One freezer has been turned off and a part was ordered. Remember the day of prep or the day you open a TCS ready-to-eat food is considered day one of the 7 day allowable shelf life. Clean the top of the dishmachine.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) green beans(3/7-3/13), sausage(3/13-3/19)in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) hot dogs in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of spray bottles were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/23/2016 | Risk Factor | |
Keep ice bucket turned upside down. A lot of work has been done in kitchen. It is better organized with a lot of unnecessary items removed. Continue to clean kitchen as needed. PIC received information that steaks served in establishment are whole muscle. Keep this information on file. Permit issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) beans and chili in the refrigeration unit is not properly dated for disposition. Boiled eggs found without date.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: left fryer cabinet, keg box, interior of microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: Wall where shelving was removed is not maintained in good repair. Coving missing under 3-c sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor by water heater, ceiling in kitchen, fan grill in walk in, door to walk in and bar floor found dirty.
Correction: Clean thoroughly.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Several working containers of chemicals were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/09/2015 | Routine | |
Follow up to ensure reach in is holding food less than 41 F. Unit found at 40.6 F. Unit is working satisfactorily. Other information: Ribs found in vacuum sealed bags. PIC used a homestyle "food saver" machine. Ribs are frozen. Ribs obtained from a member who has a catering license. He was hired to cook ribs and BBQ at Moose Lodge's event and this was left over.
No violation noted during this evaluation. | 03/12/2015 | Follow-up | |
Metal stemmed thermometer is needed. Proper backflow preventer is required at faucet with hose attached. Locate chlorine test strips. Remove towel from inside make table. A lot of cleaning and organizing needed prior to next inspection which will be a routine inspection for permit renewal. Hood filters to be clean. Walls and fan grills inside walk in are dirty. I will follow up on refrigerator. Review health information for all workers including volunteers. Inquire about whether steaks you purchase are pinned or injected. If they are whole muscle a consumer advisory is not needed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Reach in refrgierator had elevated temps. Milk at 56 F
Correction: PIC discarded all TCS foods.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) green beans in the refrigeration unit was not discarded by the ""consume by"" date. (Prepared 2/23)
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. PIC discarded.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of spray chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/03/2015 | Risk Factor | |
Note: consumer advisory to be rewritten. You must identify and describe foods under cooked
- Critical: Employee Health*
Observation: No employee health policy. Employee health is not discussed with workers.
Correction: I will fax youinformation on this. Information on Norovirus given to PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) tomatoes/lettuce/bun with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Gloves were found.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Expired date on sliced pastrami. Date of 10.24.14.
Correction: PIC discarded.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled spray bottle.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Identify.
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11/04/2014 | Risk Factor | |
Continue to work on 3180 and 3080 (cleaning wall and light at handsink).
- Equipment - Good Repair and Proper Adjustment
Observation: Observed hinges not secure on 2 door refrigerator.
Correction: Correct by repairing hinge on refrigerator door.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at 20 foot candles at kitchen handsink and 3 compartment sink.
Correction: Correct by providing 20 foot candles of light.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed wall not clean at dishmachine area and floor not clean under cook line equipment, dishmachine and bar.
Correction: Correct by cleaning.
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07/09/2014 | Follow-up | |
Dishmachine temperatures satisfactory.
- Food Storage - Clean and Dry Location
Observation: Observed wine bottles stored in condensate water in keg case.
Correction: Correct by removing, cleaning and sanitizing bottom of bottles and properly storing. Remove condensate from cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS food held above 41 degrees (cranberry chicken salad 49.5 degrees, ricotta cheese 47.8 degrees, hot dogs 49 degrees.
Correction: Correct by moving TCS foods to other refrigeration - check and adjust unit as necessary - do not store cold TCS food in unit until it will maintain food at 41 degrees. Temporarily corrected by moving.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed ready to eat TCS food opened and not labeled with use by date (ham, bologna, etc.).
Correction: Correct by properly labeling.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean - shelving under steam table, gaskets of refrigerator, sides of cook line equipment.
Correction: Correct by cleaning.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed refuse enclosure not clean.
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at 20 foot candles at kitchen handsink and 3 compartment sink.
