Macado's, 19 West Main Street Suite B, Christiansburg, VA 24073 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
All violations from previous inspection have been corrected. Reviewed temperature logs for make tables.
No violation noted during this evaluation. | 10/16/2014 | Follow-up | |
Wash/rinse/sanitize cutting boards and knives every four hours(minimum). Discussed proper cooling methods with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced turkey, grilled chicken breast, sliced tomato cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the middle sandwich make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Correct in 15 days.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. There is no handwash sign at either handsink in the kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Correct in 15 days.
|
09/23/2014 | Routine | |
Discussed employee health policy.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Cup used as an ice scoop. Provide a scoop with a handle.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad, deli turkey, sliced tomato cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter cooler at the cookline.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Correct in 7 days.
- Equipment - Cutting Surfaces (corrected on site)
Observation: Several cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dish drying rack 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. Correct in 10 days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls behind in the dishwash area and hand sinks 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. Correct in 10 days.
|
09/17/2013 | Routine | |
PIC spoke with complainant on Saturday. PIC was confident the red spots were Muenster cheese and he showed me the cheese and it does have a similar red color and consistency. Discussed properly cleaning and dressing cuts on food employee's hands etc. No violations observed.
No violation noted during this evaluation. | 05/07/2013 | Complaint | |
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