Stonewall Golf & Country Club, 15601 Turtle Point Dr, Gainesville, VA 20155 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Kitchen dishwasher appears to be working properly.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or less than 6" above the floor in the walk-in freezer.;Store food on approved shelving, dunnage racks, and/or carts.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in 6-drawer cooler not at proper cold holding temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Broken plastic ice bucket.
Correction: Remove broken ice bucket from service.
- Equipment - Good Repair and Proper Adjustment
Observation: Filter missing in exhaust hood.
Correction: Install missing filter in exhaust hood.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer dispensed at bar dishwasher.
Correction: Replace empty sanitizer container for bar dishwasher.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: No cold water at bar handsink.
Correction: Repair bar handsink to provide hot & cold water.
- Hand Drying Provision (repeated violation)
Observation: No paper towels at bar handsink.
Correction: Provide a paper towel dispenser at the bar handsink.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No handwashing signage at the bar handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the bar handwashing sink.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the beverage station area. Measured 10-15 foot-candles.
Correction: Provide at least 20 foot candles of light in the beverage station area.
- Physical Facilities in Good Repair
Observation: Dead ceiling light lamps in employee restroom & in kitchen.
Correction: Replace dead lamps.
|
07/09/2015 | Routine | |
Dishwasher appears to be working properly. Note: Back bar cooler 50 degrees. Bar dishwasher removed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the beer walk-in cooler.
Correction: Separate raw foods of animal origin during storage from cooked and raw RTE foods including vegetables and fruit.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in walk-in freezer.
Correction: Elevate food on to approved shelving. Recommend an approved cart in the WIF for additional storage space.
- Equipment - Good Repair and Proper Adjustment
Observation: 6-drawer cooler at cooking line broken.
Correction: Repair / replace unit to maintain food at 41 degrees or less.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The metal stem food thermometers were not accurate in the range of use.
Correction: Recalibrate the thermometers for accuracy in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Cleveland tilting braising pan.
Correction: Clean and sanitize these surfaces after use for food contact.
- Prohibitions (corrected on site)
Observation: Clean racks of glassware stored below 3-vat sink drainboard and next to handsink in dishwashing area.
Correction: Store clean equipment in a clean dry location not subject to splash or other contamination.
- Kitchenware and Tableware (repeated violation)
Observation: Unwrapped disposable forks stored with eating surface up.
Correction: Display / dispense disposable flatware with handles up, use wrapped flatware or an approved dispenser to prevent consumer contamination of multiple straws.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water at bar handwashing sink.
Correction: Make necessary adjustments to valves and lines serving the bar handsink to provide water of at least 100°F.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the bar hand washing sink.
Correction: Provide hand soap at the bar hand washing sink to encourage proper hand washing.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the bar hand washing sink.
Correction: Provide hand drying devices such as individual disposable paper towels at the bar hand washing sink to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the bar handwashing sink.
- Physical Facilities in Good Repair
Observation: Several ceiling panels removed in kitchen and dishwashing areas.
Correction: Reinstall missing ceiling panels.
|
08/20/2014 | Routine | |
Discussed the mop sink BFP valve, and the service animal handouts. The kitchen & bar dishwashers appear to be working properly. The wiping cloth sanitizer concentration was OK.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the foodservice area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, caps, or hair nets.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs at improper hot holding temperature. Dial set in middle.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Dial at 2/3 - 3/4 turn.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: White shipping plastic on bar dishwasher.
Correction: Remove shipping plastic from bar dishwasher.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometers in the drawer coolers.
Correction: Provide thermometers in the drawer coolers.
- Equipment - Cutting Surfaces
Observation: The bar cutting board is heavily scratched and scored.
Correction: Replace or resurface the cutting board to provide a surface that is smooth and easily cleaned.
- Kitchenware and Tableware
Observation: Single-service cups in the bar are not furnished in original wrapper intact or from and approved dispenser.
Correction: Dispense single-service cups in the original intact wrapper or from an approved dispenser.
- Backflow Prevention Device, Design Standard
Observation: The outdoor mop sink with the hose and spray nozzle lacks a backflow or backsiphonage prevention device meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the bar hand washing sink.
Correction: Provide a soap dispenser at the bar hand washing sink.
- Hand Drying Provision
Observation: No disposable towels were provided at the bar hand washing sink.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the bar handwashing sink.
- Physical Facilities in Good Repair
Observation: Lights under bar counter not working.
Correction: Repair / replace broken lights.
|
09/06/2013 | Routine | |
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