Winton Country Club, 599 Patrick Henry Hwy., Amherst, VA 24521 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
- Warewashing Equipment, Cleaning Frequency
Observation: Spray wand of the dishmachine needs cleaning.
Correction: Clean the spray wand as necessary to prevent debris build-up.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Defrost the interior door of the walk-in freezer.
Correction: 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.
|
06/04/2015 | Routine | |
| No violation noted during this evaluation. | 05/22/2014 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment
Observation: Lights over the line not working. Line sink faucet leaking constantly.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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 180ºF. The thermometer read 172ºF.
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.
- Non-Food Contact Surfaces
Observation: Grease / food debris build-up: convection oven and broiler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tile floors bucking on the line causing gaps. Floors at the dishmachine need grout / repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and hinders cleanibility.
|
05/08/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: Grease / carbon build-up in the exhaust hood filters and stove eyes.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is not working properly.
Correction: Repair the boiler to maintain proper water temperature. Repairs in process during inspection.
- Physical Facilities in Good Repair
Observation: The tile floors on the line are bucking up, causing a gap in the surface.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/27/2013 | Routine | |
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