Woodbridge Moose Lodge #583, 9612 Fernedge Ln, Lorton, VA 22079 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Woodbridge Moose Lodge #583
Address: 9612 Fernedge Ln, Lorton, VA 22079
Type: Full Service Restaurant
Phone: 703 339-6688
Total inspections: 6
Last inspection: 12/30/2015
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Monitor ROP practices by training all employees on how to use HACCP plan while vacuum packaging raw meats. Review HACCP log and corrective actions daily to ensure that employees are taking appropriate measures when critical limits are not met.
No violation noted during this evaluation.		12/30/2015Risk Factor
EHS and CFM discussed proper service and record retention for shell stock (facility occasionally serves shell stock). Please refer to the handouts provided for additional information about employee health restriction/exclusion decision making and obtaining new CFM identification cards. Thank you for accompanying the inspector during the inspection, and being for proactive in protecting food safety.
NOTE: Facility periodically vacuum packages steaks. No packaged steaks were observed during inspection. EHS reviewed HACCP plan and general provisions for safe vacuum packaging of steaks with employees.
  • Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
    Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: potato salad (Dated 4/28) and Tuna salad (Dated 4/27) were observed in the walk-in refrigerator.
    Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
  • Physical Facilities Good Repair
    Observation: Ceiling tiles throughout kitchen and storage areas are damaged or improperly hung.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair or replace ceiling tiles in food prep/storage areas. Use non-absorbant and easily cleanable tiles, especially in kitchen and food prep areas.
  • Physical Facilities Good Repair
    Observation: A hole in the rear wall of the laundry room was observed improperly sealed.
    Correction: Repair wall to prevent entry of pests or contaminants.
05/08/2015Routine
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed cooling methods, hand washing and glove use.
EHS will provide educational information for staff to be certified food managers.
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves, or after engaging in any activity that could contaminate the hands.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Hands were washed at time of inspection and gloves were used properly.
09/05/2014Risk Factor
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed the procedure when labeling chemicals.
EHS provided information on certified food manager guidelines and recognized exams.
  • Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
    Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
    Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
04/03/2014Routine
The purpose of this visit was to conduct a risk factor.
EHS discussed consumer advisory on board or menus for brunch.
No violation noted during this evaluation.		11/13/2013Risk Factor
The purpose of today's visit was to conduct a routine inspection.Observed great date marking of foods when and where required. EHS provided manager with updated Employee Health handouts for future use for new employees.
Water Heater: State PRV 75 NRRTO which uses 75,100 BTU
  • When a HACCP Plan is Required/Before Activity Begins
    Observation: A HACCP Plan was not submitted prior to engaging in vacuum packaging of raw beef held longer than 48 hours. ------EHS observed vacuum packaged raw beef in the Walkin Cooler. Per CFM, vacuum packaged raw beef is held for 7 days and then held frozen in freezer.
    Correction: Vacuum packaged potentially hazardous food (PHF) can be held for 48 hours or less at 41F or below without a HAACP plan. If vacuum packaged (PHF) foods are to be held longer than 48 hours a HAACP plan needs to be completed including the sections in 3-502.12.
07/03/2013Routine

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