- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) Shell Eggs over RTE..
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Stand Mixer Stem Area.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in Kitchen Area over Sinks not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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06/24/2015 | Routine | |
All Staff made aware of Employee Health policies/reporting. Rodent control measures needed over winter.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash his or her hands before engaging in Wasjhing Dishes
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the Wood used to make drawer supports is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal all wood with paint or varnish.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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06/24/2014 | Routine | |
All Facilities and equipment cleaned and sanitized and ready to be used for food service.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell Eggs Stored over Tomatoes in Walk-in.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Shell Eggs stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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06/27/2013 | Follow-up | |
Follow-up inspection shall be conducted the week prior to camp opening and after thorough cleaning of dining facilities has been completed
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoop stored with ahndle in contact with the food product in Ice machine.
Correction: 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 135°F.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the Wooden Knife rack is not designed or constructed easily cleaned.
Correction: Replace the wooden knife rack to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Dishware and other food contact surfaces observed soiled with rodent feces.
Correction: Clean all food-contact surfaces and dish-ware prior to operation os kitchen.
- Handwashing Cleanser - Availability
Observation: Bar Soap provided at the hand washing lavatory in the Kitchen
Correction: Hand soap with dispencer must be provided at all hand washing lavatories. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Monitor premices during off-season and use methods to prevent rodent contamination of equipment.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of Windoe Cleaner and Sanitizer stored on work surfaces and with dishware.
Correction: Containers of Hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/06/2013 | Routine | |
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