Mom's Country Kitchen, 470-B S Commerce Ave., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Mom's Country Kitchen
Address: 470-B S Commerce Ave., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 636-7441
Total inspections: 14
Last inspection: 02/23/2016

Restaurant representatives - add corrected or new information about Mom's Country Kitchen, 470-B S Commerce Ave., Front Royal, VA 22630 »

Inspection findings	Inspection date	Type
Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* Observation: Raw animal product was observed stored above ready to eat foods in two refrigeration units. Correction: The raw animal product in both refrigeration units was moved below ready to eat foods. Critical: Food Contact with Equipment and Utensils* (corrected on site) Observation: A large metal ice scoop was observed in a visibly soiled condition. Correction: The ice scoop was removed to the ware wash area for cleaning. Food Storage - Clean and Dry Location Observation: A hot hold unit is immediately adjacent to a handwash sink, creating condition of splash contamination of foods in that unit. Correction: A splash guard will be installed between the hand sink and the hot hold unit. Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: A handwash sink near the warewash machine was observed blocked by a wheeled cart used as a waffle make station. Parking this cart in this position is a daily routine during breakfast hours. Correction: The cart was moved from the position stated. Hand wash sinks must remain easily accessible. Physical Facilities in Good Repair Observation: Water was observed leaking from the ceiling into a plastic tub sitting on the customer counter. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	02/23/2016	Routine
This inspection visit was a follow-up to the inspection on 5/15/15 in order to verify that the foods in the glass door refrigerator were being maintained at proper cold hold temperatures. No violation noted during this evaluation.	05/21/2015	Follow-up
Discussed importance that employees know not to have bare hand contact with ready to eat foods. Discussed importance of maintaining cold hold food temperatures in refrigeration units, and how over-stocking a refrigeration unit can impact the food temperatures in these units. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: An employee was observed handling ready-to-eat (RTE) food with her bare hands. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Foods in the glass door reach-in refrigerator were observed at temperatures above regulatory limits for cold-hold foods. Correction: Foods were rearranged and moved to other units in order to allow better circulation in this unit. The thermostat was also adjusted.	05/15/2015	Routine
At time of inspection clean and well managed facility kitchen Proper hand washing procedures and use of food 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 lmits No violation noted during this evaluation.	09/30/2014	Risk Factor
At time of inspection facility kitchen appeared clean and well managed Good separation of foods in refrigeration units pH sanitizer Chlorine 50-100ppm Good date marking practices noted Use of food gloves with regular change of gloves observed Good job No violation noted during this evaluation.	07/01/2014	Risk Factor
Food temps continued: Chichen breast 39.1F/ sliced ham 35.1F Well managed and clean facility kitchen Good separation of foods in refrigeration units Use of food gloves with frequent change of gloves observed Proper hand washing procedures observed pH sanitizer Chlorine 50-100ppm Good date marking practices noted Proper thawing and cooling procedures noted Excellent cold holding food temperatures Discussed proper cooling procedures (cool from 135F to 70F within2 hours No violation noted during this evaluation.	04/10/2014	Risk Factor
Clean and well managed facility. Good date marking practices Good separation of foods in refrigeration units Use of food gloves, hair restraints and pH sanitizer test kit (chlorine 50-100ppm) observed Cold and hot holding foods well within required limits Good job No violation noted during this evaluation.	01/13/2014	Risk Factor
Warewash - wash 120F/rinse 121F Facility kitchen with clean food contact surfaces observed Good date marking practices and separation of foods in refrigeration units Cold and hot holding foods within required limits Use of food gloves, hair restraints and pH sanitizer test kit (QAK QR 200ppM) observed NOTE Remember to change food gloves more often during food prep so as not to cross contaminate and close prep unit lid during slow periods to prevent excessive cold floss from unit No violation noted during this evaluation.	10/28/2013	Risk Factor
Ware wash: wash 125F/rinse 125F The facility dining area and kitchen continue to be very clean and well managed Clean food contact surfaces observed Use of food gloves with regular change of food gloves observed Excellent refrigeration temperatures with cold holding foods well within required limits Use of hair restraints and pH sanitizer test kit noted Excellent separation of foods in the refrigeration units Good job No violation noted during this evaluation.	07/24/2013	Routine
No violations noted at time of inspection Facility dining area, kitchen with food contact surfaces appeared clean and in compliance Use of food gloves with frequent change of gloves observed Hair restraints and pH sanitizer test kit (QAK QR 200ppm) observed Refrigeration units, cold and hot holding foods within required limits Good date marking practices noted NOTE: Please monitor Mom's cooler to ensure that a temperature of 40F or below is always maintained Good job No violation noted during this evaluation.	05/07/2013	Risk Factor
Discussed observartions and inspection report with the person-in-charge as well as provided educational matreials and employee health policy agreement. Overall dining area ,facility kitchen appeared observed, well managed and in compliance. Clean food contact surfaces noted. Use of food gloves with frequent changing, good date marking practices, hair restraints observed Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw food of animal origin holding 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.	02/05/2013	Risk Factor
Discussed observations and inspection report with the person-in-charge. Overall the kitchen appeared cean, well managed and in compliance. Clean food contact surfaces. Refrigeration units, cold and hot holding foods within required limits. Good date marking practices. Use of food gloves, hair restraints and sanitizer test kit (chlorine 50-=100ppm) noted, Critical: Cooling* Observation: @POTENTIALLY HAZ FOOD@ noted 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 from 70°F to 41°F or below within 4 hours. 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. Cooling Methods Observation: The methods used for cooling were not adequate. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.	03/05/2012	Routine
No violations noted at time of inspection. Facility kitchen appeared clean and in compliance. Food contact surfaces clean. Use of food gloves, hair restraints, pH sanitize test kit noted with all refrigeration units having a thermometer in unit. Hand washing observed. Good date marking practices observed No violation noted during this evaluation.	11/08/2011	Routine
Discussed observations and inspection report with the person-in-charge. At time of inspection the kitchen appeared clean, organized and in overall compliance VDH food code regulation - good job 1. Cold and hot holding foods within required range (cold hold <41F/hot hold >135F) 2. Refrigeration unit temperatures within required limits (<41F) 3. Observed use of food gloves, good date marking practices, and hair restraints 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: rim around ice maker. Correction: Maintain nonfood-contact surfaces of equipment clean.	03/07/2011	Routine

Mom's Country Kitchen respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Jim's Country Store	Front Royal, VA
Castiglia's Italian Restaurant	Front Royal, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA
Popeyes # 5738	Chesapeake, VA

Restaurants in neighborhood

Name
Breaktime 2 LLC
Kentucky Fried Chicken
Apple Dumpling Daycare & Learning Center
Front Royal Diner
Mojo's Grill
Fitness Evolution
Hong Kong Restaurant
Castiglia's Italian Restaurant

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses