Godfrey House, 210 West Main Street, Berryville, VA 22611 - Adult Care Home Food Service inspection findings and violations



Business Info

Restaurant: Godfrey House
Address: 210 West Main Street, Berryville, VA 22611
Type: Adult Care Home Food Service
Phone: 540 955-1570
Total inspections: 8
Last inspection: 03/28/2016

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Inspection findings

Inspection date

Type

Be sure to check chlorine levels in the 3 vat sink when staff washes, rinses and sanitizes food contact surfaces. Utilize food-grade container for storage of food products and store all food/equipment at least 6 inches off of floor. Overall, good work.
  • Food Storage - Clean and Dry Location
    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.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers were observed reused for the storage of sugar.
    Correction: Discontinue the reuse of manufacturer containers for sugar storage. Provide approved reusable food storage containers designed for your food storage needs.
03/28/2016Routine
- Demonstrated proper wash, rinse, sanitize.
- Demonstrated proper cooling
- Manager/Director is looking into digital thermometers with thin tip

  • 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Cooling* (corrected on site)
    Observation: Ham noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: 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.
03/04/2015Routine
No violation noted during this evaluation.04/28/2014Risk Factor
New commercial refrigerator installed.
No violation noted during this evaluation.
12/19/2013Risk Factor
strongly advised operator to obtain a commercial grade refrigerator ( this one is homestyle)
No violation noted during this evaluation.
09/03/2013Follow-up
  • Critical: Person in Charge - Assignment of Responsibility*
    Observation: The person in charge could not answer questions about cooking temperatures.
    Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
08/30/2013Risk Factor
the faucet serving the 3-part sink is leaking. Milk in refrigerator is 46 degrees. I did not debit this because a new shipment of milk and other foods had just been delivered. The thermometer in the refrigerator was reading 41 degrees. However, I want to go on record as recommending that in the future, a commercial refrigerator be obtained. This is an establishment that serves a highly susceptible population, and there are certain organisms, such as listeria, that can live in colder temperatures. A commercial refrigerator would have shorter recovery times than a home-style refrigerator. The kitchen was very clean, in good repair.
No violation noted during this evaluation.
02/26/2013Risk Factor
Kitchen clean & in good repair.
No violation noted during this evaluation.
12/05/2011Routine

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