Vfw Grover King Post 1115, 701 West Stuart Dr, Hillsville, VA 24343 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: VFW GROVER KING POST 1115
Address: 701 West Stuart Dr, Hillsville, VA 24343
Type: Fast Food Restaurant
Total inspections: 3
Last inspection: 09/04/2015
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Inspection findings

Inspection date

Type
* Inspection for facility was conducted during the Labor Day Flea Market event.
* Inspection conducted with Scott Honaker.
  • Hair Restraints - Effectiveness (corrected on site)
    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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
    Observation: The comminuted or ground beef was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Temperature was at 70F.
    Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Ham and sausage hot holding at improper temperatures of 120F.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cole slaw and sliced tomatoes cold holding at improper temperatures of 56F and 57F.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
09/04/2015Routine
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: All food in the Hot Point, Whirlpool, and Pepsi refrigerators cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    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.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: The food-contact surfaces of all food contact equipment were not observed sanitized. No sanitizer present in facility.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Obtain and keep chlorine bleach or other approved sanitizer on site for sanitizing all food contact surfaces.
08/29/2014Routine
No violations, keep up the good work. Not all coolers plugged in at this time and no cooking going on.
No violation noted during this evaluation.		07/10/2013Risk Factor

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