Boyd's Nest Family Restaurant, 34 W Main St., Berryville, VA 22611 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Boyd's Nest Family Restaurant
Address: 34 W Main St., Berryville, VA 22611
Type: Full Service Restaurant
Phone: 540 271-3001
Total inspections: 7
Last inspection: 03/23/2016

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Inspection findings	Inspection date	Type
Single-Service and Single-Use Articles, Use Limitation Observation: Single-service items were observed reused for the storage of multiple foods Correction: Discontinue the reuse of single-use containers for food/beverage storage. Provide approved reusable food storage containers designed for your food storage needs. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Supplies and equipment were observed stored unprotected, less than six inches off of the floor. Correction: Storesupplies and equipment in the original protective package to protect from contamination until used and at least six inches off of the floor.	03/23/2016	Routine
- Only use approved food storage containers for holding food. Do not re-use single use food containers for storing food. - Some storage shelving would seem to benefit the facility to get things off the floor for ease of cleaning. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Food in the walk-in and items stored above the pans in the prep unit cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening. Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.	07/07/2015	Routine
- Discussed when to wash hands with staff and discussed ready to eat food handling requirements -Monitor dish machine sanitizer to be sure machine is properly primed -Cooling: If food is in the cooling process, then covering it may prevent it from cooling properly. Cooling process: 135° to 70° in 2 hours, and 70° to 41° in 4 hours. -Must date mark all items kept in the facility for more than 24 hours. If date marking when freezing items, then a new date mark should be used once thawed -Chicken salad prepared today in refrigerator at 50°. Discussed rapid cooling using other techniques if needed. -Please refer to VA Food Code 12VAC-5-421-1510 which refers to temperature measuring devices uses and the need for small diameter probes -Please remove all items from facility not needed or used often to prevent clutter -If freezing hot foods for portioning, then do not seal bag unless properly cooled first, or if bag sealed when food still warm, then must open bag within 48 hours, and then reseal. -Be sure if storing chemicals above 3-Bay sink that no contamination of clean side occurs -There is no home canning to be used for facility, the canner on premises is used only for personal use. 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 an 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: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.	04/29/2014	Risk Factor
-Please monitor Kold Locker and be sure all food in frozen solid at all times -Please continue to date mark all items kept for over 24 hours -Please replace light bulb in walkin and be sure all food at 41° and below -Discussed Berryville Farmers Market procedures -Please find a proper storage location for shell eggs in use No violation noted during this evaluation.	07/24/2013	Risk Factor
- Discussed cooling procedures: - 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. -Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. -Facility performs regular catering or delivery, please keep logs when appropriate -Please keep shell eggs under all RTE foods -Sanitizer at 150ppm -Facility clean and organized -Remove any unneeded or unused items Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Bread). Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) (Chicken Salad) in the refrigeration unit is 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. 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.	03/19/2013	Risk Factor
Dish machine should be at 120° and 50ppm chlorine. No violation noted during this evaluation.	02/06/2012	Follow-up
Please refer to paper copy for other comments No violation noted during this evaluation.	02/02/2012	Pre-Opening

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