Skeeter's, 165 E Main St., Wytheville, VA 24382 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Skeeter's
Address: 165 E Main St., Wytheville, VA 24382
Type: Full Service Restaurant
Phone: 276 228-2611
Total inspections: 6
Last inspection: 03/07/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/07/2016Routine
facility has partially remodelled to allow public access to restroom , 3 vat sink relocated for better kitchen traffic flow PIC responsive to Critical Procedures questions
No violation noted during this evaluation.		01/20/2016Routine
PIC has Manager Training
No violation noted during this evaluation.		10/09/2015Routine
Very good! Recommend food safety manager training for sufficient staff to have trained manager on duty at all times.
No violation noted during this evaluation.		02/18/2015Routine
Excellent date-labelling, cooling/re-heating procedures, good hot and cold holding temps. Excellent safe food handling practice and cross-contamination control. Good handwashing and disposable glove use.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: food utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils. (discussed use of disposable drying towels since there is very little drainboard room available)
04/28/2014Routine
*Highly suggest implementing temperature logs for all cold holding and hot holding to reduce chance of having to throw out food. Facility had to discard two cases of hotdogs that were supposed to be frozen, approximately 2 cups of coleslaw and milk during this inspection due to improper cold holding temperatures.
* Be sure all employee drinks are covered and have a straw.
*Have PIC bring a copy of the approved manager's food safety certification to keep on site.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Gave PIC a sample written employee health policy to implement.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Coleslaw on counter, all items in the reach in cooler on the serving line, hotdogs in Westinghouse RIF, observed cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Coleslaw was discarded, hot dogs were discarded, milk was discarded and all other items were moved to other coolers.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: Some of the prepared ready-to-eat (RTE) 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.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door sweep on bottom of door is broken leaving an opening for insects and rodents to enter the facility.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
07/22/2013Routine

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