Restaurant: Shenandoah Springs
Address: 740 Stage Coach Lane, Madison, VA 22727
Type: Summer Camp Food Service
Total inspections: 3
Last inspection: 06/19/2015
Monitor Cooling Practices.
Food Contact Surfaces - Cleanability* Observation: The food contact surface of the Knife Storage Block is not accessible for cleaning and inspection.
Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
Warewashing Equipment, Determining Chemical Sanitizer Concentration Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a Chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
Lighting, Intensity Observation: Less than 50 foot candles of light was noted in the Cooking And Slicing Areas. Several light fixtures not operating.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
Critical: Package Integrity* (corrected on site) Observation: Damaged cans of food product stored with product to be used for service.
Correction: Store damaged cans of food product separately to be returned to the distributor or discard.
Critical: Equipment and Utensils - Multiuse, Characteristics* Observation: The food contact surface of the single use BBQ containers is not safe.
Correction: Do not reuse single use containers to store food. These containersand not easily cleaned and allow for the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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: Door gaskets of refrigeration units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Chlorine sanitizer solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Concentration measured over 200 PPM.
Correction: Utilize only proper chlorine concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
Food - Miscellaneous Sources of Contamination Observation: Condensate Dripping onto food in Reach-in Freezer
Correction: Relocate food so as not to be contaminated by dripping condensation and contact service to determine problem.
Prohibitions - Single Service Observation: Clean Cooking equipment were found stored under the Hand sink (unshielded sewer line)..
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.