River Creek Country Club Snack Bar, 43800 Olympic Blvd, Leesburg, VA 20176 - Seasonal Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The marinara sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Reheating for Hot Holding*
Correction:
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced chicken, sliced turkey cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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 quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen in front of the large reach in cooler are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
07/16/2015 | Routine | |
The quat sanitizer was good @ 200 ppm.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The lid to the ice machine was observed with a black residue on it.
Correction: Clean and sanitize these surfaces for food contact.
|
08/06/2014 | Routine | |
Note: This kitchen does not have a health department permit to operate. Application left with management. Apply for a health department permit and pay appropriate fee for this snack bar.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Physical Facilities in Good Repair
Observation: The ceiling in one section of the kitchen is open and has exposed fiberglass insulation exposed which can lead to food contamination.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/19/2013 | Routine | |
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