The Village At Woods Edge, & Back Porch & Grill, 1401 N. High St., Franklin, VA 23851 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: The Village At Woods Edge, & Back Porch & Grill
Address: 1401 N. High St., Franklin, VA 23851
Type: Full Service Restaurant
Total inspections: 10
Last inspection: 01/12/2016

Restaurant representatives - add corrected or new information about The Village At Woods Edge, & Back Porch & Grill, 1401 N. High St., Franklin, VA 23851 »

Inspection findings	Inspection date	Type
Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation) Observation: Cooks 4 door refrigerator with all foods within 7 day shelf life. Some outdated items in Walk in refrigerator and discarded as soon as noted. Correction: EHS spoke with GM and assistant manager and policy as previously understood homemade sauces, cheeses etc. will be held only for 7 days. Refresh training for staff and ensure spot checks are made.	01/12/2016	Follow-up
Overall excellent sanitation. Observed excellent handwashing, good no bare hand contact - items needing glove use not observed during inspection. Good food temperatures and processes, with good cooling technique observed. Facility makes homemade items such as dressings, butters, etc. Several noted with outdated labels - some from freezer some in refrigeration during period. Discussed in past - if facility wishes to hold items past 7 days from the time of preparation - use freezing and label accordingly so that product will not be held under refrigeration for longer than a total of 7 days with day of preparation counting as day 1, or submit each item for testing to deem not able to support bacterial growth - item not requiring time and temperature control and apply for variance. Good food storage, sanitizer present at all cooks stations at 200 ppm quats and used. One instance with cross contamination potential noted - prep cook making raw lobster taking gloves off after prep then storing in walk in refrigerator without sanitizing door handle after handling. Hands washed immediately after exiting walk in without prompting. Cook noted he thought gloves prevented any contamination risks. Discussed - with prep cook and head cook. Train all staff. Good employee health knowledge. Bar not checked. Hair Restraints - Effectiveness Observation: One cook without hair cover. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* Observation: Excellent labeling noted, but several items held past 7 days. Correction: Facility with very busy meal for New Years Eve, starting during inspection - follow up to check and ensure good understanding of process.	12/31/2015	Routine
NOTES: - Observed frequent and proper hand washing during inspection. - Observed proper air drying of clean dishes during inspection. - Observed proper thawing methods used during inspection. - Kitchen observed clean and organized. - Reviewed Employee Health and Food Handler cards with operator. Person in Charge Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Two new employees and two current employees are without a current Food Handler card. Correction: Train all employees in food safety as it relates to their assigned duties. Non-Food Contact Surfaces Observation: The nonfood contact surface inside, around and under the deep fryers has 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.	08/20/2015	Routine
Overall excellent sanitation. Observed good handwashing, good glove use, good overall food temperatures with some foods in the preparation refrigerator testing above 41 F. Mixed employee health knowledge. Sanitizer in place in all areas, and due to be changed. Critical: Employee Health* (corrected on site) (repeated violation) Observation: Mixed knowledge for employee health with reportable diseases for cooks and symptoms for new staff member. Correction: Review entire policy with all staff. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Foods cold holding in top and bottom of preparation refrigerator above 41 F for about 5 hours. Foods include: Turkey 46, chicken salad 46, pimento cheese 44, American Cheese 46, White cheese 46, Prime rib 47, Au Jus 46 x 3, Lump crab 47, and Country Ham 51 F. Sliced ham and chili holding at 43 F. Sliced cheese in bottom holding just prepped from walk in refrigerator, and returned to WIR. All temperatures taken with EHS thermocouple calibrated at 32.3 F. Correction: All foods out of temperature for 4 hours or more voluntarily discarded. Temporarily use time as a public health control Stock foods that are cold holding at 41 F or below and ensure times are recorded - ie notebook in cooks area, and that foods not used within 4 hours are discarded, containers and utensils are cleaned and sanitized. Call for repair of unit. Use time until unit can safely cold hold foods at 41 F or below. Suggest taking food temperatures with a calibrated food thermometer before starting food preparation for the day and no less than every 4 hours to ensure foods are cold holding at 41 F or below.	04/28/2015	Routine
Overall very good sanitation. Facility clean and well organized with sanitizer in place at 200-300 ppm quats and used. Noted overall very good handwashing, and overall very good glove use / no bare hand contact by cooks with bare hand contact noted with wait staff putting lemons on glasses. Discussed with manager, train staff and change process to eliminate bare hand contact (done during inspection). Noted 1 instance of bare hand contact by cook making sandwich that would be "heated". Sandwich tested at 155 F after heating. Discussed with manager, bare hands can be used for items to be cooked and if food is reheated to at least 165 F throughout item and no other food is contacted with bare hands while assembling the sandwich. Decision made by management that gloves will be used for making all sandwiches etc. even if item will be heated. Good overall food temperatures and good processes to prevent cross contamination. Good labels on leftovers, with a container of roasted garlic held longer than 7 days. Staff stated they believed roasted garlic would not require leftover labeling. Item discarded as a precaution, with EHS researching information. Results show that roasted garlic must have product assessment done and if results permit facility may keep for extended time frame. Mixed knowledge of employee health policy. Review entire policy with all staff. Critical: Employee Health* (corrected on site) Observation: Staff with mixed knowledge for symptoms associated with food borne illness and specifically that require restriction from the facility, with the time frame the facility has mandated to wait before returning to work after symptoms are gone and with reportable diseases. Correction: New flyer given, review policy and ensure all staff understand when to stay home and when to call in to management in case of diagnosis of or contact with reportable diseases. