Rooster's Pub Inc., 131 Harrell St., Pennington Gap, VA 24277 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Rooster's Pub Inc.
Address: 131 Harrell St., Pennington Gap, VA 24277
Type: Full Service Restaurant
Phone: 276 546-4190
Total inspections: 11
Last inspection: 03/31/2016

Restaurant representatives - add corrected or new information about Rooster's Pub Inc., 131 Harrell St., Pennington Gap, VA 24277 »

Inspection findings	Inspection date	Type
Raw chicken was viewed properly stored in coolers for thawing/cold holding. The location of the chicken was proper in order to prevent cross-contamination. Gloves were properly worn by staff during sandwich preparation. No violation noted during this evaluation.	03/31/2016	Routine
No food prep at time of inspection. Foods appear properly labeled and dated in coolers.Raw meats are properly placed in coolers to avoid cross contamination. No violation noted during this evaluation.	09/21/2015	Routine
Good practice of hand washing and glove wear noted during sandwich prep in kitchen. New cooler added since last inspection. Raw thawing chicken was properly placed in cooler to prevent cross contamination. No violation noted during this evaluation.	03/16/2015	Routine
Previous items have been corrected. Two light bulbs were out making the kitchen lighting not meet 50 foot candles, but it was above 45 foot candles so it should be bright enough once those bulbs are replaced. Good prevention of barehand contact. Good handwashing after the one observed instance as noted above. Critical: Hands - When to Wash* (corrected on site) Observation: Employee failed to wash hands after handling raw ground beef and before putting on gloves to work with ready to eat foods. Correction: Wash hands when chainging taskes especially after handling raw animal food or after completing a cleaning task.	09/04/2014	Risk Factor
Large cutting board for prep table is on order. Thin probe thermometer was also ordered. Light in kitchen is below foot candles instead of 50. All other items have been correct. Temperature - Food Temperature Measuring Devices - Provided (repeated violation) Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Lighting, Intensity (repeated violation) Observation: Less than 50 foot candles of light was noted in the kitchen. it was 35 at the prep table and 25 at the grill. Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor	04/30/2014	Follow-up
Discussed cleaning and sanitizing. Remember surfaces must first be cleaned before they can be sanitized. Food contact surfaces that are in use must be washed, rinsed, and sanitized every 4 hours. The quat sanitizer that you use must be at 200 ppm, which is achieved by mixing one tablet with a gallon and a half of water. Recommend putting this into labeled spray bottles to spray on to surfaces after they have been washed and rinsed. Test strips provided for the quat sanitzer, but none could be found for the chemical dishmachine that uses chlorine. Please contact the company that maintains the unit and get test strips. Overall facility is maintained well. Person in Charge (corrected on site) Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Temperature - Food Temperature Measuring Devices - Provided Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Equipment - Good Repair and Proper Adjustment Observation: The cutting boards were observed in a state of disrepair and damaged. Correction: Repair the cutting boards to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cutting boards, replacet them with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter. 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: Door gaskets to the prep table, the tops of equipment, handles of equipment, and the dishmachine. Correction: Maintain nonfood-contact surfaces of equipment clean. Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability Observation: Grease had been spilled on the ground at the grease waste container. Correction: Clean grease spills immediately to prevent it from becoming a hazard. Lighting, Intensity Observation: Less than 50 foot candles of light was noted in the kitchen. it was 35 at the prep table and 25 at the grill. Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor Physical Facilities in Good Repair Observation: The base board at the floor wall juncture in the dry storage/office room is damaged and some is missing. Wall around plumbing at hand sink in kitchen is damaged. Correction: Repair these items and maintain the floors, walls, and ceilings of the facility. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Ventilation on the exterior of the building has a build up of grease. Correction: Clean this regurally to prevent this from being a nuisance and discharge source.	04/18/2014	Routine
Previous items noted for repair from last inspection have been repaired/corrected. Thank you! Equipment and Utensils - Good Repair and Calibration Observation: kitchen Frigidaire Freezer door seal/gaskets was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Correction: Discard, replace or repair the door or gaskets to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.	12/12/2013	Routine
Discussed repair issues with owner/ manager. Quaternary sanitizing solution was measured at 200 parts per million. New kitchen freezer has been installed since prior inspection. Equipment - Cutting Surfaces Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Floors, Walls, and Ceilings - Cleanability Observation: Wall or wall covering adjacent to commode in men's room is not smooth and easily cleanable. The wooden surface of the wall surface is deteriorated due to splash from the commode. Correction: Repair or replace wall covering to make it smooth and easily cleanable. It would be best to install a plastic or waterproof material to cover exposed area to eliminate future water damage.	09/20/2013	Routine
QT sanitizer solution measured at proper concentration, 200 ppm. No violation noted during this evaluation.	05/06/2013	Risk Factor
No food preparation at inspection time. Facility appears to be clean and well maintained. No violation noted during this evaluation.	12/12/2012	Risk Factor
No cooking at inspection time. Employee exclusion guidelines covered. Facility appears clean and well maintained. No violation noted during this evaluation.	12/05/2012	Risk Factor

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