Discussed inspection report with operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Crab meat, collard greens were cold holding at improper temperatures. Operator disposed of food items during inspection. Operator will not use True Refrigerator for cold storage until repaired.
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: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Operator cleaned and sanitized the meat slicer during the inspection.
Correction: Clean food-contact surfaces of meatslicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris. 1. Surface of the ice maker next to the hot holding counter. 2. Surfaces behind and below the three compartment sink. 3. Surfaces surrounding the hand washing sink. 4. Clean all surfaces behind ice cream counter (surrounding milk shake maker).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the pizza prep and dry storage area are noted in need of cleaning. Sweep all food particles from those areas.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/14/2016 | Routine | |
All critical violations have been corrected. Discussed improving the overall cleanliness standards for non-food contact surfaces. True refrigerator is still not operating. PIC will not use refrigerator for cold holding until repaired.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris. 1. Surface of the ice maker next to the hot holding counter. 2. Surfaces behind and below the three compartment sink. 3. Surfaces surrounding the hand washing sink. 4. Clean all surfaces behind ice cream counter (surrounding milk shake maker).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the pizza prep and dry storage area are noted in need of cleaning. Sweep all food particles from those areas.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/14/2016 | Follow-up | |
Operator was provided a copy of the inspection report. Operator was very observant and helpful during the inspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Inspector observed food service employee washing soiled equipment and then handling raw chicken. Inspector instructed the employee on importance of hand washing before engaging in food prepration. Operator discarded the improperly handled raw chicken.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Inspector observed employee handling RTE deli meat with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Food service employee used deli paper during rest of inspection.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw prepackaged RTE crab soup and pork bbq. Operator placed the items under refrigeration.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the sandwich preparation station used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Operator cleaned sandwich preparation station during the inspection.
Correction: Clean food-contact surfaces of sandwich preparation station no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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09/24/2015 | Routine | |
Discussed inspection report with operator. Operator provided copy of report. Good glove usage and cooking temperatures noted by inspector.
- Critical: Demonstration of Knowledge*
Observation: No certified food manager in facility at time of inspection.
Correction: Certified food manger is required to be on duty during operational periods.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Thawing
Observation: Improper methods used to thaw she crab soup on counter top.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: serving scope located in breading storage bin.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces behind ice cream parlor contained multiple areas of food debris accumulations. Surfaces included shelving, single serve containers, and milk shake making equipment.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Ensure all single service items are protected from contamination. Train serving staff to increase the frequency of cleaning.
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06/11/2015 | Routine | |
Facility was temporarily closed due to no power from storm. Facility is in substantial compliance with 12 VAC 5-421 Regulations. Facility is approved to reopen. Facility is under a boil water notice. This notice was discussed with the operator.
No violation noted during this evaluation. | 07/28/2014 | Routine | |
Inspection was in response to storm damage and a power outage at the campground. All food has been removed from the restaurant and is stored in a refrigerated unit in the parking lot. Truck temperature is 34 degrees. See attached report. All food and non food surfaces must be washed,rinsed and sanitized and a preopening inspection must be conducted before the restaurant can be reopened.
No violation noted during this evaluation. | 07/25/2014 | Routine | |
Special water sample taken due to a water line break. Water sample taken from front handwashing lavatory.
No violation noted during this evaluation. | 07/24/2013 | Other | |
Inspection conducted and discussed with person in charge. A new Hershey's ice cream station has been installed in side part of dining area, two Hershey's coolers holding 20 different flavors. Plans have not been submitted to our office for approval of the addition to the food establishment. Dipper wells have not been hooked up for use at ice cream station.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) tuna salad, coleslaw, string beans, etc. in the True small prep station, the food should have been discarded between 3 to 5 days 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
Observation: A review of the menu with the food service operator indicates that raw and/or undercooked beef burgers and shell egss are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your rish of foodborne illness.
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05/02/2013 | Routine | |
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