Restaurant: Pulaski Moose Lodge #2087
Address: 4500 Mc Adam's Crossing, Pulaski, VA 24301
Type: Full Service Restaurant
Phone: 540 980-2123
Total inspections: 4
Last inspection: 11/03/2015
No violation noted during this evaluation.
PIC discussed menu changes - no more breakfast offered, rib eye removed from menu. No items are cooked to order and no items are cooled and then reheated. Discussed proper hot holding and cold holding procedures with PIC.
Food Storage - Clean and Dry Location Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes stored on floor in walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
Equipment - Cutting Surfaces Observation: The cutting board(s) along the make table are 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 - Cooking and Baking Equipment Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Provided PIC with Employee Health Policy handout. Keep cold items <41 degrees or use within four hours. Advised PIC to pick up bleach testing strips. No violation noted during this evaluation.
Well used for water supply. Checking on water sampling Consumer advisory Will need consumer advisory on menu if eggs or hamburger is served undercooked. Call if questions Tina Thompson 540-320-3627
Cooling Methods (corrected on site) Observation: Gravy cooling in plastic container with lid on
Correction: Make sure hot foods cool from 135 degrees F to 70 within 2 hours, then from 70-41 within another 4 hours- 6 hours total. Ok to leave lid off or place in shallow containers to cool. Corrected during inspection
Temperature Measuring Devices Observation: There was no temperature measuring device located in the white refrigerator
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Provide within 90 days