Fawn Lake Country Club, 11305 Longstreet Drive, Spotsylvania, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Fawn Lake Country Club
Address: 11305 Longstreet Drive, Spotsylvania, Virginia
Total inspections: 20
Last inspection: Feb 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
  • 1570 - The door gaskets to the prep unit are in poor repair.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: several white plates stored as clean equipment (CORRECTED), cutting boards with debris in cuts, underside of floor mixer, interior of ice machine
  • 1800 - Repeat The non-food contact surfaces throughout the kitchen have accumulations of grime and debris, including door gaskets of reach-in units, sides of equipment such as fryers, shelving, oven, exterior of bulk food storage bins
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Adequate backflow prevention device not installed on mop sink faucet. Facility has installed a spray nozzle on hose; backflow preventer designed for continuous pressure is not installed.
  • 2310 B - The handwash station at the waitstatioin is being used as a dump station.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the small kitchen handsink.
  • 3170 - The following areas noted in need of repair:- coving tile missing across from mop sink; - hole in mop sink wall with patch detaching
  • 3180 - Repeat Floor under equipment, wall by ceiling vent and fryer, and wall-ceiling juncture in dry storage room (area has cobwebs) noted in need of cleaning.
  • 3380 - Corrected During Inspection Critical Quaternary ammonium sanitizer in wet wiping cloth bucket measured at greater than 400 ppm.
February 24, 2009Routine46Details / Comments
  • 0200 - Corrected During Inspection Repeat Employee wearing jewelry (watch) on their arms and hands while preparing food.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Repeat Wiping cloths improperly stored between use. Wet wiping cloth not stored in sanitizer; no wet wiping cloth bucket setup.
  • 0820 A 2 - Critical Half-and-half (43F - it) cold holding at improper temperatures in bar reach-in cooler.
  • 1060 - Corrected During Inspection Repeat The non-food contact surface of the towel used under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - Repeat There was no temperature measuring device located in the bar cooler.
  • 1550 - The dishwasher drainboard is not sealed to the adjoining wall. Tape used over drainboard edge to cover gap in an effort to prevent water from going behind drainboard. PIC stated gap too large to caulk/seal.
  • 1570 - Repeat Oven (top) door was observed in a state of disrepair and damaged. Door is not able to close properly; door tied shut.
  • 1580 - Repeat The green cutting board and prep station cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The non-food contact surface of the following equipment has accumulations of grime and debris:door to oven (at range), gaskets of freezer across from fryer, sides of equipment under hood
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized. Utensil surface temperatures were not reaching 160F when run through the hot water sanitizing dishwashing machine. Booster heater temperature would reach around 180F - 183F, but appropriate utensil surface temperature was not being reached based on lack of color change on thermolabel and thermometer placed inside unit reaching about 158F.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. Observed trash bags and trash on ground in enclosure. PIC stated the trash was recently dumped and believes items on ground fell out during trash removal.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweep is detaching from door, creating a gap through which pests could enter.
  • 3045 - The sign at the bar that notifies food employees to wash their hands is not clearly visible. Handwashing sign has fallen off the wall, and is located on ledge where it is hidden.
  • 3170 - Repeat The following areas not maintained in good repair:hole in ceiling tile near mop sink, crack light shield by walk-in cooler, blown light bulbs in kitchen,
  • 3180 - Floor under ice machine, walk-in cooler ceiling by condenser noted in need of cleaning.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
February 26, 2008Routine314Details / Comments
  • 0200 - Employees wearing jewelry (watches and bracelets) on their arms and hands while preparing food.
  • 0380 - Corrected During Inspection 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). Observed one dented can stored in kitchen and 2 dented cans stored on shelving in storage room.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (chicken for Cobb salad) with their bare hands. Observed employee wearing one glove while chopping chicken.
  • 0470 - Corrected During Inspection Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) foods in the walk-in cooler.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Two wet wiping cloth buckets' chlorine sanitizer concentration measured at less than 50 ppm.
  • 0820 - Corrected During Inspection Critical Repeat Half-and-half (45F - it) in bar reach-in cooler cold holding at improper temperatures.
  • 1060 - Corrected During Inspection The non-food contact surface of the towels used under the microwave and cutting boards are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the bar reach-in cooler storing half-and-half.
  • 1550 - The front kitchen handsink is not sealed to the adjoining wall.
  • 1570 - The door gasket of the reach-in freezer across from the fryers is damaged.
  • 1570 - Door to oven near prep unit was observed in a state of disrepair and damaged; bungee cord used to secure door. PIC expects spring for door to be repaired today.
