Trash is now disposed of in the dumpster for the campground.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
**A 2016 ServSafe Course schedule was left with the PIC and the PIC was encouraged to become certified.**
- Hair Restraints - Effectiveness
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger meat was being stored on top shelf of walk-in refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
PIC was shown how to properly store foods based on cooking temperature times.
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10/21/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/15/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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10/20/2014 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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07/16/2014 | Follow-up | |
Establishment is not open to the public at the time of inspection. Follow-up inspection on walk-in refrigerator performed. Walk-in refrigerator power line was repaired and unit is now fully operational, indirect waste was properly installed and functional in the 3-compartment sink and covered waste receptacle provided in female rest room.
No violation noted during this evaluation. | 05/12/2014 | Follow-up | |
Pre-Opening Inspection of a change of ownership. No food present in the establishment at the time of inspection. Cooking and refrigeration equipment, except for the walk-in refrigerator, is operational, but not in use at the time of inspection. Walk-in refrigerator is only refrigerator in establishment. Will return on or about 3 days for follow up inspection on walk-in refrigerator.
- Equipment and Utensils - Good Repair and Calibration
Observation: Wallk-in refrigerator was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the Walk-in refrigerator to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention*
Observation: A direct connection exists between the drain line of the food preparation sink and the sewer line.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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05/09/2014 | Routine | |
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