The Royal Virginia Golf Club, 3016 Royal Virginia Parkway, Louisa, VA 23093 - Other Food Service inspection findings and violations

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Business Info

Restaurant: The Royal Virginia Golf Club
Address: 3016 Royal Virginia Parkway, Louisa, VA 23093
Type: Other Food Service
Phone: 804 457-2041
Total inspections: 4
Last inspection: 07/29/2015
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Inspection findings

Inspection date

Type
Food supplier is Sam's Club. Menu includes hot dogs, ham/ turkey sandwiches, and chicken salad (commercial). Food is prepared when ordered, no hot holding and no cooling. Employee health information posted and Form 1B in use
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Observed the ready-to-eat (RTE) commercially processed hot dogs, deli meats (ham and turkey), and sliced tomatoes 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.
07/29/2015Routine
New PIC since last visit. Reviewed menu. No changes. REviewed CDC Handouts and handouts given. Discussed Employee HEalth and Form 1 B given to start using for 3 staff. Discussed need for sanitizing food contact surfaces with bleach and water. No equipment except coffee pot. Pre cooked BBQ used for special events. Discussed reheating and cooling temps and methods for this.
  • Hair Restraints - Effectiveness (corrected on site)
    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
  • Employee Accommodations, Designated Areas (corrected on site)
    Observation: Area designated for employee food is not observed.
    Correction: Designate an area for employee food in order to prevent from possible contamination.
08/20/2014Routine
Reviewed menu: hot dogs, turkey and cheese sandwiches, ham & cheese sandwiches and chicken salad sandwiches. Food used in 3-4 days. Ice water provided every other day. Reminder on cleaning and sanitizing periodically. Employee food observed stored in RIC and RIF with cusmoter food. Employee food observed stored on separate shelves . PIC handles food for employers. REminder to always keep separate. REviewed date marking. Reviewed sanitizing levels and type of sanitizer used. Facility caters for sponsored golf tournaments @ 4x a year (BBQ- frozen, baked beans, coleslaw and rolls. Items are discarded after event.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
    Correction: Clean and sanitize these surfaces for food contact.
  • Kitchenware and Tableware (corrected on site)
    Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the 3 vat sink was measured at a temperature less than 120°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 120°F to allow more effective removal of fatty soils encountered in kitchens.
09/11/2013Routine
Off season for golf course so very limited menu, November - April 1st. Hotdogs only.Discussed proposed menu for in season. Discussed other issues for in season: date marking and use of food within 7 days
No violation noted during this evaluation.		02/06/2013Critical Procedures

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