Schuyler Community Center, 6484 Rockfish River Road, Schuyler, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | April 16, 2009 | Routine | 0 | 0 | Details / Comments |
|
October 23, 2008 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | October 23, 2007 | Routine | 0 | 0 | Details / Comments |
|
May 25, 2006 | Routine | 1 | 1 | Details / Comments |
|
May 25, 2006 | Routine | 1 | 1 | Details / Comments |
| 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store utensils and equipment is not corrosion resistant, nonabsorbent, and/or smooth. | April 11, 2005 | Routine | 0 | 1 | Details / Comments |
| 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store utensils and equipment is not corrosion resistant, nonabsorbent, and/or smooth. | April 11, 2005 | Routine | 0 | 1 | Details / Comments |
| 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store utensils and equipment is not corrosion resistant, nonabsorbent, and/or smooth. | April 11, 2005 | Routine | 0 | 1 | Details / Comments |
|
March 11, 2004 | Routine | 0 | 3 | Details / Comments |
|
September 03, 2003 | Routine | 1 | 1 | Details / Comments |
April 16, 2009 (Routine)
Comments:No violations noted.
October 23, 2008 (Routine)
Violations:
- 1570 - Unused or non-functioning equipment [dish machine and stand mixer] not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:[lubricant dripping into the bowl of the stand mixer]
Clean and sanitize these surfaces for food contact.
The facility was found to be clean and in good order at the time of inspection. The kitchen is only used once a month when food is prepared for the community senior citizens. All equipment temperatures were found to be within the proper ranges. Hand washing facilities were fully stocked.
October 23, 2007 (Routine)
Comments:The kitchen facility was clean and in good order. The handwashing station was well stocked. All equipment and food temperatures were within the proper parameters. Remove the glass thermometer in the Kooh refrigerator and replace it with one designed to be shatter resistance.
May 25, 2006 (Routine)
Violations:
- 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store extra tableware is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. Final rinse temperature was not able to turn thermal strip (2 attempts).
Initiate manual sanitize method to properly clean and sanitize equipment and utensils.
Kitchen was not in use at time of inspection. Handsink is fully stocked. Stem thermometer is on hand. Operator agrees to manually sanitize pots and pans (only items washed in dish machine) until dishwasher is repaired. General sanitation is excellent today.
May 25, 2006 (Routine)
Violations:
- 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store extra tableware is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. Final rinse temperature was not able to turn thermal strip (2 attempts).
Initiate manual sanitize method to properly clean and sanitize equipment and utensils.
Kitchen was not in use at time of inspection. Handsink is fully stocked. Stem thermometer is on hand. Operator agrees to manually sanitize pots and pans (only items washed in dish machine) until dishwasher is repaired. General sanitation is excellent today.
April 11, 2005 (Routine)
Violation: 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store utensils and equipment is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
Comments:
No food prepared today. Food is prepared once monthly for senior citizens of the community. Dishwasher is sanitizing properly as per thermal strip. Handsink is properly stocked with soap and towels. Facility is clean and well organized. Sanitation is good today.
April 11, 2005 (Routine)
Violation: 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store utensils and equipment is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
Comments:
No food prepared today. Food is prepared once monthly for senior citizens of the community. Dishwasher is sanitizing properly as per thermal strip. Handsink is properly stocked with soap and towels. Facility is clean and well organized. Sanitation is good today.
April 11, 2005 (Routine)
Violation: 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store utensils and equipment is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
Comments:
No food prepared today. Food is prepared once monthly for senior citizens of the community. Dishwasher is sanitizing properly as per thermal strip. Handsink is properly stocked with soap and towels. Facility is clean and well organized. Sanitation is good today.
March 11, 2004 (Routine)
Violations:
- 1060 - The nonfood contact surface of the cardboard box used to store utensils, and the paper towels lining the shelves of the reach-in cooler are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 2000 - Single service items were found stored on the floor in the kitchen.
Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 1320 - There was no temperature measuring device located in the new freezer.
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.
Meals are served mainly using single service utensils. Only pots and pans are washed in the kitchen. The dishmachine is not used often, and a heat strip was turned. Meals are prepared and served once a month. No foods were prepared today. The handsink is stocked with soap and paper towels. Overall cleanliness is good.
September 03, 2003 (Routine)
Violations:
- 0380 - Critical Observed several badly dented cans on the shelf used by the Senior Program.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. Canned items with multiple dents, dents on the seams or "crimped" metal need to be removed from the inventory. (SEVERAL CANS WERE REMOVED AND STAFF WILL SCREEN ALL CANS TO VERIFY THEY ARE IN GOOD CONDITION.) - 1150 - The interior (nonfood contact) slotted surface of the home-style knife rack is not designed or constructed to be cleaned.
Remove and replace this item to provide a container that is cleanable.
General sanitation level of location is very good. No critical issues observed.
Location is hosting approx. one meal/month (Senior Program). All potentially hazardous food items are cooked that day for service.
Staff were left with a heat tape for checking the hot water dishwashing machine (at a later date when site is in use).
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