Jordan Point Country ClubBanquet & Reception Kitchen#01-174-1061, 1100 Jordan Point Road, P.O. Box 408, Hopewell, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 1780 E - Corrected During Inspection Surfaces of the inside of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. | May 18, 2009 | Risk Factor Assessment | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | November 07, 2008 | Risk Factor Assessment | 0 | 0 | Details / Comments |
| 0470 - Corrected During Inspection Critical Grated cheese left uncovered food in the Walk-in refrigeration | July 01, 2008 | Risk Factor Assessment | 1 | 0 | Details / Comments |
|
January 16, 2008 | Routine | 0 | 2 | Details / Comments |
|
August 06, 2007 | Routine | 0 | 3 | Details / Comments |
|
February 10, 2007 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | December 14, 2006 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | November 15, 2006 | Pre-Opening | 0 | 0 | Details / Comments |
May 18, 2009 (Risk Factor Assessment)
Violation: 1780 E - Corrected During Inspection Surfaces of the inside of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of inside of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
Comments:
A meal was being prepared for a banquet but was not completely cooked during time of inspection.
November 07, 2008 (Risk Factor Assessment)
Comments:No food was prepared, cooked, or served during inspection. Facility appeared to be well maintained during time of inspection.
July 01, 2008 (Risk Factor Assessment)
Violation: 0470 - Corrected During Inspection Critical Grated cheese left uncovered food in the Walk-in refrigeration
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
No food was being prepared or served during the inspection.
January 16, 2008 (Routine)
Violations:
- 1780 E - The drop plate on the inside of the ice machine bin had mildew on it.
Clean the surface of at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 1790 - The inside cavity, especially the inside top, 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.
August 06, 2007 (Routine)
Violations:
- 1370 - Corrected During Inspection The warewashing machine is not equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. PIC will contact company to alter machine. - 2350 ii - Dishwasher has a leak (large pipe behind leak visually leaking). (Believed to be the hot water supply to dishwasher).
Repair the leaking pipe that connects to the dishwasher. - 3170 - Floor tiles beneath dishwasher are damaged from dishwasher leak.
Repair flooring beneath dishwasher.
February 10, 2007 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Mildew on numerous individual packages of marinara sauce.
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. - 1570 - Sheet pans in poor condition with scratches and encrusted grease
Replace sheet pans to provide equipment that can be easily cleaned. - 2000 - Corrected During Inspection Coffee filters stored with light bulbs
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3140 - Hangers and clothes stored next to food supplies.
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination - 3170 - Mirror on wall next to handwash sink in need of securing to wall.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3330 - Corrected During Inspection Critical Working container of glass cleaners not properly labeled.
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.
The PIC on duty should attend a recertification class to update knowledge in food safety and to update in food safety changes that have occurred since PIC last went to a class. At least one other should be trained in the ServSafe class as well and ALL food employees should attend basic food safety training. The Ship's kitchen was looked at during the inspection as well and the following information is provided concerning requirements to be able to open the kitchen for service: Bar area wood seams on walls open and in need of sealing and painting. Countertop in need of sealing. Walls need to be cleaned and painted. In the kitchen area: remove dishwasher as needed. Provide 3 compartment sink with drain boards that is large enough to accommodate equipment that needs to be cleaned. The old bar sink is not sufficient for this purpose. Repair ceiling in all areas. Provide proper ventilation hood system and have inspected by Fire Services/Building Official. Provide written approval. Replace or professional repair bottom shelf on stainless steel top work table. Seal all wall areas as needed . Attach hand wash sink properly and seal to wall. Clean walls and paint. Clean floors and equipment. Ensure all refrigeration units can hold PHFs at 41F. or below. Repair slide door to electrical panel box. Call for pre-opening inspection at least 10 days prior to desiring to open for service to customers.
December 14, 2006 (Routine)
Comments:A routine inspection was conducted and to see if all the deficincies noted from the Nov 15 inspection had been corrected. All were corrected this date. Ensure that an employee health policy is established so that all employees are aware of their reporting requirements regarding illness and also PIC's responsibilites regarding employee health. A 2007 food safety training program schedule has been provided for scheduling personnel into food safety classes.
November 15, 2006 (Pre-Opening)
Comments:A pre-opening inspection was conducted this date. The facility may open this weekend to conduct a banquet.
However, all concerns noted in this report shall be completed by December 15 as identified below.
Only the large banquet kitchen will be permitted at this time. The small (Ship's Kitchen) is not permitted and may not be used for any reason. Contact the health department when the small kitchen is desired to be open for additional information and inspection.
Water samples must be taken in accordance with the Office of Drinking Water - 757-683-2000
Banquet Manager/PIC should attend an updated ServSafe Essentials Certification Course as soon as possible to be updated on new changes.
Facility needs a warming unit/hot holding unit for banquets that is in good repair and has all its shelves.
A menu shall be provided within 7 working days from receipt of this report to identify what will be offered for banquets, weddings, etc.
A schedule of advance bookings shall be provided with 10 working days of the date of this report and when meals will be prepared so that the health department is able to conduct inspection during at least a portion of the meal preparation.
Ensure that you have the proper thermometer(s) on hand during cooking and hot and cold holding of all foods. It is recommended that you have a least 1 thermocouple.
Establish a policy for employee health and procedures (information was provided to the Banquet Manager/PIC on how to do this during the inspection).
Correct/repair/complete the following:
1. The walls in the kitchen and the dry storage are marked, soiled, etc. and need to be repainted.
2. Phone lines in the kitchen and in the dry storage area are hung in a manner that could be dangerous/unsafe. They are not secure and are dangling.
Proper secure these lines or remove them.
3. Replace the rusted can opener to include blade.
4. Sink is loose in the employee restroom and needs to be properly secured and sealed.
5. Invert all dishes in racks.
6. Seal/weather strip all outer doors both from the kitchen and also from the large dining area. Gaps in doors.
7. All equipment not attached to the walls and that weighs more that 31 pounds shall be on rollers or have other means for making it easily movable to
clean behind and on the sides.
8. Remove all unused/damaged/or non-working equipment from premises.
9. Exhaust filters in dining area are in need of cleaning. Dust accumulation.
10. Carpet fraying at the north end of the dining room. Repair and recover with stripping.
11. Clean grease residue on the shelves and coverings in the dry storage area.
12. Place stripping over floor tile and entry to dry storage where concrete is to prevent further damage of the tile and to make it easier to move in and out.
13. Place drip basin on both sides of ventilation hood system in the proper areas (this was to have already been corrected)
14. Clean fan cover in walk-in refrigerator; dust accumulation.
15. Clean food debris, etc. off the storage racks in the walk-in refrigerator.
16. Clean the floor under where the legs of the storage racks are being stored. Food debris, etc.
17. Replace burnt out light bulbs.
18. Clean ledges under stainless steel tables where grease films are.
19. Repair ceiling around the ventilation shaft going up through the ceiling and repaint.
20. Replace damaged floor tiles that have holes in them.
Jordan Point Country ClubBanquet & Reception Kitchen#01-174-1061 respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| James Soul and Seafood | Hopewell, VA |  |
| Burger King #1602 (01-1464) | Virginia Beach, VA |  |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
| McDonald's #11683 | Midlothian, VA |  |
| Jim's Country Store | Front Royal, VA | |
| Hardee's | Galax, VA | |
| McDonald's | Max Meadows, VA | |
| Popeyes # 5738 | Chesapeake, VA | |
Restaurants in neighborhood
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Jordan Point Country ClubBanquet & Reception Kitchen#01-174-1061, 1100 Jordan Point Road, P.O. Box 408, Hopewell, VA »