  • 1580 - The yellow cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine, bar soda gun holder, can opener
  • 1800 - The non-food contact surfaces of the interior of the keg coolers and gaskets of prep units have accumulations of grime and debris.
  • 2000 - Several boxes and containers were found stored on the floor.
  • 2010 - Employees' work jackets were observed stored in the employee restroom.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweep detaching from rear door; gap observed on right side of door.
  • 3170 - The following areas noted in need of repair:- door sweep and door kick detaching from rear door;- wall by rear handsink and near fryers;- blown light bulbs in kitchen;- hole in wall around mop sink faucet;- hole in light shield in kitchen;- hole in ceiling tile near mop sink;
  • 3180 - The following areas noted in need of cleaning:- ceiling tiles and vents throughout kitchen;- wall around mop sink (mold growing behind plexiglass wall covering);- wall around dishwashing machine with mold;- floor under fryers and ice machine;- walk-in cooler condenser;- walls in storage room with cobwebs
  • 3330 - Corrected During Inspection Critical Working container glass cleaner is not properly labeled.
  • 3340 - Corrected During Inspection Critical Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Tums and propane torch stored with food above 3-compartment sink and cans of butane fuel stored over equipment by steamer.
December 11, 2007Routine713Details / Comments
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. PIC has not attended the food safety training yet.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of microwave
June 08, 2007Follow-up20Details / Comments
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (fish and ground beef).
  • 0160 - Critical A food employee failed to wash his or her hands between handling soiled dishes and clean dishes.
  • 0220 - Corrected During Inspection Critical The employee is eating in the kitchen where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0220 - Corrected During Inspection Critical In use open drinking containers (single-use cup and travel cups) stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Corrected During Inspection 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). Observed dented cans stored on shelving.
  • 0820 - Critical Repeat Half-and-half (44F - it) in bar cooler cold holding at improper temperatures.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of oven, interior of microwave by 3-compartment sink, bar soda gun holder, interior of ice machine around ice scoop holder
  • 2310 - Critical Repeat The bar handwashing facility is blocked with a wiping cloth bucket, preventing access by employees for easy handwashing.
May 17, 2007Critical Procedures70Details / Comments
0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures in the sandwich prep unit:cheese (it) 51F, tomatoes (it) 43F, hamburger (it) 43F, ham (it) 43FApril 11, 2007Other10Details / Comments
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (chicken and fish).
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken and beef stored over deli meats in prep reach-in unit.
  • 0820 - Critical The following foods cold holding at improper temperatures:all foods in walk-in cooler, including sliced cantaloupe (43F -it), BBQ (43F - it), calamari (44F - it), demi-glaze (43F - it)in Bar RIC: half-and-half (43F - it)on ice bath: tomatoes (43-62F - it), diced turkey (53F - it)in prep unit: cheese (43F - it), tomatoes (50F - it)HH: bacon (90F - it)
  • 0830 - Critical Repeat The prepared and commercially processed ready-to-eat (RTE) foods such as pepperoni, corned beef, milk, and crab cake mix in the refrigeration unit is not properly dated for disposition. Some were not marked or dates had not been changed from previous contents.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of microwaves, interior of ice machine
  • 2310 - Corrected During Inspection Critical The rear handwashing facility is blocked with bottles of honey, preventing access by employees for easy handwashing.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
  • 3340 - Critical Containers of sanitizers and cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer spray bottles stored on food prep and storage surfaces, and spray bottles stored on shelf above handsink.
April 10, 2007Critical Procedures80Details / Comments
1580 - Repeat The cutting board(s) in the cutting board rack are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.December 05, 2006Complaint01Details / Comments
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed milk and deli meats were not datemarked.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mixer, can opener, utensils in drawer under steamer
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the restroom.
  • 2910 - Repeat Insect control device is located near the utensil storage area where dead insects may be impelled or fall.
  • 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the front kitchen handsink.
  • 3170 - Repeat The following areas noted in need of repair: damage to wall by rear handsink, blown light by 3-door reach-in freezer
  • 3180 - Repeat Wall over door to dry storage area noted in need of cleaning.
November 21, 2006Follow-up25Details / Comments
  • 0200 - Employees wearing jewelry (watches) on their arms and hands while preparing food.
  • 0260 - Critical Repeat The cottage cheese dated 9/27 is unsound.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food (bread crumbs).
  • 0820 - Corrected During Inspection Critical Repeat All foods in cook's prep unit cold holding at improper temperatures, including chicken salad (48F - it), chili (48F - it), and crab (47F - it).
