South Boston Inn Bar & Grill, 2001 Seymour Drive, South Boston, VA 24592 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Mr. Gupta said he is only serving continental breakfast, muffins,biscuits, gravy, juice, various fruits
No violation noted during this evaluation. | 10/06/2015 | Routine | |
| No violation noted during this evaluation. | 08/21/2014 | Routine | |
Facility is using the restroom to dispose of the waste water. The private food has been separated into another refrigerator.
No violation noted during this evaluation. | 03/25/2014 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: No single serve gloves available to prevent barehand contact with ready to eat foods.
Correction: Single serve / use gloves shall be provided to prevent bare hand contact with ready to eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: eggs and raw meat stored above ready to eat items (lunchmeat and breakfast pastries)
Correction: Raw eggs and raw animal foods shall be stored in a manner to prevent cross contamination with ready to eat foods. Store ready to eat items above raw eggs and raw animal foods.
- Food - Miscellaneous Sources of Contamination
Observation: Private employee/owner foods stored with the facility foods
Correction: Private foods shall be stored separate from the facility foods/ move the facility foods to a separate refrigerator & freezer to prevent the potential for contamination.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The PIC stated that the facility will undercook eggs or steaks if requested by a customer. (no Advisory present)
Correction: The consumer advisory shall be on the menu or at the point of ordering so that the disclosure and reminder to the customer that eating under cooked animal foods could increase the chance for a food borne illness.
- Temperature Measuring Devices
Observation: No food/chefs thermometer to take food temperatures when cooking or cooling, cold or hot holding foods in the facility
Correction: A chefs thermometer shall be provided that is capable of reading temperatures from 0 to 220 degrees f, with a thin probe.
- Critical: Sewage - Conveying Sewage*
Observation: the mopsink drain is stopped up. Mop water is not being properly discarded, it is being discarded down an outside drain (not sure where this drain flows to)
Correction: Sewage shall be properly disposed of through am approved conveyance method (Unstop the mop sink if possible or seek other locations to dispose of the waste water)
- Light Bulbs Protective Shielding
Observation: Several light shields were cracked or broken
Correction: All lights shall be shielded to prevent contamination that are located in the food storage, cooking, prep and storage areas of the facility.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
02/27/2014 | Routine | |
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