Canton Restaurant, 114 South Main Street, Galax, VA 24333 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Canton Restaurant
Address: 114 South Main Street, Galax, VA 24333
Type: Full Service Restaurant
Phone: 276 236-7288
Total inspections: 4
Last inspection: 12/14/2015
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Inspection findings

Inspection date

Type
Operators are knowledgeable, responsive, and personable. Facilities exhibit good temperature control throughout, with good dish washing procedures practiced. The hot bar is handled well, with small portions being prepared at a time, keeping foods fresh and well controlled. Foods are cooked as ordered, and are otherwise covered, packaged, and refrigerated, maintaining good product safety.
Note to operators: work to seal the back of the 3-compartment sink to the wall, and clean underneath of the sinks / dishwashing areas to eliminate soil. A little better organization in the dry storage area is recommended.
No violation noted during this evaluation.		12/14/2015Routine
Restaurant has good temperature control, with a focus on preparing foods at time of order. Buffet items are prepared in very small batches to prevent need for cooling and reheating bulk foods. Operators are experienced, responsive, knowledgeable. Work space is limited, but effectively used. Reminder to operator---separate personal use items in cooler ---move to a designated location that is clearly labelled.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken was stored above the lettuce.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Equipment and Utensils - Multiuse, Characteristics
    Observation: The food contact storage containers on numerous foods in the walk-in cooler are not food grade, not approved for food contact, and not smooth, non-porous, and easily cleanable. At inspection, lids from previously used boxes were used as covers for plastic food bins, garbage bags were in use as an overwrap for food packaging, and soiled, flattened cereal boxes were in use as shelf liner.
    Correction: All food storage containers must be food grade, and contructed of smooth, non-absorbent, easily cleanable material. Shelving materials must also be easily cleanable, non-absorbent material (not cardboard). Re-using box lids for food storage poses a significant threat of cross contamination. Dispose of all used cardboard, including wax-coated box lids. Obtain food-grade storage bins with lids to properly store foods. Never use garbage bags for food storage, as many non-food-grade plastics have toxic dyes and releasing agents which may adulterate food.
04/30/2015Routine
Operators in business for more than 20 years. Dining area clean and maintained. Kitchen is somewhat cramped, but foods are properly handled. Walk-in cooler has foods properly separated, with raw product on the bottom shelf. Correct thawing procedures in use (thawed under refrigeration). Stairwells could use more lighting, but no food stores or equipment are in those areas. Operator states that all foods are prepared fresh
No violation noted during this evaluation.		04/16/2014Routine
  • Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
    Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) FOOD 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.
04/29/2013Routine

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