Rise And Shine Diner, 10372 Leadbetter Road, Ashland, VA 23005 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Rise and Shine Diner
Address: 10372 Leadbetter Road, Ashland, VA 23005
Type: Full Service Restaurant
Phone: 804 752-0096
Total inspections: 8
Last inspection: 11/19/2015

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Inspection findings	Inspection date	Type
Discussed the following with the person in charge (PIC): 1. Ensure that all prepared, ready to eat foods are served or discarded within 7 days of preparation including the day it is prepared. Observed tuna salad prepared on 11/12 in the sandwich prep unit. The staff stated that it would be discarded at the end of the day. The tuna salad should have been discarded yesterday (11/18) according to the prep date. The staff discarded the tuna salad. Ensure that the day it was prepared is included in the seven day consume by date. 2. Observed build-up of dust the wall fan in the kitchen. Recommend cleaning this as often as necessary to prevent dust build-up. 3. Food sources are U.S. Foodservice & Restaurant Depot. 4. The fire extinguishers and fire suppression system was inspected this month (Nov. 2015). Observed good cooking and holding temperatures of foods and the overall facility very clean. Cooling Methods (corrected on site) Observation: The methods used for cooling the cooked sausage patties were not adequate. Observed many sausage patties stacked together in one container and did not allow for adequate heat transfer. The cook removed the patties from the container and placed them single layer on plates to facilitate the cooling process. 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. 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 a quaternary ammonim sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Physical Facilities in Good Repair (repeated violation) Observation: Several areas of the floor along the cook's line are not maintained in good repair (broken). Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: The quaternary ammonium sanitizing solution (in the wiping cloth bucket and spray bottles) being applied to food contact surfaces is too strong and does not meet the requirements of 40 CFR 180.940. Observed the sanitizing solution at concentrations of 500 ppm or greater. The person in charge (PIC) diluted all sanitizing solution to between 200-300 ppm. Correction: Utilize only quaternary ammonium sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces	11/19/2015	Routine
Discussed the following with the person in charge (PIC): 1. Hash browns are now kept in the reach-in cooler during service and the pancake batter is now made in small batches and only held for a short amount of time during service. Observed no pancake batter prepared during the inspection and the cook stated that he won't make any new batter until he gets an order. 2. Good cooling methods observed. Cooked green beans (59°F) and chicken & rice soup (62°F) were observed cooling in the walk-in cooler with ice wands stored in each container of food. The person in charge stated that he had prepared the foods approximately 3.5 hours earlier. Observed good cooking and holding temperatures of foods and good date marking of the foods. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers (spray bottles) of two different types of cleaners are not properly labeled. The PIC immediately labled the bottles. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	03/10/2015	Risk Factor
Abbreviations: WIC-walk-in cooler, RIF-reach-in freezer, RIC-reach-in cooler, PIC-person in charge Discussed the following with the PIC: 1. Maintaining the pancake batter at or below 41°F at the cook's line or using time as a public health control for the batter. The cook had some concern with wasting the batter if time instead of temperature is used as a control for the pancake batter. Recommended making smaller batches of the batter to store on the line to reduce the amount of waste. A sample written policy for using time as a public health control was given to the PIC during the previous training inspection. 2. Reconstituting the hash browns a day in advance to ensure that they cool to 41°F or below within 6 hours. Hot water is added to the hash browns when they are reconstituted. Observed good hand washing and food handling practices by all employees and the overall facility very clean. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Pancake batter cold holding at improper temperatures in a container stored on ice at the cook's line. The temperature was 50°F. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ensure that the pancake batter is stored in a sufficient amount of ice to maintain the batter at or below 41°F. Physical Facilities in Good Repair Observation: Many areas of the floor throughout the kitchen have broken floor tiles. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Physical Facilities - Cleaning Frequency and Restrictions Observation: The wall behind the microwave oven (near the deep fryers) is in need of cleaning from the buildup of grease. 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.	12/01/2014	Routine
Standardization inspection conducted with the district standardization officer. No violation noted during this evaluation.	09/17/2014	Training
lima beans cooling 58, green beans cooling 47, pasta 38, corn 39, potato soup 178. milk 40. Dishmachine at appropriate temperatures and pressure, 150 wash, 20 psi pressure. Thermometer broken in True reach-in cooler. Employee health information posted. Food safety information posted. No Violations. No violation noted during this evaluation.	02/24/2014	Risk Factor
dishwasher 150 wash, rinse 184, pressure 20, test strip 160+. Observed hand washing and glove use. Clean, well organized establishment. Dishwasher temperatures within range. No violations. Hot dogs 39, pork 38. No violation noted during this evaluation.	10/18/2013	Routine
hamburger raw 37 degrees, tomatoes chopped 39 degrees. Reviewed menu, no changes, advisory correct. Dish machine wash 155 degrees, rinse 190 degrees, pressure 22 psi. Observed hand washing and glove use. Two employees Serv Safe. WIC being cleaned, door open for extended period of time. Temperature dropped 10 degrees in 20 minutes to 50 degrees. Critical: Employee Health* Observation: Observed employee Health information for signs/symptoms/diseases not visible in establishment for employees to review. Correction: Recommend policy be present in establishment, distributed form 1B to PIC.	07/15/2013	Risk Factor
Reviewed menu (1 item needs asterisk egg sandwich), Dishmachine pressure 20 lbs/in. sq. wash 130 degrees, final rinse 190 degrees. Temperature strip indicates 160 degrees rinse cycle. Observed back screen door in need of repair. PIC states dish machine gauges and piping to be serviced. Proper cooling methods used for foods to be reheated. Observed wash cycle temperature of Dishmachine at 130 degrees. Recommend machine be adjusted to have wash cycle at 150 degrees or above. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition (corrected on site) Observation: Observed foods in WIC not labeled as to month and day when food was prepared. Correction: Recommend accurate date marking be done on foods in cooling units.	04/04/2013	Risk Factor

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