- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: taco meat 123 F, and hot dog chili 110 F had been removed from stove and temperature dropped below 135 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Taco meat and hot dog chili reheated during inspection.
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10/15/2015 | Routine | |
| No violation noted during this evaluation. | 03/24/2015 | Routine | |
- 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 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. Raw food moved to bottom shelf during inspection.q
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: prepared ranch dressing in back refrigerator is
43 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ranch dressing moved to walk-in during inspection. No other TCS food stored in back refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ranch dressing in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced deli meats in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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09/03/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/03/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger stored over RTE food in prep refrigerator.
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. Raw hamburger moved during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: on stove taco meat 126 F, hot dog chili 120 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Taco meat and hot dog chili reheated during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: prepared ranch dressing in back refrigerator is
43 F. (only PHF stored in this refrigerator)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ranch dressing moved to bottom of prep unit during inspection.
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07/08/2013 | Risk Factor | |
Went over how to properly cool hot dog chili and taco meat. Provided cooling handout.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Hot dog chili being prepared with raw hamburger that has not been completely cooked was stirred with a spoon and the same spoon was used to stir ready to eat foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Separate spoons provided for cooked hot dog chili, taco meat and uncooked hot dog chili. Cooked products heated up to over 165 F.
- 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. Raw food moved to bottom shelf of walk-in refrigerator during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: hot dog chili 125 F on grill.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Hot dog chili reheated to over 165 F during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: raw hamburgers and cut tomatoes left out at room temperature for a short time during lunch allowing temperature to rise. Hamburgers are 51 F, sliced tomatoes are 54 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Items returned to refrigerator during inspection. Suggest storing these items on ice during the short time they are out at lunch.
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09/14/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about The River Rock Restaurant, 1263 West Riverside Drive, Salem, VA 24153 »