Southern Twist Restaurant - Alt. System (I), 8160 Franklin Street, Ferrum, VA 24088 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Southern Twist Restaurant - ALT. SYSTEM (I)
Address: 8160 Franklin Street, Ferrum, VA 24088
Type: Full Service Restaurant
Total inspections: 7
Last inspection: 03/11/2016

Restaurant representatives - add corrected or new information about Southern Twist Restaurant - Alt. System (I), 8160 Franklin Street, Ferrum, VA 24088 »


Inspection findings

Inspection date

Type

Warewasher can only be used for rinsing since sanitizer is not dispensing. Three-compartment sink will be used for wash-rinse-sanitize.
If prep unit is unable to maintain food temperatures below 41°F time may be used as a public health control. If using time please utilize the following guidelines:
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.

  • Critical: Hands - When to Wash* (corrected on site) (repeated violation)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Kitchen personnel drinking from an uncovered container in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Critical: Package Integrity* (corrected on site)
    Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Dented can of tomato sauce in dry storage area.
    Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
    Observation: Unlabeled food containers on cookline.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced tomatoes and shredded cheese cold holding at improper temperatures in prep unit (45°F & 49°F).
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The chilli in the refrigeration unit is not properly dated for disposition (only had date that chilli was prepared).
    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.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the prep 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.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
    Correction: Clean and sanitize these surfaces for food contact.
03/11/2016Routine
No violation noted during this evaluation.08/20/2015Follow-up
Need to have maintenance agreement for alternative sewage system.
  • Critical: Hands - When to Wash* (corrected on site) (repeated violation)
    Observation: A food employee failed to wash his hands when changing from moving in boxes of stock to handing food/food contact items.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The chili, cheese noodles, mashed potatoes or pinto beans were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. All in crockpots. Potentially hazardous foods not reheated to proper temperature by 12:00 PM.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Crockpots are not meant as rapid heat equipment. They are meant for slow cook or if preheated for hot holding. Use stove or microwave for reheating potentially hazardous foods.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced tomatoes cold holding at improper temperatures, in top of prepartion refrigerator.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Preparation refrigerator not able to maintain potentially hazardous food at 41°F or below.
    Correction: Repair or replace.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Water leaking (condensate?) inside of 2-door reach-in refrigerator.
    Correction: Repair so that no leakage of water within the 2-door refrigertor to avoid food contamination.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration. 0 ppm
    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.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Large pot and large pan stored on soiled floor under ice tea station in kitchen.
    Correction: Store food contact equipment off of floor to avoid contamination.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Single service items observed unprotected from contamination. Stored in boxes on floor - cups, lids and clamshells.
    Correction: Store single service items off floor
  • Outer Openings - Protected (repeated violation)
    Observation: Back screen door is left cracked open and front interior entry door does not have a self-closer installed.
    Correction: Need adjust back screen door so close fully and install self-closer interior front entry door or close exterior entry door that has self-closer installed.
  • Hand Drying Provision (corrected on site) (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory in the bar.
    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
  • Lighting, Intensity
    Observation: Less than 10 foot candles of light was noted in the dry storage room.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
08/11/2015Routine
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Single service cups and straws stored in boxes that rest on floor.
    Correction: Store single service items should be stored at least 6 inches off floor to avoid contamination.
  • Outer Openings - Protected (repeated violation)
    Observation: Exterior back kitchen screen and solid doors open due to extension cord running out from storeroom to exterior.
    Correction: Removed cord, so that vermin do not have an easy access to the restaurant.
05/07/2015Follow-up
KITCHEN EQUIPMENT HAS BEEN ARRANGED IN SUCH A MANNER TO MAKE ACCESS TO HAND WASH SINK DIFFICULT . Strongly suggest correct!!!
Preparation refrigerator running around 65°F need to get maintenance so may hold potentially hazardous foods at 41°F or below - otherwise replace.

