Camp Carysbrook, 3500 Camp Carysbrook Road, Riner, VA - Restaurant inspection findings and violations

June 12, 2009 (Follow-up)

Comments:
Please submit water sample results when approved by the office of drinking water.

June 05, 2009 (Routine)

Violations:

• 0620 - 3-door cooler and food contact surfaces stored under leak in the room.
  Relocate food storage to an approved area until the roof leak can be repaired.
• 0640 - Culinary sink located next to the hand sink is subject to handwashing splash.
  Install a splash guard to prevent incidental splash from handsink to food in the culinary sink.
• 1060 - The nonfood contact surface of the walls behind the 3-compartment sink 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.

Comments:
Documentation of approved water supply is required prior to opening. Please notify the Montgomery Health Department when the water supply has been approved.

June 10, 2008 (Routine)

Violation: 2720 - Corrected During Inspection Outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use.
Comments:
Changes to the food regulations and sample employee health policy was received by the person in charge. All food serving to be monitored by trained food handlers.

June 07, 2007 (Routine)

Violation: 0960 1 - Corrected During Inspection Critical Observed chipped enamel cookware in kitchen
Remove from service/ use with food any utensil or equipment that is chipped, cracked or otherwise damaged.
Comments:
NOTES:
* Need a hand washing sign at all hand sinks in kitchen. (Corrected during inspection)
* Discussed with kitchen manager:
1) Food source
2) Prep
3) Cooking temps
4) Hot & cold holding
5) Cleaning & sanitizing
6) Employee health
Kitchen manager passed demonstration of knowledge quiz (verbally given). Good Job. Thanks
*All windows were screened. Facility is clean & in order. Approved to open.
Call 381-7100 ext 120 with any questions or concerns.

June 12, 2006 (Routine)

Violations:

• 1080 - The milk box and drain table at dishwashing area are not designed and constructed to be durable.
  Restore or remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. Correct in 6 months.
• 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the oven interior, handles and top to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. Correct in one day.
• 1800 - The nonfood contact surface of the fan cage 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. Correct in one day.
• 2890 - Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 5 days.
• 3330 - Corrected During Inspection Critical Working containers of cleaners in spray bottlews 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. Discard all spray bottles which have been used and are not labeled.

June 09, 2005 (Routine)

Violations:

• 1570 - Old over and reach in coolers was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the over and coolers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Fix this equipment or remove it inorder to allow for easier cleaning. Correct in 30 days.
• 2000 - dish racks were found stored on the floor.
  Store dish racks in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Properly wash-rinse and sanitize before storing 6" above floor. Correct before opening.
• 2810 - Ceiling at the entrance to kitchen from dining room is not smooth and easily cleanable. Section of ceiling missing.
  Repair or replace ceiling to make it smooth and easily cleanable. Install before opening .
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. /correct before opening

Comments:
All new equipment installation must be approved by the Montgomery County Health Department before installation occurs.

June 23, 2003 (Follow-up)

Comments:
PIC passed the written test. All other violations corrected or being corrected

June 18, 2003 (Routine)

Violations:

• 0820 - Critical Chili cooked the night before cold holding at improper temperatures (52 F).
  Food discarded and cooling options were discussed. Corrected durring the inspection (CDI).
• 0800 - Critical Chli noted not being adequately cooled to prevent the growth of harmful bacteria. Chili was cooked the night before and put into the cooler in a large deep pan and 24 hrs later was still 52 degrees F.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Food discarded. CDI
• 1060 - The nonfood contact surface of the wood platforms on casters under the homestyle coolers are 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. Paint or seal the wood within 14 days.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Correct within 2 days
• 0070 -
  
• 0060 - Critical The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Another test will be administered within 10 days.