Mill Street Grill, 1 Mill Street, Staunton, VA 24401 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Mill Street Grill
Address: 1 Mill Street, Staunton, VA 24401
Type: Full Service Restaurant
Phone: 540 886-0656
Total inspections: 7
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
No violations observed. Excellent cooking, cold and hot holding temperatures. Active managerial control with standard operating procedures for cooling, food storage, and sanitizing. Person in charge knowledgeable and pro-active with food safety concerns. Keep up the great work!
No violation noted during this evaluation.		03/23/2016Risk Factor
No violations observed. Dishmachine is now sanitizing properly. Thank you for the promt response and fix.
No violation noted during this evaluation.		09/16/2015Follow-up
All managers and key staff are Serv-Safe certified as food protection mangers. Excellent hot and cold holding temperatures. Cooling practices excellent as well! Keep up the great work. Discussion about sanitizing log on dishmachine and new food code.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces were not observed sanitized the dishmachine not hitting proper temperatures.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishmachine was serviced, and 3-C sink sanitizing dip to be utilized.
09/15/2015Risk Factor
Overall facility cleanliness is very clean. Hand washing sink available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Testing strips available and in use. Reviewed food safety
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors in some areas of the kitchen and under some equipment require additional cleaning (possibly power washing).
    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 and floors in a clean and sanitary manner.
09/10/2014Routine
Hand washing sink available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Testing strips available and in use. Reviewed food safety
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) within 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.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <º158F>.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors and walls under equipment and in corners
    Correction: slightly up on walls
02/10/2014Routine
Hand washing sinks available and in use with warm water, soap and towels. Sanitizing wiping cloth solution available at 50 ppm. Testing strips available and in use. Reviewed cleaning schedule and refrigeration check-off system and program with PIC. Reviewed food safety information with PIC.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) within 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.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <155ºF>.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 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: Outside of Baking Oven
    Correction: Outside and underneath of all refrigerators (replace/repair kick plates on all refrigerators to prevent soiling).
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in ware washing area are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Physical structure (ceiling tiles) in the kitchen 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.
08/20/2013Routine
Hand washing sink available with soap and towels. Sanitizing wiping cloth solution available and in use. Sanitizing testing strips available and in use. PIC has good food safety knowledge.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Grill vent hood system is not being maintained in a clean condition.
    Correction: Maintain hood system vent filters in a clean condition.
01/14/2013Routine

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