Demans Place Jamerican Carryout, 650 W 11th St - Unit A, Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: DeMans Place Jamerican Carryout
Address: 650 W 11th St - Unit A, Front Royal, VA 22630
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 02/05/2016
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Inspection findings

Inspection date

Type
Please obtain a Fahrenheit reading thermometer or be sure to use a Celsius to Fahrenheit conversion scale so that you can know the food danger zone with your Celsius thermometer.
No violation noted during this evaluation.		02/05/2016Routine
Please replace the two refrigeration unit thermometers that were not functioning properly and store all refrigeration unit thermometers near the front of the unit.
  • Food Storage - Prohibited Areas
    Observation: Bottled and canned drinks were observed stored in the employee restroom.
    Correction: Restrooms are prohibited areas for the storage of foods (or drinks). These drinks must be relocated to another area.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Potentially hazardous, cold hold foods in the Gibson refrigerator were found at temperatures above the maximum cold hold food temperature required by regulation.
    Correction: The thermostat in the Gibson refrigeration unit was adjusted.
07/23/2015Routine
No food prep at time of inspection
Discussed observations and inspection report with the person in charge
Overall clean and well maintained facility kitchen
Good date marking practices
Food gloves, hair restraint and pH sanitizer test kit - chlorine 50-100ppm
Cold holding foods within required limits
Please replace pots used for cold holding foods in the refrigerator with food grade containers
  • Critical: Equipment and Utensils - Multiuse, Characteristics*
    Observation: The food contact surface of the cooking equipment is not safe.
    Correction: Repair or replace the cooking equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
10/24/2014Routine
Discussed observations and inspection report with the person in charge
At time of inspection clean and well managed facility
No food prep at time of inspection
Good date marking practices
Good separation of foods in refrigeration units
pH sanitizer test kit and food gloves noted
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
    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
07/25/2014Routine
Clean facility kitchen
Food gloves and hair restraints noted
pH sanitizer Chlorine 50-100ppm
Good separation of foods in coolers
NOTE: Remember to wash hands regularly under water at or above 100F
Date mark foods when opening a hermetic seal of the food product or if not consumed with 24 hours
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    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.
05/19/2014Risk Factor

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