Richmond Country Club -New Pool Snack Bar, 12950 Patterson Ave., Richmond, VA 23238 - Seasonal Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Richmond Country Club -New Pool Snack Bar
Address: 12950 Patterson Ave., Richmond, VA 23238
Type: Seasonal Fast Food Restaurant
Total inspections: 4
Last inspection: 08/25/2015
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Inspection findings

Inspection date

Type
Food suppliers are the same as main kitchen and include Sysco and PFG. Most food is prepared in main kitchen. Marinara, cheese sauce, and taco meat are routinely cooled and reheated. Discussed cooling and reheating methods. Salmon is received raw, fresh and hamburgers are received raw, frozen and go straight to cook. Per PIC, hamburgers are the only menu item that maybe served undercooked. Employee health information posted and Form 1B in employee files. Observed minimal food prep during inspection
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Observed the ready-to-eat (RTE) commercially processed deli meats (ham and turkey), hamburger sliders, and cooked chicken breasts in the refrigeration unit not properly dated for disposition after opening.
    Correction: Recommend marking a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
    Observation: Observed the undercooked hamburgers provided on the menu, menu board, table tent or brochure without proper disclosure.
    Correction: Recommend that the Consumer Advisory include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. PIC posted printed consumer advisory with disclosure at order window.
08/25/2015Risk Factor
Facility open 5/23-Labor Day 12-5pm M and 11 am-8 pm Tues.-Sunday. Food suppliers include PFG, Sysco, and same suppliers used by main kitchen. Some items, including chicken and tuna salad, are prepared in the main kitchen. Chicken is received precooked, and hamburgers are received raw, frozen and go directly to cook. Some hot held items are cooled for carry over, depending on quantity, including marinara, cheese sauce, and ground beef. Discussed removing frozen, raw salmon from vacuum package prior to thawing. Per PIC, all items are fully cooked. Facility was not in operation during inspection. Discussed cooking, cooling, reheating, hot/ cold holding temperatures. Discussed hand washing and glove use. Discussed employee health
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Observed the door gasket to the 1 door True reach in cooler in poor repair. Observed the automatic paper towel dispenser at the hand sink not working.
    Correction: Recommend repairing or replacing the door gasket and automatic paper towel dispense in accordance with the manufacturer's specifications. PIC has ordered new door gaskets and fixed the paper towel dispenser during the inspection.
05/19/2015Routine
No violation noted during this evaluation.05/27/2014Routine
Reminder to store ice scoop in protected covering. Reveiwed menu: only raw product is hamburger patty. Chicken product is precooked. Discussed cooking temperatures and cooling temperatures and methods. Reviewed Employee Health Needs 1B form. Chef from Clubhouse to provide. Discussed Handwashing and glove use.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Board used for storage near grill was observed in a condition that prevents necessary maintenance and easy cleaning.(not easily cleanable or non absorbant)
    Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following Physical structures noted in need of cleaning: behind grill area at floor/wall juncture, dry storage area at floor/wall
    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.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Quat sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
    Correction: Utilize only a sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
06/05/2013Routine

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