- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (50-100PPM).
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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11/10/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cole Slaw, Macaroni Salad, Cottage Cheese, Potato Salad cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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07/14/2015 | Routine | |
| No violation noted during this evaluation. | 03/16/2015 | Routine | |
| No violation noted during this evaluation. | 01/06/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham and Cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
12/23/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham and Cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting boards 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.
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12/16/2014 | Routine | |
All the items on the buffet are being held using temperature controls (135 degrees F or
above, 41 de
grees F or below). A time instead of temperature plan is being developed for the future. Contact the Botetourt County Health Department prior to implementing this new plan.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: The tile in the kitchen does not have adequate grouting to prevent the accumulation of grime and debris between tiles.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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04/21/2014 | Follow-up | |
Dishwasher sanitizer 100 ppm chlorine.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: All the food items on the buffet for which time rather than temperature is being used as a control were not labeled or otherwise marked with a 4 hour serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Floors, Walls, and Ceilings - Cleanability
Observation: The tile in the kitchen does not have adequate grouting to prevent the accumulation of grime and debris between tiles.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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04/15/2014 | Routine | |
Restaurant representatives - add corrected or new information about Shoney's #1421, 2534 Lee Highway, South, Troutville, VA 24175 »