Galax Smokehouse, 101 North Main Street, Galax, VA 24333 - Full Service Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: Galax Smokehouse
Address: 101 North Main Street, Galax, VA 24333
Type: Full Service Restaurant/Caterer
Total inspections: 4
Last inspection: 08/04/2015
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Inspection findings

Inspection date

Type
Management is knowledgeable and very responsive. Facility is well stocked, with adequate lighting and organization.
Routine temperature checks with a calibrated thermometer need to be made throughout the day, verifying proper reheating, cold holding, hot holding, and cooling.
Note to management: ensure all staff routinely wash their hands, not just change their gloves. Ensure that handsinks are readily available and access is not blocked with brooms, buckets, etc. Cooling methods seem to be effective, but it is strongly recommended that warm foods not be packed into deep layers, covered, or placed in insulative containers (like plastic) until completely cooled. Deep meat tubs or buckets will not allow proper heat dissipation and invite trouble during the cooling process. Place cooling foods in uncovered, shallow metal pans no more than 2" deep until foods reach 41F.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Pork BBQ, having been reheated and now hot holding, was hot holding at improper temperatures (117F). Food had been set at "hot holding" temperature apprximately 30 minutes earlier. Estimated time out of temperature control 10 minutes.
    Correction: Rapidly reheat the food to 165F for 15 seconds and hot hold at 135F or greater. Be sure to stir the pan contents often enough to ensure uniform temperature of the product.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Banana pudding cold holding at improper temperatures. Small in-counter prep table with viewable storage contained pudding that was at 45F.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The oven hinge spring is not functional, and staff have used a flat bungee cord strapped to the handle and tied to an overhead shelf to keep the oven door closed during use. Bungee cords are not smooth, non-absorbent, or easily cleanable.
    Correction: Remove bungee cord and repair oven hinge spring.
08/04/2015Routine
Inspection was to follow-up on cold-holding of raw meat (noted Pepsi cooler problem at last inspection), and to check on repair of lighting. Lighting in dining area and over the cook area has been increased to required levels. The pepsi cooler was cold holding properly at 38F. No deficiencies noted.
No violation noted during this evaluation.		07/16/2014Follow-up
Facility is well-managed, well-stocked, and organized but rather dimly illuminated. Management has good working knowledge of risk factors for foodborne illness. The bulk of the food is hot held for service. Only foods cooking at inspection were within smoking units which cannot be opened until cycle is complete (due to smoke not having been drawn out of chamber). Lighting issues can be easily corrected, as light fixtures are already in place. Refrigeration unit bears monitoring to ensure proper function.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Raw pork cold holding at improper temperatures. Recent delivery of vaccuum-packed pork ribs stacked in floor of pepsi cooler were found to be 45F at inspection.
    Correction: Cooler temp turned down, meat separated into thin layers instead of large pile. Temp checked 30 minutes later, and found to be 41F. Manager to ensure proper operation of unit, and to check temperature of ribs over the next few hours, to ensure proper cold holding. If meat fails to hold at 41F or less, ribs will be relocated or iced in place.
  • Lighting, Intensity
    Observation: Less than 10 foot candles of light was noted in one row of the dining area, where it is policy to leave one strip of ceiling lights off. With lights off, there are 3 Fc of light, but when they are on, lighting intensity is adequate at 11 Fc at the table surface.
    Correction: Provide at least 10 Fc of light in the dining area to allow for proper cleaning of tables (includes bussing of tables).
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in a food prep area near the double smoker. This is a food prep area, but lighting at inspection was found to be 11 Fc.
    Correction: Provide at least 50 foot candles of lighting in the food-prep areas to allow for proper cleaning and employee safety.
07/03/2014Routine
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
07/08/2013Routine

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