Elks Club #867, 466 Front Royal Pike, Winchester, VA 22602 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Check with manufacturer or service company on how to prime chemical lines on the dish machine.
- Equipment - Good Repair and Proper Adjustment
Observation: Bar cooler was observed not holding half and half at 41 degrees or lower.
Correction: Adjust or service the bar cooler so that it cold holds food at 41 degrees or less to restore a state of condition that allows for proper operation per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior ice bin upper tray has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Cold water at the back hand sink was not working..
Correction: Repair and maintain all plumbing components ans fixtures.
|
03/11/2016 | Routine | |
- Food - Washing Fruits and Vegetables
Observation: Observed vegetables to be washed left in a 3 vat sink that was not equipment with an air gap.
Correction: The 3 vat sink can be used as a prep sink for washing vegetables if the sink is equipped with an air gap on the drain lines to prevent a back up of grey water into the sink basin with the stored vegetables and the sink is wash, rinsed and sanitized before using for food prep.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration at the dish machine.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
|
08/28/2014 | Routine | |
-Date marking being used-please mark all items on site over 24hrs
-Discussed cooling. 135 degrees to 70 degrees in 2 hours, and 70 degrees to 41 degrees within 4 hrs, so 6 hours total. Use thermometers to verify
-Food contact surfaces are to be 1)washed 2)rinsed 3)sanitized and then 4)allowed to air dry
-Discussed bare hand contact
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the dishes were not observed sanitized: The mechanical dish machine not providing any sanitizer at time of inspection. Must be 50ppm chlorine minimum.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The Three-Basin sink must be used to wash/rinse/sanitize dishes until dish machine is repaired. Once Dish machine is repaired, please establish regular checks of the machine to be sure it is operating properly.
|
11/21/2013 | Routine | |
- Thawing
Observation: Improper methods used to thaw poultry.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
|
12/15/2011 | Routine | |
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