Country Cookin, 1015-D Richmond Rd, Staunton, VA 24401 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Country Cookin
Address: 1015-D Richmond Rd, Staunton, VA 24401
Type: Full Service Restaurant
Phone: 540 820-3077
Total inspections: 7
Last inspection: 03/16/2016

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Inspection findings	Inspection date	Type
All items from previous inspection have been addressed. Greatly improved cleaning practices are being utilized. Dishmachine was converted back to high-temp machine with max temperature of 170F Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: robot coupe, vegetable slicers, can openers, etc. Correction: Clean and sanitize these surfaces for food contact. Equipment - Non-Food Contact Surfaces and Utensils (repeated violation) Observation: Surfaces of the outside of refrigerators/freezers, storage racks of refrigeration, gaskets on most all refrigeration units were observed soiled with accumulations of grime and debris. Correction: Clean the surface of this equipment at any time when contamination may have occurred, and on a regular basis to prevent accumulations of build ups.	03/16/2016	Follow-up
Handsinks stocked with soap/towels. Gloves in use for handling ready to eat foods. Ready to eat foods are properly date-marked for disposition within 7 days. Proper cooling method observed. Dishmachine converted to low-temp machine at time of inspection to properly sanitize and new high-temp machine to be installed Monday. All hot/cold foods are being held at appropriate temperatures on service lines and holding units. Discussed the following with management: insuring the proper washing-rinsing-sanitizing off all food contact surfaces (robot coupe/can openers/vegetable slicers,etc) Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: robot coupe, vegetable slicers, can openers, etc. Correction: Clean and sanitize these surfaces for food contact. Equipment - Non-Food Contact Surfaces and Utensils Observation: Surfaces of the outside of refrigerators/freezers, storage racks of refrigeration, gaskets on most all refrigeration units were observed soiled with accumulations of grime and debris. Correction: Clean the surface of this equipment at any time when contamination may have occurred, and on a regular basis to prevent accumulations of build ups.	02/24/2016	Routine
New dishmachine and automatic chemical dispensing at the 3 compartment sink have been installed. Excellent hot holding, cold holding, and cooking temperatures. Person in charge knowledgeable about food safety and answered questions correctly regarding cook temperatures, cold holding, hot holding, and employee health. Food Safety Checklist done daily at 4 different times a day. Temperature logs are also being kept on refrigeration units. Employees were observed wearing and changing gloves and washing their hands when necessary. Discussion about running dishmachine after changing the water to get it up to temperature and new food code update. All managers are ServeSafe Food Protection Certified. Keep up the great work! No violation noted during this evaluation.	04/09/2015	Risk Factor
Excellent hot holding, cold holding, and cooking temperatures. Person in charge knowledgeable about food safety and answered questions correctly regarding cook temperatures, cold holding, hot holding, and employee health. Proper date marking of ready to eat foods. Food Safety Checklist done daily at 4 different times a day. Temperature logs are also being kept on refrigeration units. Employees were observed wearing and changing gloves and washing their hands when necessary. A few of the cutting boards are heavily scored, person in charged stated will be replaced soon. Dishmachine detergent and chlorine supply lines were changed last night and were accidentally swapped person in charge caught error while conducting daily HACCP checklist. Dishmachine is properly sanitizing at 100ppm chlorine. A few areas require cleaning: bottom of refrigerator #3, veggie/tomato slicer, underneath dishmachine, and few gaskets of refrigeration units. Keep up the great work! No violation noted during this evaluation.	09/19/2014	Risk Factor
Overall, kitchen appears clean. Handsinks are stocked with soap/towels. Employees are washing hands and wearing gloves when handling ready to eat foods. Foods appear properly date marked for disposition. Employee health policy available. Good food/equipment temperatures observed. Good sanitizer levels observed. Discussed the following with management: cooling of potentially hazardous foods Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Employee drinks stored in a manner that may contaminate food, food contact surfaces or utensils. Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Must be stored on a non-food contact surface. Cooling Methods Observation: The methods used for cooling were not adequate. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Hot foods must be cooled from 135F to 70F within 2 hours and 70F to <=41F within 4 hours. This should be regularly monitored. Insure that all foods are reheated to >165F prior to hot holding at >=135F. Non-Food Contact Surfaces Observation: The nonfood contact surfaces of the toastmaster drawers in the grill area, various handles of refrigeration units, interior of various refrigeration units, and exterior of mixer are noted in need of frequent cleaning. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	02/21/2014	Routine
Kitchen appears organized. Handsinks are stocked with soap/towels/sign (do not use handsink in dish area for anything other than handwashing-food debris in sink). Employees washing hands and wearing gloves when handling ready to eat foods. Employee health policy re-issued. Ready to eat foods appear properly date marked. Good food/equipment temperatures observed. Good sanitizer concentrations observed in dishmachine and auto-dispenser (test kits available for both). Discussed the following with manager: discontinue the use of pesticides by management/kitchen staff unless certified pest control operators Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, vegetable choppers. Correction: Clean and sanitize these surfaces for food contact. Items will be addressed prior to use Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of encrusted grease deposits or other soil on the following non food contact surfaces: various surfaces in grill room (gaskets on low freezers, hot holding drawers, floors in walkin refrig, top of dishmachine, handsink in dish area) Correction: Clean and sanitize these surfaces on regular basis. Develop and utilize cleaning schedule to address all surfaces in kitchen. Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site) Observation: Pesticides observed in kitchen that are not suitable for use in foodservice operation. Additionally, pesticides must be applied by certified applicator. Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Cans were removed from stock area. Use will be discontinued.	07/25/2013	Routine
Physical facility of kitchen appears clean. Handsinks are stocked with soap/towels. Employees observed washing hands and wearing gloves when handling ready to eat foods. Employee health policy is available in kitchen. Most all ready-to-eat foods are properly date-marked for 7-day disposition. Good sanitizer concentration levels observed. Hot foods are being properly reheated for hot-holding on service line. Discussed the following with management: continuing need to insure that all food contact surfaces are properly washed-rinsed-sanitized after use and prior to placing/stacking in clean equipment storage areas (special attention to vegetable choppers) Critical: Cooling* (corrected on site) Observation: Ready to eat foods in refrigeration noted not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Foods were placed in walkin freezer with rapid cool ice-wand at time of inspection. 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 associated with the dishmachine. Correction: Obtain a micro-chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: various stainless pans stacked with clean equipment, vegetable choppers/slicers. Correction: Clean and sanitize these surfaces for food contact. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: heated drawers in grill area, shelf below flat grill. Correction: Clean and sanitize these surfaces on regular basis.	12/12/2012	Routine

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