Ashlawn Grille, 41 Ashlawn Boulevard Suite B, Palmyra, VA 22963 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Ashlawn Grille
Address: 41 Ashlawn Boulevard Suite B, Palmyra, VA 22963
Type: Full Service Restaurant
Phone: 434 591-1151
Total inspections: 2
Last inspection: 05/08/2014
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Inspection findings

Inspection date

Type
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Inside of sprayer nozzle need to be cleaned .
    Correction: Clean and sanitize these surfaces for food contact.
  • Hand Drying Provision
    Observation: No paper towels at both hand sinks.
    (Inspector's note at time of inspection kitchen was not in opperation.)
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Lighting, Intensity
    Observation: Need to replace all missing/broken throughout kitchen
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
05/08/2014Routine
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the food items that may be served raw and/or undercooked
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Critical: Equipment - Food Contact Surfaces and Utensils
    Observation: Bar Glasses stored on top of dry wipping cloths observed with visible accumulations of soil and debris.
    Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Mop Room in the kitchen 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.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Vent filters in the hood system are not being maintained in a clean condition.
    Correction: Maintain hood system vent filters in a clean condition.
05/16/2013Routine

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