Shadows Grill At Blue Ridge Shadows Golf Club, 456 Shadows Dr., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Shadows Grill at Blue Ridge Shadows Golf Club
Address: 456 Shadows Dr., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 631-3050
Total inspections: 7
Last inspection: 03/31/2016

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Inspection findings

Inspection date

Type

  • Utensils - In-Use - Between-Use Storage
    Observation: A large plastic in-use ice scoop was observed stored in an unclean container
    Correction: A surface used for storing an in-use utensil must be clean and sanitary.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: The hot dogs and the bbq pork were observed held at temperatures below the regulatory minimum hot hold temperature for these foods.
    Correction: Potentially hazardous foods in hot hold units must be maintained at a temperature of 135 or higher.
03/31/2016Routine
This facility was found to be clean, with all refrigeration and food temperatures well within regulatory requirement. Person in Charge is well versed in food safety and appears to be very conscientious in matters of food safety. Observed use of hair restraints, food gloves and frequent handwashing. Good job.
No violation noted during this evaluation.
04/29/2015Routine
Discussed observations and inspection report with the person in charge
No food prep at time of inspection
At time of inspection overall clean facility kitchen observed
Good date marking practices noted
pH sanitizer QAK QR 200-400ppm
Good separation of foods in refrigeration unit

  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single service items observed unprotected from contamination - styrofoam food containers.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the kitchen
    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.
07/28/2014Routine
No food prep at time of inspection
Facility kitchen appeared clean and well managed.
Discussed proper date marking procedures and practices
Good separation of foods in refrigeration units
Food gloves, hair restraints and pH sanitizer test kit (QAK QR 200ppm) observed

  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
04/14/2014Routine
Facility kitchen with clean food contact surfaces appeared clean
No food prep/service at time of inspection
Excellent cold holding foods and refrigeration temperatures
Food gloves, hair restraints and pH sanitizer test kit (QAK QR 400ppm) noted
Good date marking practices
Food delivered prepackaged and made to order
Good separation of foods in refrigeration units

No violation noted during this evaluation.
07/22/2013Routine
No violations noted nor was there any food prep at time of inspection
Facility dining area and kitchen appeared clean, well managed and in compliance
Refrigeration units and cold holding foods well with in required limits
Food gloves, date marking, sanitizer test kit (QAK QR 200ppm) noted
Clean food contact surfaces observed
Food made are made to order
Good job

No violation noted during this evaluation.
05/13/2013Routine
No violations noted nor was there any food prep at time of inspection. Facility kitchen continues to appear clean, organized, well managed and in compliance with VDH food code regulations.
1. Cold and hot holding foods well within required range (cold hold <41F/hot hold >135F)
2. Refrigeration temperatures well within required limits (<41F
3. Food contact surfaces clean
4. Food gloves, date marking, pH sanitizer test kit noted
5. Hand sink clean, well stocked and easily accessible.
6.Regular professional pest control
Good job

No violation noted during this evaluation.
07/27/2011Routine

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