No objectionable conditions noted at time of inspection. No violation noted during this evaluation. | 09/30/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No wiping cloth sanitizer is set up.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Batteries are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed packages of batteries stored above hot dogs in the reach in cooler.
Correction: Containers of batteries must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/23/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following nonfood contact surfaces: interior of microwave.
Correction: Clean and sanitize these surfaces for food contact.
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03/28/2014 | Routine | |
No objectionable conditions noted at time of inspection. No violation noted during this evaluation. | 09/27/2013 | Risk Factor | |
No violations noted at time of inspection. No violation noted during this evaluation. | 03/28/2013 | Routine | |
EHS discussed observations and corrective actions with the person in charge.
- Utensils - In-Use - Between-Use Storage (corrected on site)
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food preparation surfaces.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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03/02/2011 | Routine | |
Restaurant representatives - add corrected or new information about Queenfield Golf Club, 1896 Dabney's Mill Rd., Manquin, VA 23106 »