Apple House Deli, 501 E Main St., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Apple House Deli
Address: 501 E Main St., Front Royal, VA 22630
Type: Full Service Restaurant
Total inspections: 6
Last inspection: 07/27/2015

Restaurant representatives - add corrected or new information about Apple House Deli, 501 E Main St., Front Royal, VA 22630 »

Inspection findings	Inspection date	Type
Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw shell eggs were observed stored above ready-to-eat foods in the True refrigerator. Correction: The eggs were moved to a position below ready-to-eat foods. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: An in-use ice scoop was observed stored on a non-sanitary surface. Correction: The ice scoop was removed to the warewash sink. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced cooked roast beef stored in the Beverage Air make unit was observed at a temperature above the maximum regulatory cold hold temperature. Correction: The thermostat in the Beverage Air unit was adjusted and at last observation the ambient temperature was well below the initial ambient temperature reading. Kitchenware and Tableware (corrected on site) Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. Ventilation - Mechanical Ventilation Observation: An exhaust fan is not installed in the men's restroom. Correction: All restrooms must be provided with an exhaust fan. Mops - Drying Mops Observation: Mops not hung up to air dry. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	07/27/2015	Routine
At time of inspection facility kitchen appeared clean Food gloves observed pH sanitizer QAK QR200-400ppm Good separation of foods in refrigeration units NOTE: Remember to date mark foods when breaking the hermetic seal of a food container/product or if foods are not consumed within 24 hours No violation noted during this evaluation.	08/21/2014	Routine
No food prep at time of inspection Discussed observations and inspection report with the person in charge Good separation of foods in refrigeration units observed Use of food gloves with frequent change of gloves noted Hair restraint and pH sanitizer noted NOTE Remember to close lids of prep units during slow periods so as to prevent cold loss of units and monitor cold holding temperatures of these units Wash, rinse and sanitize all food contact surfaces (example sandwich and food prep units) no less than once every 4 hours to prevent cross contamination from one food source to another and accumulation of pathogenic bacteria on these surfaces Have a sanitizer bucket readily available for cleaning food contact surfaces Remember to date mark all foods at time of preparation, when breaking hermetic seal of food packets or if foods are not consumed within 24 hours Hands - Where to Wash (corrected on site) Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Thawing (corrected on site) Observation: Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation) Observation: Not all prepared ready-to-eat (RTE) @FOOD@ in the refrigeration units is not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.	05/12/2014	Routine
Facility kitchen with clean food contact surfaces observed Good separation of foods in refrigeration units Use of food gloves and hair restraints noted Cold and hot holding foods well within required limits No violation noted during this evaluation.	01/13/2014	Routine
Facility kitchen appeared clean with clean food contact surfaces noted Good separation of foods in prep, display and refrigeration units observed Use of food gloves with frequent change of gloves noted Cold and hot holding foods well within required limits NOTE:As reminders discussed proper cooling procedures, date parking practices and proper procedure for cleaning of prep unit food contact surfaces Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.	09/13/2013	Risk Factor
No violations noted at time of inspection. Facility kitchen appeared clean and in compliance Use of food gloves with frequent glove changing observed Refrigeration units with cold holding foods within required limits Date marking noted Clean food contact surfaces observed Note: Remember to date mark foods at time at tome of preparation or when breaking the hermetic seal of the food product and to wear hair restraints at all times No violation noted during this evaluation.	06/12/2013	Routine

Apple House Deli respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Jim's Country Store	Front Royal, VA
Castiglia's Italian Restaurant	Front Royal, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA
Popeyes # 5738	Chesapeake, VA

Restaurants in neighborhood

Name
Main Street Mill Restaurant
Happy Creek Coffee & Tea
L'Dee's Pancake House LLC
Soul Mountain Cafe & Grill
Wynn's Restaurant
Oak Grill
Main St Daily Grind LLC
PaveMint LLC

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses