Camp Ross, 340 Millard Burke Memorial Hwy, Goshen, VA 24439 - Summer Camp Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Observed what appeared to be mold/mildew on interior of ice-bin and ice-guard. Remove ice and clean/sanitize ice-bin as discussed. Please de-lyme for efficiency of hot-holding in hot-box.
Correction: Clean and sanitize these surfaces for food contact.
|
07/01/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed chicken breast hot-holding at improper temperature. The hot-box was set at only 133 degrees and the chicken breasts were holding at 124 degrees F. Keep hot- box set at 160 min. to insure that the food maintains 135 degrees F.
Correction: OPERATOR REHEATED THE CHICKEN AT THE TIME OF EVALUATION. Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
|
07/01/2014 | Risk Factor | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The dish-machine was not sanitizing in the final rinse. Operator was instructed to manually sanitize the dishes/ utensils in the third basin of the three compartment sink.
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.
|
07/24/2013 | Risk Factor | |
Note: Camp is in session for the camp- counselors-small batch cooking being done. The mechanical dish-machine was not sanitizing in the final rinse- use the three compartment sink to wash, rinse, sanitize dishes/utensils. Operator had QUATS test-strips for checking the sanitizer concentration @ this sink. Use the 3-compartment sink to wash all dishes until the mechanical dish-machine is serviced.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The mechanical dishmachine was not sanitizing @ 50 to 100 ppm chlorine in the final rinse. OPERATOR CALLED TO HAVE THE SERVICE PERSON COME OUT AND SERVICE 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen or the employee restroom.
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
|
06/19/2013 | Risk Factor | |
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