Clinch River Little League, E Riverside Dr., Saint Paul, VA 24283 - Seasonal Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Clinch River Little League
Address: E Riverside Dr., Saint Paul, VA 24283
Type: Seasonal Fast Food Restaurant
Phone: 276 762-0455
Total inspections: 3
Last inspection: 04/11/2015
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Inspection findings

Inspection date

Type
No other violations observed.
Remember to wash hands frequently, and be sure to wash hands before placing gloves on.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The method of re-heating being used is not capable of heating the chili to 165 before it will be served. Chili being re-heated in a crock pot.
    Correction: Place the chili in a pot and heat it to 165 before placing it back in the crock pot. Chili can be held at or above 135.
04/11/2015Routine
No hazards noted. Good hand washing and glove use observed,good job.
No violation noted during this evaluation.		04/23/2014Routine
You need a stopper (maybe 2) for your 3 compartment sink to efficiently wash, rinse, and sanitize your utensils, lids, containers, etc. Your chlorine concentration should be 50 to 100 parts per million. Be sure to obtain test strips and pass on the directions on what concentration it should be to new volunteers.
Remember to use gloves for handling ready to eat foods (most common one will be hotdog buns. Wash your hands before putting on new gloves. Change gloves anytime they may have become soiled, and after, say, every 10 to 15 minutes.
I demonstrated how to calibrate your metal stem food thermometer. Place the stem in ice water, if the dial doesn't read 32 after about a minute, then turn the nut on the underside of the dial until the thermometer reads a steady 32 degrees.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: The ice scoop is being stored on top of the ice machine.
    Correction: Wash and sanitize the ice scoop and store it in a clean, dry container.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Utensils being washed and rinsed with no sanitizing step. Utensils being dried with a cloth.
    Correction: Use a , actually a 4 step process for cleaning and sanitizing utensils and containers. The steps are:
    1. Wash
    2. Rinse
    3. Sanitize
    4. Air dry.
04/06/2013Routine

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