19th Hole, 1148 Ivy Hill Drive, Forest, VA 24551 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Fish* (corrected on site)
Observation: Observed vacuum packed fish in chest freezer that does not appear to be from a commercial source. (Also home prepared apple butter in storage area.)
Correction: Do not store or use food unless from an approved source. Remove foods from facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored over ready to eat foods in walkin.
Correction: Store all raw animal products below ready to eat products to prevent cross-contamination.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Utensil observed left in condiment servers in walkin.
Correction: Pull utensils daily for cleaning and sanitizing.
|
03/08/2016 | Routine | |
No violations noted at time of inspection.
No violation noted during this evaluation. | 06/24/2015 | Routine | |
Sanitizer-200 ppm (quat)
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw hamburger stored over ready to eat products in prep unit.
Correction: Store all raw food products below ready to eat or cooked foods to prevent cross contamination.
- Physical Facilities in Good Repair
Observation: Paint peeling on interior of hood over grill area.
Correction: Remove peeling paint to prevent from falling in food products. Keep interior of hood smooth and cleanable.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Faucet at handwashing sink loose.
Correction: Maintain fixtures at faucet so food handlers can properly wash hands when needed.
|
06/24/2014 | Routine | |
Wiping cloths 100 ppm (chlorine)
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili in crock pot not heated for hot holding. Temperature at time of inspection 63 degree F.
Correction: Heat commercially prepared chili to 135 degrees F. for hot holding. Reheat previously cooked foods to 165 degrees F within 2 hours then hot hold at 135 degrees F. or above.
- Nonfood Contact Surfaces (corrected on site) (repeated violation)
Observation: Foil lining shelves of prep unit.
Correction: Remove foil from shelves so that air can circulate properly in unit to keep foods cold.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Interior top of ice machine appears to have some mildew accumulation.
Correction: Clean and sanitize as needed.
|
07/24/2013 | Routine | |
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