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



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

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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: 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: 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: 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: 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: Comments:
Remember to cover beverage containers; wash hands regularly, wear hair retraints and use food grade gloves

May 13, 2004 (Routine)


Violations: 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:

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