IN THE KITCHEN: Winfield Riding Club

Health Department Inspection Report

During an Apruk 13th, 2017, routine, inspection by a Putnam County Board Of Health Sanitarian, Winfield Riding Club, of 5449 State Route 34, near Winfield, was cited for the following critical violations:

Winfield Riding Club – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 13-April-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-501.16 (Cold)
Critical Milk at 44F, sour cream 43F, cole slaw 46 in upright Frigidaire refrigerator.
Maintain cold potentially hazardous foods at or below 41°F
3-501.17
Critical Packaged food in front Pepsi cooler not date marked.
Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days.
4-201.11
Few refrigerators and stoves not commercial. (NSF or equivalent)
Provide equipment or utensils that are durable under normal conditions.
4-204.112
Couple freezers missing thermometers.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-903.11
Some single service cups on floor in storeroom.
Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.
5-501.11
Dumpster not on concrete.
Provide surfaces that are made of materials that have been effectively treated to minimize dust.
6-202.14
Toilet room is not provided with a tight fitting self-closing door
Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door.
6-202.15
Back door not self closing.
To prevent the entrance of insects and rodents make appropriate repairs.
6-304.11
Grilling and frying without hood system.
Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

Comments:

 

Winfield Riding Club – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 27-May-2016


Comments: 
No violations were documented at the time of inspection.

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.