Restaurant: Sal's Jr
Address: 7401 Peppers Ferry Road, Fairlawn, VA 24141
Type: Full Service Restaurant
Phone: 540 639-2600
Total inspections: 4
Last inspection: 03/08/2016
Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: A plate of spagetti with a fork in it was sitting out on a counter next to RTE food that was for the employee's consumption.
Correction: Make sure to keep any food that is not for customers in a place away from any RTE foods.
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: None of the RTE foods were labled in the refrigeration unit.
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.
Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The handwashing facility located at the cooking line is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
03/08/2016
Routine
Make sure all cooling units are stocked with thermometers. Be sure to monitor temperature of homemade salad dressings - keep at/below 41. PIC explained cooking/cooling process. Items are cooked, cooled for short period in walk-in cooler, then portioned into smaller bags, cooled again using water, then stored in walk-in freezer. Facility is well organized. Everything looked great! No violation noted during this evaluation.
02/12/2015
Routine
Recommended to PIC that smaller portion sizes be stored on top of sandwich make station. Make sure pizza sauce is cooled to 71 within two hours, 41 in total of six hours. Kitchen is well run and well organized. Thanks! No violation noted during this evaluation.
01/30/2014
Routine
The staff does a good job keeping the kitchen clean. Thanks!
Thawing (corrected on site) Observation: Improper methods used to thaw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Deli turkey cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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