Fawn Lake Country Club, 11305 Longstreet Drive, Spotsylvania, VA 22553 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Fawn Lake Country Club
Address: 11305 Longstreet Drive, Spotsylvania, VA 22553
Type: Full Service Restaurant
Phone: 540 903-2337
Total inspections: 3
Last inspection: 12/22/2015

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Inspection findings

Inspection date

Type

Discussed with the Person-in charge:
1. Ensure hand sink in the rear near the 3 compartment sink is repaired and employee's know to turn hot water on for handwahing.
2. Spray down outdoor grease container.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Observed raw chicken, ground beef, and pork stored next to one another in the walk-in cooler.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: Pasta salad in the display reach-in cooler (12-13-2015) and lobster dip (12-15-2015) in the walk-in cooler was not discarded by their consume by dates. PIC discarded both items.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the tape on the wall above the prep table and on the display RIC is not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The dish machine table and the hand sink in the employee bathroom is not sealed to adjoining wall.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket on the display RIC and multiple prep units were observed is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following were observed in a state of disrepair and damaged: hood vent gaps, door gaskets in the small RIF and display RIC, and handle of the tall RIF.
    Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the large prep table and small cutting boards under the prep table in the rear were observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment and Utensils - Good Repair and Calibration (corrected on site)
    Observation: Two strainers and hand masher above the prep sink were observed in a state of repair and condition preventing the equipment to be used as designed. PIC discarded all items.
    Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plates and whisks on the cooks line, measuring cups and cheese grater in the drawer under the prep table, and tongs on the storage rack near the oven. PIC removed all items to be cleaned.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: The ice deflector in the bulk ice machine was observed soiled with accumulations of grime and debris. PIC cleaned the ice deflector.
    Correction: Clean the surface of ice deflector at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Non-Food Contact Surfaces
    Observation: The following nonfood contact surfaces were observed to have accumulations of grime and debris: exterior of the storage containers under prep table near the dishmachine, the shelf under the steamer, gaskets of the salad RIC, the standing mixer, table mixer, and interior of the tall RIF.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required
    Observation: Large plastic containers on the storage rack near the oven and above the 3 compartment sink were found stacked while wet after cleaning and chemical sanitization.
    Correction: 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.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Clean plates on top of the cooks line and mixing bowls on the storage rack in the rear of the establishment were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • Physical Facilities in Good Repair
    Observation: Replace and/or repair the ceiling tile(s) above the ice machine, prep table, and above the soda storage rack.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
12/22/2015Routine
Discussed with the person in charge:
1. If ice machine will be replaced ensure manufacturer specifications are sent to the health department
2. Recommend starting cooling logs when cooking the prime rib
Overall the facility is clean and in good repair. Thank you.

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw bacon stored over cooked prime rib on the speed rack in the walk-in cooler. Person in charge relocated the raw bacon in the walk-in cooler.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the equipment is not corrosion resistant, nonabsorbent, and/or smooth. Observed unsealed wooden blocks under the bag-in-box soda storage rack in the back of the kitchen and under the ice machine. The staff is unable to properly clean the unsealed wooden blocks.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: Observed the caulking to be missing around the 3-compartment sink and at the handsink at the wait station.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed gaps in between mechanically vented hood filters above the stove.
    Correction: Repair or replace hood filters and/or eliminate gaps between filters.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Quat-tab quaternary ammonium sanitizer in the 3-compartment sink at the bar area measured a concentration of 400ppm. The manufacturer requirements set the concentration at 200ppm. Person in charge diluted the solution to a concentration of 200ppm.
    Correction: Utilize quaternary ammonium tablets at 200ppm when applying to food contact surfaces
12/30/2014Routine
Discussed the following with the Person in Charge:
1. Dish machine wash temperature and water pressure during the rinse cycle were both noted just out of appropriate ranges. Recommend discussing with maintenance tech during the next service, and monitoring dish machine in the mean time. EHS's thermolable did not indicate adequate water temperature for final rinse until the third cycle.
2. Quat sanitizer measured at 200 parts per million during inspection. Ensure wiping cloth buckets are changed out frequently.
3. Staff have been doing an excellent job making improvements within the facility since the last routine inspection. Keep up the good work!

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw ground beef stored immediately adjacent to raw steaks in the walk in cooler. PIC re-arranged foods on this shelf in the walk in cooler so the food packages were no longer in contact with one another.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed a few food storage containers to be cracked and no longer easily cleanable.
    Correction: Replace the containers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Non-Food Contact Surfaces (corrected on site)
    Observation: The nonfood contact surface of the floor mixer has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Food storage containers near the three compartment sink were found stacked while wet after cleaning and chemical sanitization.
    Correction: 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.
11/21/2013Routine

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