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed cottage cheese, half-and-half, and sliced cheeses in the refrigeration unit was not properly dated for disposition after opening. No date mark on cottage cheese or half-and-half. Sliced cheese was dated with opening/sliced date instead of discard date.
  • 1570 - Repeat Cook's prep cooler was observed in a state of disrepair and damaged. Cooler not functioning and holding foods at 41F. Observed rusty serving platters.
  • 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mixer, can opener, utensils in drawer under steamer, interior of microwave, interior of ovens
  • 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 2350 ii - Plumbing under wash basin at 3-compartment sink is not attached.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the restroom.
  • 2910 - Insect control device is located dishwasher where dead insects may be impelled or fall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the front kitchen handsink.
  • 3170 - Repeat The following areas noted in need of repair:several cracked light shields, floor-wall juncture by mop sink needs coving, damage to wall by rear handsink, several broken ceiling tiles, blown light by 3-door reach-in freezer, mop closet walls (need to be smooth and easily cleanable) and ceilings
  • 3180 - Repeat Light shields, wall by mop sink, wall over door to dry storage area noted in need of cleaning.
  • 3340 - Critical Container of propane is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical Repeat Wet wiping cloth chlorine concentration measured at greater than 100 ppm.
October 17, 2006Routine611Details / Comments
  • 0260 - Corrected During Inspection Critical The half-and-half and buttermilk in the glass door reach-in cooler and bar are unsound. Several cartons have expiration dates of 8/12/06 and one carton had an expiration date of 7/25.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food (bacon and ground beef) stored over ready-to-eat (RTE) food (heavy cream) in the walk-in cooler.
  • 0480 - Unlabeled food containers (small squeeze containers of unknown food).
  • 0570 - Improper use of dry wiping cloths. Observed dry cloth used to wipe cutting board and cook's knife.
  • 0570 - Repeat Wiping cloths improperly stored between use. Observed wiping cloths in bar stored in low concentration of sanitizer. Chlorine measured at less than 50 ppm.
  • 0810 - The methods used for cooling were not adequate. Observed crab salad (60F - it after 1 hour) stored in plastic container in cook's prep unit.
  • 0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:all foods in cook's prep unit, including tuna salad (it) 48F, chicken salad (it) 51F, hot dogs (it) 49F, beef (it) 52Fpasta in walk-in cooler (it) 49F
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pasta in the walk-in cooler was not discarded by the ""consume by"" date (8/14).
  • 1570 - The cook's station prep reach-in cooler was observed in a state of disrepair and damaged. Unit not holding foods at 45F or below.
  • 1580 - The bar cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, equipment stored by 3-compartment sink, interior of ovens, interior of Cleveland steamer, interior of microwave
  • 1800 - The non-food contact surface of the following equipment has accumulations of grime and debris:hood baffles
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked with filled takeout containers, preventing access by employees for easy handwashing.
  • 3100 - Observed keys and cell phone stored over the prep sink.
  • 3170 - Repeat The following areas noted in need of repair:several cracked light shields throughout facility, floor-wall juncture by mop sink needs coving, damage to wall by rear handsink
  • 3180 - Repeat Light shields and floors under equipment noted in need of cleaning.
  • 3280 - Dead flies were found in the control devices in the kitchen.
  • 3340 - Critical Repeat Containers of cleaners are not stored separately from insecticides. Observed container of insecticide stored under bar sink and insecticide stored with cleaners in storage room.
  • 3480 - Critical First Aid Supplies (burn ointment) are not being stored in a kit or container. Observed burn ointment stored above bar area handsink. First aid kit located over steamer in kitchen.
  • 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
August 15, 2006Routine812Details / Comments
  • 0060 - Critical PIC unable to demonstrate food safety.
  • 0160 - Critical Observed no handwashing.
  • 0260 - Critical The ice in the ice machine is unsound or adulterated. Observed several bags of ice stored in ice machine with ice for customer drinks.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food (such as handling sandwiches and bread) with their bare hands.
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs stored on top of RTE food (tortilla shells) in walk-in cooler.
  • 0480 - Corrected During Inspection Unlabeled food containers, such as salt.
  • 0550 - Dispensing utensils improperly stored between uses. Observed scoop handle stored in salt in bulk storage container.
  • 0570 - Repeat Wiping cloths (cook's) improperly stored between use.
  • 0820 - Critical The following foods cold holding at improper temperatures:Cook's station RIC: hamburger (50F - it), grilled chicken (47F - it)Bar: half-and-half (61F - it)glass door reach-in cooler: butter (48F - it)
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed dairy products (such as sour cream, ricotta cheese, and half-and-half) in the refrigeration units were not properly dated for disposition after opening.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the trash bag used to store ice cream cups is not safe.
