Jack Mason's Tavern, 400 E. Ridgeway Street, Clifton Forge, VA 24426 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 11/05/2015 | Routine | |
| No violation noted during this evaluation. | 06/12/2015 | Routine | |
| No violation noted during this evaluation. | 03/03/2015 | Routine | |
| No violation noted during this evaluation. | 12/04/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (tongs).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
|
06/06/2013 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Chili 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of multi-purpose cleaner are not properly labeled.
Correction: Working containers of toxic items 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.
|
12/03/2012 | Routine | |
Be sure to put a thermometer in the bar refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Eggs & Cheese cold holding at improper temperatures 42 &43 degrees.
Correction: Turn Down The Temperature on this unit. to 41°F or below.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no sanitizer test kit for the three compartment sink and wiping cloths or the dishwasher
Correction: Must have a test kit for each sanitizer used.
- Toilet Rooms - Enclosed
Observation: Toilet room doors are not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
|
12/13/2011 | Routine | |
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