Brookside Restaurant, 2978 Us Hwy 211 E, Luray, VA 22835 - Full Service Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: Brookside Restaurant
Address: 2978 Us Hwy 211 E, Luray, VA 22835
Type: Full Service Restaurant/Caterer
Phone: 540 743-5698
Total inspections: 5
Last inspection: 10/05/2015
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Inspection findings

Inspection date

Type
Great job with date marking!
  • Food - Miscellaneous Sources of Contamination
    Observation: Observed badly cracked product container lids.
    Correction: Protect food from miscellaneous sources of contamination.
  • Cooling Methods
    Observation: Observed green beans cooling in the Walk-In Cooler at 166'F.
    Correction: 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. Note: Cooled product shall not be placed under refrigeration unless the product's internal temperature is verified to be 70'F or below.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Product stored in Continental Cooler and top of prep unit observed cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Walk-In unit floor covering was observed in a state of disrepair and damaged.
    Correction: Repair the Walk-In unit floor, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers were observed reused for the storage of product.
    Correction: Discontinue the reuse of manufacturer containers for product storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the grill line cooking equipment has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Handwashing sink are unclean and not maintained
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
10/05/2015Routine
Thank you for immediately correcting the above listed violations.
  • Critical: Cooling* (corrected on site)
    Observation: Leftover buffet items noted 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. Product to be discarded, due to excessing amount of time that product has been cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Items in Prep Table cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
08/08/2014Routine
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • 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).
    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.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
    Observation: Sausage gravy not cooked to proper temperature.
    Correction: Please cook to 165* min. and hot hold at 135* or above or cold hold at 41* or below.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Observed several products placed on hot hold at insufficient reheat temperature (brown gravy,Bat-B-Que, Chic. Gravy)
    Correction: Please reheat to 165* min and hot hold at 135* or above.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in the bake station not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
09/19/2013Routine
Left handout regarding Foodborne illnesses.
No violation noted during this evaluation.		03/21/2013Risk Factor
Great job with date marking and proper cooling. Facility very well maintained at time of inspection.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chili and Vegetable Soup hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
11/17/2011Routine

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