  • 1060 - The non-food contact surface of the towels used to line non-food contact surfaces (especially towels used to cover bar area counter where cups are stored) are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1180 - The food temperature measuring device (degrees F) presented was not accurate.
  • 1320 - Repeat There was no temperature measuring device located in several reach-in units.
  • 1580 - The cutting boards along are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: plates stored on shelves by dishwasher, container used to stored utensils near bar, interior of microwave, knives on knife holder, can opener blade, clean interior of ice machine, cutting boards
  • 1800 - The non-food contact surfaces of the following equipment have accumulations of grime and debris:gaskets of cook's reach-in cooler, bottom of 2-door reach-in freezer at cook's station, interior of cook's reach-in cooler,
  • 1960 - Cutting boards and metal food containers were found stacked while wet after cleaning and chemical sanitization.
  • 2020 - Unwrapped plastic forks were not stored with the handles up.
  • 3030 - Corrected During Inspection No disposable towels were provided at the front kitchen hand washing lavatory.
  • 3080 - Less than 20 foot candles of light was noted in the employee restroom. Less than 10 foot candles observed.
  • 3080 - Less than 50 foot candles of light was noted at the grill station. Observed 3 blown light bulbs in the hood.
  • 3170 - The following areas noted in need of repair:Cracked light shield in grill area, damage to wall behind 3-door reach-in freezer, damage to wall by rear handsink, cracked/broken ceiling tiles
  • 3180 - Floors under equipment, including around ice machine, vent in employee restroom, condenser in walk-in cooler, and HVAC covers in kitchen noted in need of cleaning.
  • 3270 - Critical Observed numerous flies throughout the kitchen.
  • 3330 - Corrected During Inspection Critical Working containers of cleaner are not properly labeled.
  • 3340 - Critical Containers of cleaners and maintenance chemicals not stored separately from insecticides. Observed several cans of pesticides stored with other chemicals above front kitchen handsink.
  • 3340 - Corrected During Inspection Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemicals hanging on shelf above front kitchen handsink.
  • 3360 - Critical PIC stated pesticides only used outside. Containers are not labeled indicating they are for outdoor use only.
  • 3380 - Corrected During Inspection Critical Chlorine in bar wet wiping cloth bucket measured at greater than 100 ppm.
July 11, 2006Routine1414Details / Comments
No violation noted during this evaluation. August 20, 2005Follow-up00Details / Comments
  • 0260 - Corrected During Inspection Critical The cottage cheese was out of date.
  • 0570 - Wiping cloths improperly stored between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in refrigerator.
  • 1770 A - Critical Repeat One food-contact surface was observed soiled to sight and touch
August 13, 2005Routine32Details / Comments
No violation noted during this evaluation. May 13, 2004Follow-up00Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory in the back of the kitchen.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods located in the prep unit and reach-in refrigerator are not properly dated for disposition.
  • 1800 - The nonfood contact surfaces of the following equipment has accumulations of grime and debris: condiment storage shelves & undersides of the deep fryers.
  • 1580 - All cutting boards along the are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1320 - There was no temperature measuring device located in the reach-in refrigerator and reach-in freezer.
  • 3180 - Floor under the deep fryer in need of cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: several knives and underside of the mixer.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: salamander.
  • 0450 C - Bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls used to dispense flour and dry rice.
May 06, 2004Routine27Details / Comments
No violation noted during this evaluation. November 04, 2003Follow-up00Details / Comments
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: underside of the mixer, sugar & flour storage containers, can opener blade & interior of the ice machine.
  • 0610 - Food stored on the floor in the walk-in cooler and dry storage room.
October 31, 2003Critical Procedures41Details / Comments
No violation noted during this evaluation. May 13, 2003Follow-up00Details / Comments
  • 0820 - Critical Sour cream cold holding at improper temperatures at the waitress service area. Observed the temperature at 51F.
  • 3330 - Critical Working containers of sanitizer at the bar are not properly labeled.
  • 0830 - Critical The prepared ready-to-eat (RTE) chili, mashed potatoes, cooked vegetables, etc. in the refrigeration unit are not properly dated for disposition.
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: ventilation hood and filters, interior of the conventional ovens.
  • 0470 - Unwrapped or uncovered food in the reach-in freezer.
  • 1580 - The cutting boards along the sandwich prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 1320 - There was no temperature measuring device located in the bar cooler, sandwich prep unit & cook's line freezer.
  • 1570 - The can opener blade is rusted.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: underside of the large mixer, (2) large frying pans & interior of the ice machine.
  • 1560 - There is a floor mounted reach in refrigerator that is not elevated off the floor at least 6" or sealed to the floor. A cleaning hazard exists.
April 23, 2003Routine47Details / Comments

