Rack 'em Up, 6778 W Lee Hwy., Rural Retreat, VA 24368 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Rack 'Em Up
Address: 6778 W Lee Hwy., Rural Retreat, VA 24368
Type: Fast Food Restaurant
Total inspections: 2
Last inspection: 12/10/2015
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Inspection findings

Inspection date

Type
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: Light bulb in @kitchen@ not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
12/10/2015Follow-up
Monitor temps on refrigerator as temp is right at upper limit. Also, recommend utilizing microwave for quickly reheating foods (chili) for hot holding, then transfer to crock pot or similar hot hold unit. Recommend obtaining Food Safety certifications for those that prepare foods.
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) @coleslaw@ in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that @eggs@ may be served raw and/or undercooked.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Critical: Backflow Prevention, Air Gap* (corrected on site)
    Observation: An air gap between the water supply outlet and the flood rim level @EQUIPMENT@ is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in @kitchen@ not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
12/03/2015Routine

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