Kenmore Club, 632 Kenmore Avenue, Fredericksburg, VA 22401 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Kenmore Club
Address: 632 Kenmore Avenue, Fredericksburg, VA 22401
Type: Full Service Restaurant
Phone: 540 373-7737
Total inspections: 7
Last inspection: 10/30/2015
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Inspection findings

Inspection date

Type
Abbreviations: WIC - walk in cooler
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along both sides of the rear kitchen door.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The wall behind the dish machine was 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.
10/30/2015Routine
Discussed the following with the PIC:
-all food is commercially prepared and then cooked or reheated at the facility for immediate service.
No food service was observed today.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
No violation noted during this evaluation.		06/01/2015Risk Factor
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No food prep going on during inspection. Operator is knowledgeable in food safety and employee health. Facility is clean and well maintained.
  • Equipment and Utensils, Air-Drying Required
    Observation: Food trays, on storage shelving under the microwave, were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
10/24/2014Routine
Site visit made to facility to investigate complaint received on November 22, 2013.
No violation noted during this evaluation.		11/22/2013Complaint
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No food prep going on during this inspection. Operator will utilize the 3 compartment sink to sanitize all food contact surfaces of equipment until the dishmachine is operating properly. Operator called for repair service during this inspection.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The wash water (120'F) and the rinse water (170'F) in the hot water sanitizer dishmachine is not hot enough to sanitize equipment. Proper temperature of the wash water is 160'F and proper temperature of the rinse water is 180'F.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
10/24/2013Routine
This investigation was conducted due to complaint received on May 23, 2013.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The stuffed pasta shells were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. PIC placed pasta back into the oven to complete the reheating process.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
05/23/2013Complaint
No violation noted during this evaluation.04/12/2013Other

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