Four Seasons Restaurant, 3867 Old Buckingham Rd, Powhatan, VA 23139 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Four Seasons Restaurant
Address: 3867 Old Buckingham Rd, Powhatan, VA 23139
Type: Full Service Restaurant
Phone: 804 598-9133
Total inspections: 8
Last inspection: 01/07/2016

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Inspection findings	Inspection date	Type
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible. Note: Discussed menu & consumer advisory with management. Lighting, Intensity Observation: Less than 50 foot candles of light was noted in the food prep area. Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Physical Facilities - Cleaning Frequency and Restrictions Observation: Wall area & two wooden poles at cook stations with debris build-up. Correction: Provide a detailed wall & pole cleaning as needed. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	01/07/2016	Routine
Adequate employee health policy in place. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Health permit posted & visible. Temperature Measuring Devices Observation: The metal food stem thermometer does not read in proper increments. Correction: Provide a temperature measuring device that is scaled o to 220 degree Fahrenheit. Sanitizing Solutions, Testing Devices Observation: There is no chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.	08/07/2015	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle. Adequate employee health policy in place. Health permit posted & visible. Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation) Observation: Two 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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Breakfast potatoes were found hot holding at improper temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Meatballs, corn beef, corn beef hash & gyro meat were found 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. Equipment - Good Repair and Proper Adjustment Observation: The small reach in refrigerator was at 46-47 degree Fahrenheit. The walk-in freezer door handle is missing. Correction: Repair/replace the reach in refrigerator so that a product temperature of 41 degree or below can be maintained at all times. Replace the walk-in freezer door handle as needed.	12/11/2014	Routine
Establishment with adequate metal food stem thermometers & a chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Wiping cloth/bleach water set up was adequate. Adequate employee health policy in place. Health permit posted & visible. Additional food temperatures (degree Fahrenheit) cooked Italian sausage 38, 38, 37, cooked green peppers & onions 38, sauerkraut 34, pork pizza topping 38, pizza sauce 38, banana peppers 35, black olives 35, 34, lasagna 38, 38, 37, 37, ground beef 38, 38, 38, 39, 38, 37, ham 38, 38, 39, 41, 41, 41, 40, turkey 38, 37, 38, 38, shrimp 18, 23, stuffed mushrooms 38, 37, 37, fish 20, 23, 22, salad dressings 36, 35, 38, 36, 36, 35, hard boiled eggs 34, 35, 35, 34, Canadian bacon 37, 37, coleslaw 38, 37, 37, 38, 35, stuffed shells 36, 37, shell eggs 38, 38, 41, shredded cheese 38, 40, 40, 41, 37, Tzatziki sauce 38, 38, 38, pasta salad 38, cut tomatoes 37, 37, 38, sliced tomatoes 38, 39, 38, pork chops 28, 26, 26, crab meat 38, 38, 37, 38, green beans 185+, mashed potatoes 193+. 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. Light Bulbs Protective Shielding Observation: Light bulbs in hood system are not shielded, coated, or otherwise shatter-resistant. Correction: Shield or replace light bulbs with coated or shatter-resistant bulbs. Outer Openings - Protected Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Correction: Protect the food establishment against the entry of insects and rodents by replacing the weather stripping at the bottom of the rear exterior door.	06/17/2014	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. Note: Make sure ice bin has an adequate air gap. (waitress station) Additional food temperatures (degree Fahrenheit) ground beef 35, 35, 36, 35, 34, 36, 35, 35, stuffed mushrooms 35, 35, 36, lasagna 36, 36, 35, milk 37, 37, 37, 38, 40, heavy cream 37, 37, 38, shell eggs 53 (flat in use), shell eggs 37, 37, 38, buttermilk 37, 36, 37, sauerkraut 37, cream cheese 37, 37, 36, 37, 36, salad dressings 36, 36, 37, 36, 35, 40, 39, 40, diced tomatoes 37, 36, pasta salad 38, 35, coleslaw 37, 36, chicken 39, 39, 40, 38, 36, cooked peppers & onions 40, ham 40, 41, 36, 36, 37, 36, chicken salad 40, diced tomatoes 39, 38, chicken salad 49 (just made), mayonnaise 39, hard boiled eggs 38, 37, pizza sauce 34, sausage pizza topping 35, cheese 37, 34, 40, 40, 39, corn beef 38, tzatziki sauce 38, 38, 39, shredded cheese 38, 41, 37, 37, lettuce mix 37, 39, produce 39, 41, 41, 37, 34, 35, 34, 37. Note: Discussed employee health policy with owner & staff. