Pine Grove Restaurant, 574 Pine Grove Rd., Bluemont, VA 20135 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Pine Grove Restaurant
Address: 574 Pine Grove Rd., Bluemont, VA 20135
Type: Full Service Restaurant
Phone: 540 554-8126
Total inspections: 5
Last inspection: 07/17/2015
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Inspection findings

Inspection date

Type
- Clean the debris on the upper wire shelf on the glass door refrigerator at the servers area.
- Thaw meats in the refrigerator, under cool running water where the product does not go above 41 degrees or as part of the cooking process
- Discontinue the use of old food containers that other products came in.
- The prep sink should have a indirect connection to the drain line to prevent water from backing up into the sink where food is being prepared.
  • 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 - Potentially Hazardous Food - Cold Holding*
    Observation: Food cold holding at improper temperatures in the glass door refrigerator in the servers area and the Frigidaire residential style refrigerator/freezer in theback.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Reduced Oxygen Packaging - Criteria*
    Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. (Canned goods)
    Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
  • 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 sanitizer test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
07/17/2015Routine
Good hand washing observed. Reviewed glove use and hair restraints. Reviewed thawing and cooling-providing cooling chart to verify procedures. Clean facility.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
08/15/2014Risk Factor
-Discussed Cooling
-Discussed thermometer use
-Discussed menu
-Discussed hair restraints
-Discussed thawing yechniques
No violation noted during this evaluation.		12/19/2013Routine
-Do not cover food when cooling.
-Handsink for handwash only-do not thaw items there (hot dogs)
-Discussed ambient cooling and hot food cooling
-DIscussed bare hand contact with RTE food
-Please monitor Delfield unit and be sure it maintains 41 degrees and below
-Discussed date marking and turnover of food (5 days) 7 days if sure always at proper temperature
-Facility very clean and organized, nice job!
  • Critical: Cooling* (corrected on site)
    Observation: Some 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 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.
06/25/2013Risk Factor
Please keep knives on magnet strip or in clean drawer or cleanable container-NOT a chefs wood block
-Please have metal stem thermometers calibrated at all times and read from 0 degrees to 220 degrees
-Be sure to have no bare hand contact with RTE foods including bread
-Be sure to be in compliance with ODW concerning water supply
-QUAT in 3rd bay 400ppm (2 tablets)
  • 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.
12/19/2012Risk Factor

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