Winchester Skating Center, 1629 Berryville Pike, Winchester, VA - Restaurant inspection findings and violations

September 21, 2009 (Routine)

Comments:
-Recommend ServSafe
-Bleach and test strips on site
-Metal stem thermometers on site
-Food service gloves on site
-no food prep occurring at time of inspection

August 19, 2008 (Routine)

Violation: 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Comments:
Make sure to clean and sanitize every four hours or as needed to prevent debris build-up. The four hours rule is for any utensil or equipment that is not temperature controlled.

August 13, 2007 (Routine)

Comments:
Replace or shield bulbs in refrigerator and the heat lamps over the nachos hold station.

November 06, 2006 (Routine)

Violations:

• 0480 - Unlabeled food containers in the dual fridge.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0830 - Critical The ready-to-eat (RTE) commercially processed sauce and cheese in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

August 25, 2005 (Routine)

Violations:

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch:toaster oven.
  Clean and sanitize these surfaces for food contact.
• 2350 - Critical Observed leaking faucet over 3 VAT sink
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.

Comments:
Remember to always invert food containers with bottoms facing upward. At time of inspection facility looked clean and tidy

August 13, 2004 (Routine)

Comments:
Advised PIC to check for leaks in roof and replace water damaged ceiling tiles as needed.

April 07, 2004 (Follow-up)

Violations:

• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 2830 - Repeat Floor and wall juncture in kitchen not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2640 - Repeat The refuse container located outside the establishment is missing its cover.
  Replace the missing cover of the outside refuse container with one that is a tight fit.
• 3170 - Repeat Ceiling tiles in the restrooms are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Critical Repeat Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Critical Repeat 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.
• 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
New hot water heater has been added. Water temperature in kitchen sink measured at 120 degrees. Other items noted on last inspection have been corrected (aside from those listed above). Discussed proper hair restraints, jewelry prohibitions and holding temperatures with PIC.

March 26, 2004 (Routine)

Violations:

• 2120 - Critical There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
  EHS is to confer with his/her supervisor for possible closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
• 3020 - Soap was not provided at the hand washing lavatory in the restroom handwashing area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: all food contact surfaces; facility without sanitizer at time of inspection
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 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 explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
  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.
• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3270 - Critical Premises are not being routinely inspected for evidence of pests.
  Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 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.
• 3270 - Critical Harborage conditions exist.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2830 - Floor and wall juncture in the kitchen not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 1510 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 2350 ii - Plumbing connections within the hot water handle in the kitchen handsink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Ceiling tiles in the kitchen and restrooms are not maintained in good repair. Holes observed in kitchen walls.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2640 - The refuse container located outside the establishment is missing its cover.
  Replace the missing cover of the outside refuse container with one that is a tight fit.

Comments:
Move permit to an easily visible location for public viewing. Referral to be made to fire marshall for possible violations.

June 04, 2003 (Complaint)

Violations:

• 2190 - Repeat Water from the handwashing sink for the restrooms 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3170 - Ceiling tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling in the mens' restroom noted in need of cleaning.
  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.

January 21, 2003 (Routine)

Violations:

• 2190 - Water from the handwashing sink at the restroom handwash station 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.
• 1060 - The nonfood contact surface of the wooden shelf above the handsink in kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials.