Food suppliers include Sysco, PFG, Cavalier Produce, and Profish. Most proteins received raw. Discussed cooling and reheating. Consumer advisory present on breakfast menu for eggs and grill menu for hamburgers, steak, and fish (tuna, salmon)
- Records - Creation and Retention
Observation: Observed no written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish or were frozen to treat for parasites.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) spaghetti, BBQ, diced turkey, cooked corn, and hard boiled eggs in the refrigeration unit is not properly dated for disposition.
Correction: Recommend marking 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 41°F 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.
- Equipment - Cutting Surfaces
Observation: Observed the cutting board(s) along the small and large prep units heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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12/03/2015 | Routine | |
Food suppliers are Sysco, PFG, Profish and Cavalier Produce. Most proteins are received raw and fresh. Seamist shucked oysters: VA90SP. Clams are received canned and scallops are received shucked. Observed consumer advisory correct on breakfast menu for eggs. Consumer advisory correct on lunch menu for burgers and steak salad
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed BBQ and cooked corn in the grill prep unit cold holding at improper temperatures
Correction: observed BBQ at 46 F and corn at 45 F. PIC was not aware how long or why food was improperly cold holding.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed the handwash station in the basement being used for purposes other than washing hands. Observed knife in hand sink.
Correction: Recommend that the handwash facility identified above is only used for washing hands.
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03/18/2015 | Risk Factor | |
Floor in WIC and cleaning corrected. Floor to be fully repaired after January 1. Grill vents to be cleaned next week professionally. Disclosure statement added to menu for items affected.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill vents
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/17/2014 | Follow-up | |
Discussed menu. Additional items need marking for raw or undercooked. No ROP with cryovac being done any longer. Fish is just received raw, portioned, bagged and then frozen.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill vents
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Floor in WIC is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: floor/coving areas in WIC,
Correction: 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.
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12/03/2014 | Routine | |
Standardization visit.
No violation noted during this evaluation. | 07/23/2014 | Training | |
Good use of handwashing and glove use
No violation noted during this evaluation. | 04/09/2014 | Critical Procedures | |
No critical violations. Reviewed menu. Discussed items cooled, soups, bbq and chicken. Discussed cooling methods. Discussed no bare hand contact and Employee Health. Dishmachine not sanitizing properly. PIC has called technician for service. Will use 3 vat sink with chlorine if needed.
No violation noted during this evaluation. | 12/17/2013 | Routine | |
Food used in 2 days. make sure cooling is done properly. Discussed cooling methods. recommend taking temps of cooling items before covering. discussed menu: raw products: fish and steaks. Discussed Employee Health. Needs IB form.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple soups cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Soups held greater than 4 hours out of proper temperature so recommend discard.
- Temperature Measuring Devices
Observation: The temperature measuring device for taking food temperatures does not read out in proper increments.
Correction: Provide a temperature measuring device that is scaled in increments of no greater than 2 degrees F to ensure accurate readings.
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12/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Kinloch Golf Club House, 100 Kinloch Lane, Manakin-Sabot, VA 23103 »