Ben Hur Cafe, 38033 Veterans Memorial Hwy., Ben Hur, VA 24218 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Ben Hur Cafe
Address: 38033 Veterans Memorial Hwy., Ben Hur, VA 24218
Type: Full Service Restaurant
Phone: 276 346-1700
Total inspections: 4
Last inspection: 01/12/2016
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Inspection findings

Inspection date

Type
Viewed raw beef roast being sliced and trimmed in kitchen with proper handling. Meat was within proper cold holding temperature. Discussed labeling/dating of cole slaw as well as any other foods intended for holding for service within 7 day time period.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) cole slaw in the refrigeration unit is not properly dated for disposition.Located in the Kenmore refrigerator.
    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.
01/12/2016Routine
Observed preparation of cole slaw. All ingredients pre-chilled before they were put together.
Discussed handwashing, cleaning, and sanitizing. Wiping cloth bucket set up during inspection.
Discussed cold holding and cooling. The prep table is working good, but it is limited in its use. The top of the unit has a cool line and anything above that line will not be kept cold enough. When cooling sliced or diced tomatoes, these need to be put into the lower part of the prep table in order for them to quickly cool.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Cooling* (corrected on site)
    Observation: Ambient temperature or pre-chilled diced tomatoes not being adequately cooled to prevent the growth of harmful bacteria. These were above the cool line and would not have reached 41°F.
    Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
09/28/2015Risk Factor
Discussed cleaning and sanitizing. Discussed the differences with quaternary ammonia and chlorine. Need to get test strips for quaternary ammonia, but have the strips for chlorine.
Good prevention of barehand contact. Discussed handwashing.
Good temperatures in all units. Discussed placement of to allow adequate cooling in the prep table. Discussed placement of raw animal foods and ready to eat foods.
Chicken pasta salad was prepared this morning and was within 70°F by two hours. There will be no leftovers as this is todays special and will be remade next Tuesday.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Employee observed drying hands with a cloth towel after hand washing.
    Correction: Assure employees use single use paper towels to dry hands.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of equipment were not observed sanitized at the three compartment sink. The concentration was too low.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The minimum concentration for the quaternary ammonia tablets you use is 200 ppm, which is achievable with 1 tablet per gallon of water.
05/19/2015Risk Factor
Facility in good shape. All temperatures are in the appropriate ranges.
Discussed employee health, handwashing, and prevention of barehand contact.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee did not wash hands after rinsing of dishes. Employee did not wash hands between glove changes after rinsing of dishes.
    Correction: After a cleaning task or a raw food task, hands must be washed before moving on to the next task.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination
    Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
02/02/2015Risk Factor

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