Inspection findings | Inspection date | Type | |
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Management is knowledgeable, responsive, and personable. Operations are controlled, organized, and corporate controls focus on minimizing risk factors. Facility is well stocked, clean, efficiently arranged and operated, and staff are properly trained. Temperature control is good throughout the facility. At inspection, Galax had experienced 2 days of continuous rainfall, and ceiling tiles were showing evidence of a small roof leak over the dining area. There was no drip-through noted, only small wet areas on the ceiling tiles. Repair ceiling to eliminate leaks.
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11/30/2015 | Routine | |
Management is knowledgeable and responsive. Facility is clean, brightly lit, organized, and well stocked. Food safety procedures are well established among all staff and are being implemented from receiving to serving. Management has good control over operations, with responsive employees who receive firm guidance and training. There were no deficiencies noted. Note to management---verify the existence and maintenance of grease trap for this location. No violation noted during this evaluation. | 04/07/2015 | Routine | |
Follow-up inspection to verify repairs to walk-in cooler and proper cold holding in cooler and prep-table. Management states that the walk-in was monitored for temperature 6x a day, and some temperature issues were noted. Repair service arrived within 30 minutes of previous inspection, and returned after additional out-of-temp events occurred over the following week. At inspection, walk-in cooler had quieter operation and was holding at 39F. Management stated that the prep-table does have an adjustment to reduce the temperature setting, but the staff are not aware of the adjustment and are not permitted to change the setting. Management was in training at the time of the last inspection, but returned immediately upon being notified by staff of the temperature concerns, and turned down the temperature setting on the prep-table cooler. P/T cooler was found to be holding at 37F at inspection, though management notes that the items on top of the prep table do not consistently hold below 41F. All of the items on top of the prep table are controlled with 4-hour time window, which is documented with color tabs over the prep surface. No violation noted during this evaluation. | 03/31/2014 | Follow-up | |
Management responded immediately to correct temperature issues. Records indicate that at 2pm on 3/17 the food in the walk-in cooler was 37F. Temperatures of cased, bagged, pre-cooked burger meat was 42F at inspection. Meat products were moved to walk-in freezer to protect product until walk-in could be repaired. Bagged chicken and beef steak were iced in their bins in the walk-in cooler. Freezer door, which opens into walk-in cooler, was propped open to allow freezer to cool the walk-in. Prep-table cooler contents were relocated to the walk-in, where the temp had been dropped to 41F. Items on top of the prep table, which were found to be at 48-50F, are on a 4-hour time control, though not all personnel appear to be aware of this status. Assistant manager plans to monitor the cooling and temp of all TTCS foods in the walk-in, and protect them from temperatures above 41F. A repairman was on the way before the inspection was completed.
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03/18/2014 | Risk Factor | |
No violation noted during this evaluation. | 03/12/2013 | Routine |
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