Critical violation must be corrected within 10 days, non-critical violation must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced ham, hot dogs, cheese sauce in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back kitchen door had a gap under and above screen door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/09/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (ice scoop stored atop ice maker).
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) BBQ chicken and hash brown casserole in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Microwave Ovens
Observation: The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Light Bulbs Protective Shielding
Observation: Light bulbs over storage areas not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/18/2015 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/02/2015 | Routine | |
Facility closed and not in operation. No change in compliance status.
No violation noted during this evaluation. | 01/26/2015 | Routine | |
Last in operation June 29th. Maintaining permit for purpose of keeping ABC license valid until anticipated sale. Remove/dispose of beef franks in refrigerator.
- Physical Facilities in Good Repair
Observation: Floor tile in bar area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/10/2014 | Routine | |
Date mark foods once they are removed from the freezer.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (lettuce) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) potato salad in the refrigerator, the food should have been discarded on April 27, 2014.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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05/28/2014 | Routine | |
Reviewed FDA form 1-B with owners.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meat, hot dog, and BBQ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the freezers.
Correction: 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Women's rest-room is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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02/05/2014 | Routine | |
Rest-room doors must be kept closed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving under food prep table is not smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Clean utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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09/18/2013 | Routine | |
Overall big improvement from previous inspection.
Ensure all freezers have thermometers.
Store sliced tomatoes in the bottom of the make table.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Prior to donning gloves in between different tasks, hands must be washed.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Several foods and homemade sauces should have been discarded several days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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05/01/2013 | Routine | |
Facility has adequate metal stem thermometer, chlorine test kit, and employee health policy in place.
All ready-to-eat foods must be date marked within 24 hours.
Critical violations should be addressed with staff immediately.
Non-critical violations should be corrected within 30 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed entering the kitchen and handling food without washing hands prior to doing so.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomato & cheese slices cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Small make table on the cook line observed with an ambient air temperature of 44 F. All foods in the top were elevated. Foods in the bottom were reading around 41. Refrigeration should be looked at by repair technician and knob in cooler is in need of repair.
Correction: Repair the small make table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the small make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the women's restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/12/2012 | Routine | |
Fry cutter should be cleaned and sanitized after each use.
Adequate metal stem thermometers.
Chlorine test kit on hand.
Make sure that all ready-to-eat food items are date marked within 24 hours and used within seven days.
Non-critical violations must be corrected within 30 days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Several food items (salami, sliced turkey) should have been discarded several days ago according to the consume by date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hand sink in the kitchen, interior or refrigerators, toaster, and microwave has accumulations of grime and debris. Cook cleaned toaster while inspector was on site.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Observed a leak in the sink of the women's rest-room.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Toilet Rooms and Fixtures - Cleaning Frequency and Restrictions
Observation: Toilet room in need of cleaning.
Correction: 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.
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02/24/2011 | Routine | |
All violations from previous inspection have been corrected.
Facility has been thoroughly cleaned as well as painted.
No violation noted during this evaluation. | 11/29/2010 | Follow-up | |
All items that are ready-to-eat must be date marked and used within seven (7) days.
A few dead insects were observed in the kitchen area. Dead insects must be cleaned immediately.
Cleaning must be done periodically to prevent any pests and to maintain the cleanliness of the facility.
The registration form for the next serv-safe certification was provided to the operator.
A follow-up inspection will occur on or about November 29, 2010. All critical violations must be corrected at this time.
Non-critical violations must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger meat stored over raw vegetables.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Barbecue was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish filet. Observed fish filets thawing in container of water in the hand sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) potato salad, macaroni salad, apples, noodles and green beans in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the plates and bowls is not durable, nonabsorbent, easily cleanable, resistant to pitting. Observed plates and bowls with chips.
Correction: Repair or replace the plates and bowls to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine and the cook line cooler has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Observed fish filets thawing in hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door has a gap between the door and the door frame.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Underneath cook line equipment as well as floor in the kitchen area 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.
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11/15/2010 | Routine | |
Restaurant representatives - add corrected or new information about Jeff's Place, 20710 Bessie Lane, Ettrick, VA 23803 »