King Carter Golf Club & Cafe, 480 Old St. John's Road, Irvington, VA 22480 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
No violative conditions were observed. No food was in preparation at the time of inspection. The facility was closed due to season and/or inclement weather.
No violation noted during this evaluation. | 01/27/2016 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Open carton of whipping cream was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below, the food shall be served or sold within 7 calendar days, or by the manufacturer's coded date, whichever is sooner. 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. XXX XXX The container was marked, thank you.
- Temperature Measuring Devices
Observation: There was no temperature measuring device in the grill/sandwich prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods, so that employees can routinely monitor the ambient air temperature.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor tiles in front of 3-vat sink are chipped, exposing sub-flooring. Floor in this area is no longer smooth and easily cleanable.
Correction: Repair or replace floor to make it smooth and easily cleanable.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Ladies' rest room door does not self-close. [Men's room door does self-close.]
Correction: Provide a self-closer for the ladies' rest room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
|
09/09/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the tuna salad in the refrigerator (10/21/14), the food should have been discarded about 2 weeks ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The consumer advisory on the menu was incomplete. Reminder about increased risk of foodborne illness was present, but some menu items to which this might apply were not individually identified. (The manager immediately began revision of the menu during the inspection
Correction: thank you.)
- Toilet Rooms - Enclosed
Observation: Door to clubhouse restroom for ladies (which also serves the cafe's staff and patrons) does not self-close. If it is provided with a self-closing mechanism or hinge, the self-closing mechanism does not work.
Correction: Provide a self-closer for the ladies' toilet room door. If door is already provided with self-closer, adjust or replace so that it functions to close the door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing agents being applied to food contact surfaces did not meet the requirements of 40 CFR 180.940. Quaternary ammonium (brand approved for no more than 200 PPM strength) execeeded 200 PPM. Chlorine bleach was of an unapproved variety (scented).
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Make up sanitizer solutions following manufacturer's instructions regarding ratio of concentrated sanitizer (number of quat tablets) to amount of water (such as 1 tablet : 1 gallon of water). Use only plain unscented chlorine bleach (concentrated or regular strength) at concentration not to exceed 200 PPM at any temperature of water.
|
11/06/2014 | Routine | |
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