No violations noted.
No violation noted during this evaluation. | 09/28/2015 | Routine | |
There are no violations noted during inspection.
- New floor in the storage area. :-)
No violation noted during this evaluation. | 03/13/2015 | Routine | |
Notes:
Keep bathroom doors closed at all times.
Facility is planing to start working on floor replacement in the utility room next week.
No violation noted during this evaluation. | 11/07/2014 | Routine | |
Notes:
Notes:
Keep restroom doors closed at all times.
There is no mop sink in the facility, waste water must be dumped in the toilet, not outside!
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in the refrigeration/storage room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at mechanical room does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: 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
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located in the refrigeration/storage room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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07/07/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
All potentially hazardous food prepared or commercially processed from open container or package must be sold or discarded within 7 (seven) days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) hot dogs was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/06/2014 | Routine | |
Notes:
Food for Fridays buffet being cooked at privet home and brought to the Moose Lodge for customers. Food ONLY can be cooked at the Moose Lodge kitchen and nowhere else!
- Critical: Food - Compliance with Food Law*
Observation: Food prepared in a private home is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at mop storage room near restrooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Existing floors are ground covered with wooden panels.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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11/08/2013 | Routine | |
Notes:
Plumbing connections under 3 VAT sink is in working progress.
Do not dump sewage water on the ground! Install mop sink for proper sewage water disposal.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in cooler/freezer, rear freezer and chest freezer in the storage room.
Correction: 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.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private. Install mop sink.
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07/10/2013 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
The 3 compartment sink must be repaired and properly used for wash, rinse and sanitize purpose.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of beer cans is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to a plumbing clog in 3 VAT sink, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basins at the 3 VAT sink and hand washing sink are clogged and slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/13/2013 | Routine | |
No violations noted at time of inspection today. First inspection today.
Notes:
1. Reviewed "Basic Food Safety Handbook" and asked that food employees read it and use it as a guide to your Food Safety Program.. Call if you have any questions.
2. Reviewed use of the Chlorine sanitizer test kit'
3. Reviewed Ready-To-Eat foods and "date marking" procedure, no bare hand contact.
4, Reviewed Handwashing and personal hygiene.
5. Reviewed "How to calibrate a food testing thermometer". Purchase a thermometer w/ a range of 0 - 220 degrees F.
No violation noted during this evaluation. | 01/24/2011 | Routine | |
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