IN THE KITCHEN: Howell’s Mill Christian Assembly

Health Department Inspection Report

During a June 12th, 2017, routine, inspection by a Cabell County Health Department Sanitarian, Howell’s Mill Christian Assembly Campground, of 99 Christian Camp Road, Ona, received the following inspection report:

Howell’s Mill Christian Assembly – Inspection Report

Inspection Information:

Facility Type: Food Service Establishment
Inspection type: Routine
Inspection date: 12-June-2017
Definition of critical and non critical violations
Violations:

No violations were documented at the time of inspection.

Comments:
First day of summer season camp.

 

Howell’s Mill Christian Assembly – Inspection Report

Inspection Information:

Facility Type: Food Service Establishment
Inspection type: Routine
Inspection date: 09-February-2017
Definition of critical and non critical violations
Violations:

No violations were documented at the time of inspection.

Comments:
no violations

 

Howell’s Mill Christian Assembly – Inspection Report

Inspection Information:

Facility Type: Food Service Establishment
Inspection type: Routine
Inspection date: 21-August-2015
Definition of critical and non critical violations
Violations:

No violations were documented at the time of inspection.

Comments:
weekend rental by KCU. Friday evening’s meal was being prepared during inspection.

 

Howell’s Mill Christian Assembly – Inspection Report

Inspection Information:

Facility Type: Food Service Establishment
Inspection type: Routine
Inspection date: 30-May-2015
Definition of critical and non critical violations
Violations: A summary of the violations, found, during the inspection, are listed below:
4-501.114 / MANUAL AND MECHANICAL WAREWASHING EQUIPMENT – SANITIZER NOT BEING USED PER MANUFACTURER
Critical Corrected During Inspection Chemical (bleach) sanitzer – low or zero
Tim Hall adjusted chemical feed to correct level. 

Comments:
Michelle Hall, Food Service Coordinator

 

Howell’s Mill Christian Assembly – Inspection Report

Inspection Information:

Facility Type: Food Service Establishment
Inspection type: Routine
Inspection date: 10-June-2014
Definition of critical and non critical violations
Violations: A summary of the violations, found, during the inspection, are listed below”

 

4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES
Repeat A test kit for chlorine sanitizer is not available.
Provide a test kit or other device for measuring the concentration of sanitizing solutions.

Comments:

 

Howell’s Mill Christian Assembly – Inspection Report

Inspection Information:

Facility Type: Food Service Establishment
Inspection type: Routine
Inspection date: 28-May-2014
Definition of critical and non critical violations
Violations: A summary of the violations, found, during the inspection, are listed below:
4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES
A test kit for chlorine low temp sanitizer is not available.
Provide a test kit or other device for measuring the concentration of sanitizing solutions.
4-501.114 / MANUAL AND MECHANICAL WAREWASHING EQUIPMENT – SANITIZER NOT BEING USED PER MANUFACTURER
Critical Corrected During Inspection The sanitizer concentration for chlorine in the dishwasher is at 0 ppm.
The feeding settings are going to be adjusted. Until then, they will be using the 3 bowl sink for sanitizing dishes.

Comments:

 

Howell’s Mill Christian Assembly – Inspection Report

Inspection Information:

Facility Type: Food Service Establishment
Inspection type: Routine
Inspection date: 10-July-2013
Definition of critical and non critical violations
Violations:


No violations were documented at the time of inspection.

Comments:
No violations noted at this time.

 

Howell’s Mill Christian Assembly – Inspection Report

Inspection Information:

Facility Type: Food Service Establishment
Inspection type: Routine
Inspection date: 20-May-2013
Definition of critical and non critical violations
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-201.11 / EQUIPMENT AND UTENSILS
Bare wood around edges of white table beside hand sink in kitchen.
Provide equipment or utensils that are durable under normal conditions.

Comments:

 

Howell’s Mill Christian Assembly – Inspection Report

Inspection Information:

Facility Type: Food Service Establishment
Inspection type: Routine
Inspection date: 14-June-2012
Definition of critical and non critical violations
Violations: A summary of the violations, found, during the inspection, are listed below:
3-301.11 / PREVENTING CONTAMINATION FROM HANDS – NO BARE HAND CONTACT
Food handlers must wear gloves

4-204.112 / TEMPERATURE MEASURING DEVICES – LOCATION, EASILY READABLE
Thermometers needed in cooler containing milk & eggs
4-401.11 / EQUIPMENT, CLOTHES WASHERS AND DRYERS, AND STORAGE CABINETS, CONTAMINATION PREVENTION
Cooking utensils in drawers must all have the handles on the same end of the drawer

Comments:

 

Howell’s Mill Christian Assembly – Inspection Report

Inspection Information:

Facility Type: Food Service Establishment
Inspection type: Routine
Inspection date: 04-June-2012
Definition of critical and non critical violations
Violations: A summary of the violations found during the inspection are listed below.
4-602.13 / NONFOOD CONTACT SURFACES
Bottom shelf of upright freezer & microwave oven are dirty

Comments:

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.