February 24, 2009 (Routine)


Violations: Comments:
Additional temperatures: RIC: whipped butter (it) 38F, hard-boiled eggs (it) 40F; WIC: shrimp (it) 41F, salmon (it) 31F, roast beef (it) 42F, beef vegetable soup (it) 42F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, 3C: 3-compartment, PIC: person-in-charge, st: surface temperature, it: internal temperature
Discussed:
1) Acceptable to remove handwashing aids (soap, handwashing sign, and paper towels) from the waitstation handsink. Then, this sink may be used to dump waste (ice, drinks), if waitstaff uses the bar handsink for handwashing.
2) Sponges may not be used on food contact surfaces. Steel wool/metal scrubbers may not be used on food-contact surfaces.
3) 3-compartment sink is installed with a direct connection. If facility re-models or changes ownership, an indirection connection (air gap) will be required.
4) Ensure sanitizer dispenser is properly adjusted to the appropriate concentration.
5) Prep unit should not be used to cool foods. Recommend placing in another unit for cooling. If the item is needed for the current meal service, a minimum may be stored in the prep unit. The food must follow proper cooling procedures (135F - 70F within 2 hours, 70F - 41F within another 4 hours).
Employee health policy present. Thin diameter probe thermometer present.
Dishwasher rinse temp. - 181F
An improvement is noted from previous inspection reports. Thank you! Continue the improvement.
Food Source: US Foodservice, PFG, Sysco