  • Critical: Demonstration of Knowledge*
    Observation: Not show understanding of proper hot holding and reheating temperatures and procedures.
    Correction: Understand that need to reheat all potentially hazardous foods to min. of 165°F or above and maintain hold holding food at 135°F or above.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Food employees failed to clean hands after soiled hands in kitchen and when busing tables.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Hands - Where to Wash (corrected on site)
    Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing (3-compartment sink, where chicken thawing in ajacent basin.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers. Bulk sugar container.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Food Storage - Clean and Dry Location
    Observation: Bulk sugar storage container in storeroom is left uncovered and consequently unprotected from contamination.
    Correction: Keep bulk food containers covered or closed when not in use.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of potatoes, bag of sugar and bag of potatoes.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Thawing
    Observation: Improper methods used to thaw chicken breasts. In sink of non-running water.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chil (92°F), Cooked noodles (125°F), Pull pork (133-138°F), baked beans (128°F), mashed potatoes (128°F) hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Egg dip (60°F) 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Hamburger patties (55-60°F) cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) Potato salad, baked beans, cooked noodles,etc. 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.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the back room freezer with ice cream inside.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Equipment - Fixed Equipment, Elevation or Sealing
    Observation: Two freezers in storeroom do not have adequate space under them to allow for cleaning.
    Correction: Install legs to keep freezers at lease 6 inches off floor or install wheels so the units can easily be moved.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service cups and straws stored in boxes that rest on floor.
    Correction: Store single service items should be stored at least 6 inches off floor to avoid contamination.
  • Outer Openings - Protected
    Observation: Exterior back kitchen screen and solid doors open due to extension cord running out from storeroom to exterior.
    Correction: Removed cord, so that vermin do not have an easy access to the restaurant.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
    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
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
05/05/2015Routine
NEED TO CORRECT OR COMPLETE BEFORE OPEN:
Approval by Office of Drinking Water for water system before a food permit can be issued. Contact Rea Prillaman 434-836-8416
Approval of Franklin Co. Fire Marshal on fire suppression.
Soap dispensers in all bathrooms.
Hand wash signs for employees in bathrooms that employees will use and bar hand wash sink.
2 fluorescent light bulbs are not functional on preparation line in kitchen - need be working.
Need to have walk-in refrigerator and preparation sandwich refrigerator cooled so that can maintain potentially hazardous foods at 41°F or below (usually refrigerator 36-38 °F).
Inadequate light in the walk-in refrigerator 1/3 way back from entry door to back of unit. < 10 ft. candles of light present 30 inches off floor. Suggest add additional light toward back of unit.
Readjust service door screen door so fully cover opening when closed. Can remove if not going to use and only use solid door with self-closer and solid door not propped open.
Women's dining room bathroom is missing all fixtures and dispensers and self-closer for door is not functional. All need be corrected.
Self-closer for side door exit is not functional. Need correct.
Soda dispenser drain needs to empty through air break.
Clean all exhaust fans for all bathrooms.
Warewasher needs to prove that there is a min. of 50 ppm residue of Chlorine after final rinse.
Faucet for mop sink is leaking. Need to stop.
Broken floor tiles as enter service entrance.
Need to clean all non-food contact equipment.
Need to clean and sanitize all food contact equipment and utensils.

No violation noted during this evaluation.
03/31/2015Pre-Opening
ITEMS TO CORRECT:
Need approval by Office of Drinking Water for water system before a Food Permit can be issued. Contact Rea Prillaman - 434-836-8416.
Need to check with Franklin Co. Fire Marshal to verify fire suppression system and exits.
Remove rust interior of drink cooler and reseal.
Cut off screws protruding thru back of bar.
Soap and papertowel dispensers at all hand wash sinks.
Provide hand wash signs at all hand wash sinks.
Need sanitizer test strips for chlorine for 3-compartment sink and warewasher.
I will check to see if exterior grease trap is included in present sewage system - if not then will advise on proper interior grease trap.
Thin-tipped thermometer for testing food temperatures.
Obtain and install kitchen ceiling light bulb shields and related end caps.
Replace reach-in gasket.
Provide adequate light to provide 10 ft. candles of light 30 inches off floor.
Back door for storage room needs self-closer -- if use screen door then fix so covers whole cover.
Holes in floor in storeroom seal so keep rodents out.
Repair/replace self-closers on larger bathrooms.
Make sure external trash containers stored on machine-laid asphalt or concrete and have tight fitting tops.
Need to pay $40.00 permit fee and submit menu.
Call Franklin Co. Health Dept. when corrected above and have all equipment functioning. An opening inspection will be done at that time.

No violation noted during this evaluation.
03/12/2015Pre-Opening

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