Omelet Shoppe #150, 5150 State Park Road, Dublin, VA 24084 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Omelet Shoppe #150
Address: 5150 State Park Road, Dublin, VA 24084
Type: Full Service Restaurant
Phone: 540 674-8473
Total inspections: 4
Last inspection: 04/10/2015
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Inspection findings

Inspection date

Type
Spoke with PIC about properly cooling foods. Recommend using ice wand or ice bath in order to cool from 135 to 71 in less than 2 hours. Frigidaire was pulled out of use until proper cold holding temperatures can be maintained. Recommend cleaning inside of ice machine.
Facility is very well organized and well run. Keep up the good work!
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled/mislabeled food containers. Containers of sausage gravy were not labeled as such - containers still had original label.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. Chili was cooling in a manner that would not have allowed it to go from 135 degrees to 71 degrees within 2 hours.
    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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sausage gravy cold holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Correction: Provide chlorine bleach or quaternary ammonia at proper concentration of and immerse or expose food contact surfaces to sanitizing solution for adequate time.
04/10/2015Routine
Discussed with PIC Employee Health Policy. Provided EHP materials to post. Discussed altering food storage to ensure no cross contamination (lower cook temps above higher cook temps).
Inspected during breakfast rush. Everything was well run and well organized!
No violation noted during this evaluation.		04/03/2014Routine
Met with manager re: smoking in restaurant. I was accompanied by Edith Hampton, Pulaski County Building Official. Ms. Hampton to send a letter regarding requirements for an approved smoking area.
  • Smoking in Non-Smoking Areas
    Observation: Area set aside for employee smoking did not appear to be in compliance with the Virginia Smoking Ban effective Dec. 1, 2009
    Correction: Discontinue smoking in restaurant until smoking area is built and approved by the building official
03/19/2013Other
Comment:
Discussed employee health- handout provided
Discussed the need to MONITOR sanitizer levels each day for dishmachine and wiping cloths used to sanitize work surfaces
Repairman called for dishmachine during inspection of facility
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
    Observation: Dishes and tableware were not being sanitized due to a malfunctioning dish machine. Sanitizer was not being distributed to machine
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishes being sanitized in 3 vat sink as a temporary measure until dish machine can be repaired. MONITOR chlorine residual each day to ensure that dishes and tableware are being sanitized. Make sure test kit is available for this purpose.
02/21/2013Routine

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