February 26, 2008 (Routine)


Violations: Comments:
Additional temperatures: HH: butter (it) 167F, french onion soup (it) 179F, roasted red pepper (it) 205F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Two PICs attended ServSafe.
Consumer advisory needed on menu. Employee health policy needed. Small diameter probe thermometer needed.
Provide documentation that dishwashing machine has been serviced and is operating/sanitizing properly.

December 11, 2007 (Routine)


Violations: Comments:
Additional temperatures: RIC: cheese (it) 34F, butter (it) 35F; WIC: turkey (it) 40F, beef vegetable soup (it) 40F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, PIC: person-in-charge, st: surface temperature, it: internal temperature
Ensure facility has a small diameter probe thermometer.
Provided food safety class information forms to PIC.
Employee health policy needed for facility.
Ensure items at waitstation handsink are located away from the handsink to prevent possible contamination of the items from splash.

June 08, 2007 (Follow-up)


Violations: Comments:
Half-and-half is no longer being kept in the bar cooler. Signs posted with cook temperatures. Please provide copy of certificate for completion of food safety course.
Facility is no longer under enforcement procedures. Thank you!

May 17, 2007 (Critical Procedures)


Violations: Comments:
Additional temperatures: Receiving: hamburger (st) 32F; WIC: potatoes (it) 40 - 42F, turkey (it) 40F, cooling bacon (it) 69F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, PIC: person-in-charge, st: surface temperature, it: internal temperature
This is a smoke-free facility.
Critical inspections are limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.
Discussed:
1) Cloth towels may not be used to dry dishes or hands.
2) Monitor the temperature of the bacon under the heat lamp to ensure it is hot holding at 140F or above.
Notice of violation issued based on repeat critical violations.

April 11, 2007 (Other)


Violation: 0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures in the sandwich prep unit:cheese (it) 51F, tomatoes (it) 43F, hamburger (it) 43F, ham (it) 43F
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. DISCONTINUE USING UNIT UNTIL IT IS CAPABLE OF HOLDING FOODS AT 41F OR BELOW. AMBIENT AIR SHOULD READ ABOUT 38F OR LESS. FOODS IN UNIT WERE RELOCATED TO OTHER REFRIGERATION UNITS. TOMATOES SLICED AROUND 9:30/10 AM. TOMATOES DISCARDED.
Comments:
Cole slaw, tuna salad, and chicken salad made earlier today about 1-2 hours before inspection.

April 10, 2007 (Critical Procedures)


Violations: Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, PIC: person-in-charge, st: surface temperature, it: internal temperature
This is a smoke-free facility.
Critical inspections are limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.

December 05, 2006 (Complaint)


Violation: 1580 - Repeat The cutting board(s) in the cutting board rack are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Comments:
Site visit made based on complaint.
Observed 3 worse cutting boards discarded in dumpster.
PIC states has approx. 5 new cutting boards in office. Old cutting boards are offered to employees for personal/home use.
Recommend putting cutting boards on rotating schedule and/or using cutting boards for one type of food product to assist in reducing the number of cutting boards that need to be replaced.

November 21, 2006 (Follow-up)


Violations: Comments:
Abbreviations: it: internal temperature, st: surface temperature, PIC: person-in-charge
This facility is no longer under enforcement actions.
3-door reach-in freezer was not functioning properly. All foods removed from the unit. Ensure it is capable of holding foods at the proper temperatures before food storage.

October 17, 2006 (Routine)


Violations: Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, st: surface temperature, it: internal temperature, PIC: person-in-charge
Insecticides that will be used outdoors must be properly labeled "for outdoor use."
Facility has an excessive amount of insecticides for outdoor use. Discard extra containers.
Sliced tomatoes are considered potentially hazardous and must be held cold (41F or below) and properly datemarked.
In 2007, the cold holding requirement for potentially hazardous foods will be changed to 41F or below.
This is smoke-free facility.
Enforcement policy: 3 or more repeat criticals or 10 or more total repeat violations places a facility under enforcement.

August 15, 2006 (Routine)


Violations: Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, PIC: person-in-charge, st: surface temperature, it: internal temperature
The cook's prep unit (including the top of the unit) may not be used for the storage of potentially hazardous foods until the unit is capable of holding foods at 41F or below.
Observed cook using gloves to handle ready-to-eat foods and readily changing gloves. Observed employees washing hands.

July 11, 2006 (Routine)


Violations: Comments:
Additional temperatures: WIC: pasta (it) 44F, ground beef (st) 43F, corned beef (st) 40F, goat cheese (st) 40F, beef (st) 40F; Glass Door RIC: Western guacomole (it) 41F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
This is a smoke-free facility.
Discussed with PIC:
- employee health policy, enforcement policy
- ensure the glass door reach-in cooler is capable of holding foods at 41F and below.
- relocate handwashing sign on rear kitchen handsink so that it is visible to person washing his/her hands.

August 20, 2005 (Follow-up)

Comments:
All violations noted on the Inspection Report dated August 13, 2005 have been corrected.

August 13, 2005 (Routine)


Violations:

May 13, 2004 (Follow-up)

Comments:
All deficiencies noted on the Inspection Report from May 6, 2004 have been corrected.

May 06, 2004 (Routine)


Violations:

November 04, 2003 (Follow-up)

Comments:
All deficiencies noted on the Inspection Report dated October 31, 2003 have been corrected.

October 31, 2003 (Critical Procedures)


Violations:

May 13, 2003 (Follow-up)

Comments:
All deficiencies noted on the previous Inspection Report have been corrected. Significant improvement observed.

April 23, 2003 (Routine)


Violations:

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