Remember when cutting boards get very scored and consequently soiled, they need deep cleaning.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Large knives store between equipment in preparation area.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Tray of tukeys on floor of walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical (all purpose cleaner) spray bottles observed without a labels.
Correction: Label spray bottles with contents or discard.
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02/05/2016 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. Squeeze bottles and small bulk containers at prep. line
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Utility lines under perp. line and cooking line are running on the floor and consequently interfering with cleaning of floor.
Correction: Relocate utility lines off the floor to allow for ease of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under both cooking lines, the main prep. line and ice maker noted in need of cleaning.
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.
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10/30/2015 | Routine | |
Few flies - continue working on control.
New Pure Force warewasher installed.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bulk rolling food containers, such as flour and sugar.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service linse or pipes located under equipment on preparation line and cooking line obstruct or prevent cleaning of (floor, wall).
Correction: Relocate utility service lines to allow access for cleaning. Suggest place lines on hangers tight against equipment.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the u-shaped bar. Also very low in other bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under both cooking lines and under service/prep. line across from main cooking line noted in need of cleaning. Also, wall and utility lines behind cooking line have accumulation of soil 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.
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07/16/2015 | Routine | |
Final rinse pressure for warewasher - 20 psi - ok
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Knives stored between equipment on front line..
Correction: Store in-use knives on clean surface, so not become contaminated..
- Equipment - Cutting Surfaces
Observation: The cutting board along the pizza prep. refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Single check valve on hose with nozzle attached to hose at back door.
Correction: Remove nozzle after use or get double-check valve.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under 2 cooking lines noted in need of cleaning.
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.
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03/13/2015 | Routine | |
Coorrected from last inspection 12/9/2014 - Section 26 - 3330 Toxics - Common Name/working containers or toxics and Section 8 - 3030 - Hand Drying Provisions, Section 49 - 2260 - Backflow Prevention Device, When Required, Section 37 - 610- Food Storage - Clean and Dry Location., Section 47 - 1770C - Equipment - Nonfood Contact Surfaces clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under both cooking lines and prep. line and pizza prep. room and walk-in refrigerator noted in need of cleaning.
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.
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12/18/2014 | Follow-up | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Tray of beef on floor in walk-in cooler and tray of chicken in walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walk-in refrigerator shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not on water lines where nozzles attached to lines at hand wash sinks at both bars.
Correction: Provide a backflow or backsiphonage prevention device on each hose with nozzle (double-check valve with atmospheric break) or remove hoses.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in both bars.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under both cooking lines and prep. line and pizza prep. room and walk-in refrigerator noted in need of cleaning.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners are not properly labeled. 3 spray bottles - 1 at east room bar and other 2 on cleaner shelves.
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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12/09/2014 | Routine | |
Warewasher/dishwasher = wash - 157°F and final rinse 192°F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk and Heavy cream in waitress refrigerator (44- 45°F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Turn down refrigerator so hold food proper temperatures.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelves in walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/12/2014 | Follow-up | |
- Hair Restraints - Effectiveness
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
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Pizza Prep.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Tubs of food and cases of food stored on floor of walkin freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (43.9°F) 1/2 & 1/2 (42.1- 43.2°F) - Waitress refrigerator and hamburger (43.1°F and sausage (43.1°F) - pizza prep. refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Need to adjust down the waitress and pizza prep. refrigerators, so maintain foods as 41°F or below.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 135°F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. SINCE WAREWASHER WASH TEMPERATURE IS 154°F CAN STILL WASH AND RINSE IN UNIT BUT MUST SANITIZE IN 3-COMPARTMENT SINK.
- 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: Shelves in walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (corrected on site) (repeated violation)
Observation: Hose on loading dock with spray nozzle attached.
Correction: Remove spray nozzle or install double-check valve with atmospheric vent
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the kitchen hand wash sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/04/2014 | Routine | |
Replace hand wash sing in dishwasher area.
Final rinse for dishwasher/warewasher = 24 psi - ok
- Food Storage - Clean and Dry Location
Observation: Bulk plastic container of turkey comb and 2 inch long pan with other food stored on floor of walk-in.
Correction: Risk of cross-contamination when containers of foods then moved to food preparation (food-contact) tables etc. Do not store containers of food (especially kitchenware) on floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Tubes of large red single service cups stored on floor in dry storage room. Tube of plastic lids and several boxes of lids stored in cabinet under hand wash sink in bar, with various containers of chemicals.
Correction: Do not store single-service articles on floor or under hand wash sink or with chemicals.
- Plumbing System Maintained in Good Repair
Observation: Hose with pressure nozzle attached to water faucet at back door to kitchen.
Correction: Need to use double-check valve with atmospheric break when have nozzle attached to hose.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall and floor behind/under dishwasher/warewasher and back of dishwawher noted in need of cleaning. Very soiled with food debris, mold and mildew.
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.
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06/06/2014 | Routine | |
Alleged violations corrected from previous March 13, 2014 inspection were:
Section 20 - 0820 A 2 - Food - Potentially Hazardous Food - Cold Holding
Section 39 - 0570 - Cloths - Wiping Cloths - Use Limitation
No violation noted during this evaluation. | 03/27/2014 | Follow-up | |
Final rinse pressure for dishwasher/warewasher = 24 psi - ok14
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping clothes laying on equipment in pizza prep. and side prep. kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut roast beef (48°F), turkey (51°F), Ham (46°F)
Correction: Turkey (47°F) and corn beef (52°F) cold holding at improper temperatures
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03/13/2014 | Routine | |
Final rinse for warewasher/dishwasher = 25 psi - ok
Refresh label for window cleaner spray bottle at bar.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Pan with water and fish fillets located on the floor of walk-in refrigerator. Also, several pans of food and boxes of food and 1 small set of ribs (wrapped in plastic) are stored on the floor of walk-in freezer.
Correction: Keep all pans and wrapped foods off floor, to avoid contamination of food preparation surfaces when bring to the kitchen.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor/wall junction and wall directly behind the dishwasher noted in need of cleaning.
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.
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12/10/2013 | Routine | |
Light bulb out in mopsink room. Replace.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Cooke not know proper internal temperature to cook raw chicken to - he said 160°F
Correction: Instructed that need be minimum of 165°F.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Bulk rolling containers and other smaller containers throughout facility.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Open boxes of food stored on floor in walk-in refrigerator. Additional shelving has been added.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. MISSING in employee bathroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under and behind dishwasher/warewasher (wall and floor) noted in need of cleaning.
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.
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09/13/2013 | Routine | |
Final rinse pressure = 26 PSI - ok
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Staff person cutting up cooked roast beef with bare hands.
Correction: Need to wear gloves when handling ready-to-eat foods.
- 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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 2 types of cooked noodles (44°F and 44°F) cold holding at improper temperatures in front kitchen refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Maintainance person coming to repair/adjust refrigeration unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Interior bottom ceramic plate of kitchen microwave (broken) was observed in a state of disrepair and damaged.
Correction: Repair the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the side reach-in prep. refrigerator lid and inside cabinet (where drawers located) have accumulations of grime and debris. Also, soda gun holsters in bar have accumulation of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: A hose with spray nozzle attached is present at each hand wash sink of the 2 bars.
Correction: Need remove the hoses with nozzles or install back flow prevention devices that hav double check valves with atomopheric breaks.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under dishwasher, under cooking line and kitchen prep. refrigerators and wall behind dishwasher noted in need of cleaning.
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.
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06/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Water's Edge Country Club, 1825 Waters Edge Drive, Penhook, VA 24137 »