Birkdale Golf Club, 8511 Royal Birkdale, Chesterfield, VA 23832 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Birkdale Golf Club
Address: 8511 Royal Birkdale, Chesterfield, VA 23832
Type: Fast Food Restaurant
Phone: 804 739-8800
Total inspections: 8
Last inspection: 11/12/2015

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Inspection findings	Inspection date	Type
Establishment with an adequate digital & metal food stem thermometer. Establishment with an adequate quaternary & chlorine test kit. The quaternary sanitizer set-up was adequate. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit visible & posted. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Two pasta dishes, turkey & ham were cold holding at improper temperatures. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment Observation: The bar ice bin was observed in a state of disrepair and damaged. Correction: Repair the bar ice bin as needed. Physical Facilities - Cleaning Frequency and Restrictions Observation: Grease build-up on the wall by the fryer. Correction: Provide a detailed wall cleaning as needed. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	11/12/2015	Routine
Discussed proper date marking for commercially processed foods, including some commercially processed salads. Non-critical violations must be corrected within 30 days. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) chili in the refrigerator, the food should have been discarded 10 days ago. Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Physical Facilities in Good Repair (repeated violation) Observation: Repair/seal a hole in the wall in the mop closet. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	04/17/2015	Routine
NOTES: * Violations corrected at the time of inspection. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: No quatnary ammonium sanitizer at the time of inspection. Correction: CORRECTED. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.	10/20/2014	Routine
NOTES: * Monitor metal stem food thermometers to ensure accurate calibration. * Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection. Good Repair and Calibration of Thermometers (corrected on site) Observation: Observed food thermometer is not calibrated to ensure accuracy Correction: CALIBRATED AT TIME OF INSPECTION. Monitor food thermometers according to manufacturer's specification as necessary to ensure accuracy Physical Facilities in Good Repair Observation: Walls in mop sink room are not maintained in good repair. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	07/03/2014	Routine
Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The wiping cloth/sanitizer set-up was adequate. Health permit posted & visible. Adequate employee health policy in place. Note: Ensure that ice machine condensate line has an adequate air gap at the floor drain. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: BBQ & sauerkraut were found cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Physical Facilities - Cleaning Frequency and Restrictions Observation: Debris build-up on the floor under/around the ice machine. Correction: Provide a detailed floor cleaning at the ice machine area.	02/07/2014	Routine
The operator provided the following: a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) portioned and wrapped cooked roast beef in the refrigeration unit is not properly dated for disposition (the portioned roast beef were observed dated "7/8"). Correction: 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 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. Temperature Measuring Devices Observation: There was no temperature measuring device located in the side small novelty ice cream chest freezer unit. Correction: 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.	07/22/2013	Routine
An Employee Health policy and chlorine test strips were available during today's inspection. No violation noted during this evaluation.	04/11/2013	Follow-up
All critical violations are to be corrected within 10 days and noncritical violation within 30 days. The facility is currently exterminated on a monthly basis, as noted on service invoices provided during today's inspection. Critical: Employee Health* Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Critical: Hands - When to Wash* Observation: The female food employee failed to wash her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the foodservice True double door reach-in refrigeration unit. Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Critical: Reheating for Hot Holding* (corrected on site) Observation: Large hot dogs classified as ready-to-eat (RTE) taken from a an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a chlorine or quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: hot box interior and cookline maketable unit. Correction: Clean and sanitize these surfaces for food contact. Non-Food Contact Surfaces Observation: The nonfood contact surface of the cookline equipment (between the cookline equipment and the deep fryer, as well as inside the deep fryer cabinet) and has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Handwashing Signage/Handwashing Facilities Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (male and female restrooms). Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Physical Facilities - Cleaning Frequency and Restrictions Observation: The wall behind the cookline equipment and the warewashing high temperature dishmachine noted in need of cleaning. Correction: 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. Critical: Pests-Controlling Pests* Observation: Observed methods are not being used to control pests. Live adult and smaller roaches were observed inside the warewashing compartment and around the hi temperature dishmachine, in the warewashing area. Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.	04/01/2013	Routine

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