Shalom House Retreat Center, 15340 Robert Terrell Road, Montpelier, VA 23192 - Full Service Restaurant inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
Reveiwed menu. Foods purchased 1-2 days before Retreat. Foods prepared for service and used within 4 hours to include prep and service. Time control plan on file. Foods served Buffett style covered. Proteins start raw fresh. Vegetables fresh and frozen. Consumer advisory not needed. Discussed glove use, handwashing, no bare hand contact,and employee health. Signed Form 1B observed. Food source = Costco, Kroger and Food Lion.
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03/16/2016 | Routine | |
| No large quantities of food are held over for next day service. If any food is left over, it is portioned into 2 cup containers, dated and frozen for individual service or left over food is taken home by employees. No know problems with septic system. Discussed thawing of vacuumed packaged, raw fish. Food purchased from Costco, Kroger, Trader Joe's, Food Lion and Restaurant Depot. Employee health information available. Form 1 B signed by employees. Food (hot and cold) is prepared and immediately served buffet style with dinner service lasting 1 hour or less. No known problems with septic system. PIC will provide well water sample results. Discussed purchasing of new stove. No violation noted during this evaluation. | 02/20/2015 | Routine | |
| There was no food service at time of inspection. Discussed menu. No new foods are on menu and food service has not changed. Foods are cooked and immediately put on buffet for service. If prepared soups, may be held on stove for brief time. Total prep and service time for breakfast is 7:30 - 9 a.m., lunch is 11 a.m. - 1 p.m., and dinner is 4:30/5 p.m. - 7 p.m. Minimal food is cooled/frozen and held over. No know problems with septic system. Water sample is negative for coliform. Two full time/two parttime employees on staff. PIC asked if health department could provide food safety training and asked about caterers providing food at facility for retreat groups. Discussed employee health and information is readily available. No violation noted during this evaluation. | 03/27/2014 | Routine | |
Recommend storing ice scoop in clean/sanitized container or in ice with handle not touching ice. Do not store so that scoop touches the wall. Observed employee washing gloves hands. Employee was not working with foods. Discussed hand washing and glove use. Gloves are single use items and may not be washed between tasks and reused. Gloves should be discarded when changed and hands washed prior to donning new gloves. Food is prepared and immediately served buffet-style. Observed food preparation and service at 5 p.m., food placed on buffet for immediate service and guests finished dinner at 5:30 p.m. Soup on buffet was at 144 degrees.
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12/12/2013 | Risk Factor | |
| No change in menu. Water sample is negative for coliform. Septic system just pumped and no known problems with system. Ice maker installed. Hot water is 135 at 3 basin sink and handsink. Observed preparation of salad. Employee washed hands and used gloves. Food is prepared and timed for immediate service on buffet line. All foods are covered on buffet. If food is not immediately served, it is held hot or cold. Time from preparation to end of service is 3 hours or less. Observed PIC taking reheat temperatures. PIC knows correct reheat temperature. Foods held over are datemarked. Large quantities are frozen. Recommend having reach in cooler serviced (temperature gauge may not be reading correctly). No violation noted during this evaluation. | 03/08/2013 | Routine |
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