Boonsboro Country Club Snack Bar, 1709 Boonsboro Country Club Road, Lynchburg, VA 24503 - Seasonal Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 08/07/2015 | Follow-up | |
Discussed corrective action with employees. Follow up will be on or before August 10, 2015.
Left Serv Safe class schedule.
- Gloves - Use Limitation
Observation: Observed employees putting fresh gloves on without washing hands and also changing gloves without washing hands.
Correction: Instruct employees to wash hands between glove changes and before putting fresh gloves on.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in top of prep unit observed to be out of temperature (e.g. sliced tomatoes, shredded cheese)
Correction: Ensure cold holding foods are held at 41 degrees F or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Observed hanging thermometers to be missing from bar cooler and under counter cooler.
Correction: Ensure hanging thermometers are placed in all cold holding units so that temperatures of units can be regularly monitored by employees. Thermometers should be in a visible location in the warmest part of the unit (near the front).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed meat slicer and panini grill to have heavy accumulations of old food residue, and also observed cutting board on prep unit to have accumulations of old food residue within cut marks.
Correction: Clean all direct food contact surfaces (i.e. meat slicer) at least every 4 hours by washing, rinsing, and sanitizing. Clean panini grill to remove accumulations of food residue as often as necessary. Replace cutting board or sand down to remove cut marks and food residue.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Microwave observed to have large accumulations of old food residue on all interior sides.
Correction: Maintain all nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles on several pieces of equipment has accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
07/31/2015 | Routine | |
NOTE: Discussed proper hand washing, using a probe thermometer to monitor cooking/holding temperatures, and keeping cold foods 41 degrees F. or below. Good job with labeling spray bottles ^ plastic bottles holding chemicals & foods to identify their contents.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees were observed putting on gloves without first washing hands.
Correction: After using the restroom, touching raw meats, before putting on gloves, or anytime hands may become contaminated employees must wash their hands.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees were observed having barehand contact with ready-to-eat (RTE) foods such as wraps and chicken tenders.
Correction: Wash hands and then put on gloves or use utensils such as tongs or deli tissue when working with RTE foods. No bare hand contact with ready-to-eat foods. *Food voluntarily thrown away*
|
06/16/2014 | Routine | |
Facility on in operation at time of inspection. Will reschedule inspection.
No violation noted during this evaluation. | 01/10/2013 | Routine | |
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