The Purple Door Cafe & Konditorei, 657 W Main St, Luray, VA 22835 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Purple Door Cafe & Konditorei
Address: 657 W Main St, Luray, VA 22835
Type: Full Service Restaurant
Phone: 540 843-0800
Total inspections: 5
Last inspection: 06/04/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.06/04/2015Follow-up
Left handout regarding Employee Health and Outdoor Cooking. **** Deep fryer to be removed from the establishment (facility not equipped with the proper exhaust hood to allow deep frying or grilling in the establishment). Note: Additional refrigeration needed to properly cold hold store product.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses (product scoops).
    Correction: Store in-use utensils or dispensing utensils in one of the following manner: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Potentially hazzardous product cold holding at improper temperatures in Homestyle Refrigerator.
    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.
05/08/2015Routine
Reminder - All raw product, stored under refrigeration, must be stored below ready-to-eat product and beverages / dispose of mop water in a mop sink or toilet. Great job with product temperature control and date marking.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Responsibilities of Owner or Proprietor (corrected on site)
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in the establishment. These can be found online at www.vdh.virginia.gov/breatheeasy
07/02/2014Routine
Great job with product temperature control and date marking.
No violation noted during this evaluation.		07/12/2013Routine
Facility very clean and well maintained at time of inspection.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the 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: Cooling* (corrected on site)
    Observation: Cooked Rice noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cooked Rice to be discarded. 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.
12/14/2012Routine

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