Ladysmith Volunteer Rescue Squad Auxiliary, 18287 Jefferson Davis Highway, Ladysmith, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Ladysmith Volunteer Rescue Squad Auxiliary
Address: 18287 Jefferson Davis Highway, Ladysmith, Virginia
Total inspections: 7
Last inspection: Aug 26, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. August 26, 2009Routine00Details / Comments
  • 1180 - The food temperature measuring device is not accurate. The thermometer is not working, and the other thermometer is a meat thermometer and is not capable of measuring cold food temperatures.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Back splash inside ice machine.
  • 2260 - Critical Backflow prevention device not installed on the ice machien water line.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the men's restroom.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the kitchen hand washing sink. I provided a sign to be posted.
July 16, 2008Routine--Details / Comments
0700 - Critical The comminuted or ground MEAT @ 83'F - not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.May 30, 2007Routine10Details / Comments
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the ICE SCOOP AT ICE MACHINE is not safe.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 2790 - The indoor ceiling material located at LADIES RESTROOM does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3380 - Corrected During Inspection Critical CHLORINE Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 CHLORINE SANITIZER IN 3 COMPARTMENT SINK MEASURED AT 200 PPM. ENSURE CHLORINE SANITIZER CONCENTRATION LEVEL IN 3 COMPARTMENT SINK MEASURES BETWEEN 50 TO 100 PPM.
May 11, 2006Routine32Details / Comments
1190 - Temperature measuring device is needed in the McCall refrigeration unit..March 16, 2005Routine01Details / Comments
1790 - The food contact equipment surface of the baking pans is observed soiled with accumulations of food debris.March 30, 2004Routine01Details / Comments
No violation noted during this evaluation. March 25, 2003Routine00-

August 26, 2009 (Routine)

Comments:
No food prep being conducted during today's inspection. Facility provides food service on-site and off- site for occasional catering events. The next event is scheduled for the end of September. Hot and cold holding equipment is provided for transporting foods.
The facility is clean and well maintained.
Ensure there is a Person In Charge during all times during food service operations who is a Certified Food Protection Manager or who can demonstration food safety knowledge. Information for classes provided.
Ensure staff is not working when ill and that all illnesses are reported to the Person In Charge.
Avoid handling prepared foods with bare hands. Use gloves, deli paper, or other utensils to prevent bare hand contact with foods.
Foods are purchased from Sam's Club, Costco, BJ's, and Urkrops.
Facility does not serve raw or undercooked foods.

July 16, 2008 (Routine)


Violations: Comments:
No food prep observed during today's inspection. Food was not available in the facility to take temperatures. Food is purchased prior to events.
Food is generally purchased from Sam's Club, Ukrop's, Costco, BJ's.
Discussed:
There must be a person in charge during hours of operation that is a Certified Food Protection Manager or who demonstrates food safety knowledge in accordance with the Food Regulations.
Employee Health
Ensure equipment is 1. Washed (hot soapy water). 2. Rinsed (hot clean water). 3. Sanitized ( water at 70-80'F with bleach solultion at 50-100ppm)
Equipment is available to transport and hold foods.
Ensure hot foods are held at 135'F and above after cooking and cold foods are held at 41'F and below.

May 30, 2007 (Routine)


Violation: 0700 - Critical The comminuted or ground MEAT @ 83'F - not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Continue to cook the meat to heat all parts to 155F or above for 15 seconds, 145F for 3 minutes, 150F for 1 minute, or instantaneously at 158F.
Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Ensure refrigeration units are set at 36'F to 38'F in order to keep all potentially hazardous foods at 41'F or lower. Facility is cooking for a private retirement party. Foods are transported in Thermal Pro containers for use with hot and/or cold foods.

May 11, 2006 (Routine)


Violations: Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Facility is a smoke free establishment

March 16, 2005 (Routine)


Violation: 1190 - Temperature measuring device is needed in the McCall refrigeration unit..
Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
Comments:
Facility in excellent condition and PIC very knowledgeable. Thank you.

March 30, 2004 (Routine)


Violation: 1790 - The food contact equipment surface of the baking pans is observed soiled with accumulations of food debris.
Clean the food contact surface of the baking pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.

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