Restaurant: Oddfellas Cantina & Tapas
Address: 110 N Locust Street, Floyd, VA 24091
Type: Full Service Restaurant
Total inspections: 1
Last inspection: 01/26/2016
Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Dispensing utensils improperly stored between uses. Ice scoop has bowl setting in it.
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: Handwashing Lavatory* Observation: There is no working handwash sink in food prep area, preventing routine handwashing by food workers. Due to frozen pipes.
Correction: Working on pipes to correct the problem of no water at the hand sink. Correct as soon as possible. Will recheck 1/28/2016
Lighting, Intensity Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace burned out bulbs.
Physical Facilities - Cleaning Frequency and Restrictions Observation: Floors in the kitchen area 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.
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