Country Cafe, 6156 Sam Snead Hwy, Hot Springs, VA 24445 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Country Cafe
Address: 6156 Sam Snead Hwy, Hot Springs, VA 24445
Type: Full Service Restaurant
Phone: 540 839-2111
Total inspections: 6
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type
Hand sinks stocked and employees are washing hands and properly using gloves when working with ready to eat food items. Good equipment temps observed. PIC has a good knowledge of cooking temps and safe food handling procedures. Discussed with PIC the importance of reviewing with staff proper cooling procedures and ensuring that the steps are followed by staff.
No violation noted during this evaluation.		01/20/2016Routine
Hand sinks stocked and employees are washing hands and properly using gloves when working with ready to eat food items.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: food itemsin the walk-in unit (bean soup) were 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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The warewashing machine and the wall behind the warewashing machine was noted in need of cleaning. accumulation of black mold was noted on wall behind warewashing machine.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
07/21/2015Routine
Good equipment temperatures observed. Hand sinks stocked and employees are washing hands and properly using gloves when working with ready to eat food items. Discussed employee health code and proper cooling procedures with the PIC.
  • Critical: Cooling* (corrected on site)
    Observation: POTENTIALLY HAZ FOOD items in the Maxx Cold unit along the back wall were 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.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the sandwich prep and prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the refrigeration units (shelving,surfaces, & gaskets) and walls at various locations behind meat slicer and cutting prep table have 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.
01/21/2015Routine
Good cooking and holding temps observed as well as frequent hand washing and glove use. Good separation of raw proteins and RTE food item observed. Pic had a good understanding of food handling safety and employee health.Discussed with PIC that they may want to watch temps in walk in unit or rearrange items to where air will flow better (items were temping at the upper limits of cold holding), also discussed the need to replace all cutting boards in the near future.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the floors, walls, shelving, and racks in the walkin unit have 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.
07/24/2014Routine
Good cooking and holding temps observed as well as frequent hand washing and glove use. Good separation of raw proteins and RTE food item observed. Pic had a good understanding of food handling safety and employee health. Discussed the current date marking system with the PIC to include the month on the label, as well as the day it was prepared, for better clarification.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: items in the salad bar were cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC relocated potentially hazardous food items to be better cooled by the unit and adjusted the temperature setting on the salad bar unit.
12/12/2013Routine
Good cooking and holding temps observed as well as frequent hand washing and glove use. Pic had a good understanding of food handling safety and employee health. Discussed the following with PIC : The cutting boards will require resurfacing or replacement soon and the ice bin will need to be cleaned in the near future.
  • Physical Facilities in Good Repair
    Observation: Leak in roof just outside door opening of walk-in unit
    Correction: Repair leak in roof
05/07/2013Routine

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