Shenandoah Truck Center, 218 Conicville Blvd., Mt. Jackson, VA 22842 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Shenandoah Truck Center
Address: 218 Conicville Blvd., Mt. Jackson, VA 22842
Type: Full Service Restaurant
Phone: 540 477-2991
Total inspections: 5
Last inspection: 10/23/2015
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Inspection findings

Inspection date

Type
Note: Rapidly cool foods to below 70'F within 2 hours by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. 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. After cooling product to below 70'F, cover and place in Walk-In Cooler Unit to continue to cool to 41'F within an additional 4 hours.
No violation noted during this evaluation.		10/23/2015Routine
  • 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 Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
09/05/2014Routine
The following violations from the routine inspection of the facility on 9/26/2013 - 0810 / 1750 / 960 2 / 3300.
No violation noted during this evaluation.		10/01/2013Follow-up
Note: Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours and 70°F to 41°F within an additional 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    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.
  • Equipment and Utensils - Multiuse, Characteristics
    Observation: The equipment surfaces are covered with aluminmum foil, This it is not durable, nonabsorbent, or easily cleanable.
    Correction: Remove all aluminum foil from all surfaces to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers were observed reused for the storage of chicken noodles and BBQ.
    Correction: Discontinue the reuse of manufacturer containers for poduct storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation of the establishment (food products for personal use).
    Correction: Remove all unnecessary items from the facility.
09/26/2013Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked sausage patties in the Delfield refrigerator were found at 54°F.
    Correction: Sausages (and other food items in unit) were removed to another refrigeration unit. P.I.C. stated that the Delfield unit will be replaced.
12/21/2011Risk Factor Assessment

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