Shenandoah Valley Golf Club - Club 27 Fire Grill, 134 Golf Club Circle, Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Shenandoah Valley Golf Club - Club 27 Fire Grill
Address: 134 Golf Club Circle, Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 635-3588
Total inspections: 7
Last inspection: 07/14/2015

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Inspection findings	Inspection date	Type
Please contact the Health Department representative when the heat sanitizing function of the ware wash machine has been repaired. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: An in-use ice scoop was observed stored on an unsanitary surface atop the ice make machine. Correction: The ice scoop was removed from the unsanitary surface for re-cleaning. Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures Observation: The heat sanitizing ware wash machine would reach a maximum temperature of 145°F. Correction: A technician will be called in to make necessary repairs to the ware wash machine. Until repairs are made, the machine may be used for washing, but all items removed from the machine must be sanitized in the quaternary sanitizing solution in the 3 bay sink.	07/14/2015	Routine
Discussed observations and inspection report with the person in charge Proper hand washing procedures with regular change of gloves observed Good separation of foods in refrigeration units pH sanitizer test kit noted NOTE Please closely monitor prep unit to ensure that a temperature of 37F-39F is constantly maintained (lower thermostat of have refrigeration tech look at unit) No violation noted during this evaluation.	08/26/2014	Risk Factor
Discussed observations and inspection report with the manager Overall facility kitchen appeared clean at time of inspection Good separation of foods in refrigeration units Good date marking practices Use of food gloves observed Proper hand washing procedures noted Pro Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: microwave oven Correction: Clean and sanitize these surfaces for food contact.	06/27/2014	Routine
No food prep at time of inspection Facility kitchen appeared clean and well managed Good separation of foods in the refrigeration units Food gloves, hair restraints and pH sanitizer test kit noted Date marking observed NOTE: Please monitor the sandwich prep unit to ensure that a temperature of 41F or below is constantly maintained. Optimum temp would be between 37F and 39F No violation noted during this evaluation.	04/21/2014	Routine
Discussed observations and inspection report with the person in charge Overall the facility kitchen appeared clean with clean food contact surfaces observed Good date marking and separation of foods in refrigeration units Use of food gloves with frequent change of gloves observed Proper hand washing noted Foods delivered precooked and made to order Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Single service items observed unprotected from contamination. Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.	09/20/2013	Routine
Discussed observations and inspection report with the person in charge .There was no food prep at time of inspection. Overall facility kitchen appeared clean with clean food contact surfaces noted Refrigeration unit temperatures with cold holding foods (except for the egg salad) found to be with in required limits Food gloves noted. Foods prepared are prepacked, precooked and made to order NOTE: Please monitor the temperature of the prep unit to ensure that a temperature of 41F or below (optimum temp would be between 37F-39F), otherwise lower the temp of the respective unit Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Egg salad in the prep unit cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	07/16/2013	Risk Factor
No violations noted nor was there any food prep at time of inspection Facility grill room and kitchen appeared clean, well managed and in compliance Food gloves, date marking and sanitizer test kit noted Refrigeration units, cold and hot holding foods well within required limits Clean food contact surfaces observed Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: s0da gun nozzle. Correction: Clean and sanitize these surfaces for food contact.	05/16/2013	Routine

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