Correction: Correct by providing 20 foot candles of light.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed wall not clean at dishmachine area and floor not clean under cook line equipment, dishmachine and bar.
Correction: Correct by cleaning.
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06/10/2014 | Routine | |
Dishmachine reached proper temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed opened package of sliced meat not labeled with use by date.
Correction: Correct by labeling with use by date.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray container of window cleaner stored on prep table in food prep area.
Correction: Correct by properly storing.
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03/14/2014 | Risk Factor | |
Gloves worn during prep. Dishmachine temperatures good.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shell eggs stored over containers of ready to eat foods. Raw ground beef stored above or adjacent to food not requiring cooking.
Correction: Correct by properly storing.
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11/18/2013 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed sliced meats not labeled with use by date.
Correction: Correct by properly labeling.
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08/19/2013 | Risk Factor | |
Follow up inspection. Item 1060 - corrected - bottom of reach-in was repaired. Continue to clean ceiling tiles and work on improving lighting. Issued annual permit.
No violation noted during this evaluation. | 07/23/2013 | Follow-up | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Edges of bottom shelf of reach-in not in good repair. Rusty shelving.
Correction: Correct by repairing. Correct by resurfacing or replacing.
- Lighting, Intensity (repeated violation)
Observation: Light not at proper intensity kitchen handsink and walk-in box.
Correction: Correct by providing light at correct intensity.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling tiles not clean.
Correction: Correct by cleaning.
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07/01/2013 | Follow-up | |
Follow up to inspection of 5/23/13. Items 1530, 2260, 2640, 1570 were corrected. Continue to work on remaining items.
No violation noted during this evaluation. | 06/14/2013 | Follow-up | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed edges of bottom shelf in reach-in not smooth and easily cleanable. Observed rusty shelving.
Correction: Correct by resurfacing or replacing.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Observed no test kit present to check sanitizer solution.
Correction: Correct by providing test kit.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn gasket on reach-in.
Correction: Correct by replacing.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed hose attached to faucet in mop sink with no backflow prevention device.
Correction: Correct by removing hose - if hose is used, provide a backflow prevention device.
- Refuse Outside Receptacles (corrected on site)
Observation: Observed dumpster lid not closed.
Correction: Correct by closing lid.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at proper intensity at kitchen handsink and in walk-in.
Correction: Correct by providing light at 20 foot candles at sink and 10 foot candles in walk-in.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed ceiling tiles not clean.
Correction: Correct by cleaning.
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05/23/2013 | Routine | |
Follow up to inspection of 2/12/13. Items 1770A, 1190, 550, 570, 1530 were corrected.
No violation noted during this evaluation. | 02/13/2013 | Follow-up | |
Light: sandwich unit 80.2, prep table 66.4, slicer 72, dishmachine 20-43, prep table 64.4, handsink 10.64, 3 sink 13.0, walk-in 7.6, bar sink 54.2-70.
- Utensils - In-Use - Between-Use Storage
Observation: Observed ice scoop on top of ice maker.
Correction: Correct by storing on clean sanitized surface.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths not stored in solution of sanitizer.
Correction: Correct by storing in approved concentration of sanitizer.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed seal in bottom of reach-in refrigerator is not smooth and easily cleanable.
Correction: Correct by repairing.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Observed thermometers not visible in white reach-in, 2 door reach-in and prep units.
Correction: Correct by providing thermometer visible in all cold units.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Observed no test kit present to check sanitizer solution.
Correction: Correct by providing test kit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed slicer not clean.
Correction: Correct by properly washing, rinsing, sanitizing before next use.
- Lighting, Intensity
Observation: Observed light not at proper intensity at kitchen handsink, 3 sink and in walk-in.
Correction: Correct by providing 20 foot candles at sink, 10 foot candles in walk-in.
- Physical Facilities in Good Repair
Observation: Observed ceiling tiles not clean. Loose base molding under 2 compartment sink.
Correction: Correct by cleaning tiles. Repair molding.
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02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tuckahoe Moose Lodge #1163, 4366 Springfield Road, Glen Allen, VA 23060 »