Virginia Elk's Youth Camp, 145 Youth Camp Dr, Millboro, VA 24460 - Summer Camp Food Service inspection findings and violations

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Business Info

Restaurant: Virginia Elk's Youth Camp
Address: 145 Youth Camp Dr, Millboro, VA 24460
Type: Summer Camp Food Service
Phone: 540 937-7085
Total inspections: 5
Last inspection: 06/18/2015
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Inspection findings

Inspection date

Type
Kitchen is undergoing cleaning prior to season opening. No food being prepared at time of inspection. Facility appears orderly and satisfactorily maintained.
good equipment temps observed. An inspection will be done around the 2nd week in July for the USDA Summer Foods Program once the camp is in operation.
No violation noted during this evaluation.		06/18/2015Routine
The warewashing equipment is only reaching a wash temp of 140 degrees. The manufactures suggested minimum temp is 155 degrees. the rinse is sanitizing at 196 degrees. The camp will continue to use the 3 compartment sink for the remainder of the camp season (2 days). Prior to opening the camp next season, the equipment temps and gages will need to be repaired and calibrated.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
    Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150F while the actual temperature was 134F.
    Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
07/31/2014Follow-up
Facility appears orderly and satisfactorily maintained.
Discussed proper cooking, cooling, and holding temps
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
    Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150F while the actual temperature was 134F.
    Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat grinder, dishes, pots, and pans (in the drying station).
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment and Utensils, Air-Drying Required
    Observation: pots and bowls were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Critical: Pests-Controlling Pests*
    Observation: Observed methods are not being used to control pests
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
07/18/2014Routine
The mechanical warewash is still not reaching proper temps, PIC is going to use the 3 compartment sink with a 50-100ppm chlorine concentration until the warewash is repaired.
  • Warewash Machine, Data Plate Operating Specifications (corrected on site) (repeated violation)
    Observation: Mechanical warewashing machine data plate specified that wash temp of 150 and a rinse temp of 180 are required. Neither temp is reaching that temp and the surface temp is only reaching 132 degrees.
    Correction: Scheduled for maintenance on 5/29/13 to increase the wash/rinse temps up to manufacture requirements. Using 3 compartment until repaired.
06/21/2013Follow-up
Kitchen is undergoing cleaning prior to season opening. Facility appears orderly and satisfactorily maintained.
Discussed proper cooking, cooling, and holding temps
  • Warewash Machine, Data Plate Operating Specifications
    Observation: Mechanical warewashing machine data plate specified that wash temp of 150 and a rinse temp of 180 are required. Neither temp is reaching that temp and the surface temp is only reaching 132 degrees.
    Correction: Scheduled for maintenance on 5/29/13 to increase the wash/rinse temps up to manufacture requirements.
  • Equipment - Food Contact Surfaces
    Observation: Ice bin observed to have mold growing on back splash guard.
    Correction: Clean and sanitize all food contact surfaces.
  • Equipment - Food Contact Surfaces
    Observation: Can opener observed to have dried food particles and debris on the cutting edge
    Correction: Clean and sanitize all food contact surfaces
05/28/2013Routine

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