The Homestead, Jefferson Restaurant, 7696 Sam Snead Hwy, Hot Springs, VA 24445 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: The Homestead, Jefferson Restaurant
Address: 7696 Sam Snead Hwy, Hot Springs, VA 24445
Type: Full Service Restaurant
Total inspections: 8
Last inspection: 03/22/2016

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	03/22/2016	Routine
Hand washing stations are stocked and employees are washing hands. Proper cooking /holding/equipment temps observed. Observed good date marking and product labeling on all food items. PIC is logging equipment temps and has implemented a plan for staff to follow to insure proper disposition of product, based on the consume by date. Staff appeared to be knowledgeable with safe food handling practices and PIC was knowledgeable on food safety. Reviewed policy for products containing combined ingredients and the need for temperature control and date marking of those items. 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 in the main warewash unit and the glass warewash unit at the front bar In addition the glass wash was not reaching proper wash/rinse temps. 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.	12/22/2015	Routine
Hand washing stations are stocked and employees are washing hands. Proper cooking /holding/equipment temps observed. Observed good date marking and product labeling on all food items. PIC is logging equipment temps and has implemented a plan for staff to follow to insure proper disposition of product, based on the consume by date. Staff appeared to be knowledgeable with safe food handling practices and PIC was knowledgeable on food safety. Discussed the need for the PIC to prepare a HACCP plan for their sous-vide process and submit it to VDH for immediate review. No violation noted during this evaluation.	09/25/2015	Routine
Hand washing stations are stocked and employees are washing hands. Proper cooking /holding/equipment temps observed. Observed good date marking and product labeling on all food items. Staff appeared to be knowledgeable with safe food handling practices and PIC was knowledgeable on food safety. Critical: Cooling* (corrected on site) Observation: chicken stock in J-8, noted not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.	06/26/2015	Routine
Employee health policy available. Good equipment temperatures observed. Employees are washing hands and wearing gloves when handling ready to eat foods. Equipment - Cutting Surfaces (repeated violation) Observation: The cutting board(s) along the prep units are 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) 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. Non-Food Contact Surfaces Observation: The nonfood contact surface of the refrigeration gaskets and shelving had accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	03/24/2015	Routine
Employee health policy available. Good equipment temperatures observed. Employees are wearing gloves when handling ready to eat foods. Discussed proper cooking /cooling/ holding temps and employee health code with the PIC Equipment - Cutting Surfaces Observation: The cutting board(s) along the prep units, prep tables, and the individual cutting boards are 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. Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink at the front counter and at prep entrance was measured at a temperature less than 100°F (81). Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	12/23/2014	Routine
Handsink stocked with soap/towels/sign. Employee health policy available. Good equipment temperatures observed. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed proper cooking / holding temps and employee health code with the PIC. Food Storage Containers - Identified with Common Name of Food (corrected on site) Observation: Unlabeled food containers. 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. Non-Food Contact Surfaces Observation: Various locations of nonfood contact surface such as shelving, storage locations, and areas around the food prep stations had accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. 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.	04/01/2014	Routine
Facility appears to be clean and well organized. Adequate hand washing facilities are present and stocked with soap and paper towels. The staff is using gloves when handling ready to eat food products. Discussed proper cooking/holding temps, cooling procedures, and employee health code with the PIC. Discussed the need to replace or plane the surfaces of the cutting boards in the kitchen area to achieve a smooth/cleanable food contact surface. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The prepared ready-to-eat (RTE) cooked rice in the refrigeration unit was not discarded by the ""consume by"" date. Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.	12/10/2013	Routine

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