The Highland Inn, 68 W Main St, Monterey, VA 24465 - Full Service Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: The Highland Inn
Address: 68 W Main St, Monterey, VA 24465
Type: Full Service Restaurant/Caterer
Phone: 540 468-1922
Total inspections: 3
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type
Facility appeared clean and was well managed, Discussed food safety, proper cooking/holding temps, and employee health with the PIC. No food was being prepared by Inn staff at time of inspection, Facility is currently serving a continental breakfast only.
No violation noted during this evaluation.		01/20/2016Routine
Facility appeared clean and was well managed, Discussed food safety, proper cooking/holding temps, and employee health with the PIC. No food was being prepared by Inn staff at time of inspection, Facility is currently serving a continental breakfast only.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin (raw eggs) stored over ready-to-eat (RTE) food (cut fruit/melon) in the walk-in refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
  • Critical: Handwashing Lavatory*
    Observation: There is no handwash lavatory conveniently located near the (public, employee) toilet room. The handwashing sink at the employee bathroom is out of service and staff has to walk through the kitchen area to access a handwashing sink.
    Correction: Install/repair the handwash lavatory for the (public, employee) toilet room. The handwash lavatory should be installed either in or immediately adjacent to the (public, employee) toilet room. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • Refuse - Removal Frequency
    Observation: Refuse containers/bags are stored full overnight at the rear of the kitchen area at the back door, which may attract pests.
    Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
10/21/2015Routine
All observations sited in the Pre opening inspection had been addressed and corrected with the exception of the warewashing unit. The service rep is scheduled to service the unit and insure the manufactures specs are being met within the week. The hotel kitchen facility is not scheduled to be open until later in the summer of 2015, when the hotel renovations have been completed and the hotel reopens for business. VPAS will be operating out of this facility and there inspections can be viewed under the VPAS inspections.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration and the warewash unit is not reaching the minimum temperatures required on the manufactures plate or required by regulation.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. Adjust temperatures on machine to have a minimum wash/rinse temp of 120/120 or the suggested temps on the manufacture's plate.
  • Lighting, Intensity (repeated violation)
    Observation: Less than 10 foot candles of light was noted in the walk-in unit.
    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.
  • Lighting, Intensity (repeated violation)
    Observation: Less than 50 foot candles of light was noted in the food prep/grill area.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
04/22/2015Follow-up

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