Woodstock Moose Lodge # 01-171-0045, 152 Moose Road, Woodstock, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Woodstock Moose Lodge # 01-171-0045
Address: 152 Moose Road, Woodstock, Virginia
Phone: (540) 459-5127
Total inspections: 8
Last inspection: Jan 7, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. January 07, 2009Routine00Details / Comments
  • 0820 A 1 - Critical beans, hotdogs hot holding at improper temperatures.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly dated for disposition after opening.
  • 0830 - Critical The ready-to-eat commercially processed FOOD in the freezer was not properly dated for disposition after opening.
  • 0830 - Critical The prepared ready-to-eat FOOD in the freezer is not properly dated for disposition.
  • 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 1580 - The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
March 12, 2008Routine21Details / Comments
  • 0620 - Food stored under other sources of contamination. Reorganize units so that RTE food is not contaminated
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood, ventalation exhaust
January 23, 2007Routine02Details / Comments
No violation noted during this evaluation. January 23, 2007Complaint00Details / Comments
  • 3170 - Physical structure (i.e. kitchen)is not maintained in good repair General cleaning needed
  • 3220 - Mops not hung up to air dry.
November 16, 2006Routine02Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the delfield freezer.
  • 0820 - Corrected During Inspection Critical Meatballs at hot holding at improper temperatures.
  • 1800 - The nonfood contact surfaces of the walk-in floor, light sheilds at hood, and the floor fan (removed from kitchen today) has accumulations of grime and debris.
  • 2020 - Corrected During Inspection Repeat Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
March 08, 2006Routine22Details / Comments
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. In dry storage
  • 0820 - Corrected During Inspection Critical Buffet beans hot holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the kitchen 2 door prep unit and both 3 door bar keg units [with juice and whip cream].
  • 1750 - Manufacturer containers were observed reused for the storage of Pepper in pork container.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Bar soda gun nozzle holders
  • 1800 - The nonfood contact surface of the walk in frige rack under fan and rack by tea maker has accumulations of grime and debris.
  • 2000 - Repeat Disposable cups in kitchen by frige and lids at bar by bleach were found stored on the floor and not protected from chamical.
  • 2020 - Spatulas were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar hand sink
  • 3180 - Floor in the dry storage area noted in need of cleaning.
February 11, 2005Routine39Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) salads, and slaw in the refrigeration unit is not properly dated for disposition.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed lunch meat in the refrigeration unit was not properly dated for disposition after opening.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - In-use utensils improperly stored between use.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
  • 2000 - Single service items observed unprotected from contamination.
  • 2000 - plates and cups and to go items were found stored on the floor.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1100 - The food contact surface of the pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0620 - Food stored under other sources of contamination.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 1320 - There was no temperature measuring device located in the beer cooler with juice storage.
  • 0450 - Critical Food employee failed to wash his or her hands.
  • 3050 - No waste receptacle provided at handwashing lavatories in hand sink
  • 1180 - The food temperature measuring device (degrees F) located in the kitchen is not accurate.
  • 2350 - Critical A recent repair to plumbing system components of the mop sink are not in accordance with law.
  • 3180 - wall in the hot line area noted in need of cleaning.
  • 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
October 03, 2003Routine513Details / Comments

January 07, 2009 (Routine)

Comments:
Left handout concerning Consumer Advisory / Employee Health / Food Safety Guidelines.

March 12, 2008 (Routine)



Violations:
  • 0820 A 1 - Critical beans, hotdogs hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed FOOD 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. 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.
  • 0830 - Critical The ready-to-eat commercially processed FOOD in the freezer was not properly dated for disposition after opening.
    Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
  • 0830 - Critical The prepared ready-to-eat FOOD in the freezer is not properly dated for disposition.
    Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
  • 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F 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.
  • 1580 - The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

January 23, 2007 (Routine)



Violations:
  • 0620 - Food stored under other sources of contamination. Reorganize units so that RTE food is not contaminated
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood, ventalation exhaust
    Clean and sanitize these surfaces for food contact.
Comments:
date marking done by day put in
Fire extingisher due 04/2007
Pest control done by Best once a month
Facility very clean, good temperatures
Thanks

January 23, 2007 (Complaint)

Comments:
Complaint about a customer was served cold chili and would not reheat.
Conducted an onsite inspection
Manager aware of complaint.
The chili is 173 at time of inspection
The manager refused to reheat for customer becuase she was afraid the customer would burn his mouth. Customer likes food hotter than normal.
Food was between 140-160 but customer was not satisfied.

November 16, 2006 (Routine)



Violations:
  • 3170 - Physical structure (i.e. kitchen)is not maintained in good repair General cleaning needed
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - 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:
General cleaning need. Need to do a better job on making date mark clearer.

March 08, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the delfield freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 - Corrected During Inspection Critical Meatballs at hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Meatballs were placed on stove during inspection to heat them up rapidly.
  • 1800 - The nonfood contact surfaces of the walk-in floor, light sheilds at hood, and the floor fan (removed from kitchen today) 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.
  • 2020 - Corrected During Inspection Repeat Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
Comments:
NOTES: Hood cleaned 12/3/05 - on a six month rotation with J&P Exhaust. Moose members clean hood one time per month. Grill is cleaned every Thursday. Garbage is collected on Mon. and Fri. - damaged lid to dumpster noted. The garbage co. has been notified and they have asked for a replacement. Fire supression Oct 05.

February 11, 2005 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. In dry storage
    Elevate food storage onto approved shelving with minimum 6" legs or casters. CORRECT TODAY
  • 0820 - Corrected During Inspection Critical Buffet beans hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1320 - Repeat There was no temperature measuring device located in the kitchen 2 door prep unit and both 3 door bar keg units [with juice and whip cream].
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. CORRECT IN ONE WEEK
  • 1750 - Manufacturer containers were observed reused for the storage of Pepper in pork container.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. CORRECT TODAY
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Bar soda gun nozzle holders
    Clean and sanitize these surfaces for food contact. CORRECT TODAY
  • 1800 - The nonfood contact surface of the walk in frige rack under fan and rack by tea maker 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. CORRECT IN 3 WEEKS
  • 2000 - Repeat Disposable cups in kitchen by frige and lids at bar by bleach were found stored on the floor and not protected from chamical.
    Store all to go items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor CORRECT TODAY.
  • 2020 - Spatulas were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store silverware with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar hand sink
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. CORRECET TODAY
  • 3180 - Floor in the dry storage area 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. CORRECT TODAY
Comments:
Please clean slicer prior to next use. clean fan blade and cover prior to next use. 2005 educational issue given.

October 03, 2003 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) salads, and slaw in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed lunch meat 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.
  • 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.
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 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.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
    Remove unnecessary poisonous or toxic materials.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2000 - plates and cups and to go items were found stored on the floor.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1100 - The food contact surface of the pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. Corrected at time of inspection
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 0620 - Food stored under other sources of contamination.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 1320 - There was no temperature measuring device located in the beer cooler with juice storage.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 0450 - Critical Food employee failed to wash his or her hands.
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 3050 - No waste receptacle provided at handwashing lavatories in hand sink
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 1180 - The food temperature measuring device (degrees F) located in the kitchen is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 2350 - Critical A recent repair to plumbing system components of the mop sink are not in accordance with law.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3180 - wall in the hot line area 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.
  • 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash preventing its use.

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