All issues from previous inspection have been corrected. The kitchen was very clean during this inspection. Thank You!
No violation noted during this evaluation. | 03/10/2016 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Observed 4 dented cans of oyster sauce on the dry storage shelf. Cans were relocated to the dented can area during inspection.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed shell eggs stored over cooked noodles in the walk in cooler. Noodles were moved during inspection.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken hot holding at improper temperatures. Observed fried chicken hot holding at 118'F near the cook's line. The heat lamps were not turned on. Chicken was reheated to 165'F and placed under the hot holding lights.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked chicken and shrimp in the prep unit is not properly dated for disposition. Items were dated during inspection.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food-contact surface of the prep unit cutting board was observed soiled to sight and touch. Board is heavily stained. Advised that they sand the board down with a hand sander.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front of the kitchen is blocked, preventing access by employees for easy handwashing. Sink was filled with dirty squeeze bottles and a cup. Items were removed during inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
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02/29/2016 | Risk Factor | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 10/19/2015 | Follow-up | |
Complaint dated 10-01-2015
Abbreviations: PIC-Person-in charge, IT-Internal Temperature, ST-Surface Temperature, RIC-Reach-in cooler, WIC-Walk-in cooler, WIF-Walk-in Freezer
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee wash dishes then engage in cooking all while wearing the same pair of gloves. Person-in charge instructed the employee to wash his hands and put clean gloves on.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw beef over cooked chicken tenders in the walk-in cooler and raw shelled eggs stored over spinach in the large prep unit. Person-in charge rearranged the food storage during the inspection.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cooked chicken tenders being hot held at 90*F. Person-in charge re-cooked the chicken to an internal temperature to over 190*F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed prepared ready-to-eat (RTE) 1. Cooked rice 2. chicken chunks 3. cooked shrimp prep unit and RIC are 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..
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed containers of butane stored next to the rice in the dry storage area. Person-in charge moved the butane to a chemical storage area during the inspection.
Correction: Containers of butane must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/01/2015 | Risk Factor | |
Inspection was conducted as a pre-opening inspection for Cookout Restaurant.
The following items must be completed prior to issuance of permit:
1-Ensure all automatic faucets at the hand wash stations run for at least 15 seconds after activation and that the water from those faucets reach a temperature of 100'F.
2-Install splash guards on both hand washing sinks in the kitchen
3-Provide temperature measuring devices for all cold holding units and place the devices in the warmest portion of the unit.
4-Remove all shipping plastic from equipment.
5-Ensure that all equipment, utensils and food contact surfaces are cleaned and sanitized prior to use.
Copy of the Certificate of Occupancy has been provided.
Please contact the health department at 540-322-5925 once the above items have been completed for final inspection.
No violation noted during this evaluation. | 07/31/2015 | Pre-Opening | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 07/31/2015 | Routine | |
| No violation noted during this evaluation. | 07/27/2015 | Other | |
Continue plan review
No violation noted during this evaluation. | 02/18/2015 | Other | |
Writing letter requesting more information.
No violation noted during this evaluation. | 02/13/2015 | Other | |
Begin plan review
No violation noted during this evaluation. | 02/10/2015 | Other | |
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