Gospel Light Church Camp-Food Service, 1001 Bobbitt Rd, Hillsville, VA 24343 - Seasonal Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: GOSPEL LIGHT CHURCH CAMP-Food Service
Address: 1001 Bobbitt Rd, Hillsville, VA 24343
Type: Seasonal Full Service Restaurant
Phone: 276 728-2261
Total inspections: 3
Last inspection: 06/24/2015
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Inspection findings

Inspection date

Type
* Suggest getting a digital thermometer to get accurate temperatures on thin food items such as pizza, hamburgers, deli meats, noodles, etc.
* Facility was very clean and organized, great job!
  • Critical: Cooling* (corrected on site)
    Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Temperature of gravy at 115F 3 hours after being placed in fridge. PIC discarded.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: The warming cabinet was observed in a state of repair and condition preventing the equipment to be used as designed. Warmer had been turned to the highest setting and the ambient temperature was at 120F. Pizza in the warmer came out of the oven a few minutes before to be immediately served.
    Correction: Ensure warmer is able to maintain 135F or above. Discard, replace or repair the warmer to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
06/24/2015Routine
Notes:
*Replace the hanging thermometer in the Victory 2 door reach in cooler. Suggest checking temperatures twice daily and keeping temperature logs for all coolers and freezers.
*Ice machine is due for a cleaning - slight mold and mineral deposit build up.
*Facility needs to have a food worker health policy in place that is written and signed by all that work in the kitchen/food preparation. Also, post this policy where workers can easily review it. (Emailed a sample health policy to Joy Creech)
*Highly suggest that food service workers during camp season be at least trained in the basic safe food handling practices and that the manager have her food protection manager certification.
*Do not use hand sink as a dump sink or food prep sink.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: All items in the Victory 2 door reach in cooler were found cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) food 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.
  • Nonfood Contact Surfaces
    Observation: The nonfood contact surface of the kitchen handsink is not designed or constructed to be easily cleanable. The handsink cabinet is in disrepair.
    Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
08/21/2014Routine
No violations, keep up the good work.
No violation noted during this evaluation.		06/18/2013Risk Factor

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