J & K Stateline Bar & Grill, 201 U.S. Hwy 23 S, Weber City, VA 24290 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: J & K Stateline Bar & Grill
Address: 201 U.S. Hwy 23 S, Weber City, VA 24290
Type: Fast Food Restaurant
Phone: 276 225-9290
Total inspections: 9
Last inspection: 03/07/2016
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Inspection findings

Inspection date

Type
There were no previous open hazards to follow-up on. EHS discussed with person-in-charge the Guide to Employee Health in Food Establishments and the Safe Working Statement and left copies of both with her. Proper use of gloves observed. Single critical hazard observed during this inspection was corrected during the inspection
  • Jewelry - Prohibition
    Observation: Employee wearing jewelry on her arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Hair Restraints - Effectiveness
    Observation: Employee observed working in the food service area without proper hair restraint.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed sliced ham and bologna in the prep refrigerator were not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • Physical Facilities in Good Repair
    Observation: Kitchen flooring is not maintained in good repair
    Correction: in poor condition in front of walk-in cooler and in front of Frigidaire upright freezer.
03/07/2016Routine
Observed good manual dishwashing procedures. Prep unit thermostat was set very high, lowered thermostat and instructed cook to check temperatures before placing foods back in unit. Walk in cooler used until prep unit is back to temperature. All PHF's in prep unit were discarded. Thank you.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Balogna, ham, cheese,bacon and ground beef 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.
09/17/2015Risk Factor
Facility clean. Good label and dating of foods.No foods being prepared or served at time of inspection. Thank you.
No violation noted during this evaluation.		03/18/2015Routine
There were no previous open hazards to follow up on. This inspection focused on cold holding temperatures. No cooking took place during this inspection. Facility is very clean and organized. No hazards observed during this inspection. Thank you.
No violation noted during this evaluation.		09/16/2014Risk Factor
There were no previous open hazards to follow-up on. This inspection focused on employee health, date marking, cold holding temperatures and proper sanitization of equipment and utensils. No food was being cooked at the time of this inspection. Facility very clean. Gloves and sanitizer test strips available. Single critical hazard observed during this inspection was immediately corrected during the inspection. There are no open hazards for this facility. Thank you.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the "consume by" date on the commercially processed ready-to-eat (RTE) bologna in the M3Turbo Air refrigerator, the food should have been discarded 3 days ago.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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. Bologna was discarded during this inspection.
05/13/2014Risk Factor
There were no previous open hazards to follow-up on. No food was being cooked at the time of this inspection. Foods were dated appropriately
No violation noted during this evaluation.		01/15/2014Routine
No food being prepared at time of inspection. Facility very clean. Thank you.
No violation noted during this evaluation.		09/30/2013Risk Factor
Facility very clean. Excellent label and dating of foods. No food being prepared at time of inspection.
No violation noted during this evaluation.		06/04/2013Risk Factor
No foods were being prepared at time of inspection. Discussed employee health, cook temperatures, and hot and cold holding temperatures with person in charge. Good label and dating practice observed.
  • Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
    Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the sandwich prep unit..
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
02/05/2013Routine

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