Caroline County Little League, 15496 Paige Road, Woodford, VA 22580 - Seasonal Fast Food Restaurant inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Inspection conducted to review the items listed on the pre-opening report. All items listed below were addressed or corrected in order to receive a health department permit. 1. Demonstration of knowledge - at least one person in charge (board member) has taken the ServSafe food handler's course. PIC stated the board members that operate the food facility will receive the training as well. 2. Observed proper thin-probed food thermometers. 3. Chlorine bleach will be used as the sanitizing agent. Observed the proper test kit during the inspection. 4. The grill station, fryer station, hood, wall beside the fryer, and the floors under the equipment were observed to be cleaned during the inspection. 5. No rodent bait stations observed during the inspection. PIC provided a photo regarding the air gap in the ice machine. Provide a statement letter from the certified plumber that there is an air gap installed in the ice and no potential risk of backflow or back siphonage to occur. Inspection will be scheduled to ensure the hood vent system has an updated inspection prior to the facility operating. PIC stated on 4/17/15 that the hood vent system could not be inspected due the age of the equipment. PIC stated that a new hood vent system will need to be installed. Until that time, the facility will follow the outdoor cooking guidelines. The facility may prepare hamburgers, hot dogs, and fries outdoors temporarily, until the new hood vent system can be installed. Ensure the indoor grill and fryer station is not used until the new hood vent system is installed and inspected. Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million,
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04/16/2015 | Routine | |
| Discussed with the person in charge: The following items need to be addressed before a permit can be issued: 1. Hood vent system inspection - person in charge stated an inspection is scheduled on 4/13/15 2. Demonstration of knowledge - information on the ServSafe classes left with the person in charge. It is strongly recommended that at least one person in charge completes the course prior to operating 3. Obtain a thin-probed food thermometer 4. Obtain a proper sanitizing agent and a proper test kit 5. Provide evidence that the bulk ice machine is equipped with an air gap inside the machine to prevent backflow of water 6. Grill station, fryer station, hood, wall beside the fryers, and the floors under the equipment are noted in need of a thorough cleaning 7. Remove uncovered rodent bait station on the floor near the grill The following items need to be addressed in a timely manner, but will not prevent the facility from obtaining a permit: 1. Ensure all exterior doors and the staff rest-room door are self-closing 2. Ensure the back door is tight-fitting with no gaps along the door jam to prevent pest entry 3. Ensure the chest freezer by the ice machine is functioning properly and cleaned thoroughly before use 4. The interior of the ice machine was observed to have unsealed seams and gaps along the ceiling. Ensure all seams are sealed with a food-safe sealant 5. All food items and equipment storage containers must stored off the floor, elevated at least 6" 6. All equipment (such as refrigerators and freezers) must be at least 6" off the floor or easily moveable for cleaning under equipment 7. Ensure all exposed wood is sealed or painted (under microwaves) 8. Ensure all light fixtures in the food prep area are shielded, have sleeves, or are shatter-proof bulbs 9. The floor-wall juncture behind the 3-compartment sink and the grill is no longer sealed (provide coving to seal junctures) 10. Until the time that a mop sink can be installed, ensure all dirty mop is disposed of in the toilet Additional items discussed during the inspection: 1. Discontinue disposing of grease waste outdoors. Grease waste can be put into sealed containers after cooling and placed in the dumpster. 2. Ensure serving windows stay closed between customers 3. Discontinue the use of pelleted mouse poisoning in the facility 4. Conducted a demonstration on how to properly set-up the 3-compartment sink for warewashing 5. Employee (volunteer) health policy to exclude ill food handlers Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million No violation noted during this evaluation. | 04/10/2015 | Pre-Opening |
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