Jess Quick Lunch, 22 South Main Street, Harrisonburg, VA 22801 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Jess Quick Lunch
Address: 22 South Main Street, Harrisonburg, VA 22801
Type: Full Service Restaurant
Phone: 540 434-8282
Total inspections: 7
Last inspection: 11/10/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.11/10/2015Risk Factor
Excellent cooking, and hot and cold holding temperatures. Employees were observed washing their hands and glove use with ready to eat foods when necessary. Keep up the great work! Very pro-active and responsive establishment. Discussion about new food code, pressure gauge for dishmachine, importance of raw foods being stored below ready to eat foods, ceiling tiles in back storage area. Person in charge knowledgeable about food safety and answered questions correctly regarding. Very clean and organized kitchen. Dishmachine sanitizing properly. Person in charge to email about sun dried tomatoes once product is back in stock.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) sliced deli meats in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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. Person in charge fixed and will develop new date marking system.
01/13/2015Risk Factor
Handsink has been fixed and new cabinet to be installed above the sink with possible paper towel holder. Thanks for quickly getting the sink fixed and keep up the great work!
No violation noted during this evaluation.		07/03/2014Follow-up
No violations observed! Person in charge knowledgeable about food safety and answered questions correctly regarding cold holding, hot holding, and employee health. Very clean and organized kitchen. Dishmachine sanitizing properly. Excellent hot and cold holding temperatures. Employees were observed washing their hands and glove use with ready to eat foods when necessary. Discussion about plumber fixing handsink and ceiling tiles in dry storage. Keep up the great work! Very pro-active and responsive establishment.
No violation noted during this evaluation.		06/23/2014Risk Factor
NO VIOLATIONS OBSERVED. Owner knowledgeable on food safety risk factors and employee health. New employees being trained and also have good understanding of food safety. Employees observed washing hands and wearing and changing gloves during inspection. Foods are code dated. Boiler has been installed upstairs to assure an ample supply of hot water. Owner has set-up a cleaning schedule for the facility. Overall facility is clean and organized.
No violation noted during this evaluation.		11/20/2013Routine
NO VIOLATIONS OBSERVED. Owner knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing gloves during inspection. Foods are code dated. Overall facility is clean and organized.
No violation noted during this evaluation.		06/20/2013Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: The sandwich preparation unit is not cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Sliced Tomatoes, sliced cheese and shell eggs will be placed on ice until the unit can be repaired.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Cheese slicer on counter in back preparation area.
    Correction: Clean and sanitize these surfaces while conducting inspection.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: Overhead vent on dish machine.
    Correction: Maintain non-food contact surfaces of equipment clean.
  • Plumbing System Maintained in Good Repair
    Observation: The sink basin of the three compartment sink is slow to drain.
    Correction: Plumbing systems and components shall be maintained in good repair.
12/03/2012Routine

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