Maples Restaurant, 2258 Stone Mountain Rd, Laurel Fork, VA 24352 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: MAPLES RESTAURANT
Address: 2258 Stone Mountain Rd, Laurel Fork, VA 24352
Type: Full Service Restaurant
Phone: 276 398-2211
Total inspections: 3
Last inspection: 05/29/2015

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Inspection findings	Inspection date	Type
Notes: Need to have hanging thermometers located in all cold holding units to allow staff to check to be sure units are holding proper temperatures. Suggest keeping temperature logs for all cold holding units - emailed sample temperature log. Suggest keeping a cooling log for all items that are cooling to verify that proper cooling methods and procedures are being followed - emailed sample cooling log. Hair Restraints - Effectiveness Observation:* Employees observed working in the food service area without proper hair restraints. 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: Cooling* (corrected on site) Observation: Egg/veggie casserole noted not being adequately cooled to prevent the growth of harmful bacteria. 3 pans of casseroles had temperatures ranging between 71.2 to 79.3F in WIC after beginning cooling process over 2 hours before. 4 inch pans were used, but pans were tightly covered and stacked on top of each other not allowing for proper air flow. 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. Temperature Measuring Devices Observation: There was no temperature measuring device located in multiple cold holding units in facility. Correction: Provide a temperature measuring device (hanging thermometers) in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Non-Food Contact Surfaces Observation: The nonfood contact surface of the top of the cold holding drawers underneath the flat top grill 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. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: The backsplash and floors underneath the fryers/grill 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.	05/29/2015	Routine
Notes: Need to have hanging thermometers located in all cold holding units to allow staff to check to be sure units are holding proper temperatures. Suggest keeping temperature logs for all cold holding units - emailed sample temperature log. Suggest keeping a cooling log for all items that are cooling to verify that proper cooling methods and procedures are being followed - emailed sample cooling log. Keep wiping cloths in a sanitizer solution between uses Food Storage Containers - Identified with Common Name of Food 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. Cooling Methods (corrected on site) Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation) Observation: Some of the prepared ready-to-eat (RTE) food 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. Light Bulbs Protective Shielding Observation: Light bulbs in one of the kitchen lights not shielded, coated, or otherwise shatter-resistant. Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Physical Facilities - Cleaning Frequency and Restrictions Observation: Many areas in the kitchen/dish washing/storage noted in need of cleaning. Observed build up of grease on hood and around fryer as well as dirt/food/dust/debris accululating in corners and under shelves. A complete detailed cleaning is needed. 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.	10/10/2014	Routine
Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Food Storage - Clean and Dry Location Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was 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. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) FOOD 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.	10/02/2013	Routine

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