Mariner's Landing Golf & Country Club, 2052 Lake Retreat Road, Huddleston, VA 24104 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the make date on the prepared ready-to-eat (RTE) chicken salad in the refrigerator, the food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the make 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. Do not keep rte foods for more than 7 days after preparation.
|
05/12/2015 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: person in charge was not aware of correct hot and cold holding temps or aware of any employee health policy
Correction: hand outs on holding temps and hand out given on employee health given at time of inspection
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: person left in charge was not aware of of any employee health policy and did not know when to be excluded from work
Correction: employee health hand out given
- Critical: Exclusions and Restrictions - Symptoms or Positive Stools* (corrected on site)
Observation: no employee health policy awareness to employees-employee was not aware of any policy given to her
Correction: hand out of employee health policy given
- Food Storage Containers - Identified with Common Name of Food
Observation: vacuum packed fish in freezer not labeled and unknown source. employee stated for personal use
Correction: asked employee to remove fish and not store personal food items with snack shop food
- Cloths - Wiping Cloths - Use Limitation
Observation: no sanitation buckets prepared
Correction: demonstrated proper sanitation concentration and discussed frequency of wiping counters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: hamburger patties being held at 128
Correction: educated employee on hot holding temps and employee turned up heat on stove
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced tomatoes were being held at 52 degrees
Correction: sliced tomatoes placed in smaller container and placed on an ice bath
- Equipment and Utensils - Durability
Observation: Ice scoop handle broken and possibly causing contamination of ice
Correction: buy a new ice scoop
- Handwashing Cleanser - Availability (corrected on site)
Observation: handsink had no soap
Correction: hand soap stocked before we left
|
06/02/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken and raw shell eggs stored over ready to eat and cooked foods in reachin.
Correction: Store all raw foods below ready to eat or cooked foods to prevent cross contamination.
- Cooling Methods (corrected on site)
Observation: Chili placed in reach in small covered crock pot.
Correction: Remove chili from container it was held hot in and store in reach in uncovered for cooling.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Plastic forks stored for self service with food contact surface exposed.
Correction: Store forks so that handles are presented and customers do not handle the food contact surface.
|
06/05/2013 | Routine | |
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