Prairie Grain Bread Company, 13148 Midlothian Tpke, Midlothian, VA 23113 - Full Service Restaurant inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Notes: 1. If soups are to be prepared/opened and kept over 24 hours then they would also need to be date marked. Deli meats and tuna salad were date marked. 2. Soups must be reheated to at least 165 F within 2 hours, and must then be maintained any where above 135 F. Reheating in crock pots is very difficult to do in a limited amount of time. Suggest heating the soup on a stove or in the microwave and then place it in a crock pot to hold hot.
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10/20/2015 | Routine | |
| Establishment with an adequate metal food stem thermometer & chlorine test kit. The wiping cloth/sanitizer set up was adequate. Adequate employee health policy in place. Health permit posted & visible. Note: Cream of broccoli & vegetable soup currently being heated during inspection.
|
03/26/2015 | Routine | |
| No violations were observed at this time. Employee Health (FDA Form 1B) in Spanish was issued and discussed at this time. Also discussed was the load limit/overstocking of sliced cold meats in the front maketable unit to maintain adequate cold holding temperatures of 41 degrees F or below. No violation noted during this evaluation. | 10/06/2014 | Routine | |
| Adequate thermometer, bleach, and chlorine test kit. Sanitizer water and 3-vat sink not currently setup or in use. Reviewed employee health policy and provided an additional copy for the PIC. No soup out today. No violation noted during this evaluation. | 05/22/2014 | Routine | |
| Adequate thermometer, bleach sanitizer water, and test kit. Reviewed employee health. Notes: 1. Temperatures are borderline in the sandwich MUT cooler. Suggest getting larger pans in the top of the MUT cooler to allow sliced meats to lay flat. This increases the surface area that comes in contact with the cool surfaces. If purchasing new pans also consider getting metal over plastic. Metal transmits temperatures more effectively than plastic. 2. Make sure soup is stirred regularly to help distribute heat. If heating from frozen, consider doing some thawing of the product prior to placing it in the crockpot. Two hours are allowed for heating product to 165 F, and can then be allowed to hold anywhere above 135 F. 3. Drinks with lids and straws are permitted in the food preparation area. 4. Repair the leak to the 3-compartment sink within 30 days.
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12/30/2013 | Routine | |
| Adequate thermometer and chlorine test kit. Reviewed employee health. Temperatures of deli meats are not being maintained under 41 F in the sandwich MUT cooler. Minimal product should be stored in the unit since it has a history of not being able to maintain adequate temperatures. All back up portions should be stored in the rear 3-door cooler. Staff must utilize the chlorine test kit. Sanitizer for food contact surfaces should only be mixed at 50-100 ppm.
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06/18/2013 | Routine | |
| The thermostat on the MUT and/ or rear 3-door reach-in-cooler need to be lowered to provide better cold holding temperatures of deli meat. Temperatures of product stored in the MUT cooler will rise when the unit is left open, and all temperatures must be maintained at 41 F or less. Having the meats as cold as possible before bringing them up to the MUT cooler will give the product more of a cushion temperature wise. Adequate thermometer, bleach sanitizer water (re-mixed upon request), and chlorine test kit. Reviewed employee health.
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02/19/2013 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
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01/27/2011 | Routine |
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