Clock Tower Restaurant & Bar, 27 West Beverley Street, Staunton, VA 24401 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Clock Tower Restaurant & Bar
Address: 27 West Beverley Street, Staunton, VA 24401
Type: Full Service Restaurant
Phone: 540 213-0665
Total inspections: 4
Last inspection: 03/04/2015
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Inspection findings

Inspection date

Type
Clean and orderly facility observed. Reviewed food safety information with PIC and staff. Cutting boards in kitchen on some prep units to be reconditioned or replaced (grill prep unit boards are new). Hand sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 200 ppm. Ware washing machine solution OK at 100 ppm. PIC to monitor separation of raw and ready-to-eat products in prep units. PIC to monitor cleaning schedules for micro wave ovens.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) within the kitchen (grill prep unit boards are new) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: micro wave ovens.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
03/04/2015Routine
No violations observed. Very clean and orderly facility observed. Reviewed food safety information with PIC and staff. Two lights in grill vent hood to be replaced. Cutting board on far end of prep island to be reconditioned. Hand sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 250 ppm. Ware washing machine solution OK at 75 ppm.
No violation noted during this evaluation.		07/21/2014Routine
Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 300 ppm. Testing strips available and in use. Reviewed food safety information with owner, PIC and staff. Ware washing machine sanitizer OK at 100 ppm. Potentially hazardous products from 2 door prep unit was discarded.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: misc. food in 2 door Bev Air prep unit cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: All refrigerator handles, gaskets, and shelves
    Correction: outside of bulk food containers
  • Light Bulbs Protective Shielding
    Observation: Light bulb in vent hood is not shielded, coated, or otherwise shatter-resistant. Two lights not working under hood.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls behind ware washer machine and floors in kitchen are noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
12/30/2013Routine
Hand washing sinks available and in use with warm water, soap and towels. Ware washing machine sanitizing solution is 100 ppm. Wiping cloth solution is OK at 300 ppm. Testing strips available and in use. Reviewed food safety information with PIC.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Heavily soiled wiping cloths in use.
    Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Iced meats cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of grill and surface cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
06/13/2013Routine

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