Inn At Willow Grove, 14079 Plantation Way, Orange, VA 22960 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Facility was clean and well maintained.
No violation noted during this evaluation. | 05/27/2015 | Routine | |
Facility was clean and well maintained.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers of salt and sugar..
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: Cooling* (corrected on site)
Observation: Observed duck chili and duck fat with drippings made the night before noted not being adequately cooled to prevent the growth of harmful bacteria. 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate (the duck chili and duck fat with drippings were in a deep container).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition (some items were date marked while others were not - needs to be a consistent task).
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 (corrected on site)
Observation: Food contact surfaces of the chef knives used to prepare potentially hazardous food items were observed soiled with accumulations of food residues inside the knife holder.
Correction: Clean food-contact surfaces of knives.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
02/21/2014 | Routine | |
| No violation noted during this evaluation. | 09/27/2013 | Routine | |
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