Sona Restaurant, 2900 Valley Ave, Winchester, VA 22601 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 12/16/2015 | Routine | |
Tandoor pads clean - replaced daily.
- Cooling Methods (corrected on site)
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.
|
12/01/2014 | Routine | |
Soup reheated on stove for service- 166-172*F
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scope stored on dusty top of ice machine.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bev Air prep cold holding cooked chicken, cream sauce, lamb at improper temperatures of 49-50*F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Owner discared foods and lowered temperature on unit.
- Physical Facilities in Good Repair
Observation: Floor by oven is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hoods and shelves in kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
12/30/2013 | Routine | |
Hobart 50 ppm chlorine final rinse. Clean facility.
No violation noted during this evaluation. | 05/24/2013 | Routine | |
Service call made on dish machine.
- Critical: Cooling* (corrected on site)
Observation: Foil wrapped Grilled corn noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Observed dishwasher not sanitizing properly. Had 0 PPM after rinse cycle when tested with chlorine litmus paper. Owner primed unit /changed sanitizer.
Correction: Please discontinue use of machine until repaired. Ensure dishwasher reaches minimum temperature of 120 degrees Fahrenheit with 50 PPM sanitizer concentration. Unit must also be equiped with a low sanitizer alarm (audible/visual) and replace data plate. Switch to 3-Vat for wash/rinse/sanitize until problem resolved.
- Physical Facilities in Good Repair
Observation: Kitchen floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/27/2011 | Routine | |
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