Hermitage Country Club - Pool Snack Bar, 1248 Hermitage Rd, Manakin-Sabot, VA 23103 - Seasonal Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Hermitage Country Club - Pool Snack Bar
Address: 1248 Hermitage Rd, Manakin-Sabot, VA 23103
Type: Seasonal Fast Food Restaurant
Total inspections: 4
Last inspection: 06/24/2015
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Inspection findings

Inspection date

Type
All violations observed corrected. Permit issued to PIC.
No violation noted during this evaluation.		06/24/2015Follow-up
Sysco is the main food supplier (and other suppliers used in the main kitchen). Tuna and chicken salad are prepared in the main kitchen and deli meats are sliced int he main kitchen. Hamburgers and chicken tenders are received frozen and precooked. Shrimp is received frozen and goes directly to cook. All food is cooked when ordered, no hot holding and no cooling of hot foods done on-site. All food is served fully cooked. Fire suppression system serviced March 2015. Discussed employee health
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed numerous TCS (time temperature controlled for safety) foods cold holding at improper temperatures in the Traulsen reach in cooler and True 2 door reach in cooler. Observed cut cantaloupe at 47 F. turkey breast at 47 F, and ham at 47 F in the Traulsen reach in cooler. Observed provolone cheese at 46 F, American cheese at 47 F, and shredded cheese at 48 F in the bottom of the True 2 door reach in cooler. PIC was not aware how long or why these items were improperly cold holding > 41 F. PIC stated the foods had been in the units overnight. No temperature logs kept/ available.
    Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded the food.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: Observed the person in charge not able to provide a food temperature measuring device.
    Correction: Recommend obtaining at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed the Traulsen reach in cooler and True 2 door reach in cooler not properly adjusted and/or in good repair. Observed the Traulsen reach in cooler at 44 F and both units cold holding food > 41 F.
    Correction: Recommend repairing the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend having the units serviced and storing food to allow proper air flow to the bottom of the unit. Recommend not storing TCS foods in the unit until they are capable of cold holding food at or below 41 F.
05/26/2015Routine
Sysco, US Foods, and PFG are the suppliers. Tuna salad, chicken salad, and sliced deli meats are prepared/ prepped in the main kitchen. Burgers and chicken are received frozen and precooked. BBQ is received precooked, reheated, hot held and then discarded. Per PIC, no hot foods are cooled for carry over. Fire suppression system serviced 4/ 2014. No food prep observed during inspection. Discussed reheating and hot holding. Discussed glove use and hand washing. Burgers are precooked
  • Hand Drying Provision (corrected on site)
    Observation: Observed no disposable towels were provided at the hand washing sink.
    Correction: Recommend hand drying devices, such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device, be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
  • Physical Facilities in Good Repair
    Observation: Observed ceiling not maintained in good repair. Observed hole in ceiling. PIC stated a worker had fallen through the ceiling earlier in the morning while working on the roof.
    Correction: Recommend repairing. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
05/29/2014Routine
Lynn Brust Manager Cisco food purveyor. Discussed Employee Health: signs/symptoms/diseases. Distributed Form 1B.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: Observed foods not date marked when stored longer than 24 hours.
    Correction: Recommend foods cold holding be date marked as to time of preparation.
  • Pests - Controlling Pests*
    Observation: Observed flies present in kitchen.
    Correction: Recommend controls be in place to prevent pest infetation. PIC to install pest control devices.
06/28/2013Routine

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