Restaurant: The 19th Hole Grill#01-174-1061
Address: 1100 Jordan Point Road, P.O. Box 408, Hopewell, Virginia
Phone: (804) 458-6611
Total inspections: 6
Last inspection: May 18, 2009
1770 A - Critical (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch: Stainless steel food containers
0820 A 2 - Corrected During InspectionCritical Chicken salad cold holding at improper temperatures. Chicken salad was discarded.
0220 - Corrected During InspectionCritical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
0820 A 2 - Corrected During InspectionCritical Sliced roast beef and sliced tomatoes cold holding at improper temperatures
0470 - Corrected During InspectionCritical Uncovered container of french fries in the True Freezer Unit .
0480 - Corrected During Inspection Unlabeled food container in the True Freezer.
1060 - Bowls and other items stored on top of towel which is not nonabsorbent.
1580 - The white cutting board on the sandwich preparation unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
1770 B - Observed accumulations of grease deposits the following food contact surface: White cutting board on the sandwich prep unit.
1790 - The inside cavity and especially the inside top of the microwave oven is observed heavily soiled.
3330 - Corrected During InspectionCritical Working containers of Chemical in at least 2 plastic spray bottles are not properly labeled.
1770 A - Critical (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch: Stainless steel food containers Clean and sanitize these surfaces for food contact.
0820 A 2 - Corrected During InspectionCritical Chicken salad cold holding at improper temperatures. Chicken salad was discarded. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
November 07, 2008 (Risk Factor Assessment)
Comments:
No food was being prepared, cooked or served during inspection. Facility appeared to be well mainted during time of inspection.
July 01, 2008 (Risk Factor Assessment)
Violations:
0220 - Corrected During InspectionCritical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
0820 A 2 - Corrected During InspectionCritical Sliced roast beef and sliced tomatoes cold holding at improper temperatures Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
January 16, 2008 (Routine)
Violations:
0470 - Corrected During InspectionCritical Uncovered container of french fries in the True Freezer Unit . Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0480 - Corrected During Inspection Unlabeled food container in the True Freezer. Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
1060 - Bowls and other items stored on top of towel which is not nonabsorbent. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
1580 - The white cutting board on the sandwich preparation unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1770 B - Observed accumulations of grease deposits the following food contact surface: White cutting board on the sandwich prep unit. Clean and sanitize these surfaces for food contact.
1790 - The inside cavity and especially the inside top of the microwave oven is observed heavily soiled. Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
3330 - Corrected During InspectionCritical Working containers of Chemical in at least 2 plastic spray bottles are not properly labeled. Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
It is recommended that food persons-in-charge,managers, and supervisors take a recertification ServSafe class at least every 3 years. The ServSafe material is updated approximately every 2 years based on the Food and Drug Administration Model Food Code Changes.
August 06, 2007 (Routine)
Violation: 0820 - Corrected During InspectionCritical Hamburgers hot held (prior to finish cooking) at 120-130F in water in a metal pan on grill. Facility developed a time control plan after identifying this issue. The Hamburgers are to be kept under time control using the same method above:Hamburgers par cooked and kept on grill in a pan of water. All hamburgers kept using this method do not have to be kept hot held at 135F using time control. Rather the hamburgers will be kept under time control from 11am-3pm and DISCARDED. No hamburgers kept under this method may be cooled and reheated for later use.
Comments:
Please notify the health department if you want to make changes to the time control plan for the hamburgers. All employees should be notified about the time control plan so that hamburgers can be properly discarded after 4 hours out of temperature. Manager signed Time Control Plan agreement - see Prince George Health Department file for copy.
May 17, 2007 (Pre-Opening)
Violations:
1510 - The person in charge could not provide a food temperature measuring device. Obtain at least two food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Digital thermometer preferred.
2810 - Counter-top side in front bar area is not smooth and easily cleanable. Repair or replace wall or wall covering to make it smooth and easily cleanable. Sand and make the side of the countertop smooth and easily cleanable.
2830 - Area where floor tile meets door threshold is exposed concrete and not sealed. Seal floor along this juncture.
2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. 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. Two gaps on either side of door along bottom and gap along top of screen kitchen door.
Comments:
Administrative Assistant was the PIC for inspection. Mr. Lao was out of town and Mildred Corrigan was in the hospital. The facility must obtain at least two thermometers for the new grill kitchen (preferrably a digital--vendor list was given to PIC). Be sure to label the 3-basin sink with the stickers given (Wash, Rinse, and Sanitize MUST go from Right to Left due to the handwash sink beside the 3-basin sink). PIC will provide the maintanence schedule for the septic system and the water quality report for the private well. Discussed Employee Health and the employee reporting agreements for current and conditional employees, had the Reporting Agreement signed for the reportable foodborn illnesses, discussed the top 5-food born illnesses and symptoms, and the CDC top 5 food born illness factors. Leonard Lao to provide a kitchen sketch to illustrate the layout of kitchen (preferrably to scale).
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