Creekside Cafe, 1007 South Main Street, Galax, VA 24333 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Creekside Cafe
Address: 1007 South Main Street, Galax, VA 24333
Type: Full Service Restaurant
Total inspections: 2
Last inspection: 01/25/2016

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Inspection findings	Inspection date	Type
Operators were very responsive and personable. Under new ownership, facilities have seen continued improvement in layout, structural repair, and background cleaning. Cookline is being maintained in clean condition, with all background areas being properly cleaned to prevent buildup of grease and other residues. Dry storage is overall seeing much better control. Repairs to the main dining area and greatly improved the ceiling integrity, and leaks appear to have been eliminated. Food safety awareness was notably weak. While staff are very willing and responsive, knowledge and awareness of proper cooling methods, temperature monitoring, thawing, cross contamination, and required cook temperatures is concerning. The fact that temperature violations and problems with thawing and cross contamination were seen in the facility bears out this lack of awareness and active managerial control. Food safety training is strongly advised. Packet of registration forms for upcoming classes was provided. Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) cooking of chicken and beef, (2) Hot holding, and (3) Cooling. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. 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 cooked food. Ziplock bags of raw chicken breast were thawing in the same shared pan of water as bags of thawing cooked turkey and cooked ham. When the raw chicken was picked up, raw chicken juices were dripping from the bag through a hole in the bag. All foods in this pot of water are considered contaminated with raw chicken. Correction: Separate raw foods during storage, thawing, preparation, holding, and display from cooked or ready to eat foods. Raw chicken poses a high risk of being contaminated with salmonella and other bacterial pathogens which will contaminate other foods whose normal cook or reheat process may be inadequate to kill the pathogens. Raw chicken packages were removed to a plastic bin in and placed in the cooler. Cooked turkey and ham slices were put on the grill and rapidly heated to 165F for at least 15 seconds, then speed cooled in shallow steel pans placed in the walk-in. Thawing (corrected on site) Observation: Improper methods used to thaw cooked turkey, cooked ham slices, and raw chicken breast. Packages of all of the above were placed together in a large pot of water, which was placed in the kitchen floor. 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. Due to risk of cross contamination, never thaw raw animal foods with any other product. Raw meats were removed to a plastic bin to complete thawing in the cooler. Cooked foods were removed to the grill, where they were rapidly reheated to 165F for 15 seconds, followed by rapid cooling in steel pans placed in the walk-in cooler. Critical: Cooling* (corrected on site) Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Gravy had been made around 9 that morning and was still 83F almost 6 hours later. Food had been poured into a lidded plastic container with the food 6" deep. ;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. Use shallow metal pans for faster cooling. Do not cool foods with the pans covered, which blocks escape of heat, and do not cool foods at depths greater than 2". Plastic as a cooling container is strongly discouraged, as plastics are insulating and encourage heat retention. Use ice baths, ice paddles, add ice to the food, and place pans of food in freezers to cool. Gravy was voluntarily disposed at inspection. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Sausage gravy and pepper gravy on the steam table were hot holding at improper temperatures (97F and 115F, respectively). Both gravies had been made around 9 that morning, poured into tall steam table cans, and each can placed in a shallow steam table pan, so that the majority of the food received no heat. Store steam table foods immersed in the steam table so that food does not extend above the surface of the table. Use pans designed to fit properly in the appliance, and check temperatures throughout the day to ensure proper holding is met. Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Food was voluntarily disposed at inspection. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Diced ham cold holding at improper temperatures on the prep table top. Ham was placed in a steel pan that was double stacked on top of other pans of food in the prep table top. Ham was 44F. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ham will be stored either in the drop in slot of the top of the prep table, or it will be stored in the prep table base. NO DOUBLE STACKING. Ham was moved to the prep table base at inspection.	01/25/2016	Routine
Operators have executed significant improvement over the previous inspection of 01-October-2015, and have demonstrated a willingness to respond promptly and correctly to create a safe, clean, commercial kitchen.At inspection, restaurant was found to be clean, with improved lighting, knowledgeable staff, and responsive operators. Kitchen is well stocked, has good food protection during storage, has improved work areas, and has better access to handsink for cooks and dishwashing staff. Past issues with the men's restroom have been corrected and the room is now clean, free of odor, and dry. Facility has also undergone some renovations since the previous inspection. Improvements include: roof was repaired to eliminate all leaks problems with air handling system producing condensate over the dining area were corrected repaired ceiling seams in the kitchen replaced damaged ceiling and insulation of the dining area (now covered in wood trim with a smooth, tight finish), and area now has bright, clean lighting fixtures. a new shelf unit was placed around the main cook/plating area, allowing easy access to both sides of the steam table, easy cleaning behind the prep table, and proper storage of dry goods needed at the cook line. spacing in the cook line has been increased, making for a much-improved work space. part of the front counter was removed and replaced with a deli case for desserts the dish machine is properly dispensing sanitizer, and the dish handler is well versed in proper procedures all temperatures were being properly controlled heavy cleaning around all cook nits has eliminated all residues and staff are keeping it clean. Also improved was the demonstration of knowledge by the operator and staff. It was noted that all staff followed proper hand washing and food handling, and had correct hair restraints. Operator is scheduled to attend the next ServSafe Mgr class on Oct 27-28th. There were no deficiencies noted at this inspection. Reminder to operator: re-clean the light shields that got dusty during construction, and replace weak bulbs in the kitchen areas. Ensure floor space around the 3CS is tidy and clean, and consider a shelf for storage and air-drying over the 3CS. Remove old dining chairs to a location that will not restrict access to the men's room. No violation noted during this evaluation.	10/21/2015	Routine

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