Covington Moose Lodge # 610, 414 Moose Park Rd, Covington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Covington Moose Lodge # 610
Address: 414 Moose Park Rd, Covington, Virginia
Phone: (540) 962-1042
Total inspections: 11
Last inspection: Nov 10, 2008

Restaurant representatives - add corrected or new information about Covington Moose Lodge # 610, 414 Moose Park Rd, Covington, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0550 - Dispensing utensils improperly stored between uses.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 1140 - The can opener blade is not easily removable.
  • 3170 - Repeat Ceiling in store room and over sink in kitchen is not maintained in good repair
November 10, 2008Routine04Details / Comments
  • 0640 - Repeat Food is subject to environmental sources of contamination during preparation.
  • 3170 - Repeat Floor near storeage area and celling in storeage area are not maintained in good repair
  • 3200 - Repeat Ventilation systems to the outside are creating a public health hazard
May 11, 2008Follow-up03Details / Comments
  • 0640 - Food is subject to environmental sources of contamination during preparation.
  • 3170 - Floor near storeage area and celling in storeage area are not maintained in good repair
  • 3200 - Ventilation systems to the outside are creating a public health hazard
April 22, 2008Routine03Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Milk in the refrigeration unit is not properly dated for disposition.
  • 1140 - Repeat Can opener not clean.
  • 2810 - Repeat Floor or floor covering in front of store room and three door freg, is not smooth and easily cleanable.
  • 2880 - (Stud, Joist, Rafter) exposed in Storage room.
  • 3270 - Methods are not being used to control pests
September 11, 2007Routine14Details / Comments
  • 2810 - Repeat Floor or floor covering in front of store room & 3 door cooler is not smooth and easily cleanable.
  • 3020 - Repeat Towels was not provided at the hand washing lavatory in the cooking area.
January 10, 2007Follow-up02Details / Comments
  • 0540 - Critical Food in contact with soiled equipment or utensils.(Ice scoop stored with handle in ice.)
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed Milk in the refrigeration unit was not properly dated for disposition after opening.
  • 1140 - Can opener not clean.
  • 1320 - There was no temperature measuring device located in any of the cooling units.
  • 2810 - Repeat Floor or floor covering in front of store room & 3 door cooler is not smooth and easily cleanable.
  • 3020 - Towels was not provided at the hand washing lavatory in the cooking area.
  • 3170 - Ceiling in cooking area is not maintained in good repair
December 06, 2006Routine25Details / Comments
  • 0050 - Critical Repeat The person in charge was not available at the time of inspection.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) BBQ in the refrigeration unit is not properly dated for disposition.
August 29, 2006Routine30Details / Comments
  • 0050 - Critical Repeat The person in charge was not available at the time of inspection.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 2810 - Repeat Floor or floor covering in front of storage room is not smooth and easily cleanable.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
  • 3180 - Ceiling tile in the Cooking and Store room noted in need of cleaning.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
February 14, 2006Routine24Details / Comments
  • 0550 - Repeat Utensil's are stored with food contacted ends up .
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
  • 1140 - Repeat Can opener not clean.
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  • 2200 - Critical Repeat An air gap between the water supply outlet and the flood rim level ICE MAKERis not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 2810 - Floor or floor covering at and next to storage room door is not smooth and easily cleanable.
October 14, 2005Routine24Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1740 - Critical Due to the lack of proper manual or mechanical means of warewashing per Article 6 and Article 7 of Part IV of the Food Regulations, food-contact surfaces of wares intended for use by consumers cannot be cleaned and sanitized.
  • 2200 - Critical An air gap between the water supply outlet and the flood rim level ON ICE MAKER is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
June 07, 2005Routine52Details / Comments
  • 0390 - Critical Mold growing inside of ice maker.
  • 0550 - Utensils stored with handles down in container.
  • 0680 - Critical Butter left out on top of stove all night.
  • 0830 - Critical Open foods in freg, not label an dated.
  • 1140 - Not clean.
  • 1570 - Table Side coming apart not EZ cleanable.
  • 3200 - Grease build up on hood an walls behind stove.
January 31, 2005Routine34Details / Comments

November 10, 2008 (Routine)



Violations:
  • 0550 - 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 135F.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 1140 - The can opener blade is not easily removable.
    Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
  • 3170 - Repeat Ceiling in store room and over sink in kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 11, 2008 (Follow-up)



Violations:
  • 0640 - Repeat Food is subject to environmental sources of contamination during preparation.
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 3170 - Repeat Floor near storeage area and celling in storeage area are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3200 - Repeat Ventilation systems to the outside are creating a public health hazard
    Vent system has to have cover on over it.
Comments:
Work on all Violations have started. Floor work Ceiling tile replaced and are try to find a new door to replace the old one.I advised I would be back around the first week in June 2008 to see how progress on work is going.

