Main Street Mill Restaurant, 500 E Main St., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Main Street Mill Restaurant
Address: 500 E Main St., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 636-3123
Total inspections: 13
Last inspection: 02/23/2016

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Inspection findings	Inspection date	Type
Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: Foods marked for discarding at a previous date were observed in refrigeration units. Correction: The foods marked for discarding at a previous date were discarded during the inspection.	02/23/2016	Routine
Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: An in-use plastic ice scoop was observed visibly soiled, and a table mounted can opener was observed encrusted with a heavy food residue. Correction: Both items above were immediately removed from service and returned to the warewash area for re-cleaning. Non-Food Contact Surfaces Observation: The nonfood contact surfaces of equipment in the cook area has an accumulations of grime and debris. Correction: These surfaces must be cleaned at a frequency necessary to preclude accumulation of soil residues. Toilet Rooms - Enclosed Observation: The restroom doors were observed not closing completely. Correction: The restrooms in this facility must be provided with self closing, tight fitting doors.	06/23/2015	Routine
Clean and well managed kitchen Good separation of foods in refrigeration units Good date marking practices pH sanitizer in sanitizer bucket 50-100ppm Warewash wash 122F/rinse 159F Proper hand washing procedures obserfved No violation noted during this evaluation.	11/04/2014	Risk Factor
At time of inspection facility kitchen appeared clean and well manage Food gloves with regular change of gloves observed Good separation of foods in refrigeration units Good date marking practices pH sanitizer 50-100ppm Cold and hot holding foods well within required limits No violation noted during this evaluation.	08/05/2014	Risk Factor
Clean and well managed facility kitchen Use of food gloves with proper hand washing observed Good separation of foods in refrigeration units Good date marking practices pH sanitizer 50-100ppm Cold and hot holding foods well within required limits As usual good job No violation noted during this evaluation.	05/06/2014	Risk Factor
Clean and well managed facility Excellent cold holding temperatures in refrigeration unites/hot holding foods within required hot holding limits Good date marking practices Good separation of foods in refrigeration units and dry storage Proper hand washing with frequent change of food gloves observed pH sanitizer noted No violation noted during this evaluation.	02/10/2014	Risk Factor
Well managed and clean facility No food prep at time of inspection Good separation of foods in refrigeration units Good date marking practices Use of food gloves, hair restraints and sanitizer test kit (QAK QR 200ppm) observed Food safety knowledgeable No violation noted during this evaluation.	11/22/2013	Risk Factor
Discussed observations and inspection report with the person in charge Facility kitchen appeared clean Clean food contact surfaces Proper use of hand food gloves and hand washing observed Good date marking practices noted Good separation of foods in walk in cooler Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent Observation: The nonfood contact surface of the @EQUIPMENT@ is not corrosion resistant, nonabsorbent, and/or smooth. Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food containers not inverted Correction: Maintain nonfood-contact surfaces of equipment clean.	09/19/2013	Routine
No violations noted at time of inspection Discussed and reiterated food safety issues and compliance. Observed signed Food Employeed Reporting Agreement Facility dining area appeared clean, well managed and in compliance Clean food contact surfaces observed. Use of food gloves with frequent glove changing, tongs, hair restraints and pH sanitizer test kit (QAK QR 400ppm) observed Excellent refrigeration temperatures Good job No violation noted during this evaluation.	03/20/2013	Risk Factor
No violations noted at time of inspection. Facility kitchen appeared clean, well managed, organized and in compliance. Use of food gloves with frequent changinging observed. Clean food contact surfaces observed. Good date marking practices noted. Refrigeration temperatures, cold and hold foods within required limits. NOTE: Discussed maintaing a temperature log for all refrigeration units and frquency of cleaning of the soda nozzle at upstairs bar No violation noted during this evaluation.	12/05/2012	Risk Factor
Cold holding temps continued: hamburger 39.5F/ steak 40F/pork chop 40.5F Discussed observations and inspection report with the person in charge. Overall the kitchen appeared clean, well managed and in complioance. Food contact surfaces with regular cleaning noted. Refrigeration units except for the make unit* observed within required temps. Cold and hot holding foods within required limits. Use od food gloves with regular changing, good date marking practices and pH sanitizer test kit (chlorine 50-100ppm) noted. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: chicken salad, sour cream and tuna salad 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 - Good Repair and Proper Adjustment (corrected on site) Observation: The make unit in the kitchen was observed not holding the required temperature of 41F or below Correction: Repair the make unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	03/06/2012	Routine
Discussed observations and inspection report with person-in-charge. Overall facility kitchen appeared clean, organized and in compliance. Food contact surfaces appeared clean. Refrigeration unit, cold and hot holding tempuratures within required range. Good date marking practices observed. Hand sink clean and easily accessible. NOTE: Please 1) monitor refrigeration unit temperatures so that a temperature of 37-40F is constantly maintained. 2) monitor hot water temperature so that the temperature at the hand sink is well above 100F and for the 3 bay sink above 110F 3) ensure that there is enough icesurrounding the container to hold the salad dressing below 41F 4) proper cleanliness of food slices. Suggest to eventually replace the cutting board of the sandwich make unit Hair Restraints - Effectiveness (corrected on site) 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. Equipment - Cutting Surfaces Observation: The cutting board(s) along the kiotchen make unit 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. Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site) Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. Correction: Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.	12/13/2011	Routine
Facility kitchen and upstairs bar area appeared clean, organized and in overall compliance with VDH food code regulations. No food preparation/service at of inspection. Discussed violations, inspection report and required corrective e actions with person in charge. 1. Cold and hot holding foods well within required range (cold hold <41F/hot hold >135F) 2. Refrigeration unit temperatures within required limits (<41F) 3. Observed use of food gloves, date marking practices and pH sanitizer test kit 4. Food contact surfaces appeared clean 5. Hand sink clean, well stocked and easily accessible 6. Hand washing observed at time of inspection 7. Regular professional pest control NOTE: Remember to wear hair restraints at time of and during food preparation and date mark foods at time of preparation or if not consumed within 24 hours - overall good job Equipment and Utensils - Good Repair and Calibration (corrected on site) Observation: The thermometer on the 2dr Continental refrigeratir is not in good repair and/ or not accurate in the range of use. Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. Light Bulbs Protective Shielding (corrected on site) Observation: Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistant. Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces	03/10/2011	Routine

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