Restaurant: Kwik Kafe Snack Bar @ VHCC,
Address: 140 Jonesboro Road, Abingdon, VA 24210
Type: State College Food Service
Total inspections: 7
Last inspection: 03/21/2016
Thawing (corrected on site) Observation: Improper methods used to thaw chili.
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
03/21/2016
Routine
Physical Facilities - Cleaning Frequency and Restrictions Observation: Light and vents in the food prep area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
09/22/2015
Routine
No violation noted during this evaluation.
03/20/2015
Routine
Warewashing Equipment, Determining Chemical Sanitizer Concentration Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
Non-Food Contact Surfaces Observation: The nonfood contact surface of the steamer lids has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Plumbing System Maintained in Good Repair Observation: Faucet in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
09/24/2014
Routine
Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Sausage hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period or discarded.
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