Callao Ruritan Recreation Center, , Callao, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
April 08, 2009 | Routine | 1 | 3 | Details / Comments |
|
August 23, 2008 | Routine | 4 | 4 | Details / Comments |
| No violation noted during this evaluation. | April 03, 2008 | Routine | 0 | 0 | - |
|
April 11, 2007 | Routine | 0 | 5 | Details / Comments |
|
March 21, 2006 | Pre-Opening | 0 | 7 | Details / Comments |
|
March 23, 2005 | Pre-Opening | 0 | 2 | Details / Comments |
|
March 23, 2005 | Pre-Opening | 0 | 2 | Details / Comments |
|
March 19, 2004 | Routine | 0 | 2 | Details / Comments |
|
March 19, 2004 | Routine | 0 | 2 | Details / Comments |
April 08, 2009 (Routine)
Violations:
- 1320 - Repeat There was no temperature measuring device located in the EQUIPMENT.
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. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3030 - No disposable towels were provided at the hand washing lavatory in the Location
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 - 3330 - Critical Repeat
August 23, 2008 (Routine)
Violations:
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0550 - Dispensing utensils improperly stored between uses. Ice Scoop Handle in Product.
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 135F. - 0570 - Wiping cloths improperly stored between use. Wet wiping cloths observed stored out of Sanitizer Wiping Cloth solution at time of this inspection. (VDH Rep. came in at end of of operations).
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 A 1 - Critical FOOD hot holding at improper temperatures. Please also see regulation - 0850 of this report for further detail.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. - 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. - 1320 - There was no temperature measuring device located in the Refrigerator section of the stand up Frig./Freez. Combo in the food prep. facility.
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. - 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. No Chlorine Test kit could be located on site for concentrated chemical located on site. (unscented bleach) Facility had two Quat. test kits on site.
Use a SANITIZING AGENT chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 3330 - Critical Working containers of HAZARDOUS PRODUCT are not properly labeled. No evidence of a Sanitizer Wiping Cloth Solution Container observed on site at time of this inspection, no containers labeled as such. Also, 3-compartment sink sanitizer section needs labeling when solutions prepared.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Notes:
VDH Rep. discussed need for operators to use Sanitizer Wiping Cloth Solutions when preparing foods in facility. Also need for Documentation when using time as public health control as opposed to Temperature, etc.
This facility Cooks Roast Beef and Beef Bar B. Q. every year for the Callao Fireman's Parade and transports off site for sale at the event just up the road. Product is usually sold within a couple of hours after cooking is complete, - per operators on site and to best of VDH Rep.s knowledge per observations made. VDH Rep discussed the need for operators to either use proper Temperature Control for the product "OR" follow the guidelines in regulation "0850" above from here on out. VDH Rep. has discussed this same topic with representatives of this organization in the past.
Note: Left over product observed being placed in refrigeration unit (no thermometer in unit at time of this inspection). Temp. of product = 85 Deg. F. at tail end of operation. ( 1 quart containers of ground Beef Bar B. Q. ) - Considered product to be in cooling stage? Again, no documentation.
Operators requested VDH Rep. pay a visit to facility and review inspection process with operators at some time in near future. Please contact me at (804) 493-1335 ex. 15 to schedule a time and date to visit your facility and review the inspection process with your operators. Carol A. Brinson
VDH Rep. discussed/reviewed inspection results with permittee prior to leaving site. CB
April 11, 2007 (Routine)
Violations:
- 1560 - Repeat There is a floor mounted EQUIPMENT that is not elevated off the floor or sealed to the floor. A cleaning hazard exists. WESTINGHOUSE OVEN.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. NEED QUAT. TEST KIT. VDH LEFT ONE KIT WITH PERMITTEE AT TIME OF THIS INSPECTION.
Use a SANITIZING AGENT chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 2600 - Repeat The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. WOMENS RESTROOM DOOR SELF CLOSURE CATCHES WHEN DOOR OPENED PAST HALF WAY POINT. PLEASE FIX.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3170 - Physical structure is not maintained in good repair. PAINT PEELING OFF WALLS IN MENS EXTERIOR RESTROOMS - MINOR AMOUNT.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Note: Inside of Commissary Very Clean and Well organized - Very Nice Job, Thank You.
