Grandale Farm Restaurant, 14001 Harpers Ferry Road, Purcellville, VA 20132 - Full Service Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: Grandale Farm Restaurant
Address: 14001 Harpers Ferry Road, Purcellville, VA 20132
Type: Full Service Restaurant/Caterer
Phone: 703 668-6000
Total inspections: 8
Last inspection: 01/21/2016
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Inspection findings

Inspection date

Type
Vendors for bakery items - be absolutely sure vendors are approved by VDACS before using.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) half/half in the refrigerator, the food should have been discarded on 1/11/2016.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
01/21/2016Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw eggs stored above produce in "Market" cooler).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Pests-Controlling Pests* (repeated violation)
    Observation: Observed methods are not being used to control pests, (Flies in kitchen).
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
07/23/2015Routine
Routine visit scheduled to observe regular dinner preparation and catering operations
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the dishwash area 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 personal items preventing its use.
02/14/2015Risk Factor
Items in walkin cooler were received today and opened for cleaning. Monitor and adjust temperature as necessary (44-46F).
Reminder-COOLING 135 to 70F in 2 hrs then to 41 in total of 6 hrs
Email of shell stock tags received
Observed MSDS of organic insecticide being used. Must utilize effective pest control.
  • Critical: Pests-Controlling Pests*
    Observation: Observed methods are not being used to control pests. (FLYS)
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
10/01/2014Routine
Grandale providing food service for Cajun Festival at Breaux Vineyards.
  • Critical: Hands and Arms Cleaning Procedure*
    Observation: No handsink provided for food handlers to properly wash hands.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
06/06/2014Routine
reminder: COOLING rules 135 to 70F in 2 hrs and to 41F in 4 hrs=6 hrs total
Reviewed COOLing methods and procedures-GOOD methods noted and soup cooled within parameters
Tasting room dishwasher, provide chlorine test strips and be sure audio/visual alarm is working properly ( alarm did not appear to be functioning properly)
Please email copy of CFM when available and email menus as updated
PIC indicated they are NOT using vacuum sealer
No violation noted during this evaluation.		03/27/2014Risk Factor
Consumer advisory on menu. Menu reviewed and copy put in file.
Employee health policy identified and posted.
follow up email
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Spray bottles of cleaners are not properly labeled.
    Correction: Working containers of cleaners are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
09/27/2013Routine
Maintain the corrected items as corrected.
Please instruct staff to monitor cooling more closely - staff were not observed monitoring time temperatures of several cooling products.
Reviewed cooling with PIC and provided cooling logs. Reminder cooling 135
°
F to 7
0
°
F
within two hours AND from 70
°
F to 41
°
F within four additional hours OR 135
°
F to 41
°
F within four hours.
Observed sous-vide product on an event menu. EHS to provide a copy of PIM 07-02 "Reduced Oxygen Packaging (ROP) for Cook-Chill and Sous-Vide Processing without a Variance." This process requires a HACCP plan - please submit your HACCP plan for approval prior to engaging in activity that requires a HACCP plan.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: During preparation a pan of raw chicken was placed above raw scallops.
    Correction: Handle food during preparation as to prevent cross contamination.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Food for which time is used as a public health control is not labeled with start end times and was not promptly discarded at the end of the four hour window.
    Correction: Mark the four hour window on foods for which time only is used as a public health control and promptly discard foods at the end of the window.
01/16/2013Risk Factor

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