Ashland Moose Lodge, P.O. Box 173 (mailing address) - 11299 Washington Highway, Ashland, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Ashland Moose Lodge
Address: P.O. Box 173 (mailing address) - 11299 Washington Highway, Ashland, Virginia
Total inspections: 15
Last inspection: Sep 17, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cooking and holding equipment.
  • 0840 - Corrected During Inspection Critical Repeat According to the ""consume by"" date on the prepared ready-to-eat (RTE) cream, deli meats, entrees in the refrigerator, some food should have been discarded 20 days ago.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chili, chicken salad,coleslaw,pasta salad in the refrigeration unit is not properly dated for disposition.
  • 1580 - Corrected During Inspection Several cutting board(s) along the food prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1600 - Corrected During Inspection Repeat The compartment(s) or drainboards of the 3-vat sink are heavily soiled.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
  • 1800 - Repeat The nonfood contact surface of the microwave, ice bin, soda machine has accumulations of grime and debris.
  • 2350 ii - Plumbing leak under 3-vat sink observed in poor repair.
  • 3180 - Floors in the storage noted in need of cleaning.
September 17, 2009Routine36Details / Comments
  • 1900 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chilli, chicken salad, coleslaw, pasta salad in the refrigeration unit is not properly dated for disposition.
  • 0840 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tunafish, turkey, ham and bacon in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
February 26, 2009Risk Factor Assessment30Details / Comments
  • 0940 - Corrected During Inspection Critical Unsafe sour cream observed with mold accumulation and out of date has not been discarded or rendered unusable.
  • 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) sour cream in the refrigeration unit was not discarded by the ""consume by"" date.
  • 1600 - Corrected During Inspection The compartment(s) or drainboards of the 3-compartment sink are heavily soiled.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: HVAC filters over grill area.
  • 1800 - The nonfood contact surface of the microwave cavity has accumulations of grime and debris.
  • 3180 - the floor inside the walk on cooler observed with old broken raw eggs and other debris accumulation noted in need of cleaning.
July 31, 2008Routine24Details / Comments
  • 0220 - Corrected During Inspection Critical The staff is storing personal food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the knives, aluminum trays used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
March 20, 2008Risk Factor Assessment20Details / Comments
  • 1180 - Corrected During Inspection A food temperature measuring device (degrees F) is not accurate/ calibrated.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Steam table chafing dishes,steak knives,cutting boards.
August 08, 2007Routine11Details / Comments
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration(too weak).
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: soiled utensils on clean rack.
March 07, 2007Critical Procedures20Details / Comments
No violation noted during this evaluation. August 30, 2006Follow-up00-
  • 0260 - Corrected During Inspection Critical EHS observed potato in case of potatos that is unsound or adulterated.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach-in-freezer.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 1060 - The nonfood contact surface of the wooden shelving unit in the walk-in-cooler is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the J.C. Penney upright freezer.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration (too strong).
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: grease accumulation on tongs,food tray,ice scoop,ice lid of ice machine, pink mold on soda machine ice dispenser.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: formica surface counter next to ice machine, grease accumulation on Hot holding unit in Bingo food prep area..
  • 2720 - Observed refuse containers stored in the establishment containing food residue wastes without lids.
  • 2830 - Floor and wall juncture in Bingo food prep area not sealed, coving observed detached..
  • 3180 - Food prep area in Bingo kitchen, dry storage room floors noted in need of cleaning.
July 26, 2006Routine48Details / Comments
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) Tunafish,potato salad,bologna,etc. in the refrigeration unit is not properly dated for disposition.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:-Heavily soiled cutting boards.-Microwave soiled.-Utensils.-Can opener.-Ice machine.
  • 1780 - Corrected During Inspection Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  • 2350 - Corrected During Inspection Critical EHS observed several leaks under the 3-compartment sink.
February 23, 2006Critical Procedures50Details / Comments
No violation noted during this evaluation. September 25, 2005Follow-up00Details / Comments
  • 0380 - Critical Food from damaged packaging offered for sale or service. Observed a dented can of tomato sauce and a dented can of mushrooms in dry storage area.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the reach in freezer unit.
  • 0570 - Wiping cloths improperly stored between use. Observed wiping cloths on counter at bar area.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. -Observed paper goods on floor in mop area- boxes of food and paper goods on floor in dry storage area - food on floor in walk in cooler - pans on floor behind grill- Boxes on chips on floor in Bingo kitchen.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Example of foods observed in reach in refrigeration units with no date marking:-bake potatoes-BBQ-Sandwich meat-Salad toppings-Gravy-Peas-Mashpotatoes-Soup
  • 0940 - Critical Observed unsafe food in reach in cooler with no date marking and can goods with expired expirations dates that has not been discarded or rendered unusable.
  • 1040 - Bare wood is used as a food contact surface. Observed bare wood shelves in walk in cooler and bare wood counters and cabinets in Bingo kitchen room.
  • 1320 - There was no temperature measuring device located in the reach in coolers, reach in freezers, and walk in cooler..