April 22, 2008 (Routine)



Violations:
  • 0640 - Food is subject to environmental sources of contamination during preparation.
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 3170 - Floor near storeage area and celling in storeage area are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3200 - Ventilation systems to the outside are creating a public health hazard
    Vent system has to have cover on over it.
Comments:
The person who works in office was told that the grease in deep frier needs to be dumped and to keep deep firer covered when not in use.

September 11, 2007 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Milk 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.
  • 1140 - Repeat Can opener not clean.
    Can opener to be clean after shift.
  • 2810 - Repeat Floor or floor covering in front of store room and three door freg, is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 2880 - (Stud, Joist, Rafter) exposed in Storage room.
    Enclose (stud, joist, rafter). Studs, joists, rafters may not be exposed in areas subject to moisture.
  • 3270 - Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 10, 2007 (Follow-up)



Violations:
  • 2810 - Repeat Floor or floor covering in front of store room & 3 door cooler is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3020 - Repeat Towels was not provided at the hand washing lavatory in the cooking area.
    Hand soap& towels must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Comments:
Floor needs to be repaired or replaced before next inspection in March.

December 06, 2006 (Routine)



Violations:
  • 0540 - Critical Food in contact with soiled equipment or utensils.(Ice scoop stored with handle in ice.)
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed Milk in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
  • 1140 - Can opener not clean.
    Can opener to be cleaned after ever shift.
  • 1320 - There was no temperature measuring device located in any of the cooling units.
    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.
  • 2810 - Repeat Floor or floor covering in front of store room & 3 door cooler is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3020 - Towels was not provided at the hand washing lavatory in the cooking area.
    Hand soap& towels must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3170 - Ceiling in cooking area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Ceiling tiles to be replaced in cooking area by 12-12-2006.

August 29, 2006 (Routine)



Violations:
  • 0050 - Critical Repeat The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) BBQ 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.

February 14, 2006 (Routine)



Violations:
  • 0050 - Critical Repeat The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD 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.
  • 2810 - Repeat Floor or floor covering in front of storage room is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3030 - 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
  • 3180 - Ceiling tile in the Cooking and Store room 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.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

October 14, 2005 (Routine)



Violations:
  • 0550 - Repeat Utensil's are stored with food contacted ends up .
    Need to be stored with food contact ends down.
  • 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.
  • 1140 - Repeat Can opener not clean.
    Can opener is to be cleaned after every shift or every 4 hrs.
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 2200 - Critical Repeat An air gap between the water supply outlet and the flood rim level ICE MAKERis not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 2810 - Floor or floor covering at and next to storage room door is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
Comments:
All violations need to be corrected before next inspection.

June 07, 2005 (Routine)



Violations:
  • 0050 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1740 - Critical Due to the lack of proper manual or mechanical means of warewashing per Article 6 and Article 7 of Part IV of the Food Regulations, food-contact surfaces of wares intended for use by consumers cannot be cleaned and sanitized.
    The use of only single-use kitchenware, single-service articles, and single-use articles for use by the consumers is required in order to continue food service operations. Can not reuse pickle jars for tea or other foods.
  • 2200 - Critical An air gap between the water supply outlet and the flood rim level ON ICE MAKER is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

January 31, 2005 (Routine)



Violations:
  • 0390 - Critical Mold growing inside of ice maker.
    Have maker cleaned an sanitized.
  • 0550 - Utensils stored with handles down in container.
    Store utensils with handles up.
  • 0680 - Critical Butter left out on top of stove all night.
    After being out 4 hrs it has to be thrown away.
  • 0830 - Critical Open foods in freg, not label an dated.
    Label an date foods.
  • 1140 - Not clean.
    Clean every four hrs,.
  • 1570 - Table Side coming apart not EZ cleanable.
    Repair an make EZ cleanable.
  • 3200 - Grease build up on hood an walls behind stove.
    Clean an keep free of grease.

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