Restaurant: Randolph Park Pool Concessions
Address: 5100 Alexander Road, Dublin, VA 24084
Type: Seasonal Fast Food Restaurant
Phone: 540 674-0776
Total inspections: 5
Last inspection: 07/15/2015
Make sure all items in refrigerator that are to be kept more than 24 hours are date marked. If items are not in original packaging, the new container must be date marked. Make sure to use 1 cap full of bleach per gallon of water and test using strips each time bleach is used.
Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Kitchen staff was eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All kitchen staff who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
Toxics - Presence and Use Restriction (corrected on site) Observation: Unnecessary poisonous or toxic materials found in the food establishment. Can of Raid found in kitchen.
Correction: Remove unnecessary poisonous or toxic materials.
07/15/2015
Routine
Everything looks great! No violation noted during this evaluation.
07/24/2014
Routine
Ms. Mauck has continued to monitor temperatures in make table and taken corrective action when needed Purchased new thermometer for temp measurement Repairs have been made to the pizza make table All previous violations corrected/Thank you for your cooperation No violation noted during this evaluation.
07/12/2013
Follow-up
Implement timing procedure in pizza make table for all PHFs (potentially hazardous foods) as discussed Continue to monitor cold holding (and cooling) temperatures with accurate thermometer Do not store PHF's in pizza make table overnight. Follow-up inspection to be conducted on or around 6.26.13 PLEASE CALL if you have any questions. Tina Thompson 540-320-3617 or office phone 540-381-7100 X 118
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Mozzarella cheese and pizza sauce in make table observed to be held at improper temperatures
Correction: Discard foods (had been stored in make table overnight)
Good Repair and Calibration of Thermometers Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Provide accurate food thermometer for monitoring food temperatures. (An accurate thermometer was provided -on loan- by the health dept. so that food temps could be monitored) . Please purchase accurate food thermometer for use in facility within 10 days.
06/14/2013
Follow-up
Redistribute items in pizza make table to maximize air flow. More MONITORING of cold holding and cooling needed. Use charts provided to monitor temperatures. Additional refrigeration may be needed Discussed employee health policy with Ms. Mauck.
Critical: Cooling* (corrected on site) Observation: Sliced tomatoes and pizza sauce not being adequately cooled to prevent the growth of harmful bacteria. Tomatoes were 51 degrees after 4+ hours cooling
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Discard tomatoes. Pizza sauce timed for 4 hour discard after opening can. May wish to establish a WRITTEN timing procedure for some products stored in make table. MONITOR product cooling
Cooling Methods Observation: The methods used for cooling cooked chili, cans of pizza sauce, tomatoes 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. Correct as an ongoing procedure. MONITOR foods during the cooling process. Additional refrigeration may be needed.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Hamburger patties stored in pizza make table cold holding at improper temperatures after 3 hours
Correction: Moved to freezer to cool back down to 41°F or below. MONITOR cold holding temps
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