340 Snack Bar, 2558 East Side Hwy, Crimora, VA 24431 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: 340 Snack Bar
Address: 2558 East Side Hwy, Crimora, VA 24431
Type: Full Service Restaurant
Phone: 540 942-3337
Total inspections: 7
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
Handwashing, and dishwashing, facilities were being maintained properly.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw ground beef, in 'baggies," on a tray, was being stored above pies in covered containers, and a container of ketchup, and above individual servings of margarine and salad dressings (in the refrigerator nearest to the front customer counter). Shell eggs were being stored above a covered pan of cooked chili, and individual size creamers (in the refrigerator nearest to the back door.;Raw meats (and shell eggs) must always be stored below, and well segregated from, all ready-to-eat foods, and all "pre-cooked" foods." This violation was immediately corrected by the establishment management.
03/23/2016Routine
Handwashing, and dishwashing, facilities were being maintained properly.
  • Jewelry - Prohibition
    Observation: Employees working with food are wearing a ring on their fingers with stones in it.
    Correction: The only ring that may be worn when working in the kitchen area is one plain wedding band. No stones, or rough surfaces are allowed. This is true even when disposable gloves are worn.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods were "out of temperature" in the tan refrigerator located to the right of the grill. Potato salad was at 48 F. Macaroni salad was at 48 F.
    Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The tan refrigerator needs to be replaced with a refrigerator which is capable of holding all potentially hazardous foods at 41 F, or lower, at all times (or replaced using a freezer adjusted to be used at refrigeration temperatures, rather than freezer temperatures). Potentially hazardous foods can be stored in one of the two white refrigerators which are working properly, holding foods at 41 F, or lower, at all times.
08/05/2015Routine
Kitchen appears clean. Hand sinks well stocked with warm water, soap and paper towels. 0-220 thermometer available. Disposal gloves are in use for handling ready to eat foods. Discussed proper cooling of crock pots using an ice bath, and/or splitting into smaller portions.
No violation noted during this evaluation.		01/05/2015Routine
Kitchen appears clean. Handsink stocked. Handwashing observed. Glove are being worn when handling ready to eat foods. Most all ready to eat foods are properly date marked (must change date on thawing foods). Employee health policy available in kitchen. Discussed the following: discontinuing use of single-use containers for ready to eat foods and storage of raw meats.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Hamburgers will be moved today. Consider alternate refrigeration for raw meats.
    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.
05/15/2014Risk Factor
Kitchen appears clean. Handsink stocked with soap/towels. Employees washing hands. Good food/equipment temperatures observed. Ready to eat foods appear date-marked. Employee health policy available. Discussed storage of raw hamburgers in GE refrigerator and cleaning/painting of shelves beneath grill area. Gloves available for use with ready to eat foods.
No violation noted during this evaluation.		11/14/2013Risk Factor
Kitchen appears clean. Handsink is stocked with soap/towels/sign. Employee health policy is available in kitchen. 3-compartment sinks set up properly and test-kit available to insure proper sanitizer concentration. Ready to eat foods are properly marked for disposition in refrigeration. Properly calibrated 0-220F thermometer available in kitchen. Thermometers available in refrigeration units. Discussed the following with owner: proper reheating of potentially hazardous foods (gravies/vegetables/meats) to >165F or above in microwave/toaster oven/grill top, prior to placing in hot holding unit to be held at >=135F
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Brown gravy in hot holding unit was not reheated to 165F prior to placing into holding.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Gravy will be rapidly heated in microwave or on grill top to >=165F.
03/26/2013Risk Factor
Kitchen appears clean. Some unnecessary items have been removed. New Frigidaire refrigerator/freezer obtained for kitchen. Handsink is stocked with soap/towels/sign. Employee health policy available in kitchen. Foods appear to be properly reheated for hot holding. Consumer advisory properly displayed. All raw meats are stored properly to minimize risk of cross-contamination. Employees are washing hands and gloves are available for handling ready to eat foods (salads, sandwiches, etc.) Discussed following with owner: cleaning/painting of shelves beneath grill/deepfryers and prep table, dumping of mop water in toilets, and insuring all commercially prepared foods (deli meats) are date-marked after opening to insure consumption/disposition within 7 days at <=41F.
No violation noted during this evaluation.		08/08/2012Risk Factor Assessment

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