White Tail Resort Inc. Snack Bar, 39033 White Tail Dr., Ivor, VA 23866 - Seasonal Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: White Tail Resort Inc. Snack Bar
Address: 39033 White Tail Dr., Ivor, VA 23866
Type: Seasonal Fast Food Restaurant
Phone: 757 859-6123
Total inspections: 3
Last inspection: 07/16/2015
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Inspection findings

Inspection date

Type
Overall good sanitation with some food temperature issues related to storage. No food preparation seen during inspection. Sanitizer present and initially tested < 200 ppm quats then corrected. No test strips available, staff trained how to test. Good employee health knowledge.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: 1) Meats and cheeses in top holding bins for preparation refrigerator tested from 43-50 with both items stored in ziplock bags and double and quadruple stacked x 4 days. All temperatures taken with EHS thermocouple calibrated at 31.9 F. Meats, turkey 43, ham 46. Cheeses, Swiss 43, provolone just out 50, American 46, shredded cheddar 50 F.
    2) Two trays of club subs stored in bottom two shelves of reach in refrigerator. Sandwiches 46 and 48 F x 6 days - not labeled. Unit air flow top down in middle top shelves very crowded.
    Correction: All out of temperature foods voluntarily discarded. Discussed correct storage for foods in top bins of the prep table and that top holding is not for food storage and should be changed at least each day with empty bins left in to preserve unit temperature. Discussed, items in reach in refrigerator should be stored to allow good air flow to all foods. Items such as peppers etc. can be stored on bottom shelving. Correct storage, close unit for at least 1 hour, put something to temperature check on each shelf - ie a bottle of water, then check after an hour. If unit still without good temperatures in bottom holding, call for maintenance.
  • Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
    Observation: No food thermometer present.
    Correction: Digital thermometer obtained from main kitchen and calibrated at 30.9 F. Discussed when, and how to check food temperatures.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: On arrival rack of dishes placed over the handwashing sink. After discussion, noted no drainrack for dishes to drain after washing.
    Correction: Dishes moved. Discussed handwashing sink must stay clear and ready to use. Decide what method will be used for dishes. Previously, EHS thought dishes pre-washed and taken to main kitchen to wash, rinse, sanitize. Clean, sanitized dishes can go in rack and drain on counter. Inform EHS of method that will be used.
07/16/2015Routine
Facility inspected when not open. Facility opened on weekends. Noted food in bottom hold of prep table slightly above top holding. Closely monitor unit for any temperature problems. Routine maintenance done before opening for the season. Pepsi machine with repair scheduled. Some flies noted in facility. Kill and clean. One staff member certified pest control operator. Kitchen clean and well maintained. Bleach and test strips present for sanitizing.
No violation noted during this evaluation.		05/28/2014Risk Factor
Overall excellent sanitation, noted good handwashing and glove use, good sanitizing with 100 ppm Cl and overall good food temperatures. Noted, foods in reach in refrigerator at top temperature on top shelf, BBQ stored in the middle, defrosted then stored in RIR, at 42 F and sauce on bottom at 46 F. No potentially hazards foods out of temperature, but suggest removing some large containers to improve air flow, temperature checking foods and if not improved call for maintenance.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced cheese in top holding for prep table stored incorrectly checked at 47 F. stem temp. Thermocouple calibrated at 32.1.
    Correction: Cheese voluntarily discarded. Contained changed. Discussed correct storage.
07/31/2013Risk Factor

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