Seating = 31 inside and 24 outside. Catering done during "in season" Discussed Employee Health. Form 1B observed. ROP spare ribs - discussed. not currently being done at location. Gauge on dishmachine observed not working. Make sure dishmachine sanitizing at all times. Faucets at 3 vat sink need repairing.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the @LOCATION@ is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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03/17/2016 | Risk Factor | |
Discussed menu. No Consumer advisory is on the menu. PIC stated burgers are not undercooked and are cooked to 155 degrees. Discussed hand washing and glove use and provided poster. Discussed cooling times and temperatures and provided information. Discussed reheating temperatures and provided information. Supplier is Sysco. Facility will prepare foods not on daily menu for golf banquets including commercially cooked fried chicken, raw ribs, roast, macaroni and cheese. BBQ is a commercially cooked product. Discussed thawing of frozen foods. Discussed employee health and provided information.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. EHHS observed Form 1B signed for employees no longer working at facility.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS discussed employee health with PIC. PIC knew several diseases, symptoms and reporting requirements. EHSS provided copy of Form 1B for review and signing of employees. EHSS requested that PIC notify EHSS when forms are completed.
- Critical: Cooling* (corrected on site)
Observation: Mac and cheese noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) BBQ chicken, cooked hamburgers, vegetable soup, macaroni and cheese in the walk in cooler 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Norlake sandwich prep unit and the front counter reach in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The filters in the ventilation system above the grill noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. 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.
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10/21/2015 | Routine | |
Follow up to check seating. Observed 47 seats total (inside and outside). Facility is permitted for 48 seats since it is on a private sewage system.
No violation noted during this evaluation. | 12/12/2014 | Follow-up | |
Most violations corrected with the exception of grill vents still need cleaning and seating capacity still needs to be addressed. 56 seats observed and facility permitted for 48. PIC indicated that owner had told him not to remove the extra seats because his occupancy load was higher. EHSS explained that seating capacity and Total Occupancy are different as seating capacity is based on the size of the drainifield.
No violation noted during this evaluation. | 11/25/2014 | Follow-up | |
Follow up to check dish machine
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surfaces of the inside of the reach in freezer and freezer door gaskets with accumulations of grime and debris, and in need of cleaning.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/20/2013 | Follow-up | |
Sysco is the food supplier. Discussed employee health
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) pimento cheese in the refrigeration prep unit past the date of disposition. Observed pimento cheese prepared on 12/6/13. Observed commercially processed ham in the walk in cooler not date marked, and PIC was not aware how long it had been since being opened.
Correction: Recommend discarding the food at this time. Ensure that all prepared RTE food is marked 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. 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. PIC discarded the food.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surfaces of the inside of the reach in freezer and freezer door gaskets with accumulations of grime and debris, and in need of cleaning.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishes and utensils not being properly sanitized before use and after cleaning. Observed the chlorine sanitizer in the dish machine at a concentration too low
Correction: observed < 10 ppm.
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12/17/2013 | Routine | |
Sysco is the supplier. Proteins are received raw and frozen. BBQ is received pre-cooked. Some cooling done for chicken salad, hamburgers, and chicken breasts. Discussed and reminded PIC to ensure that wet wiping cloths are stored in sanitizer in between use
- Person in Charge
Observation: Observed no means to verify that employees are trained on employee health and their responsibility to report to the person in charge certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handling ready-to-eat (RTE) food with their bare hands. Observed employee handle a hamburger bun with bare hands.
Correction: Recommend discarding the food handled with bare hands. Recommend providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. PIC discarded the bun, washed hands and put on gloves before proceeding.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot dogs hot holding at improper temperatures. Observed hot dogs hot holding at 121 F and 125 F. Per PIC these had been hot holding for 1.5 hours.
Correction: Recommend rapidly reheating the food to 165°F and maintaining at 135°F or above through the hot holding period. PIC chose to discard the hot dogs.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) chicken salad and commercially prepared BBQ, ham and turkey in the refrigeration unit not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation or when the commercial package is opened 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.
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08/13/2013 | Risk Factor | |
All violations observed corrected. Observed PIC wearing hair restraint.
No violation noted during this evaluation. | 12/03/2012 | Follow-up | |
| No violation noted during this evaluation. | | | |
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