Annette's Dari Barn, 332 East Main Street, Wise, VA 24293 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Annette's Dari Barn
Address: 332 East Main Street, Wise, VA 24293
Type: Fast Food Restaurant
Phone: 276 328-6449
Total inspections: 10
Last inspection: 12/17/2015

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Inspection findings	Inspection date	Type
Facility in good state of repair. Observed chili placed in walk-in too hot and tightly covered. Pulled chili and set up an ice water bath to show staff good way to rapidly cool hot TTS foods. Advised on cooling procedure and breaking chili down into smaller quantities with shallow pans.Chili was down to 72 Deg.F. within 45 minutes. All staff appear healthy. Good personal hygiene observed with good hand washing and glove use as well. Good job tonight, no hazards noted. PIC very knowledgeable in food safety. No violation noted during this evaluation.	12/17/2015	Routine
Good handwashing and prevention of barehand contact observed. Discussed cleaning and sanitizing. Sanitizer was set up properly during the inspection. Side storage room was hot, but the refrigeration units in the room were working properly. Discussed cleaning schedule and the need to add the ice machine to the nightly cleaning list. No violation noted during this evaluation.	08/17/2015	Risk Factor
Good handwashing, bare hand contact prevention, and date marking observed. Discussed cleaning and sanitizing. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Chlorine sanitizer was at too high of a concentration in the bucket in the back. Correction: Utilize only chlorine sanitizer that is between 50 and 100 ppm. Make sure you have a container of sanitizer solution for all wiping cloths, both in the kitchen and up-front.	04/08/2015	Risk Factor
No violations observed. Discussed handwashing and glove use with manager. No violation noted during this evaluation.	12/04/2014	Risk Factor
Have the right side of the double bin Taylor unit checked by by your refrigeration repairman. Temperature is just a little off on the side with the blueberry mix. Temperature is 44 degrees, and it should be 41 or below. Use your metal stem food thermometer to monitor temperatures. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloth improperly stored between use. Observed soiled wiping cloth stored on cutting board in kitchen area. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.	08/06/2014	Routine
No other violations observed. Violations from previous inspections have been corrected. Ventilation hood vent filters had been removed for cleaning, and had not been replaced. Please clean and replace the filters as soon as possible. Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The handwashing facility located in the kitchen has ventilation hood filters in them, preventing access by employees for easy handwashing. Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ventilation filters preventing its use.	04/30/2014	Risk Factor
Observed set up of chili for cooling. Chili had been separated into shallow pans placed on the top open rack in the walk-in refrigerator. Remove the lids when cooling allowing good air flow. Also stir the chili every 30 minutes. The temperature parameters are from 135°F to 70°F in 2 hours and a total of 6 hours to get to 41°F. Remember to wash, rinse, and sanitize the thermometer before checking the food. Discussed cleaning and sanitizing of lids for making milk shakes and the other utensils for the deserts. Remember they must be washed, rinsed, sanitized, and air dried. The strength of the sanitizer should be 50 to 100 parts per million, which is about a cap full to a gallon of water. Do not use cloth towels to dry or lay wet utensils on, as this may cause growth of bacteria. Recommend keeping spray bottles of the sanitizer. Remember to label them as sanitizer. No violation noted during this evaluation.	12/27/2013	Training
Cutting board is the only repeat observation. Person in charge said it was scheduled to be done. It must be completed before the next inspection. Observed receipt of food shipment. Food was put away very quickly. Temperatures are good. Just remember to stir the chili frequently as it is being re- heated. Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Employee observed washing hands with single use gloves on. Correction: Gloves are single use only, discard before washing hands. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Cutting board is still in need of refinishing. Correction: Have the cutting board refinished to provide a smooth and cleanable surface. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Clean knives were stored between the prep table cooler and grill where they are possibly recontaminated. Correction: Store knives and other utensils on a clean and sanitized surface to prevent them from being recontaminated. Toilet Rooms - Enclosed Observation: Toilet room door 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.	08/23/2013	Routine
Good handwashing observed. Just need to reinforce protection of hands from possible contamination and handwashing when they are possibly contaminated. No barehand contact observed. Just remember the gloves are to protect the food not the hands, so when they touch clothing or another surface that is possibly contaminated, they must be changed. Facility is well maintained. Critical: Hands - When to Wash* (corrected on site) Observation: Employee observed touching clothing and arms without washing hands. The sleeves were long and loose causing this to occur. Correction: Remember to watch where you put your hands and wash them when they are possibly contaminated. Employee fixed sleeves with rubber bands and washed hands. Equipment - Good Repair and Proper Adjustment Observation: Cutting board on the make table is heavily scarred/scratched. Correction: Replace or refinish the cutting board on the make table. Toilet Rooms - Closing Toilet Room Doors (corrected on site) Observation: Toilet room doors are being kept open Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.	05/08/2013	Routine
Good monitoring of cook temperatures by the cooks. Arrived for shift change and both cooks stated the correct minimum temperature and took temperatures properly with a cleaned and sanitized thermometer. Good handwashing and prevention of barehand contact observed during inspection. A very well ran facility. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: Deli meats in the raetone refrigerator in the back were not date marked. Correction: When opening deli meats you must date them so that they will be discarded 7 days.	12/20/2012	Routine

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