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - Pink mold inside ice dispenser on Coke machine- Black mold on door gasket of large ice machine in dry storage area- Dried food on clean dishes on prep table- Old food on can opener.
  • 1800 - The nonfood contact surface of the fan vents in all the reach in coolers, reach in freezers and the walk in cool has accumulations of grime and debris. Light fixture in mop room needs to be cleaned out, observed accumulation of bugs.
  • 2000 - Single service items observed unprotected from contamination.
  • 2280 - Critical There is no handwash lavatory , preventing routine handwashing by food workers. Observed employees using the 3-compartment sink to wash hands and to use as a prep sink.
  • 2890 - (Infrared lamp, Heat lamp) in Bingo kitchen not protected against breakage by a shield.
  • 3170 - The following physical structures are not maintained in good repair:- Hand sink in mop area does not work- Molding in corner in Bingo kitchen is missing- Hole in wall behind ice machine in dry storage room
  • 3180 - The following physical structures are noted in need of cleaning:- Floors dirty in dry storage area- Floors accumulated with dirt and dust under dry goods shelf- Floor dirty around potatoes rack- Something has been spilled inside the Bingo freezer- Remove small table on wheels in kitchen, observed large amount of dirt and debris- Bottom of Delfield cooler has grim and debris- Microwave oven in kitchen has accumulation of old food debris inside- Floor under hot holding unit in kitchen observed with dirt- Floor under grill area observed with old dirt and old food- Floor under 3-compartment sink observed dirty- Observed a dirty pan under 3-compartment sink- Floors in Bingo kitchen observed dirty- Warmer in Bingo kitchen observed dirty with old food inside and out- Shelves above sandwich prep area observed dirty and dusty- Shelf under hot warmer observed dirty and dusty
  • 3380 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed at a level over the appropriate level.
September 06, 2005Routine710Details / Comments
0830 - Critical Repeat The prepared ready-to-eat in the refrigeration unit is not properly dated for disposition with the consume or use by date. Observed the lunch meats, cheeses, dressings, and sauces not dated with the use by date.September 27, 2004Follow-up10Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the True refrigeration unit.
  • 2830 - Repeat Floor wall juncture under/behind shelving and refrigeration units in the dry storage area are not coved and closed to no larger than 1/32 inch space.
  • 3170 - Repeat The following are not maintained in good repair:- wall behind the Whirlpool freezer and chest freezer are in poor repair
  • 1150 - Repeat The nonfood contact surface of the following are not designed or constructed to be easily cleanable:- wooden shelving found in the walk in cooler- wood surfaces of the dry storage shelving- gaps in the bottom of the liquor cabinets, not easily cleanable
March 03, 2004Routine23Details / Comments
  • 3180 - Repeat The wall below the three compartment sink was noted in need of cleaning.
  • 2000 - Repeat Single service items were found stored on the floor in the dry storage room.
  • 3170 - Repeat The following were not maintained in good repair:- floor and wall by the stand up freezers by the walk in cooler found to be in poor repair- hole found in the wall and ceiling in the cinder block, by the walk in cooler- hole found in the wall under the can storage- hole found in the wall by the sprayer nozzle at the dish area- wall found to be peeling under the dish area
  • 1570 - Repeat The following were found to not be maintained in good repair and proper adjustment:- the door gasket of the walk in cooler was found to be missing- the inside of the ice machine was found to be rusty
  • 2830 - Repeat Floor wall juncture in the dry storage area is not coved and closed to no larger than 1/32 inch space.
September 30, 2003Follow-up05Details / Comments
  • 0830 - Critical The prepared ready-to-eat foods in the refrigeration unit is not properly dated for disposition.
  • 0260 - Critical Expired milk cartons were observed in the stand up cooler. It is unsound.
  • 3270 - Mouse droppings were observed in the liquor cabinets at the front bar.
  • 3180 - The following noted in need of cleaning:- the floor behind the chest freezer- the floor under the can storage- the floor by and under the coffee and toaster area- the surfaces of the grease trap- the wall below the three compartment sink and dish area- floor in the mop room
  • 1800 - The nonfood contact surface of the shelving over the freezer in the dry storage area had accumulations of grime and debris.
  • 0610 - Food stored less than 6" above the floor in the walk in cooler.
  • 2000 - Single service items were found being stored on the floor in the dry storage room.
  • 2020 - Utensils and equipment were found handled, displayed or dispensed at the food prep area with the food or lip-contact surface facing upward.
  • 3170 - The following were found to not be maintained in good repair:- floor and wall by the stand up freezers by the walk in cooler found to be in poor repair- hole found in the wall and ceiling in the cinder block, by the walk in cooler- hole found in the wall under the can storage- hole found in the wall by the microwave stand- hole found in the wall by the sprayer nozzle at the dish area- wall found to be peeling under the dish area
  • 1150 - Unfinished wood was observed in various areas. The nonfood contact surface of various pieces of equipment are not designed or constructed to be easily cleanable.
  • 1580 - The cutting boards were found to be heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1570 - The following were found to not be maintained in good repair and proper adjustment:- the door gasket of the walk in cooler was found to be missing- the slicer blade was found to be chipped- the inside of the ice machine was found to be rusty
  • 2720 - Outside refuse container was uncovered.
  • 2830 - Floor wall juncture in the dry storage area is not coved.
  • 2790 - The indoor floor material located at the floor/wall juncture of the dry storage room, does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
August 06, 2003Routine213Details / Comments

