Fort Lewis Lodge, 603 Plantation Way, Millboro, VA 24460 - Bed & Breakfast Food Service inspection findings and violations

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Business Info

Restaurant: Fort Lewis Lodge
Address: 603 Plantation Way, Millboro, VA 24460
Type: Bed & Breakfast Food Service
Phone: 540 925-2314
Total inspections: 3
Last inspection: 07/16/2015
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Inspection findings

Inspection date

Type
Facility was very clean and appeared to be well managed. Arrived prior to kitchen being open, no food being prepared at time of inspection. Discussed with the PIC proper cooking/holding temps, proper date marking, and the employee health code. A current water sample result for 2015 needs to be submitted to the Bath Co. H.D.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Tenderloin/milk/ham/eggs/and other food items were cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) food items (bean salad/slaw) in the refrigeration unit was 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.
07/16/2015Routine
Facility was very clean and appeared to be well managed. Arrived prior to kitchen being open, no food being prepared at time of inspection. Discussed with owner proper date marking methods.
No violation noted during this evaluation.		07/22/2014Routine
Facility was very clean and appeared to be well managed. Arrived prior to kitchen being open, met with owner and discussed proper cooking,holding temps, proper cooling procedures, and employee health code. also discussed proper date marking methods and thawing procedures. Mentioned replacement of pressure gauge on warewash machine and replacement of cutting boards in the near future.
  • Food - Potentially Hazardous Food - Slacking (corrected on site)
    Observation: observed frozen meat thawing on top of counter out of temperature control.
    Correction: Discussed proper slacking methods with the owner,
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Observed sliced tomatoes, cut melons, and various other items in the fridge that were not date marked.
    Correction: all prepared items shall be properly date marked if they are going to be held longer than 24 hours, up to 7 days including the day of preparation.
04/25/2013Routine

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