Lake Of The Woods Clubhouse, 205 Lake Of The Woods Pkwy., Locust Grove, VA 22508 - 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. | 12/04/2015 | Routine | |
All items have been corrected. Cooling paddles and shallow pans are being used to rapidly cool food. Day dots are being used to date-mark food. Refrigeration unit has been repaired. Storage space has been provided for employee personal items, away from food and utensils. All refrigeration units have thermometers.
Thank you very much for your prompt attention to corrective action!
No violation noted during this evaluation. | 01/28/2015 | Follow-up | |
- Person in Charge
Observation: The person-in-charge was not ensuring that employees properly cool food.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Cooling* (corrected on site)
Observation: Seafood curry and stroganoff noted not being adequately cooled to prevent the growth of harmful bacteria. Voluntarily discarded during inspection.
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.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the 4 door reach-in cooler were cold holding at improper temperatures. Voluntarily discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat foods in the 4 door refrigeration unit was 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several of the refrigeration units.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The 4 door Victory reach-in cooler was observed in a state of disrepair and damaged.
Correction: Repair the cooler 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 to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Personal items being stored on the food storage shelves. There was no designated space to store personal items.
Correction: Provide a designated area to store personal items away from food, supplies, and equipment.
|
12/19/2014 | Routine | |
There were no issues of public health concern observed at this time.
No violation noted during this evaluation. | 11/16/2013 | Routine | |
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