Bassett Country Club, 1230 Oak Level Road, Bassett, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Bassett Country Club
Address: 1230 Oak Level Road, Bassett, Virginia
Total inspections: 17
Last inspection: Oct 1, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 01, 2009Routine00-
1800 - Repeat The nonfood contact surface of the reach-in freezer has accumulations of ice.June 25, 2009Follow-up01Details / Comments
  • 0820 A 2 - Critical Raw Chicken (46F) and Ground Beef (47F) cold holding at improper temperatures in Hobart refrigerator.
  • 1800 - The nonfood contact surface of the reach-in freezer has accumulations of ice.
June 18, 2009Routine11Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Sliced Ham cold holding at improper temperatures
  • 0870 - Critical The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
March 06, 2009Routine20Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0810 - The methods used for cooling were not adequate. Green beans and mashed potatoes were left in the Hobart cooler in large, deep containers with no active cooling procedures.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
September 24, 2008Routine12Details / Comments
0930 - Critical There is no consumer advisory provisions in place where the customer makes an order in this facilityApril 02, 2008Routine10Details / Comments
No violation noted during this evaluation. December 07, 2007Routine00Details / Comments
No violation noted during this evaluation. April 12, 2007Follow-up00Details / Comments
  • 0820 - Critical Repeat Cut Tomatoes cold holding at improper temperatures in the Prep Cooler. Prep Cooler was holding at 45 degrees.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Shredded Cheese in the refrigeration unit is not properly dated for disposition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Can Opener in the Kitchen..
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the Kitchen Handwashing sinks.
April 06, 2007Routine22Details / Comments
  • 0820 - Corrected During Inspection Critical Cold holding at improper temperatures. Ham & turkey left in top shelf of sandwuch unit out of temperature.
  • 1560 - Chest freezers not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1570 - The door gasket of the sandwich is damaged and torn.
August 22, 2006Routine12Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units were not properly dated for disposition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris in the Hobart refrigerator/freezer unit.
June 08, 2005Routine11Details / Comments
No violation noted during this evaluation. January 03, 2005Routine00Details / Comments
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the @EQUIPMENT@ is missing in several cooling units.
  • 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
  • 1570 - Repeat French fry fryer was observed in a state of disrepair and damaged.
August 18, 2004Routine03Details / Comments
3080 - Less than 20 foot candles of light was noted in the storeroomDecember 10, 2003Routine01Details / Comments
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Springs on door is weak.
  • 1570 - Check ground on french fry cooker
September 10, 2003Routine02Details / Comments
1190 - Noted no thermometers inside freezersJune 11, 2003Routine01Details / Comments
1190 - The ambient (air/water) temperature measuring device is missing in G.E. and chest freezerMarch 13, 2003Routine01Details / Comments

June 25, 2009 (Follow-up)



Violation: 1800 - Repeat The nonfood contact surface of the reach-in freezer has accumulations of ice.
Defrost at a frequency to preclude the accumulation of ice.

June 18, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Raw Chicken (46F) and Ground Beef (47F) cold holding at improper temperatures in Hobart refrigerator.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1800 - The nonfood contact surface of the reach-in freezer has accumulations of ice.
    Defrost at a frequency to preclude the accumulation of ice.
Comments:
Repair or adjust 2 door Hobart refrigerator in order to maintain potentially hazardous food at a temperature of 41F or less.

March 06, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Sliced Ham cold holding at improper temperatures
    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.
  • 0870 - Critical The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
    Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
Comments:
Warewashing machine observed to have insufficient concentration (ppm) of sanitizer initially, sufficient concentration observed after using "priming" function on sanitizer pump. Check the concentration of sanitizer prior to operating machine in order to ensure sanitization.

September 24, 2008 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0810 - The methods used for cooling were not adequate. Green beans and mashed potatoes were left in the Hobart cooler in large, deep containers with no active cooling procedures.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.

April 02, 2008 (Routine)



Violation: 0930 - Critical There is no consumer advisory provisions in place where the customer makes an order in this facility
Provide at the place where the customer places their order a consumer advisory. This should include both a disclosure that animal foods are, or can be ordered raw or undercooked and a reminder or statement that identifies the health risk associated with consuming raw or undercooked animal foods.
Comments:
No Food prep at this time

December 07, 2007 (Routine)

Comments:
Reminder: Gloves shall be used when handling ready to eat foods.

April 12, 2007 (Follow-up)

Comments:
Temperatures in Prep Cooler were below 41 degrees. The shredded cheese was properly date marked. Continue on the good work.

April 06, 2007 (Routine)



Violations:
  • 0820 - Critical Repeat Cut Tomatoes cold holding at improper temperatures in the Prep Cooler. Prep Cooler was holding at 45 degrees.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Shredded Cheese 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Can Opener in the Kitchen..
    Maintain nonfood-contact surfaces of equipment clean.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the Kitchen Handwashing sinks.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
As of March 1, 2007 all Refrigeration must hold at 41 degrees and no longer at 45 degrees.

August 22, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Cold holding at improper temperatures. Ham & turkey left in top shelf of sandwuch unit out of temperature.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1560 - Chest freezers not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • 1570 - The door gasket of the sandwich is damaged and torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.

June 08, 2005 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units were 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris in the Hobart refrigerator/freezer unit.
    Maintain nonfood-contact surfaces of equipment clean.

January 03, 2005 (Routine)

Comments:
Facility was closed.

August 18, 2004 (Routine)



Violations:
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the @EQUIPMENT@ is missing in several cooling units.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
    Properly dispose of all refuse with food residue to prevent pest activity.
  • 1570 - Repeat French fry fryer was observed in a state of disrepair and damaged.
    Repair the french fry fryer to restore a state of condition that allows for proper operation.
Comments:
discussed methods of thawing food (chicken)

December 10, 2003 (Routine)



Violation: 3080 - Less than 20 foot candles of light was noted in the storeroom
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Comments:
facility is neat and clean

September 10, 2003 (Routine)



Violations:
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Springs on door is weak.
    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.
  • 1570 - Check ground on french fry cooker
    Check ground on french fry cooker

June 11, 2003 (Routine)



Violation: 1190 - Noted no thermometers inside freezers
Provide a temperature measuring device that is easily readable and accurate.

March 13, 2003 (Routine)



Violation: 1190 - The ambient (air/water) temperature measuring device is missing in G.E. and chest freezer
Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
Comments:
floor/walls/back flow prevention/lights ok

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