Joe And Mimma's, 3336 Riverside Dr., Danville, VA 24541 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Joe and Mimma's
Address: 3336 Riverside Dr., Danville, VA 24541
Type: Full Service Restaurant
Phone: 434 799-5763
Total inspections: 9
Last inspection: 01/28/2016

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	01/28/2016	Routine
No violation noted during this evaluation.	09/30/2015	Routine
PIC (Randy) reports Dehart refrigeration checked problem cooler at 1:30 p.m. and found hole in unit that needs to be cleaned out. He will not be able to clean until tomorrow. PIC will fax invoice when work is complete. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Ham stored in Victory prep cooler cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.Time being used as a public health control until cooler is repaired. Cooling, Heating, and Holding Capacities (corrected on site) Observation: Victory prep cooler located across from grill cold holding at 50 degrees Fahrenheit. Correction: Repair or replace unit so that it cold holds food at 41 degrees Fahrenheit. Time shall be used as a public health control until unit is repaired. Improper food storage temperatures are a major contributing factor to foodborne illness.	06/02/2015	Routine
No violation noted during this evaluation.	02/03/2015	Routine
No violation noted during this evaluation.	10/16/2014	Follow-up
Critical: Cooling* (corrected on site) Observation: Rice, lasagna, and meat sauce cold held in walk in cooler 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The prepared ready-to-eat (RTE) foods 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.	10/09/2014	Routine
Great Inspection! No violation noted during this evaluation.	01/14/2014	Routine
Kitchen look good! No violation noted during this evaluation.	02/05/2013	Follow-up
steak = 57 degrees Fahrenheit. roast beef = 44 degrees Fahrenheit. marinated chicken= 38 degrees Fahrenheit. salmon = 33 degrees Fahrenheit. shrimp = 35 degrees Fahrenheit. pasta = 40, 41 degrees Fahrenheit. ham = 37 degrees Fahrenheit. salsa = 36 degrees Fahrenheit. pasta sauce (cook) = 160 degrees Fahrenheit. shredded cheese = 41 degrees Fahrenheit. turkey = 40 degrees Fahrenheit pepperoni = 41 degrees Fahrenheit. 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). 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. Food Storage Containers - Identified with Common Name of Food (corrected on site) Observation: Unlabeled food container of vegetable oil. 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: In-use utensils improperly stored between use. 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. Thawing (corrected on site) Observation: Improper methods used to thaw shrimp. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Critical: Cooling* (corrected on site) Observation: Cooked pasta dishes, spinach wrap, meatballs, marinara sauce and lasagna in walk in unit 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: Food - Potentially Hazardous Food - Cold Holding* Observation: 1. Raw fish and raw chicken stored in walk in unit cold holding at improper temperatures. 2. Sliced ham, cheese, salami, steak, and roast beef stored in front line sandwich refrigeration unit at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Corrected 2/1/13 @ 3:50 p.m. Food Contact Surfaces - Cleanability* (corrected on site) Observation: Cracked/chipped dishes found throughout the kitchen. Correction: Replace the dishes to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.	02/01/2013	Routine

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