Armstrong's Restaurant, 358 Lee Hwy., Verona, VA 24482 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Armstrong's Restaurant
Address: 358 Lee Hwy., Verona, VA 24482
Type: Full Service Restaurant
Phone: 540 886-6550
Total inspections: 9
Last inspection: 03/22/2016

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Inspection findings	Inspection date	Type
Handsink is stocked with soap/towels. Gloves are being worn to handle ready to eat foods. Most are RTE foods are properly date-marked for 7-day disposition (remember to re-date stainless pans). Good food/equipment temperatures observed. Proper sanitizer concentration observed in dishmachine. Need to obtain microchlorine test kit for dishmachine/sanitizing solution. Gasket to be replaced on 2-door True refrigeration. Discussed the following with management: monitoring all hot temperatures to insure >=135F or above when hot holding on stove/grill top and using scoops with handles for dispensing from bulk containers. No violation noted during this evaluation.	03/22/2016	Risk Factor
Hand washing sink available and in use with warm water, soap, and towels. Reviewed food safety with PIC and staff. Sanitizing wiping cloth solution available and in use at 100 ppm chlorine. Ware washing machine okay at 120 degrees and 100 ppm chlorine after running a few of times. PIC to monitor adequate temperature of ware washing machine on a daily basis. Moreover, PIC to review with owner the requirements of having a PIC in the facility/kitchen at all times of operation with adequate knowledge of all food safety requirements per the Virginia Food Regulations. No violation noted during this evaluation.	12/15/2014	Routine
Hand washing sink available and in use with warm water, soap, and towels. Reviewed food safety with PIC and staff. Hot and cold food holding temperatures were adequate. Review proper cleaning requirements for juice machine in serving area 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: All refrigeration equipment handles, gaskets, shelves (bottom of 3 door McCall ref.) Correction: hot hold gloves to be replaced Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Grill hood and ventilation filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system (surfaces from filters to outside of building) in a clean condition.	09/15/2014	Routine
No violations observed during site visit. Hand washing sinks available and in use with warm water, soap, and towels. Reviewed food safety with PIC. Reviewed need to provide adequate smooth and cleanable surfaces and repair door within bread storage room/area with PIC. Hot hold temps were OK. Cook temps were OK. No violation noted during this evaluation.	06/12/2014	Routine
No violations observed during site visit. Hand washing sink available warm water, soap, and towels. Sanitizing wiping cloth solution available and use at 100 ppm. Testing strips available and in use. Reviewed food safety information with PIC and staff. Reviewed proper icing methods for cold holding products No violation noted during this evaluation.	03/12/2014	Routine
Hand washing sink available with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Testing strips available and in use. Ware washing machine OK at 121 temp and 100 ppm. Reviewed food safety with staff and PIC. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of ice machine in the back room storage area. Correction: Maintain nonfood-contact surfaces of equipment clean. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Dry storage area (bread room) and walk-in freezer floors are 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.	11/25/2013	Routine
Hand washing sinks available and in use with warm water, soap and towels. Sanitizing wiping cloth solution available and in use at 75 ppm. Test strips available. Ware washing machine temp OK at 120 degrees and sanitizing solution at 75 ppm. Reviewed food safety information with PIC and staff. Reviewed check-list system with PIC to improve over-all cleanliness of facility and to improve the system to monitor refrigeration temperatures throughout facility. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in kitchen (near prep tables near hand sink Correction: above metal prep table) Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Physical structure (walls and floors in the kitchen, dish machine area, broom area, and bread storage room) are 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.	08/23/2013	Routine
Hand washing sink available with soap and towels. Sanitizing wiping cloth solution available and in use at 75 ppm. Testing strips available and in use. Reviewed cleaning schedule and food safety with PIC. Ware washing machine OK. Wood, Use Limitation Observation: Containers made of paper/porous materials were being used to store food contact equipment. Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: all floors in dry storage areas Correction: wall and shelf above preparation table in kitchen is soiled Critical: Equipment - Food Contact Surfaces and Utensils Observation: Food contact surfaces of pans and equipment (on storage racks) used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Correction: Clean and sanitize food-contact surfaces of EQUIPMENT to prevent the growth microorganisms on those surfaces. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent hood and filters in the cooking hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	05/06/2013	Routine
Hand washing sink available with soap and towels. Sanitizing solution available and in use. Sanitizing testing strips available and in use. Reviewed food safety information with PIC. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of ice machine in rear of facility. Correction: Maintain nonfood-contact surfaces of equipment clean. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Walls, floors, piping, and shelving in prep/3 compartment sink/dish machine area are 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.	02/05/2013	Routine

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