The Smokehouse Grille, 515 Valley Street, Scottsville, VA 24590 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 04/08/2015 | Follow-up | |
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employess could not identify a TCS vs Non TCS food. TCS stands for time/tempature control for safety.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Poor handwashing procedures observed. No paper towels at either handsink.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Cooling* (corrected on site)
Observation: Mashed potatoes noted not being adequately cooled to prevent the growth of harmful bacteria. Mashed potatoes 115°F
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.
- Hand Drying Provision
Observation: No disposable towels were provided at both hand washing sinks
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Need to replace/repair all broken tile in kitchen.
Need to replace/repair back door
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
03/31/2015 | Routine | |
Educated kitchen staff about proper cooling techniques.
- Cooling Methods (corrected on site)
Observation: Mashed potatoes covered in reach in cooler .
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat BBQ 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap and paper towels was not provided at the hand washing lavatory in the service area handsink
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
08/19/2014 | Routine | |
| No violation noted during this evaluation. | 02/11/2014 | Risk Factor | |
This is an opening inspection for "The Smokehouse Grille"
Please ensure that soap and paper towels are available at all handsinks.
Please install handwashing signs at all handsink
All Food Must come from an approved source
Must follow outside cooking guidelines
Items and Info that was discussed with owner.
* Cooling Food
*CDC Risk factors
* Posting consumer advisory.
* Person In Charge and demonstration of knowledge
*Employee Health Notice
*Glove Use/ Handwashing
Permit issued
No violation noted during this evaluation. | 11/25/2013 | Pre-Opening | |
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