Natural Bridge Country Store Inc., 1575 Wert Faulkner Hwy, Natural Bridge Station, VA 24579 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Facility very organized and clean. Foods are not held long periods of time and discarded if not sold. Gloved and or utensils are used to handle foods.
No violation noted during this evaluation. | 01/27/2016 | Risk Factor | |
| No violation noted during this evaluation. | 06/10/2015 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed ham 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.
|
10/08/2014 | Risk Factor | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: OBSERVED SOME BUILD-UP ON THE FLOORS UNDER THE RAW CHICKEN RACK AND THE FOOD SHELVING UNITS.
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.
|
04/28/2014 | Routine | |
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Observed chicken breasts cooked to 149 degrees F!
OPERATOR DROPPED CHICKEN DOWN BACK IN FRYER TO COMPLETE THE COOKING PROCESS. FINAL TEMPERATURES WERE 170 TO 198 DEGREES F.
ITEM WAS CORRECTED AT TIME OF EVALUTION.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds to eliminate pathogenic bacteria. I verified that chicken was brought up to proper temperature-
Operator also used his thermometer and we both got the same temperatures.
Recommend to check the breast pieces- as they are the largest, thickest pieces and may require additional cook time.
|
03/14/2013 | Risk Factor | |
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