Meemaw's Country Kitchen And Grill, 5445 Figsboro Road, Martinsville, VA 24112 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: MeeMaw's Country Kitchen and Grill
Address: 5445 Figsboro Road, Martinsville, VA 24112
Type: Full Service Restaurant
Phone: 276 276-6263
Total inspections: 4
Last inspection: 12/17/2015
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Inspection findings

Inspection date

Type
  • Critical: Reheating for Hot Holding*
    Observation: The chilli was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
12/17/2015Risk Factor
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw chicken and pork stored 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.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Cooling* (corrected on site)
    Observation: Gravy 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* (corrected on site)
    Observation: Chilli cold holding at improper temperatures (46°F)
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the True prep-unit is 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.
09/01/2015Routine
Owners knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing gloves during inspection. Employees trained on proper food handling procedures. All foods date marked as required. All foods made in-house (scratch)
No violation noted during this evaluation.		04/09/2015Routine
Owners knowledgeable on food safety risk factors and employee health. Employee observed washing hands and wearing gloves during inspection. All foods date marked as required. Discussed cooling foods. Changing over from breakfast to lunch during inspection. All foods made in-house (scratch)
No violation noted during this evaluation.		09/03/2014Routine

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