Stephens City Moose Lodge #2483, 357 Fairfax Pike, Stephens City, VA 22655 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Stephens City Moose Lodge #2483
Address: 357 Fairfax Pike, Stephens City, VA 22655
Type: Full Service Restaurant
Phone: 540 869-4692
Total inspections: 5
Last inspection: 03/28/2016
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Inspection findings

Inspection date

Type
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Food cold holding at improper temperatures on the upper part of the Beverage Air Prep Unit. (Some items were doubled panned)
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
    Observation: The prepared ready-to-eat (RTE) deli meats in the refrigeration unit are 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.
03/28/2016Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    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.
03/30/2015Routine
Monitor the Beverage Air prep table. Temperatures of the food were at the maximum of 41 degrees. It may need service soon.
No violation noted during this evaluation.		02/25/2014Risk Factor
The fire extinguishers and hood fire suppression should be serviced next month according to the current service tags.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The upper portion of the prep table was cold holding food at improper temperature.
    Correction: Service or adjust the prep table so that food items on the top portion cold hold at 41 degrees or lower.
03/28/2013Routine
-Provide an ammonia based sanitizer test strip for sanitizer. (Reads in orange and green colors)
No violation noted during this evaluation.		01/05/2012Risk Factor Assessment

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