Clinch River Little League, 276 762-5155 - East Riverside Drive, St. Paul, VA - Restaurant inspection findings and violations

May 29, 2009 (Routine)

Comments:
No violations noted. Maintain hot foods at or above 135DEG.F.

April 17, 2009 (Routine)

Violation: 2020 A (Utensils) - Corrected During Inspection Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination, utensils stored with handles down.
Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination Store utensils with handles up to prevent hand contamination of food contact portion of utensils.
Comments:
All food service employees to have hair restraints while working in food prep./service area.

May 01, 2008 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0610 - Onions 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.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.

April 05, 2007 (Routine)

Violations:

• 3170 - The floor paint is chipped and scrapped in many areas.
  Paint the floor and any wood in the facility with a paint that will provide a smooth and nonabsorbent surface.
• 3220 - Mops not hung up to air dry.
  Provide a mop rack/hanger to hang mops to dry.

April 27, 2006 (Routine)

Violations:

• 1320 - There was no metal stem food thermometer for checking cooking and holding temperatures of your hamburgers and chili.
  Obtain a properly calibrated metal stem food thermometer.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

April 06, 2006 (Routine)

Violation: 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.
Comments:
Permit to operate issued 4/6/06. Just a reminder on the proper procedure for dish/utensil washing. Proper procedure is a 4 step process: Wash, rinse, sanitize, and air-dry. If using bleach as a sanitizer, remember that the concentration of the sanitizer must be 50 to 100 ppm. Use your test strips to determine the strength of the sanitizer. It takes 30 to 60 seconds of immersion to properly sanitize.

May 12, 2005 (Routine)

Violation: 2890 - Fluorescent lights now have tube shields, but the endcaps are missing from each light.
Replace missing endcaps.

April 01, 2005 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the Frigidare refrigerator or the 2 freezers.
  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.You also need to purchase a metal stem food thermometer.
• 2230 - Critical There is a 3-compartment sink in the concession building, but there is no handsink or mopsink.
  Provide a combination mopsink/handsink in the kitchen. Soap and paper towels are to be available at handsink at all times.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2890 - Overhead lights in kitchen are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace lights with a coated or shatter-resistant bulb. For the fluorescent lights, you may want to purchase tube shields with endcaps. For the two light bulbs, you can get bulbs that actually have a protective coating on them.

Comments:
Here are just a few of the things that we need you to do during operation. All potentially hazardous foods being held cold must be held at 41 deg. F. or below. Hot foods, for example the chili, must be rapidly heated to 165 deg. F., and can be held at 140. Since you have a stove, the best way to do this is initially heat it on the stove (or microwave), use a metal stem food thermometer to be sure the chili reaches 165 or above, and then you can place it in the crock pot to hold it at 140+. You need to calibrate you metal stem thermometer when you get it. To do this, place the stem of the thermometer in a glass of ice water for a minute or 2. If the temperature on the dial does stop on 32 degrees, take a little wrench and adjust the dial to 32 while the stem is in the ice water.