Facility Operates Tuesday - Friday 6:00 PM - 9:00 PM / Tractor Pull Scheduled for April 14 & 15 from approximately 8:00 AM - 5:00 PM.
Note: Facility connected to Co. Public Sewer Approx. 3 Weeks ago.
Facility Appears to be in substantial compliance with Commonwealth of VA Board of Health Food Regulations for Food Facilities of this type - Seasonal Food Permit to be issued. CB
VDH Rep. Discussed/Reviewed inspection results with permittee prior to leaving site. CB
March 21, 2006 (Pre-Opening)
Violations:
- 1510 - The person in charge 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. UNIT SHOULD READ FROM 0-220 DEG. F. WITH PLUS OR MINUS 2 DEG. F. ACCURACY. - 1560 - There is a floor mounted EQUIPMENT that is not elevated off the floor or sealed to the floor. A cleaning hazard exists. STOVE/OVEN UNIT.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1570 - The can opener blade is rusted and dull.
Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. - 1570 - EQUIPMENT was observed in a state of disrepair and damaged. PAPER TOWEL DISPENSOR BROKEN AT HAND WASH STATION.
Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. NEED QUAT. SANITIZER TEST KIT. - VDH LEFT KIT WITH PERMITTEE - PERMITTEE IS RESPONSIBLE FOR OBTAINING OWN TEST KITS - PLEASE.
Use a SANITIZING AGENT chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 2810 - Wall or wall covering in MENS AND WOMENS RESTROOMS is not smooth and easily cleanable. CRACKS NOTED.
Repair or replace wall or wall covering to make it smooth and easily cleanable. - 2810 - Floor or floor covering in MENS AND WOMENS RESTROOMS is not smooth and easily cleanable. CRACKS NOTED
Repair or replace floor or floor covering to make it smooth and easily cleanable. - 2810 - Ceiling in MENS AND WOMENS RESTROOMS is not smooth and easily cleanable. CRACKS NOTED
Repair or replace ceiling to make it smooth and easily cleanable. - 2890 - Light bulbS in MENS AND WOMENS RESTROOMS not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. LADIES RESTROOM DOOR NEEDS SELF-CLOSING FIXTURE.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Note: Hood filters in process of being cleaned. Seasonal Operating Permit Issued. CB
March 23, 2005 (Pre-Opening)
Violations:
- 2600 - The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 3080 - Less than 20 foot candles of light was noted in the rear two stalls of the men's restroom.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Note: Present at time of this inspection: Mr. Floyd Brooks & Mr. Howard Nash.
Note: In process of cleaning facility for seasonal opening. Please ensure following items are addressed prior to opening for season; Cleaning of Microwave Oven, rest of equipment (refrigerators & freezers, etc.) Can Opener Blade/clean & sharpen "or" replace, and rest of inside of facility.
Note: Paint on bathroom floors is beginning to peel, floors should be re-surfaced soon to ensure that they are maintained in a state to which they are smooth, non-absorbent & easily cleanable.
Note: Facility is on Public Water Supply - "Northern Neck Water Supply" & Private Sewage Disposal System (SDS) which was installed sometime between 1970 & 1978 - Per Facility Reps. Mr. Brooks & Mr. Nash.
Annual PERMIT ISSUED, CB.
March 23, 2005 (Pre-Opening)
Violations:
- 2600 - The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 3080 - Less than 20 foot candles of light was noted in the rear two stalls of the men's restroom.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Note: Present at time of this inspection: Mr. Floyd Brooks & Mr. Howard Nash.
Note: In process of cleaning facility for seasonal opening. Please ensure following items are addressed prior to opening for season; Cleaning of Microwave Oven, rest of equipment (refrigerators & freezers, etc.) Can Opener Blade/clean & sharpen "or" replace, and rest of inside of facility.
Note: Paint on bathroom floors is beginning to peel, floors should be re-surfaced soon to ensure that they are maintained in a state to which they are smooth, non-absorbent & easily cleanable.
Note: Facility is on Public Water Supply - "Northern Neck Water Supply" & Private Sewage Disposal System (SDS) which was installed sometime between 1970 & 1978 - Per Facility Reps. Mr. Brooks & Mr. Nash.
Annual PERMIT ISSUED, CB.
March 19, 2004 (Routine)
Violations:
- 3170 - Ceiling is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
March 19, 2004 (Routine)
Violations:
- 3170 - Ceiling is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
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