Knights Of Columbus, 201 Sweeney Circle, Forest, VA 24551 - Other Food Service inspection findings and violations

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Business Info

Restaurant: Knights Of Columbus
Address: 201 Sweeney Circle, Forest, VA 24551
Type: Other Food Service
Phone: 434 944-7595
Total inspections: 3
Last inspection: 12/17/2015
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Inspection findings

Inspection date

Type
NOTE: At the start if the inspection sliced tomatoes, a whole box of frozen hamburger patties, and a box of frozen sliced steak was sitting at room temperature near the grill. Please use ice, ice packets, or store food in a cooler so not have containers of time control for safety foods sitting out at room temperature as this could allow bacteria to grow quickly and could lead to illness. Highly encouraged food staff to attend a food safety training to understand food cooking temperatures, how to store cold foods, how to sanitize and air dry dishes, cooking temperatures, and how to help prevent customers from getting foodborne illness. Left January 2015 ServSafe food handler hand out. Facility has smoking and there is no separation from the smoking area and the kitchen. Reminder that all food service employee beverages must have both a lid and a straw - no cans, no mugs, no screw top bottles. Also, reminder to always wash hands before putting on or changing gloves. DIshes and utensils must be allowed to air dry - the sanitizer is still working as the dishes air dry as well as wiping with a rag could render the dishes or utensils dirty again.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Improper handwashing procedures observed - employees were observed only washing hands for ten (10) seconds at the hand wash sink.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water at the hand wash sink.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Two ash trays with cigarette butts and a pack of cigarettes were observed in the kitchen (top shelf of food prep table, above the stove, and on counter near the hand wash sink.
    Correction: Employees or staff should not be smoking in the food preparation area!
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: There was not a metal stem probe thermometer or food temperature measuring device available to ensure foods were being properly cooked to prevent food borne illness. .
    Correction: Obtain probe food temperature measuring device (0-220 degrees F.) so employees can properly monitor the temperature of food items in the establishment. You cannot use color change or simply looks to ensure a food is properly cooked - please obtain and use a probe thermometer to monitor the hot holding, reheating, and cooking temperature of foods -- this is especially important with raw meat being cooked at the facility.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no sanitizer test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Bleach/chlorine should be 50-100 PPM and Quat should be 150-400 PPM* Always follow manufacturer's instructions for sanitizer strength.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: An employee was observed using utensils to handle raw and/or partially cooked meat products and then used the same utensils to remove cooked foods from the grill.
    Correction: Clean and sanitize these utensils between working with raw and ready-to-eat foods OR have a utensils designated for touching raw meat and then a different utensil for removing the fully cooked meat from the grill. Fully cooked items are likely being cross-contaminated with raw animal products which could cause illness.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: At the start of the inspection, the basin of the only hand wash sink in the kitchen was being used to thaw meat.
    Correction: ONLY use the hand washing sink to wash hands for at least twenty (20) seconds, rinse, dry with a single-use papertowel and then turn off the faucet knobs with the paper towel to prevent rec-contamination of hands.
12/17/2015Routine
NOTE: Left handouts on CDC risk factors for foodborne illness, Employee Health Policy, & 2015 Food Handler/Food Manager Training Schedule. Good job labeling spray bottles holding chemicals. Reminder to have & use food thermometer for cooking & cold holding. No food prep during today's inspection -- event center used for parties, bingo, & member events.
No violation noted during this evaluation.		02/19/2015Routine
Please place handwash sign by handsink.
  • Physical Facilities in Good Repair
    Observation: The floors in the kitchen and the door to the walk in are not maintained in good repair
    Correction: not smooth and easily cleanable.
07/18/2013Routine

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