Red Flower Restaurant, 323 Wood Ave, Big Stone Gap, VA 24219 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Red Flower Restaurant
Address: 323 Wood Ave, Big Stone Gap, VA 24219
Type: Full Service Restaurant
Phone: 276 523-2498
Total inspections: 12
Last inspection: 10/28/2015

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Inspection findings	Inspection date	Type
Previous hazards corrected. No hazards noted today. Good cooling procedure observed, also discussed small cold dessert bar, no TCS foods on bar today. Advised if TCS foods are put on dessert bar the ice must stay in contact with the food containers or may use time control. Overall, facility in good shape. All staff appear healthy with good personal hygiene observed. No violation noted during this evaluation.	10/28/2015	Risk Factor
Good personal hygiene and food handling procedures observed. Facility in pretty good shape, need to clean a few areas but overall good job. Equipment and Utensils - Multiuse, Characteristics Observation: The food contact surface of the flour and sugar bins are not durable, nonabsorbent, and easily cleanable. Correction: Replace the flour and sugar bins to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, food residue or other debris on the following nonfood-food contact surfaces: The fan covers in the walk-in refr. and the walk-in refr. walls and inside of door. Correction: Maintain nonfood-contact surfaces of equipment clean. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: The wall behind the fryer and near mop sink in the kitchen 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.	06/24/2015	Routine
Previous hazards corrected. No hazards noted today. discussed wire racks in walk-in refr. becoming rusted very difficult to clean, Manager to replace. Facility in good shape. No violation noted during this evaluation.	02/27/2015	Risk Factor
Thank you for letting us use your establishment for training. No violation noted during this evaluation.	10/20/2014	Training
Discussed proper handwashing. Always wash hands at the hand sink in the kitchen and use paper towels to dry hands. Front staff must use the kitchen handsink. Some plumbing items: The handsink faucet is leaking. The water line for the wok is broke. Using hose, but observed being put into the broth. The hose is protected from contamination, but it should not enter the broth. Always hold it above. Good handwashing by the cook. All refrigeration units are working properly. Observed good cooking temperatures. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cutting oranges and handling with barehanded, rind cooked and orange not cooked used as garnish. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Garlic and oil cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Place at the bottom of a pan under the cooling level. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: Glassware washed in detergent and bleach. Correction: When washing glass ware there must be a seperate wash, rinse, and sanitize step. Discussed options of having that.	07/02/2014	Risk Factor
All items corrected. No violation noted during this evaluation.	03/31/2014	Follow-up
Discussed buffet, items are replaced very often and the lunch runs 11 AM to 3 PM, which is within the proper parameter for time control. Discussed in use utensil and frequency of cleaning. Manager described proper wash, rinse, and sanitize. Also beef and chicken have there own utensils. Overall a good operation. Discussed some maintenance and renovations that are being planned. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Food in walk-in was at 44°. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Have the walk-in adjusted. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of equipment. Correction: Maintain nonfood-contact surfaces of equipment clean. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floor under the back shelf noted in need of cleaning. Also make sure to clean behind equipment often. 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.	03/21/2014	Routine
No hazards noted today. Facility in good shape. good personal hygiene observed, staff appear healthy. No violation noted during this evaluation.	12/16/2013	Risk Factor
Facility in good shape, well trained staff with knowledgeable person in charge. Good job today. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site) Observation: The nonfood contact surface of the cardboard liner on lower shelf in kitchen and the cardboard shield on left side of refr./freezer is not nonabsorbent. Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard liner and shield. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, grease and food residue or other debris on the following nonfood-food contact surfaces: Hood ventilation screens and the racks in the walk-in refr. Correction: Maintain nonfood-contact surfaces of equipment clean. Clean regularly as needed. Refuse - Covering Receptacles Observation: Dumpster or outside refuse container was open. Correction: Cover all waste containers when not in continuous use. Install a lid on dumpster.	09/19/2013	Routine
No hazards noted today. Hot and cold temperatures very good. Observed good hand washing and no bare hand contact w/ ready to eat foods. Facility clean and neat, good job. No violation noted during this evaluation.	06/25/2013	Risk Factor
Facility well maintained. Good hand washing and use of utensils/gloves to prevent hand contact with ready-to-eat foods observed. Discussed proper storage of chemicals with person in charge, no other hazards noted. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Two containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Containers were on rack with food items. Correction: Containers of cleaning agents must be located in an area that is not above food, equipment, utensils, linens or single service items. Items moved to proper location	03/26/2013	Risk Factor
No other violations observed. Restaurant very clean. Good operation. Physical Facilities - Cleaning Frequency and Restrictions Observation: Hood vent filters were noted in need of cleaning. Correction: Clean hood vent filters as needed	12/12/2012	Routine

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