Santorini Grill, 108 S. Buckmarsh St, Berryville, VA 22611 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Santorini Grill
Address: 108 S. Buckmarsh St, Berryville, VA 22611
Type: Full Service Restaurant
Phone: 540 955-8135
Total inspections: 10
Last inspection: 03/24/2016
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Inspection findings

Inspection date

Type
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Clean utensils were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
03/24/2016Routine
Reviewed the cooling process at the time of inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Tomatoes double panned in the prep unit and eggs observed on counter cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
07/08/2015Routine
No violation noted during this evaluation.06/19/2014Risk Factor
No violation noted during this evaluation.06/10/2014Follow-up
In addition, the handles and outer surfaces of freezers and refrigs on the frontline were observed as soiled.
  • Critical: Hands and Arms - Clean condition*
    Observation: Food employees observed with soiled hands and arms. Did not observe any food prep people wash their hands during the inspection
    Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    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*
    Observation: ALL FOOD IN PREP REFRIG cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) MOUSSAKA 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.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: food worker observed washing dishes in 3-pt sink that was not set up. Thus, no utensils and equipment is being washed/rinsed/sanitized properly
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
05/23/2014Risk Factor
No violation noted during this evaluation.12/27/2013Risk Factor
Covered waste can needed in ladies restroom
  • Critical: Toxics - Identifying Toxic Containers* (corrected on site)
    Observation: Chemical spray bottle observed without a label.
    Correction: Label spray bottles with contents or discard.
09/24/2013Risk Factor
Using Food service memo III-0-22 Env 374 Gyros operation- after 4hours, remaining meat on cone is carved, cooled in shallow pans, and stored in refrigerator at 41 degrees F or less.
No violation noted during this evaluation.		06/26/2013Risk Factor
No violation noted during this evaluation.02/19/2013Risk Factor
Grease trap hooked up to wash sink. Sink used for culinary purposes must be air-gapped.
Wash, rinse, sanitize. Need signs - "wash rinse sanitize" on 3-pt sink
No violation noted during this evaluation.		03/02/2012Pre-Opening

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