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Tuna salad, gyro meat and beef 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.	12/06/2013	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle. Note: Monitor stock room for pest activity. Additional food temperatures (degree Fahrenheit) crab-meat 37, 37, 36, 37, 37, grits 182, pork 37, turkey 38, 38, 39, ham 38, 38, 37, 37, 37, 38, 39, chicken salad 39, tuna salad 40, sausage links 38, 39, 39, sausage patties 38, 38, sausage gravy 188+, stuffed mushrooms 36, 36, 37, steak 36, 36, 35, 36, lasagna 36, 36, 35, 35, ground beef patties 35, 34, 34, 32, salad dressings 39, 42, 41, 42, 37, 39, minced garlic 39, tzatziki sauce 38, 38, 39, 38, 40, sour cream 38, 40, pepperoni 42, 38, cut peppers & onions 41, shredded cheese 41, 37, 38, sliced cheese 39, 40, sliced & diced tomatoes 38, 38, 37, 36, 37, 37, mayonnaise 40, pasta salad 39, 37, black olives 40, 41, 37, coleslaw 40, 36, sliced onions 41, hard boiled eggs 37, 37, 38, cut green peppers 39, 40, banana peppers 38, 39, bacon 37, pizza sauce 38, smoked bacon 39, heavy cream 39, 39, 41, roasted turkey 39, 38, 36, 36, country ham 22, pork chops 40, 40, 40, 39, 37, shell eggs 36, 37, 37, ground beef 37, 37, 36, 36, 35, 36, 37, pasta 36. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Chicken, corn beef hash and meatballs were observed cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. 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 - Good Repair and Proper Adjustment Observation: The reach-in refrigerator across from the grill was holding at 52 degree Fahrenheit. Correction: Repair or replace the unit so that a product temperature of 41 or below can be maintained at all times.	05/07/2013	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle. Additional food temperatures (degree Fahrenheit) chicken 40, 38, 40, 38, Italian sausage 38, mixed cut onions and peppers 38, onions and peppers 217, sliced mushrooms 39, 39, sauerkraut 36, mashed potatoes 188, tuna salad 44 (just made), chicken salad 39, turkey 41, 40, 40, 40, 38, 38, 37, meatballs 40, gyro meat 40, 39, cheese 40, 38, 36, 41, 39, cut tomatoes 38, 40, 37, 36, hard boiled eggs 38, 39, lasagna 37, 37, 38, 38, 37, ground beef 37, 37, 38, 38, 37, 36, 40, 38, pork 38, 37, 37, 38, beef 38, 39, 39, 37, 38, 36, milk 38, salad dressings 37, 38, 38, 37, 36, red potato salad 41, 41, crab-meat 41, 41, 41, 38, 39, 38, tzatziki sauce 40, 38, 38, 39, coleslaw 38, 37, pasta salad 40, 41, corned beef 38, shell eggs 38, 40, buttermilk 36, 36, 37, 35, 38, chicken tenders 37, shredded cheese 37, 37, 37, 41, 39, country ham 36, 36, calamari 38, produce 41, 40, 39, 37, 39, 37, 37, 36, 41, 39. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation) Observation: A lit cigarette was observed on the edge of the kitchen counter. Correction: Absolutely no smoking is allowed in the kitchen. Non-Food Contact Surfaces Observation: Debris build-up on the storage racks in the basement. Correction: Provide a detailed storage rack cleaning as needed. Hand Drying Provision (corrected on site) Observation: Paper towels were not provided at the kitchen hand-sink. Correction: Paper towels must be provided at all hand-sinks at all times	12/11/2012	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle. The wiping cloth bleach water set-up was adequate. Additional food temperatures (degree Fahrenheit) Italian sausage 38, 40, sauerkraut 38, pepperoni 39, 40, 40, turkey 38, 36, 36, 39, ham 38, 37, 37, 36, 39, pastrami 38, 37, calamari 36, 36, 37, cooked pasta 37, 37, 36, 37, shrimp 31, pasta salad 41, 38, coleslaw 40, 37, 39, cheese 41, 42, 41, 38, 36, 39, home fries 137, cucumbers 38, 40, lamb and beef gyro meat 39, lasagna 37, 37, 38, ground beef 38, 37, 38, 39, 38, 37, 37, 36, pizza sauce 38, beef 37, 37, 38, 38, 40, pork BBQ 37, 36, 36, cream cheese 37, 38, mayonnaise 38, 39, crab-meat 36, 36, 38, 37, 36, 36, cooked green peppers with onions 39, sliced onions 38, 41, pickles 38, mushrooms 38, 38, 41, thousand island dressing 38, sliced tomatoes 39, 38, 36, 37, produce 38, 38, 37, 41, banana peppers 38, hard boiled eggs 38, 37, 38, black olives 37, 38, green peppers 38, cocktail sauce 38, 38, 37, 39, tartar sauce 38, 37, 37, 36, salad dressings 40, 38, 38, 37, 38, horseradish 38, 37, 37, Tzatziki sauce 38, 38, 39, 38, shell eggs 37, 38, scallops 38, chicken salad 38, 37. 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. Equipment - Good Repair and Proper Adjustment Observation: The bar hand-sink plumbing was observed in a state of disrepair and damaged. Correction: Repair the plumbing to allow proper usage of the hand-sink.	02/10/2012	Routine

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