The Homestead, Mountain Lodge Restaurant, 593 Ski Lodge Dr, Hot Springs, VA 24445 - Seasonal Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: The Homestead, Mountain Lodge Restaurant
Address: 593 Ski Lodge Dr, Hot Springs, VA 24445
Type: Seasonal Fast Food Restaurant
Total inspections: 5
Last inspection: 01/14/2016
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Inspection findings

Inspection date

Type
Handsink stocked with soap/towels/sign. Employee health policy available. Employees are wearing gloves when handling ready to eat foods. Equipment temperature logs are being kept. Discussed proper cooking / holding/cooling temps and employee health code with the PIC.
PIC was knowledgeable about cooking temps and safe food handling procedures. Observed that the bottom of the steam table is severely corroded and in need of repair in the near future (food contact surfaces are not effected at this time, but if not repaired, may become a violation in the future).
No violation noted during this evaluation.		01/14/2016Routine
Proper equipment temps observed. Chief knowledgeable of proper cooking temps and safe food handling procedures.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in the warewashing /refrigeration area are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Physical Facilities in Good Repair
    Observation: Ceiling in warewash area is not maintained in good repair, appears that the roof is leaking in various locations along the back wall.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/05/2015Routine
Proper equipment temps observed. Chief knowledgeable of proper cooking temps and safe food handling procedures. Discussed with PIC Employee Health Codes and proper cooling procedures and techniques.
  • Critical: Cooling* (corrected on site)
    Observation: POTENTIALLY HAZ FOOD (Chili) noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
12/22/2014Routine
Facility scheduled to open the weekend of 12/20/14. A routine inspection will be done within the following 2 weeks.
No violation noted during this evaluation.		12/17/2014Pre-Opening
Proper cooking and holding temps observed. Chief knowledgeable of proper cooking temps and safe food handling procedures. Discussed with PIC Employee Health Codes and duties expected of the PIC, proper date marking procedures, discarding out dated items in storage.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) balsmic onions was not discarded by the ""consume by"" date.
    Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
01/31/2014Routine

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