Lodge is mostly used for rentals and some private events for the lodge. PIC was given information for CFM and FHC classes. She was asked to make sure they have FHC by permit inspection. Dishwasher must have rust removed from inside and ice machine in need of cleaning.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) potato salad, left behind by a rental group, in the refrigeration unit is 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for ice machine is not approved based on the amount of residue accumulation.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the ice machine.
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11/09/2015 | Routine | |
Permit issued to PIC.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card. Class schedule provided
Correction: Obtain one CFM to be present at all times the kitchen is open for operation.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too weak.
Correction: Have machine evaluated by a professional. Use triple sink until it can be evaluated.
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04/30/2015 | Routine | |
CFM schedule, food handler schedule, and 2013 complaint Federal Form 1-B provided to PIC. 2014 Permit was issued. Renewal April 2015.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding
Observation: Light bulbs in bar not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the cookline.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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01/26/2015 | Routine | |
Permit needs to be posted in public view.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the reach-in cooler racks were rusted. *requested by PIC
Correction: Clean the surface at a frequency necessary to preclude rusting.
- Critical: Backflow Prevention Device, Carbonator (repeated violation)
Observation: Backflow prevention device not provided for on carbonator.
Correction: Provide a dual checkvalve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under the bar noted in need of cleaning - broken glass and other debris. Cleaninng and organizing needed in janitorial closet. *requested by PIC
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/30/2013 | Routine | |
Provided PIC with application.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: racks of reach-in coolers, drying racks above food prep sink, racks of white whirpool reach-in at the bar, Red Bull bar mat, and the top of the inside of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: underneath and between cooking equipment parts (gas grill), tan cart in kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, Carbonator
Observation: Backflow prevention device not provided for on carbonator.
Correction: Provide a dual checkvalve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling is leaking in kitchen and other areas of the lodge.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls underneath cooking equipment and under sanitizer in the kitchen, as well as the floor in the bar area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/01/2013 | Routine | |
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