Sherando Pool Concessions, 201 Splash Ave., Stephens City, VA - Restaurant inspection findings and violations

May 20, 2009 (Routine)

Comments:
Make sure to clean and sanitize all food contact equipment not temperature controlled every four hours or as needed to prevent debris build-up. All other cleaning needs to be done no less than once every 24 hours. All refrigeration units must be 41 or lower before opening.

May 21, 2008 (Routine)

Comments:
If smoothies are going to be served, contact the health department so that the ice machine can be inspected to ensure that it meets regulations. Handwahing items still needed, soap, towels needed before opening. Also need 3-vat setup, sick present, all items needed before opening. Be careful with orders, there is not a lot of refrigeration space in the facility. Maintain current menu which is limited to hot dogs and pizza from an approved source. Make sure hot foods are kept warm, supplier will supply a hot box for pizza. Thermometer needed in refrigeration unit. Sanitary items will be picked up 5/22/08.

May 21, 2007 (Routine)

Comments:
Food bought as needed. Be sure to clean ice machine before use. Facility clean upon inspection.

July 13, 2006 (Follow-up)

Comments:
Previous violations have been corrected. Hot water exceeds 110 degrees. Make sure to keep screens on windows at all times.

July 06, 2006 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  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.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 2190 - Corrected During Inspection Water from the handwashing sink was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2930 - Corrected During Inspection Outer opening of the food establishment is being left open and is therefore not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

Comments:
Monitor water temperature-if it fails t omeeat 110 degree minimum then call VDH office (even if after hours) and cease food preparation until heater is fixed or water temperature recovers.

August 23, 2005 (Routine)

Violations:

• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice scoop.
  Maintain nonfood-contact surfaces of equipment clean.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
PIC - Natalie Wells

May 19, 2005 (Routine)

Violation: 1800 - The nonfood contact surface of the hot dog grill, pizza oven and refridgerator unit has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Remember to wash hands frequently, wear hair restaints, food grade gloves; dispensing utensils must have handles facing same direction. Also remeber to have test kits on hand

May 28, 2004 (Routine)

Violations:

• 3170 - Counter-to-wall junctures need to be resealed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2930 - Screening in rafters above handsink and mop sink is torn. Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

Comments:
After completing general housekeeping, facility appears ready to open. Potentially hazardous foods are to be prepared at Anthony's III, a VDH permitted facility, and delivered to the concession stand for immediate service.

July 15, 2003 (Routine)

Violations:

• 0470 - Critical Unwrapped or uncovered food in the fridge where candy bars are kept and on top of the pizza oven.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2930 - Sliding screens in front windows left open.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 0060 - Critical The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 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.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 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.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 3270 - Critical Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

May 23, 2003 (Pre-Opening)

Comments:
Facility appears ready to operate at this time.