Wytheville Moose Lodge #394, 1350 W Main St., Wytheville, VA 24382 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Wytheville Moose Lodge #394
Address: 1350 W Main St., Wytheville, VA 24382
Type: Full Service Restaurant
Phone: 276 228-7803
Total inspections: 4
Last inspection: 08/07/2015
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Inspection findings

Inspection date

Type
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) @FOOD@ 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.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Correction: Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
08/07/2015Routine
  • Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor in walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) foods (multiple items) in the refrigeration unit is not labeled with a ""consume by"" date.
    Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the @Location@
    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.
12/01/2014Routine
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: The ash trays, cigarrettes are/were stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Correction: Personnell must Smoke in a designated area so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor in walk in cooler and walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) sausage 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.
  • Warewashing Machines, Sanitizer Level Indicator
    Observation: Observed that mechanical warewashing unit does not have capacity to automatically dispense detergents and sanitizers. (sanitizer pump appears to be non functional)
    Correction: Warewashing machines must have the capacity to automatically dispense detergents and sanitizers.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
01/27/2014Routine
very good!
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The soup was not reheated to 165F within < 2 hours to eliminate pathogenic bacteria, prior to being placed on hot holding.
    Correction: Rapidly reheat food for hot holding to 165°F or above prior to placing on hot olding for service.
03/08/2013Risk Factor

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