Claytor Lake Adventure Base, 4100 Adventure Base Road, Radford, VA 24141 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Food contact surfaces of the ice machine were soiled to sight and touch.
Correction: Clean the food contact surfaces of the ice machine regularly to avoid build-up of mildew. CORRECT WITHIN 5 DAYS.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks in the kitchene were measured at a temperature less than 100°F. No hot water at the sinks.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. CORRECT WITHIN 2 WEEKS.
|
07/15/2015 | Routine | |
Health department provided employee health documents.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surface in the ice machine was observed with visible accumulations of mold and mildew.
Correction: Clean food contact equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage. CORRECT WITHIN 2 DAYS.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Glasses were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and/or moisture that may encourage microbial growth.
|
07/25/2014 | Routine | |
Sneeze guards are needed for the serving lines out in the dining area. Employee foods should be labeled for employees only. Health Dept. provided employee health documents.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Black beans classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
- 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 QUAT AMMONIA test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks located at in the main kitchen and dishwashing area were not adequately heating to a temperature of 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer and detergent are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
07/23/2013 | Routine | |
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