September 17, 2009 (Routine)



Violations:
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cooking and holding equipment.
    Clean and sanitize these surfaces for food contact.
  • 0840 - Corrected During Inspection Critical Repeat According to the ""consume by"" date on the prepared ready-to-eat (RTE) cream, deli meats, entrees in the refrigerator, some food should have been discarded 20 days ago.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chili, chicken salad,coleslaw,pasta salad in the refrigeration unit is not properly dated for disposition.
    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 41F 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.
  • 1580 - Corrected During Inspection Several cutting board(s) along the food prep tables are 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.
  • 1600 - Corrected During Inspection Repeat The compartment(s) or drainboards of the 3-vat sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the microwave, ice bin, soda machine has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 ii - Plumbing leak under 3-vat sink observed in poor repair.
    Repair and maintain all plumbing components ans fixtures.
  • 3180 - Floors in the storage noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
EHSS discussed employee health with person in charge.

February 26, 2009 (Risk Factor Assessment)



Violations:
  • 1900 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
    Repair the unit so that achieving a utensil surface temperature of 180F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chilli, chicken salad, coleslaw, pasta salad in the refrigeration unit is not properly dated for disposition.
    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 41F 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.
  • 0840 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tunafish, turkey, ham and bacon in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
    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 41F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45F. 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.

July 31, 2008 (Routine)



Violations:
  • 0940 - Corrected During Inspection Critical Unsafe sour cream observed with mold accumulation and out of date has not been discarded or rendered unusable.
    Discard or render unusable food that is found to be unsafe or adulterated.
  • 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) sour cream in the refrigeration unit was not discarded by the ""consume by"" date.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
  • 1600 - Corrected During Inspection The compartment(s) or drainboards of the 3-compartment sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: HVAC filters over grill area.
    Clean these surfaces to prevent croos contamination.
  • 1800 - The nonfood contact surface of the microwave cavity has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - the floor inside the walk on cooler observed with old broken raw eggs and other debris accumulation noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 20, 2008 (Risk Factor Assessment)



Violations:
  • 0220 - Corrected During Inspection Critical The staff is storing personal food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat and store personal food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the knives, aluminum trays used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
Comments:
EHSS spent 40 minutes educating new staff on food safety.

August 08, 2007 (Routine)



Violations:
  • 1180 - Corrected During Inspection A food temperature measuring device (degrees F) is not accurate/ calibrated.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Steam table chafing dishes,steak knives,cutting boards.
    Clean and sanitize these surfaces for food contact.
Comments:
Sanitizer -perfect concentration, facility has improved significantly over past inspections with regards to cleanliness and organization.

March 07, 2007 (Critical Procedures)



Violations:
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration(too weak).
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: soiled utensils on clean rack.
    Clean and sanitize these surfaces for food contact.
Comments:
Plan review packet needed for new equipment being added to kitchen, redesign/layout of kitchen ASAP.

