Seasons Cafe, 105 West Stuart Dr, Hillsville, VA 24343 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: SEASONS CAFE
Address: 105 West Stuart Dr, Hillsville, VA 24343
Type: Full Service Restaurant
Total inspections: 8
Last inspection: 11/03/2015

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Inspection findings	Inspection date	Type
Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation) Observation: Sausage patties hot holding at improper temperatures of 73F under the heat lamp. Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Warewash Machines, Temperature Measuring Devices Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.) Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Area around the flat top grill and fryer 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.	11/03/2015	Routine
* PIC and owner will be taking the next upcoming certified food safety manager class. * Leaving another written employee health policy for PIC to discuss with employees and have signed. Original removed from facility. * Staff is very knowledgeable about cook- to temperatures/stacking in coolers and cold/hot holding temperatures for TCS food items. Staff properly uses thermometers to keep check on food temps. * Change gloves when going from one task to another and be sure to wash hands in-between glove changes. * Have dishmachine temperatures and outside gauge checked on unit. Person in Charge 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. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Corn, pinto beans, and chili were hot holding at improper temperatures. 130F, 127F, and 94F. Discussed proper hot holding temperatures and reheating temperatures for hot holding with PIC. PIC reheated items on stove to 165F or above. Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) hot dogs, mac n cheese, macaroni salad, cheese, deli meats, etc. 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. Temperature Measuring Devices Observation: There was no temperature measuring device located in all the main reach-in cooler units and freezers. Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Employee Accommodations, Designated Areas Observation: No true designated area for employee drinks, cell phones, jackets, cigarettes, etc has been established in the kitchen area. Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination Physical Facilities - Cleaning Frequency and Restrictions Observation: Floors underneath the grill/stove/fryer equipment has a build-up of grease and food debris and is noted in need of cleaning. The floor underneath the dishmachine has a black mold-like substance around the floor drain. 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. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of bleach spray bottles are not properly labeled. PIC labeled 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.	04/14/2015	Routine
First operational inspection. Well run facility with very knowledgeable manager who is responsive and alert to food safety concerns. Kitchen is a tight fit, but organized and functional. Good temperature control, and proper separation of raw and ready-to eat foods. Inspector reminds staff that cloth towels cannot be a "belt towel" or "front pocket towel". Such towels become contaminated and will continue to introduce contamination to previously cleaned hands and surfaces. Use paper towels or sani-bucket wipe-down cloths. Gloves - Use Limitation Observation: Operator has habit of touching hat brim and self while doing food prep. While inspector was present, operator always realized what had happened and changed her gloves, however one moment of distraction could allow the contamination to be introduced to the food. Correction: During food prep, refrain from handling soiled items. Do not touch personal clothes, self, or other possibly-contaminated items.	10/01/2014	Risk Factor
Facility approved to open. Permit issued. No violation noted during this evaluation.	07/31/2014	Pre-Opening
Still remaining: Needs CO in hand Stock food turn on prep table No violation noted during this evaluation.	07/30/2014	Pre-Opening
3rd inspection of restaurant under development. Operator requested inspection for guidance on equipment installation. Now installed and in place: charbroiler, stove/oven, fryer, prep table at grill, reach-in freezer, reach-in cooler, commercial dishwasher, 3CS air break, smoothie sink (STAINLESS STEEL) which drains to air break. Plans to install/correct: b/f device on smoothie sink, b/c blender rinsing device sits below the flood rim of sink. install more dish racks/shelving put legs under dishwasher to elevate off of floor finish ceiling tiles (more on order, but all food prep areas have cleanable tile now) get chlorine test kit repair sewage clean-out port build barrier between 3CS and mopsink, and b/w mopsink and warewasher get cook thermometers. Lighting is adequate at this point but may change with installation of remaining equipment, stocking of shelves, etc. At inspection, food prep area was 64Fc, dry storage at 15Fc, and 3CS at 53Fc. Operator is hoping to get opened up next week, perhaps Wednesday the 30th. He will call when ready. No violation noted during this evaluation.	07/24/2014	Pre-Opening
2nd inspection of restaurant under development. Walk-in cooler and freezer have been removed. Owner has purchased reach-in units (cooler 49 cubic ft, freezer 28 cubic ft) to be installed instead, which will provide more usable refrigerated storage and allow more space for other storage and activities in the kitchen. 3CS is present, but spray wand needs replacing as it will hang below the flood rim. Mopsink is present with bell-breaker, but there are no barriers between it and the dish areas (3CS and warewasher area) on either side. Ceiling tile is still on order (smooth, cleanable ceiling for kitchen areas). Exhaust hood has been initially cleaned and new sheet steel ordered to fit as a backsplash below the baffles. Equipment on order: chargrill w/ 25"x30' table prep table fryer 24"griddle 2-burner stove with over (gas) 48" sandwich prep Clark Gas and Oil (landlords) to install new handsink in warewashing room, as only employee HS is at other end of kitchen, requiring staff to slide sideways between the cook and the sandwich prep table. Looking to install soda machine, cappucino machine, smoothies area, and possible new sink for flushing blenders at the smoothie station. Strongly suggest stainless steel sink for this but operator is requesting utility sink. This sink also must have an air gap, and can feed into one of many floor drains in the area. Ice machine is very clean with all new tubes and gaskets. Interior mechanisms have been stripped, scrubbed, sanitized and first batch of ice is being dumped. Ice machine drains to air gap at floor drain. Plans to install a maple counter and cash register, plus a second order/cashier station at the drive through window (this is for call-in, take-out orders only). Sewage cleanout cover is damaged, with an open hole. This clean-out port is in the warewashing area floor and is currently venting sewage gases into the room. This must be corrected ASAP. Mr. Scott Lord is working with Steve, the building inspector in Hillsville to ensure proper install and connection of gas lines, fire suppression system, exhaust hood, and sewage cover. No violation noted during this evaluation.	07/10/2014	Pre-Opening
Initial contact by EHS with operators wishing to start a small restaurant in the old restaurant facility (used to be a Tony's Pizza) in the Exxon building near the intersection of Main St and Stuart Drive. Some equipment remains---walk in cooler and walk-in freezer, small 3CS, HS, very low-height hood, mop sink. Would need to: * add HS in warewashing area * service and clean hood and verify function of fire suppression system clean indoor grease trap (odor evident) drainage for walk-in cooler? install ice machine (clean, sanitize, dump) verify approved operation with town water, sewer, and building inspector *replace acoustic ceiling tile in food prep areas with approved material. Operators wanted this initial inspection to determine if the site would be suitable for operating now. EHS verifies it could function under modern requirements. Tentative menu will cover breakfast/ lunch / dinner, operating 6 or 7 days a week and to close no later than 10pm. Exxon station will provide the restrooms for the restaurant, and the gas station closes at 10pm. EHS instructed operator that employees will have to be out of the restaurant at the time that the Exxon closes (must have access to restrooms at all times, even during post-closing cleanup), so tentative closing times will be 9pm. No violation noted during this evaluation.	05/30/2014	Other

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