Camp Evangel, 105 Camp Evangel Rd., Pounding Mill, VA 24637 - Seasonal Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: CAMP EVANGEL
Address: 105 Camp Evangel Rd., Pounding Mill, VA 24637
Type: Seasonal Full Service Restaurant
Total inspections: 5
Last inspection: 07/10/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.07/10/2015Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in Double Door Cooler in kitchen cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or replace the refrigeration unit to provide a unit or units that can hold foods at proper temperature.(41 F or cooler)
07/08/2015Routine
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
07/10/2014Follow-up
Discussed with operator about the storage of santizing wiping cloths in containers with 100 PPM Chlorine to sanitize all food surfaces.
  • Critical: Cooling* (corrected on site)
    Observation: Breakfast Gravy 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. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked Hamburgers cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
07/09/2014Risk Factor
No violation noted during this evaluation.07/03/2013Risk Factor

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