Montgomery County Moose Lodge #1470, 255 Ridinger Street, Christiansburg, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Montgomery County Moose Lodge #1470
Address: 255 Ridinger Street, Christiansburg, Virginia
Total inspections: 9
Last inspection: May 15, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0480 - Unlabeled food containers.
  • 3080 - Less than 20 foot candles of light was noted in the Dinning room bar .
May 15, 2009Routine12Details / Comments
No violation noted during this evaluation. June 12, 2008Follow-up00Details / Comments
  • 0820 A 2 - Critical Tomatoes, raw beef steak and sliced turkey cold holding at improper temperatures
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) BBQ in the freezer and in the Make table unit is not properly dated for disposition.
  • 1800 - Repeat The nonfood contact surface of the shelving has accumulations of grime and debris. Cook line storage tables.
June 06, 2008Follow-up21Details / Comments
  • 0820 - Corrected During Inspection Critical Raw beef products cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) BBQ in the refrigeration unit is not properly dated for disposition. Labeled 4-28-08
  • 1150 - The nonfood contact surface of the wires and clothes pins used to hold ticket orders at cook line is not designed or constructed to be easily cleanable.
  • 1560 - Repeat There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Door slides and shelving inside reach in cooler in stock room.
  • 1800 - The nonfood contact surface of the shelving has accumulations of grime and debris. Microwave table and cook line tables.
May 07, 2008Routine24Details / Comments
  • 1560 - Repeat There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1790 - The grills need to be completely cleaned. Observed soiled with accumulations of grime and debris.
  • 1790 - The interior of the microwave oven is observed soiled.
  • 1800 - The nonfood contact surface of the fan cage has accumulations of grime and debris.
  • 3180 - Wall soiled adjacent to dish machine. The metal flashing used as a splash guard on right side of drain board needs to be reworked so as to be easy cleanable.
May 30, 2007Routine04Details / Comments
  • 0610 - Cans of food stored on the floor in dry storage room.
  • 0790 - Thawing ground beef at room temperature.
  • 0820 - Critical Baked potatoes held at room temperature.
  • 0830 - Critical Repeat No date labels observed in ready to eat foods.
  • 1560 - Chest freezer is not sealed to the floor.
  • 2280 - Critical No handwashing sink provided in main bar area.
March 15, 2006Routine33Details / Comments
No violation noted during this evaluation. May 03, 2005Routine00-
  • 0820 - Critical all foods in the sandwich unit cold holding at improper temperatures.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of all cooking equipment has accumulations of grime and debris.
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0060 - Critical The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 2000 - utinsils and pizza pans were found stored on the floor under the 3vat sink waste line.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) One of the existing hand sink has been removed.
  • 2010 - Clean equipment/utensils were found stored as clean including under the fryer where grease is accumulating on the surface.
  • 2030 - Storage of soiled utensils was adjacent to clean utensils at the pizza oven and on the clean dish racks.
  • 1180 - The food temperature measuring device (degrees F) was not on site.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 19, 2004Routine55Details / Comments
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  • 1190 - The ambient (air/water) temperature measuring device (dual or degrees F) was not located in the coolers.
  • 3180 - The floors under the home style coolers are in need of cleaning.
  • 1560 - There is storage on uncleanable crates and home style coolers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1880 - The food-contact surfaces of the following equipment were not observed sanitized. No sanitizer was set up in the facility.
June 06, 2003Routine14Details / Comments

May 15, 2009 (Routine)


Violations: Comments:
Label sink in the dinning room bar as a hand sink. All glasses dishes and utensils are returned to the kitchen for wash-rinse and sanitize. Have the sanitize cycle rechecked on dish machine.

June 12, 2008 (Follow-up)

Comments:
Follow up inspection - all previous violations corrected. Sandwich make table and coke cooler are down and under repair.

June 06, 2008 (Follow-up)


Violations: Comments:
All phf's out of temp for extended time was discarded. Do not keep out of date milk or dairy products. (Discarded)

May 07, 2008 (Routine)


Violations: Comments:
Provided safe food handler info with PIC.

May 30, 2007 (Routine)


Violations: Comments:
If remolding occurs in the future a cooling system for the kitchen would be great.

March 15, 2006 (Routine)


Violations: Comments:
Renewal application, $40 fee and copy of menu due by 04/30/06. Provide food service certification manager. If remodeling, provide plans.

May 19, 2004 (Routine)


Violations:

June 06, 2003 (Routine)


Violations:

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