Elks Club #867, 466 Front Royal Pike, Winchester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Elks Club #867
Address: 466 Front Royal Pike, Winchester, Virginia
Phone: (540) 662-8277
Total inspections: 7
Last inspection: May 14, 2009

Restaurant representatives - add corrected or new information about Elks Club #867, 466 Front Royal Pike, Winchester, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 1960 - Dishes were found stacked while wet after cleaning and chemical sanitization.
May 14, 2009Routine11Details / Comments
  • 0220 - Critical There is smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0470 - Critical Unwrapped or uncovered food located on the hot hold table.
March 20, 2008Routine20Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0380 - Critical Repeat 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)
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in walk-in freezer.
  • 2000 - Single service items observed unprotected from contamination.
March 06, 2007Routine22Details / Comments
  • 0220 - Corrected During Inspection Critical The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
  • 0820 - Corrected During Inspection Critical Whipe spread cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1800 - Corrected During Inspection The nonfood contact surface of the microwave oven has accumulations of grime and debris.
  • 2650 - There is no refuse container for the sanitary napkins located in any of the lady's lavatory stalls..
  • 3170 - Light bulbs under the hood need replacing.
March 07, 2006Routine33Details / Comments
  • 0380 - Corrected During Inspection Critical Dented cans observed in dry storage area
  • 0610 - Food stored on floor in walk-in freezer
  • 2020 - Corrected During Inspection Utensils were found scattered randomly in make table drawer
June 08, 2005Routine12Details / Comments
  • 2810 - Ceiling in kitchen is not smooth and easily cleanable.
  • 1570 - Sandwich maketable was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3080 - Less than 10 foot candles of light was noted in the mop room.
  • 1750 - Manufacturer containers were observed reused for the storage of prepared foods.
  • 0570 - Wiping cloths improperly stored between use.
  • 1960 - Food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 3170 - Wall above tea/coffee station and to the right of the entry door into the dry storage room is not maintained in good repair.
  • 1730 - The wash water temperature gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
May 13, 2004Routine09Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 0470 - Critical Unwrapped or uncovered food in the @LOCATION@.
  • 2000 - Clean @TABLEWARE@ were observed stored with the food-contact surface facing upward.
  • 3270 - Critical Premises are not being routinely inspected for evidence of pests
  • 2020 - Unwrapped knives, forks, or spoons were not stored @LOCATION@ with the handles up.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: @EQUIPMENT@
  • 3170 - @Physical structure@ is not maintained in good repair
  • 0790 - Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
February 07, 2003Routine44Details / Comments

May 14, 2009 (Routine)



Violations:
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
  • 1960 - Dishes were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
Comments:
Racks in walk-in refrigeration unit are in need of repair or replacing. Make sure all refrigeration units hold at 41 or lower. Since thin foods are sold/served a thin probed, instant read, high temperature thermometer is required. Make sure to label all chemical containers and food containers with a common name, observed a few unlabeled containers. Clean and sanitize all food contact equipment not temperature controlled every four hours or as needed to prevent debris build-up. All other cleaning needs to be done no less than once every 24 hours.

March 20, 2008 (Routine)



Violations:
  • 0220 - Critical There is smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0470 - Critical Unwrapped or uncovered food located on the hot hold table.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
Need to clean the walk-in floors, garbage present. Dates need to be transferred from the original packages to the new containers or open dates need to be present on all ready-to-eat foods. Products kept longer than 24 hours need a make or use by date, there are some items not dated in the walk-in. Wood is not a durable material; per 12 VAC 5-421-1080 equipment and utensils need to maintain manufacture characteristics. Under 12 VAC 5-421-1370 all chemical dishmachines need to have a visual or audio alarm indicating sanitizer level. Fruits when whole are not potentially hazardous food (PHFs), but once cut fruits become PHFs and need to be time or temperature controlled. The bartender stated that those products stored at the bar are kept all day out of temperature. Under 12 VAC 5-421-820 all PHFs need to be held at 41 or lower. If time is used as a public health measure under 12 VAC 5-421-850 a HACCP plan is required. Need to read handout sent in mail back in January 2008. If a copy can not be found contact the health department for a new one. The handout is in reference to new regulations effective 10/07. Recommend ServSafe for people in charge and manager.

March 06, 2007 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0380 - Critical Repeat 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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Food Gloves are going from a recommendation to a requirement with the new set of regulations coming out mid 2007. The faucet by the handsink is leaking and in need of repair.

March 07, 2006 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
    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.
  • 0820 - Corrected During Inspection Critical Whipe spread cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Corrected During Inspection Critical 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.
  • 1800 - Corrected During Inspection The nonfood contact surface of the microwave oven 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.
  • 2650 - There is no refuse container for the sanitary napkins located in any of the lady's lavatory stalls..
    Increase the number of approved refuse containers in the @LOCATION@ to prevent the accumulation of debris.
  • 3170 - Light bulbs under the hood need replacing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
PIC: Jonathan Boyd. Remember to date mark all potentially hazardous/ready-to-eat foods at time of preparation or opening of container; use a closed dring container during food preparation and wear hair restraints.

June 08, 2005 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Dented cans observed in dry storage area
    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.
  • 0610 - Food stored on floor in walk-in freezer
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2020 - Corrected During Inspection Utensils were found scattered randomly in make table drawer
    Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
Comments:
Remember to cover beverage containers; wash hands regularly, wear hair retraints and use food grade gloves

May 13, 2004 (Routine)



Violations:
  • 2810 - Ceiling in kitchen is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 1570 - Sandwich maketable was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the maketable 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 maketable, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3080 - Less than 10 foot candles of light was noted in the mop room.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 1750 - Manufacturer containers were observed reused for the storage of prepared foods.
    Discontinue the reuse of single-use containers for prepared food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CORRECTED
  • 1960 - Food storage containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3170 - Wall above tea/coffee station and to the right of the entry door into the dry storage room is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1730 - The wash water temperature gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
Comments:
Grill outside of back door is not to be used for foods prepared for use within this facility unless overhead protection is provided.

February 07, 2003 (Routine)



Violations:
  • 0830 - Critical 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.
  • 0470 - Critical Unwrapped or uncovered food in the @LOCATION@.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2000 - Clean @TABLEWARE@ were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3270 - Critical Premises are not being routinely inspected for evidence of pests
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 2020 - Unwrapped knives, forks, or spoons were not stored @LOCATION@ with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: @EQUIPMENT@
    Clean and sanitize these surfaces for food contact.
  • 3170 - @Physical structure@ is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0790 - Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process

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