July 26, 2006 (Routine)



Violations:
  • 0260 - Corrected During Inspection Critical EHS observed potato in case of potatos that is unsound or adulterated.
    Ensure food is safe and unadulterated.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach-in-freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - The nonfood contact surface of the wooden shelving unit in the walk-in-cooler is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent (suggestion: paint with 2 coats semi-gloss paint to create a smooth and easily cleanable surface).
  • 1320 - There was no temperature measuring device located in the J.C. Penney upright freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration (too strong).
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: grease accumulation on tongs,food tray,ice scoop,ice lid of ice machine, pink mold on soda machine ice dispenser.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: formica surface counter next to ice machine, grease accumulation on Hot holding unit in Bingo food prep area..
    Maintain nonfood-contact surfaces of equipment clean.
  • 2720 - Observed refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 2830 - Floor and wall juncture in Bingo food prep area not sealed, coving observed detached..
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 3180 - Food prep area in Bingo kitchen, dry storage room floors noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Excellent example of date marking, very knowledgeable staff, very cooperative in correcting critical violations on inspection.

February 23, 2006 (Critical Procedures)



Violations:
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) Tunafish,potato salad,bologna,etc. in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:-Heavily soiled cutting boards.-Microwave soiled.-Utensils.-Can opener.-Ice machine.
    CORRECTED ON INSPECTION.Clean and sanitize these surfaces for food contact.
  • 1780 - Corrected During Inspection Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 2350 - Corrected During Inspection Critical EHS observed several leaks under the 3-compartment sink.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.

September 25, 2005 (Follow-up)

Comments:
- ONLY STAFF IN KITCHEN AREA, OUTSIDERS IN KITCHEN IS A VIOLATION !!
- GREAT JOB ON CORRECTING ALL VIOLATIONS, FACILITY LOOKS GREAT !!

September 06, 2005 (Routine)



Violations:
  • 0380 - Critical Food from damaged packaging offered for sale or service. Observed a dented can of tomato sauce and a dented can of mushrooms in dry storage area.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the reach in freezer unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Wiping cloths improperly stored between use. Observed wiping cloths on counter at bar area.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. -Observed paper goods on floor in mop area- boxes of food and paper goods on floor in dry storage area - food on floor in walk in cooler - pans on floor behind grill- Boxes on chips on floor in Bingo kitchen.
    Elevate food, dry goods, and paper goods. Store onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Example of foods observed in reach in refrigeration units with no date marking:-bake potatoes-BBQ-Sandwich meat-Salad toppings-Gravy-Peas-Mashpotatoes-Soup
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0940 - Critical Observed unsafe food in reach in cooler with no date marking and can goods with expired expirations dates that has not been discarded or rendered unusable.
    Discard or render unusable food that is found to be unsafe or adulterated. EHS had person in charge toss out old food and items with no date marking. Date mark all ready to eat foods and watch for expirations dates.
  • 1040 - Bare wood is used as a food contact surface. Observed bare wood shelves in walk in cooler and bare wood counters and cabinets in Bingo kitchen room.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. Use a high gloss paint to cover all bare wood surfaces.
  • 1320 - There was no temperature measuring device located in the reach in coolers, reach in freezers, and walk in cooler..
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - Pink mold inside ice dispenser on Coke machine- Black mold on door gasket of large ice machine in dry storage area- Dried food on clean dishes on prep table- Old food on can opener.
    Clean and sanitize these surfaces for food contact.. Sanitize ice dispenser daily, sanitize ice machine regularly, and pre wash/scrub dishes before putting into dishmachine, clean can opener after use.
  • 1800 - The nonfood contact surface of the fan vents in all the reach in coolers, reach in freezers and the walk in cool has accumulations of grime and debris. Light fixture in mop room needs to be cleaned out, observed accumulation of bugs.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser. Observed unprotected cups at bar area.
  • 2280 - Critical There is no handwash lavatory , preventing routine handwashing by food workers. Observed employees using the 3-compartment sink to wash hands and to use as a prep sink.
    Install an additional handwash lavatory or replace/repare hand sink in mop area to allow convenient use by food workers.
  • 2890 - (Infrared lamp, Heat lamp) in Bingo kitchen not protected against breakage by a shield.
    Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed. Use a rubber cover bulb when you do not have a cover protector.
  • 3170 - The following physical structures are not maintained in good repair:- Hand sink in mop area does not work- Molding in corner in Bingo kitchen is missing- Hole in wall behind ice machine in dry storage room
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair/replace hand sink, repair floor molding, patch hole in wall.
  • 3180 - The following physical structures are noted in need of cleaning:- Floors dirty in dry storage area- Floors accumulated with dirt and dust under dry goods shelf- Floor dirty around potatoes rack- Something has been spilled inside the Bingo freezer- Remove small table on wheels in kitchen, observed large amount of dirt and debris- Bottom of Delfield cooler has grim and debris- Microwave oven in kitchen has accumulation of old food debris inside- Floor under hot holding unit in kitchen observed with dirt- Floor under grill area observed with old dirt and old food- Floor under 3-compartment sink observed dirty- Observed a dirty pan under 3-compartment sink- Floors in Bingo kitchen observed dirty- Warmer in Bingo kitchen observed dirty with old food inside and out- Shelves above sandwich prep area observed dirty and dusty- Shelf under hot warmer observed dirty and dusty
    All floors, walls, ceilings and equipment must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3380 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed at a level over the appropriate level.
    Utilize only a bleach sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. A bleach agent should be 50-100 ppm.

