Restaurant: Eagle's Nest Cafe
Address: 1813 East Main Street, Salem, VA 24153
Type: Fast Food Restaurant
Phone: 540 444-4175
Total inspections: 4
Last inspection: 10/20/2015
Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The prepared ready-to-eat (RTE) ham and turkey in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
Non-Food Contact Surfaces (repeated violation) Observation: The nonfood contact surface of the ice machine and reach in freezer 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.
Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the hand washing lavatory in the hand sink in prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Physical Facilities in Good Repair Observation: Floor tiles is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/20/2015
Routine
Utensils - In-Use - Between-Use Storage Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
Non-Food Contact Surfaces Observation: The nonfood contact surface of the freezer 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.
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
10/17/2014
Routine
Utensils - In-Use - Between-Use Storage Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Temperature Measuring Devices Observation: The temperature measuring device located reach in coolers is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
Kitchenware and Tableware Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the main prep area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
01/14/2014
Routine
Ready for permit. Permit issued. Keep an eye on 3 door reach in unit. All cooler units must maintain 41 degree F or less at all times. No violation noted during this evaluation.
Restaurant representatives - add corrected or new information about Eagle's Nest Cafe, 1813 East Main Street, Salem, VA 24153 »