Wytheville Koa Campground-Aok Cafe, 231 Koa Road, Wytheville, VA 24382 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Wytheville KOA Campground-AOK Cafe
Address: 231 Koa Road, Wytheville, VA 24382
Type: Fast Food Restaurant
Phone: 276 228-2601
Total inspections: 3
Last inspection: 04/29/2015
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Inspection findings

Inspection date

Type
Notes:
*The hot water in one of the restrooms is not operational. This repair, as well as the repair for the clogged hand sink in the kitchen,needs to be completed prior to opening the facility for food service.
*Observed a 5 gallon bucket of brown liquid sitting in front of the refrigerator. Suggest emptying all buckets and leaving the facility clean prior to closing up at the end of the season to prohibit possible insect and rodent issues.
  • Critical: Food - Safe and Unadulterated*
    Observation: The plastic bucket and untensil found in the prep cooler that appears to have been some kind of food item is covered in mold and is unsound or adulterated.
    Correction: Ensure food is safe and unadulterated. Do not leave food in unoperational or disconnected cold holding units.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station in the kitchen is being used as a dump station.
    Correction: The handwash facility identified above is to be used for washing hands only.
04/29/2015Routine
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat hot dog franks in the refrigeration unit is 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.
06/16/2014Risk Factor
Only ready to eat foods served currently. Be sure to keep handwash signage up at all hand sinks. Hot water must be a minimum of 110 degrees for manual dishwashing.
  • Critical: Water Capacity* (corrected on site)
    Observation: Water heater observed turned off or not set at the proper temperature.
    Correction: Ensure that water heater is turned on and set at proper operating temperature.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the kitchen is blocked by cleaning tools, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
06/29/2013Routine

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