Bob Evans Farms Inc. #402, 196 Burgess Road., Harrisonburg, VA 22801 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Bob Evans Farms Inc. #402
Address: 196 Burgess Road., Harrisonburg, VA 22801
Type: Full Service Restaurant
Phone: 614 491-2225
Total inspections: 6
Last inspection: 01/26/2016
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Inspection findings

Inspection date

Type
  • Food Storage - Clean and Dry Location
    Observation: Food stored in a location where it is subject to splash, dust or other contamination.
    Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • Critical: Cooling* (corrected on site)
    Observation: Temperature control for safety foods were not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
01/26/2016Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced Tomato, cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
08/03/2015Routine
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
02/13/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Hard boiled eggs and cut tomatoes cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
06/12/2014Routine
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The white gravy was not heated to 165F before being transferred to hot holding.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
11/14/2013Risk Factor
  • Equipment and Utensils - Good Repair and Calibration
    Observation: Water is accumulating inside the pie case. When the pie case is opened the water spills onto the top of the ice cream well.
    Correction: Take action to insure that water does not accumulate in the pie case..
05/08/2013Routine

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