Council Pool, 1249 Quinn Branch Road, Honaker, VA 24260 - Seasonal Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Council Pool
Address: 1249 Quinn Branch Road, Honaker, VA 24260
Type: Seasonal Fast Food Restaurant
Phone: 276 859-0708
Total inspections: 6
Last inspection: 07/16/2015
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Inspection findings

Inspection date

Type
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed hot dog weenies, corn dogs and pepperoni's in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
    Observation: There is no 3-vat sink located in the establishment.
    Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. A plastic container is being used for sanitization (bleach).
07/16/2015Routine
  • Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
    Observation: There is no 3-vat sink located in the establishment.
    Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.A plastic container is being used for sanitization (bleach).
05/22/2015Routine
  • Ventilation Hood System, Drip Prevention
    Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
    Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • Warewashing - Manual Warewashing, Sink Compartment Requirements
    Observation: There is no 3-vat sink located in the establishment.
    Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
  • Warewashing - Manual Warewashing, Sink Compartment Requirements
    Observation: Employees are using a 2-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established for dishwashing.
    Correction: Alter the current warewashing process so that it conforms to the approval conditions that were previously established.
  • Ventilation Hood Systems, Adequacy
    Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system.
    Correction: Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: The operator is using a sanitizer that is not Chlorine, Iodine, or Quaternary Ammonium and has no documentation on site that indicates the product is approved for use and has no documentation on how to use the product in accordance with manufacturers guidelines.(Splashless Bleach product used, label states not for sanitization or disinfection)
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method utilizing one of the known approved sanitizing chemicals Chlorine, Iodine, or Quaternary Ammonium to properly clean and sanitize equipment and utensils.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Correction: Provide Chlorine at proper concentration of 50 PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • Equipment and Utensils, Air-Drying Required
    Observation: Utensils and pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Vent filters in the hood system are not being maintained in a clean condition.
    Correction: Maintain hood system vent filters in a clean condition.
07/10/2014Routine
PIC stated no food cooked cooled and reheated. discussed cooking and holding temperatures with PIC
No violation noted during this evaluation.		05/22/2014Pre-Opening
No violation noted during this evaluation.07/09/2013Risk Factor
No violation noted during this evaluation.05/24/2013Routine

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