No violation noted during this evaluation. | 12/17/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Romalade and cut fruit observed cold holding at improper temperature in Hobart reach in refrigerator #2.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
09/02/2015 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelves in the service reach in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth: shelves observed rusted.
Correction: Re-surface or replace shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the oven interior in the Bake Shop has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
05/14/2015 | Routine | |
No violation noted during this evaluation. | 02/19/2015 | Risk Factor | |
No violation noted during this evaluation. | 10/14/2014 | Risk Factor | |
Food Temperatures, Continued (Degrees F.): Cold Holding: Brie Cheese: 41, Milk: 40
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wire shelves of the Hobart reach in refrigerator are not corrosion resistant, nonabsorbent, and/or smooth: shelves observed rusted.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the can opener bracket has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
06/26/2014 | Routine | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Dairy/Produce Walk in Refrig.: Heavy Cream: 40, Hobart Service Reach in Refrig.: Half and Half: 40. No violation noted during this evaluation. | 03/14/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Hobart 2-dr. Reach in Refrig: Sausage: 39, Chili Sauce: 39, No violation noted during this evaluation. | 10/10/2013 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) Cold Holding: Produce Walk in Refrig: Cheese: 40, Heavy Cream: 40, Banquet 2 Dr Reach in Refrig: Heavy Cream: 41.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment's wire shelves observed rusted: a condition that prevents necessary maintenance and easy cleaning:
- Hobart 2-door Production Reach in refrigerator.
- Hobart 3-door Banquet Reach in refrigerator.
- 2-Door Beverage Service Reach in refrigerator. .
Correction: Replace or resurface the shelves to restore them to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Handwashing Sink near entrance.
- Stainless steel shelf above the prep sink (Bakery)
- Wire Shelving Unit in Pot Room.
- Door Gasket of Hobart 2-dr reach in refrigerator.
-
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall in the production area, and floor under the stove in the Bakery has a accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
05/24/2013 | Routine | |
No violation noted during this evaluation. | 01/10/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about The Country Club Of Virginia - Banquet Kitchen, 6031 St. Andrews Lane, Richmond, VA 23226 »