Bowling Green Country Club - North Course, 838 Bowling Green Rd., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Bowling Green Country Club - North Course
Address: 838 Bowling Green Rd., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 635-2024
Total inspections: 7
Last inspection: 04/29/2015

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Inspection findings	Inspection date	Type
This facility is in process of major remodeling their kitchen. Due to this remodel management will submit an application for a pre-opening inspection. During this visit numerous items were discussed related to changes planned for the kitchen. Among the planned changes management will remove stored food items from the room which now includes a washer and dryer. An additional hand sink will be added near the food preparation sink, and the drains from the food prep sink and the 3 bay sinks will be modified to meet current food regulations. The modifications will ensure that drains from these sinks will no longer have direct contact with the sewage system. All refrigeration equipment and food temperatures were found to be well within regulatory requirement. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation) Observation: Numerous foods in refrigeration units were observed without date marking. Correction: These foods must be clearly marked to indicate the day by which such foods must be used or discarded. Critical: Equipment and Utensils - Before Use After Cleaning* Observation: The sanitizer test strip indicated no sanitizer was present during the sanitizing cycle of the warewash machine. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.	04/29/2015	Routine
Discussed observation and inspection report with the person in charge Overall clean facility kitchen Good separation of foods in refrigeration units Use of food gloves observed good date marking noted NOTE: Remember to have paper hand towels easily available and to let the hot water at the hand wash sink be 100F or higher Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the kitchen hand sink Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	08/26/2014	Risk Factor
Discussed observations and inspection report with the person in charge Overall facility kitchen appeared clean at time of inspection Good date marking practices. Proper hand washing procedures and use of food gloves observed Good separation of foods in refrigeration units Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food	06/27/2014	Routine
Discussed observations and inspection report with the person in charge Critical violations corrected at time of inspection Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) @FOOD@ 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Clean styrofoam food containers were observed stored with the food-contact surface facing upward. Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.	05/20/2014	Routine
Facility kitchen with regular cleaning of food contact surfaces observed Good separation of foods in the refrigeration units and drt storage area Refrigeration units with cold holding foods well within required limits Use of food gloves with frequent change of gloves noted Proper hand washing observed Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces	09/20/2013	Risk Factor
No food prep at time of inspection Facility kitchen appeared clean with clean food contact surfaces observed Refrigeration units with cold holding foods within required limits Good date marking practices observed Foods made to order No violation noted during this evaluation.	07/16/2013	Risk Factor
No violations observed at time of inspection Facility kitchen appeared clean and in compliance Clean food contact surfaces noted Food gloves with frequent changing of gloves observed Refrigeration units with cold holding foods foods well within required limits Sanitizer test kit, good date marking and hair restraints noted No violation noted during this evaluation.	05/28/2013	Risk Factor

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