The Homestead, Rubino's Upper Cascades Dining, 3789 Sam Snead Hwy, Hot Springs, VA 24445 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Homestead, Rubino's Upper Cascades Dining
Address: 3789 Sam Snead Hwy, Hot Springs, VA 24445
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 10/01/2015
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Inspection findings

Inspection date

Type
Handsink stocked with soap/towels/sign. Employee health policy available. Employees are wearing gloves when handling ready to eat foods. Equipment temperature logs are being kept. Discussed proper cooking / holding/cooling temps and employee health code with the PIC.
PIC was knowledgeable about cooking temps and safe food handling procedures.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
    Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is wash 112/rinse 116.
    Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. 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.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
    Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
10/01/2015Routine
Handsink stocked with soap/towels/sign. Employee health policy available. Employees are wearing gloves when handling ready to eat foods. Equipment temperature logs are being kept. Discussed proper cooking / holding temps and employee health code with the PIC.
marking PIC was knowledgeable about cooking temps and safe food handling procedures. Discussed with the PIC, proper date marking and arranging items in the refrigeration units (shelving), to allow better air flow throughout the unit (colder temps recorded at the top of the unit, and lower temps at the bottom). Cutting boards will require resurfacing prior to next inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced turkey and bacon (on the bottom shelf of unit #2) were cold holding at improper temperatures, due to air flow being restricted by shelving/product located above these items.
    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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The commercially processed ready-to-eat (RTE) Anchovies in the refrigeration prep unit was not discarded by the ""consume by"" date.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
06/26/2015Routine
Handsink stocked with soap/towels/sign. Employee health policy available. Good equipment temperatures observed. Employees are wearing gloves when handling ready to eat foods. Discussed proper cooking / holding temps and employee health code with the PIC.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) salad dressings 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.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) along the prep unit 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.
04/30/2015Routine
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. Exterior wall is scheduled for repair at close of season, due to the dish machine being required to be removed for access to area.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections/faucet at the handwashing sink in the dish machine room are leaking and not working properly.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Walls and Roofs - Exterior Walls and Roofs - Protective Barrier (repeated violation)
    Observation: Exterior walls of the food establishment are not protecting the establishment from Pests/animals behind the dish machine.
    Correction: Repair perimeter walls and roof of the food establishment so as to protect against Pests/animals.
08/29/2014Routine
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.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the sandwhich prep unit and the bar 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.
  • Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
    Observation: Exterior/interior wall behind warewashing machine of the food establishment is not protecting the establishment from Pests/animals.
    Correction: Repair/seal perimeter walls of the food establishment so as to protect against Pests/animals
06/05/2014Routine

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