Sports Page Grille, 504 England St, Ashland, VA 23005 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Sports Page Grille
Address: 504 England St, Ashland, VA 23005
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 03/16/2016
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Inspection findings

Inspection date

Type
Discussed the following with the person in charge (PIC):
1. Prime rib and tuna steaks are served as a special menu item on specific days of the week. These menu items are not printed on the main menu but are listed on the menu board on the day they are served. Ensure that a consumer advisory is placed on the menu board since these items may be served undercooked. The EHSS observed a box of tuna steaks in the walk-in freezer. The box stated that the species of tuna was Thunnus albacares (Yellowfin tuna) and therefore is exempt from parasite destruction requirements.
2. Observed a hose with spray nozzle connected to the mop sink faucet with no backflow prevention device attached. Provide a backflow prevention device (double check valve) on the faucet or disconnect the hose from the faucet when not in use.
3. Observed one gallon containers of shucked oysters in the walk-in cooler. The following information was on the packaging: Sea Farms, Hudgins, VA, Shucked date 3/10, VA 889 SP. The EHSS verified that the supplier is currently on the ICSSL.
4. Ensure that vacuum packaged fish (from the supplier) are removed from the packaging prior to thawing or the packaging is cut open during the thawing process.
5. Observed a leak in the drain line of the 3 compartment sink. Repair the leak.
6. Observed one light bulb in the walk-in cooler and one in the walk-in freezer that appeared to be burned out. Provide additional lighting in both of these units.
7. Observed food stored less than 6" above the floor in the walk-in freezer. Provide additional shelving in the walk-in freezer that allows the food to be stored at least 6" above the floor.
8. Reseal the handsink in the kitchen to the adjacent wall.
9. Food sources are PFG and U.S. Foodservice.
  • Critical: Food Contact with Equipment and Utensils*
    Observation: Food in contact with an unclean knife. Observed one employee wiping his knife off on his apron between uses.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
03/16/2016Risk Factor
Discussed the following with the person in charge (PIC):
1. Observed a hose with spray nozzle connected to the mop sink faucet with no backflow prevention device attached. Provide a backflow prevention device on the faucet or disconnect the hose from the faucet when not in use. The PIC disconnected the hose from the faucet.
2. Observed build-up of food debris at the floor wall junctures under the dishwashing machine and 3 compartment sink. Ensure these areas are cleaned daily to eliminate harborage conditions for insects and rodents.
3. Observed one gallon containers of shucked oysters in the walk-in cooler. The following information was on the packaging: Sea Farms, Hudgins, VA, Shucked date 11/5, VA 889 SP. The EHSS verified that the supplier is currently on the ICSSL.
4. Recommend using stainless steel food containers in the sandwich prep unit (instead of plastic), putting individual lids on the containers, and keeping the prep unit lid closed (unless it is in use) to help maintain the food temperatures at or below 41°F.
5. Food sources are U.S. Foodservice and PFG.
6. Recommend that the PIC attend an accredited food safety training course.
  • Person in Charge
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures on top side of the sandwich prep unit:
    1. Coleslaw-48°F,
    2. Sour cream-48°F,
    3. Rice-46°F,
    4. Sliced tomatoes-43°F.
    The PIC relocated the foods to the walk-in cooler.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: All of the knives stored on the knife rack were observed soiled with food debris. The PIC removed the knives and then cleaned and sanitized them.
    Correction: Clean and sanitize these surfaces for food contact.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: The chlorine sanitizer in the wiping cloth bucket being applied to food contact surfaces is too strong and does not meet the requirements of 40 CFR 180.940. The sanitizer concentration was greater than 200 ppm.
    Correction: Utilize only chlorine sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces
11/18/2015Risk Factor
Provide or correct the following items prior to opening:
1. Caulk the splash guard to the adjoining handwashing sink.
2. Provide a handwashing sign at the handwashing sink located in the bar.
3. Provide a covered trash can in the women's restroom.
4. Detail clean all the floors and equipment prior to opening (to remove dust and construction debris).
5. Clean and sanitize all food contact surfaces.
All other items noted on the previous pre-opening inspection have been corrected. The facility is within substantial compliance with the Virginia Food Regulations and is approved for permit. Health permit issued.
The person on charge expects to get his Certificate of Occupancy (CO) from the building department on September 29, 2015 and then open for business on October 2, 2015.
No violation noted during this evaluation.		09/25/2015Pre-Opening
Provide or correct the following items prior to obtaining a health permit:
1. The single door reach-in cooler and sandwich prep unit operating at 41°F or below.
2. The dishwashing machine operating at required temperatures and proper sanitizer concentration per the manufacturer's recommendation.
3. Provide hot water at the 3 compartment sink (110°F or above).
4. Caulk the handsink in the kitchen and both restrooms, the 3 compartment sink, and the dishwashing machine drainboards to their adjacent walls.
5. Provide a splash guard between the handsink in the kitchen and the drainboard of the dishwashing machine.
6. The ice machine in place and draining properly into the floor drain (air break or air gap).
7. Provide more lighting in the warewashing area and the cook's line. Observed less than 20 foot candles (fc) in the warewashing area and less than 50 fc on the cook's line. Several light fixtures were not working.
8. Provide all shelving for the walk-in cooler, walk-in freezer, and dry storage area.
9. Provide at least one metal stem (food) thermometer and a quaternary ammonium test kit for the sanitizer used at the bar 3 compartment sink.
10. Provide handwashing signs at all handsinks and a copy of the company's employee health policy.
11. Provide one ceiling tile in the men's restroom (missing) and a covered trash can in the women's restroom.
Re-inspection scheduled for September 25, 2015.
No violation noted during this evaluation.		09/23/2015Pre-Opening
No violation noted during this evaluation.07/27/2015Other

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