Skip's Restaurant, 900 Starling Avenue, Martinsville, VA 24112 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Skip's Restaurant
Address: 900 Starling Avenue, Martinsville, VA 24112
Type: Full Service Restaurant
Total inspections: 8
Last inspection: 03/22/2016
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Inspection findings

Inspection date

Type
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the microwave and grill has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
03/22/2016Routine
No violation noted during this evaluation.11/16/2015Risk Factor
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the sandwich unit is 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.
09/01/2015Routine
No violation noted during this evaluation.05/05/2015Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken legs cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
02/03/2015Routine
Sanitizer 200ppm - good. Employees were observed doing a great job of washing their hands during the inspection.
No violation noted during this evaluation.		10/10/2014Routine
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use utensils improperly stored between use. Knives are stored on a cloth towel.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use. Cloths are stored on the counter.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
01/16/2014Routine
No violation noted during this evaluation.01/29/2013Risk Factor

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