No food preparation observed at time of inspection. Kitchen appears clean and organized. Handsink is stocked with soap/towels. Gloves are available for handling ready to eat foods. Employee health policy available. Very little use of left-over foods. Two ServSafe certified employees on staff. Additional water sample to be submitted. No violation noted during this evaluation.
06/29/2015
Routine
Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Food in the homestyle reach-in unit was cold-holding at improper temperature.
Correction: Operator corrected violation by adjusting unit to a colder setting. The ambient temperature dropped in the 30's. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
06/24/2014
Risk Factor
Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: The cold-foods in the homestyle reach-in unit were cold-holding at improper temperatures. OPERATOR ADJUSTED THE UNIT TO MAINTAIN INTERNAL TEMPERATURES OF 36 TO 37 DEGREES F ENSURING FOOD TEMPERATURES OF 41 DEGREES F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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