food was prepared/opened.
Correction: Recommend foods held over 24 hours be date marked.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers not available in cooling units.
Correction: Recommend thermometers be available to monitor safe temperatures in all cooling units.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards deeply scored and containing dirt, mold, and grease.
Correction: Recommend cutting boards be resurfaced or replaced.
- Non-Food Contact Surfaces
Observation: Observed hood filters in grill area coated with grease, dust , and dirt.
Correction: Recommend hood filters be cleaned.
- Refuse - Covering Receptacles
Observation: Observed dumpster lid not closed.
Correction: Recommend dumpster lid be closed to prevent infestation.
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09/12/2013 | Routine | |
Observed can opener in need of cleaning. Recommend food contact surfaces be free of dirt and grime. Observed cutting boards scored with discoloration, potential mold. Recommend cutting boards be re-surfaced or replaced. Observed grill exhaust vents/filters have collection of dust and grime. PIC states filters cleaned 2 times per year. Observed clean food containers and utensils for cooking stored next to mop sink without protection from contamination. Recommend clean food storage and cooking containers and utensils not be stored near mop sinks. PIC states cooking items to be relocated when construction completed for storage area. Very clean, well organized establishment. l
No violation noted during this evaluation. | 04/02/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Ashland Moose Lodge 2099, 11299 Washington Highway P.O. Box 173, Ashland, VA 23005 »