County Seat Restaurant, 3883 Old Buckingham Rd, Powhatan, VA 23139 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: County Seat Restaurant
Address: 3883 Old Buckingham Rd, Powhatan, VA 23139
Type: Full Service Restaurant
Phone: 804 598-5000
Total inspections: 8
Last inspection: 12/09/2015

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Inspection findings	Inspection date	Type
Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The three vat sink set-up was adequate. The wiping cloth/sanitizer bucket set-ups were adequate. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible. Note: Walk-in cooler ambient air temperature is 46-48. Product temperatures are 41-43 degree Fahrenheit. Call service technician immediately for repairs/replacement. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: An open container of BBQ sauce was found at room temperature. 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. Equipment - Good Repair and Proper Adjustment Observation: The walk-in cooler was found with an ambient air temperature of 46-48 degree Fahrenheit. Correction: Repair/replace the walk-in cooler as needed. Must maintain a product temperature of 41 degree Fahrenheit or below at all times. Non-Food Contact Surfaces Observation: Debris build-up on the door gaskets on the cold holding units. Correction: Provide a detailed door gasket cleaning as needed. Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the hand-sink near the food prep area. Correction: Hand soap must be provided at all hand-sinks at all times. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Chemical spray bottles are not properly labeled. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	12/09/2015	Routine
Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. All wiping cloth/sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible. Hands - Where to Wash (corrected on site) Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Critical: Temperature* (corrected on site) Observation: Refrigerated ground beef was received at inadequate temperatures. Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: An open container of BBQ sauce was observed stored at room temperature. 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. Once BBQ sauce container is opened it must be refrigerated at 41 or below. Equipment - Good Repair and Proper Adjustment Observation: The can opener blade is damaged. Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.	07/13/2015	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine reached an adequate hot sanitizing temperature. The wiping cloth/bleach water sanitizer was adequate. Adequate employee health policy in place. Health permit posted & visible. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employee observed handling ready-to-eat deli meat 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. Food Display Observation: The food on display is not protected from contamination. Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Cooling Methods (corrected on site) Observation: The methods used for cooling whole boneless turkey breasts was not adequate. 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.	11/21/2014	Routine
Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The bleach water/wiping cloth set-ups were adequate. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible. Note: Monitor the walk-in cooler. Air temperature was adequate but food temperatures were slightly elevated. Owner stated the just received a morning food delivery. Additional food temperatures (degree Fahrenheit) tuna salad 39, macaroni salad 39, mixed fruit 37, coleslaw 39, pasta salad 38, potato salad 40, sliced tomatoes 35, 35, 34, sauerkraut 35, pickles 35, relish 39, salmon 37, 37, 38, shrimp 34, 33, 34, 34, oysters 36, 41, beef 41, 41, 42, garlic & oil mixture 41, 41, bacon 40, 38, 38, 41, 40, shell eggs 41, 37, 36, 41, chicken salad 39, 38, green beans 201, pastrami 42, chicken 41, 42, beef 41, 42, 41, ground beef 41, 42, 42, 41, prime rib 41, 41, turkey 42, 42, ham 41, 42, shredded cheese 37, 38, crab-meat 40, 40, diced cooked potato 41, 42. cooking temperatures: chicken wings 211, 209, 209, chicken legs 212, 213, 209, 209, 214, chicken breast 209, 200, 199, 198, 203, 206. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Deli meats in the drawer refrigerator were found cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Temperature Measuring Devices Observation: Cold holding units did not have easily visible thermometers. Correction: All cold holding units must have easily visible thermometers. Non-Food Contact Surfaces (repeated violation) Observation: Debris build-up on the non-food contact surfaces of the cooking equipment & the chemical storage cart. Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	05/06/2014	Routine
