Long John Silvers # 31595, 1625 Roanoke Street, Christiansburg, VA 24073 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Long John Silvers # 31595
Address: 1625 Roanoke Street, Christiansburg, VA 24073
Type: Fast Food Restaurant
Phone: 540 382-7024
Total inspections: 4
Last inspection: 09/28/2015
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Inspection findings

Inspection date

Type
  • Temperature Measuring Devices
    Observation: The temperature device on the crescor hot holding box was broken.
    Correction: Have the thermometer fixed or scheduled to be fixed on the crescore hot box within 14 days.
  • Critical: Backflow Prevention Device, When Required* (corrected on site) (repeated violation)
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
09/28/2015Routine
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses. Ice scoop observed stored on top of the ice machine on a surface that was visibly soiled.
    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: Backflow Prevention Device, When Required*
    Observation: Observed a hose attached to the mop sink faucet. The hose extended below the flood rim level of the sink basin.
    Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Correct in 7 days.
10/14/2014Routine
Monitor the walk in cooler to ensure it can maintain 41 degrees F or below at all times. Discussed employee health policy with PIC.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor. Multiple boxes of food stored on the floor of the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Rice 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.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station at the cook line is being used to clean equipment and utensils.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors under and around the fryers 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. Increase cleaning frequency to prevent accumulation of grease in the cook line area. Correct in 15 days.
06/17/2014Routine
  • Food Storage - Clean and Dry Location
    Observation: Food 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Fish, slaw 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.
  • Food Contact Surfaces - Cleanability*
    Observation: The food contact surface of the food container used for fish is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Correction: Replace the container 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.
  • Nonfood Contact Surfaces
    Observation: The nonfood contact surface of the scraper is not designed or constructed to be easily cleanable.
    Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • Kitchenware and Tableware
    Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • Critical: Backflow Prevention Device, When Required*
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. There is no handwash sign in the men's restroom.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
06/17/2013Routine

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