C & E's Restaurant, 2201 West Gretna Road, Gretna, VA 24557 - Full Service Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: C & E's Restaurant
Address: 2201 West Gretna Road, Gretna, VA 24557
Type: Full Service Restaurant/Caterer
Phone: 434 656-9950
Total inspections: 8
Last inspection: 03/18/2016
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Inspection findings

Inspection date

Type
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw fish in 3-vat sink..
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
03/18/2016Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Stewed tomatoes, cheese, and sweet potatoes 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.
12/18/2015Routine
No violation noted during this evaluation.09/23/2015Routine
Facility will call once the refrigerator has been repaired.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Refrigerator was observed in need of repair not maintaining 41 degrees or cooler.
    Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
06/02/2015Routine
No violation noted during this evaluation.12/12/2014Risk Factor
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw pork and chitterlings.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
09/24/2014Routine
Using TPC on ribs and slaw
  • 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.
01/10/2014Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Ham and cheese cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
12/19/2012Routine

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