Establishment with an adequate metal food stem thermometer, chlorine and quaternary test kit. The bleach water set-ups were adequate. The three vat sink was set up correctly. The dish machine reached an adequate hot sanitizing temperature. Additional food temperatures (degree Fahrenheit) mashed potatoes 176, Brunswick stew 171, tuna salad 33, fruit salad 35, pasta salad 34, 44 (made this morning), potato 36, coleslaw 35, cucumber salad 37, sliced tomatoes 41, 40, sauerkraut 39, sliced onions 41, 40, relish 40, pickles 39, shredded 39, sour cream 39, tilapia 36, 35, 35, oysters 36, 40, shrimps 35, deviled eggs 36, 35, crab-cake mix 37, ham 39, 40, 37, 41, 41, turkey 38, 37, 39, 40, 40, 39, corned beef 37, 39, 40, 40, country ham 37, 36, 40, 39, 39, 40, ground beef 37, 38, 35, 35, 36, 36, 35, 37, beef 36, 35, 34, 33, 34, 35, hot dogs 36, 35, BBQ 36, 38, 38, 40, 38, brown gravy 171, French dip 187, buttermilk 38, 39, shell eggs 37, 38, milk 38, 38, 39, cheese 38, 37, 39, 38, 41, 40, ribs 35, 35, 36, 35, 36, chicken 37, 37, 36, 34, 34, 39, 41, beef franks 39, corned beef 38, pastrami 40, 39, 39, catfish 39, 41, 40, BBQ 35, 35, 36, grilled onions 210, 189. Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) Observation: Split chicken breasts were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Correction: Continue to cook the chicken breasts food to heat all parts to 165°F or above for 15 seconds. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat deli meats in the refrigeration unit are 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. Equipment - Cutting Surfaces Observation: The cutting boards 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. Warewashing Equipment, Cleaning Frequency Observation: Debris build-up on the dish machine. Correction: Increase the frequency of cleaning or lime-scale deposit removal from the interior and exterior surfaces of the unit to maintain unit performance. Non-Food Contact Surfaces Observation: The non-food contact surface of the 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. Physical Facilities in Good Repair Observation: Water damaged wall areas at both hand-sinks. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Physical Facilities - Cleaning Frequency and Restrictions Observation: Debris build-up on the wall area at the dish machine. Debris build-up on the floor under equipment. Correction: Repair the damaged wall areas and provide a detailed floor cleaning.	10/15/2013	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine reached an adequate hot sanitizing temperature. The bleach/water set-ups were adequate. Inspection focus was on food handling and temperature control. Additional food temperatures (degree Fahrenheit) chicken salad 41, potato salad 40, coleslaw 40, marinated cucumbers 39, pasta salad 40, macaroni salad 54 (just made), pickled beets 40, shredded cheese 41, 38, 38, mayonnaise 39, sliced tomatoes 40, cut onions 40, 41, pickles 40, relish 39, sauerkraut 39, tilapia 39, 38, 39, salmon 38, 38, 39, oysters 39, shrimp 38, 39, crab meat 38, 39, 38, shell eggs 38, 39, ground beef 37, 37, 38, beef 39, 40, 39, cut red and green peppers 39, corn beef 38, 37, 39, turkey 38, 38, 39, breakfast potatoes 154+, roast beef (cook) 196+, country ham 38, 39, milk 40, mixed fruit 38, pork tenderloin 38, 39, 38, 38, BBQ 39, 37, salad dressings 37, 39, 40, 38, 39, 41, ground beef 36, 36, 35, 37, 37, 36, pork sausage 38, 39, garlic & oil mixture 40, 41, horseradish 40, sour cream 39, 38. No violation noted during this evaluation.	04/15/2013	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The bleach water/wiping cloth set-ups were adequate. The dish machine reached an adequate hot sanitizing temperature. Additional food temperatures (degree Fahrenheit) coleslaw 39, 39, 40, applesauce 40, sauerkraut 38, sliced tomatoes 39, cheese 39, 38, 34, 35, 34, turkey 39, 39, 39, 34, 35 ,34, 33, corned beef 38, 39 ,34, 35, shrimp 39, 39, 40, tilapia 37, 38, oysters 38, crab-cake mix 39, ground beef 38, 38, 40, 40, 34, 34, 33, 33, 34, beef 40, 40, 38, 34, 33, 34, 34, 33, 34, 33, chicken 38, 39, 34, pastrami 38, 34, 33, 34, BBQ 34, 34, 35, 35, 34, sour cream 40, 34, 34, 34, 36, garlic and oil 40, 39, 39, 41, BBQ chicken 137, 139, 139, 141, country ham 34, 40, diced potatoes 33, 34, 34, shell eggs 34, 34, 35, 40, buttermilk ranch dressing 39, 40, 40, produce 40, 40, 38, 37, 38, 40, green beans 194, brown gravy 146, pork 32, 31, 30, 30, 30. Food Display Observation: The food on display is not protected from contamination. Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.	02/03/2012	Routine
All violations from the previous inspection have been corrected. A new menu is being put out this week and will contain the consumer advisory. Sneeze guard was observed lowered to protect foods from contamination. No violation noted during this evaluation.	11/03/2010	Follow-up

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