September 27, 2004 (Follow-up)



Violation: 0830 - Critical Repeat The prepared ready-to-eat in the refrigeration unit is not properly dated for disposition with the consume or use by date. Observed the lunch meats, cheeses, dressings, and sauces not dated with the use by date.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
Comments:
Follow up date scheduled for 9/27/04.
Follow up ispaection- Assure PHF foods that are opened, prepared, and/or leftover and are held by the end of the day or 24 hours are dated with the use by date. EHS observed the production date. No foods were observed held for improper periods at the follow up.

March 03, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the True refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Item corrected at the time of the inspection.
  • 2830 - Repeat Floor wall juncture under/behind shelving and refrigeration units in the dry storage area are not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 3170 - Repeat The following are not maintained in good repair:- wall behind the Whirlpool freezer and chest freezer are in poor repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1150 - Repeat The nonfood contact surface of the following are not designed or constructed to be easily cleanable:- wooden shelving found in the walk in cooler- wood surfaces of the dry storage shelving- gaps in the bottom of the liquor cabinets, not easily cleanable
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

September 30, 2003 (Follow-up)



Violations:
  • 3180 - Repeat The wall below the three compartment sink was noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 2000 - Repeat Single service items were found stored on the floor in the dry storage room.
    Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3170 - Repeat The following were not maintained in good repair:- floor and wall by the stand up freezers by the walk in cooler found to be in poor repair- hole found in the wall and ceiling in the cinder block, by the walk in cooler- hole found in the wall under the can storage- hole found in the wall by the sprayer nozzle at the dish area- wall found to be peeling under the dish area
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1570 - Repeat The following were found to not be maintained in good repair and proper adjustment:- the door gasket of the walk in cooler was found to be missing- the inside of the ice machine was found to be rusty
    Equipment shall be maintained in good repair and proper adjustment. Ensure all items mentioned above are repaired or replaced.
  • 2830 - Repeat Floor wall juncture in the dry storage area is not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.

August 06, 2003 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0260 - Critical Expired milk cartons were observed in the stand up cooler. It is unsound.
    Ensure food is safe and unadulterated. Milk cartons were discarded at the time of the inspection. Item corrected.
  • 3270 - Mouse droppings were observed in the liquor cabinets at the front bar.
    Ensure methods are used to control the presence of pests. Facility does use a pest control service. Ensure surfaces are cleaned and sanitized. Contact your pest control operator if evidence of pests continues.
  • 3180 - The following noted in need of cleaning:- the floor behind the chest freezer- the floor under the can storage- the floor by and under the coffee and toaster area- the surfaces of the grease trap- the wall below the three compartment sink and dish area- floor in the mop room
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1800 - The nonfood contact surface of the shelving over the freezer in the dry storage area had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 0610 - Food stored less than 6" above the floor in the walk in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2000 - Single service items were found being stored on the floor in the dry storage room.
    Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2020 - Utensils and equipment were found handled, displayed or dispensed at the food prep area with the food or lip-contact surface facing upward.
    Store utensils and equipment with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3170 - The following were found to not be maintained in good repair:- floor and wall by the stand up freezers by the walk in cooler found to be in poor repair- hole found in the wall and ceiling in the cinder block, by the walk in cooler- hole found in the wall under the can storage- hole found in the wall by the microwave stand- hole found in the wall by the sprayer nozzle at the dish area- wall found to be peeling under the dish area
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1150 - Unfinished wood was observed in various areas. The nonfood contact surface of various pieces of equipment are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Apply an approved finish to the unfinished wood to make it smooth, non-absorbant and easily cleanable.
  • 1580 - The cutting boards were found to be 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.
  • 1570 - The following were found to not be maintained in good repair and proper adjustment:- the door gasket of the walk in cooler was found to be missing- the slicer blade was found to be chipped- the inside of the ice machine was found to be rusty
    Equipment shall be maintained in good repair and proper adjustment. Ensure all items mentioned above are repaired or replaced.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 2830 - Floor wall juncture in the dry storage area is not coved.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 2790 - The indoor floor material located at the floor/wall juncture of the dry storage room, does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent

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