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced cheese stored "sideways" and chili in container triple stacked in top holding of cooks sandwich prep table, cold holding at 45 and 46 F x 2 hrs. Correction: For today use time as a public health control for both items. Correct holding temperatures can be maintained if cheese is stored flat in insert pan and chili is stored in bottom holding. If storage used is needed for ease of obtaining food, then time can be used for public health control. If time will be used as the control method, items must be labeled with time taken from cold holding at 41 F or below, and discard time of no more than 4 hours. A written policy must also be in place for easy reference (a simply step by step set of directions) to include ensuring containers, any associated utensils and gloves are cleaned and sanitized / changed and any remaining food is discarded at the end of the 4 hour period. Critical: Food - Consumption of Raw or Undercooked Animal Foods Observation: To go menu with disclosure present on one side of the menu with a food covered by the advisory, but not on the other with foods covered by the advisory. (Hot dogs also marked with reminder .) Correction:* Revise menu to add the disclosure to both sides of the advisory. Remove Hot Dog . Handwashing - Using a Handwashing Lavatory (corrected on site) Observation:* Used utensils in cooks handwashing sink, and items placed directly next to sink in dessert area with no soap present (this sink is rarely used as other sinks are more central to operations). Correction: Items in and next to sinks removed. Soap stocked.	12/04/2014	Routine
Overall good handwashing, good glove use, and other than cooks prep table good food temperatures and good storage. Thawing raw meats under cold running water (an approved/good practice) done, but much longer than the maximum of 2 hours. Train staff and ensure thawing under cold water does not exceed 2 hours. Sanitizer present in 3 vat sink at 200 ppm quats, but not present at preparation stations for use. Sanitizing buckets placed in prep stations during inspection. Food prep surfaces clean. Date marking mixed with poor leftover practices for sauces etc. made from scratch and overall good labeling and management otherwise. Please inform EHS what method will be used to manage sauces and dressings made from scratch. Some egg crates stored in the kitchen. Suggest storing by eggs in walk in refrigerator or other area away from food containers. Some staff with expired food handler cards. Ensure all staff have current Western TIdewater Health District food handler cards. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Several items in the cooks preparation refrigerator (table) cold holding above temperature. Per cook, unit constantly needs to be adjusted to keep from freezing foods and keep foods cold. Foods as follows: Top Holding: Sliced tomatoes - 46 F, Sliced cheese, 47-48 F (with poor storage technique), potato salad 46 F, Ham/turkey 46, 47 F for > 4 hrs. Chicken salad, 51 F just made, Chili frozen, Shredded cheese, 41-43 F moved to walk in refrigerator. Bottom Holding: Pork cuts 44 F, Pimento cheese 48 F, Crab salad 46 F, Cheeses x 4, 47, 47, 55, and 53 F, Turkey x 2, 47, 47 F, and cooked Broccoli 49 F > 4 hours. Ham x 2 40, 42 F, Crab, 43 F, Asparagus 43 F, Rice 44, 45 x 1 hr, Chicken salad, 53 F, just made. All temperatures taken by EHS thermocouple calibrated at 32.0 F Correction: All foods above 43 F for 4 hours or more voluntarily discarded. All foods at 43 F or below or present less than 4 hours moved to walk in refrigerator. Ensure maintenance is done. Setting unit temperature to adequately cold hold foods at 41 F or below should not require constant adjustment. Assess if unit replacement is needed. Constant adjustment results in fluctuating food temperatures that may be dangerous. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: Facility with several sauces, dressings etc. made from scratch. Many may not actually be "hazardous" food items requiring temperature control and a holding time for leftovers. However, items made from scratch must be considered hazardous unless proven otherwise. Several sauces and dressings are not labeled or are held far longer than the 7 days used to safely hold leftovers. Correction: Use one of three options to safely make and use dressings and sauces made from scratch: 1) For each different food item go through the process to obtain a variance. 2) Make only enough of each dressing or sauce to last for 7 days. Label items with date of preparation / discard date and discard if not used within 7 days. 3) Make batches of product and keep out what will likely be used within 7 days. Date label all product made. Freeze any additional product not kept out for use. Add pull from freezer date when removed with X number of days remaining of the total 7 day period.	05/29/2014	Risk Factor
Overall excellent sanitation. Noted excellent handwashing by several staff including cook and all waitresses seen, good dish handling by wait staff to avoid contamination of food, good overall glove use with one instance of bare hand contact corrected when mentioned, good food temperatures, good overall storage with shell eggs stored over ready to eat dairy products and corrected when mentioned. Facility clean and well organized with sanitizer in place in different areas and used, at 200 ppm quats. Good employee knowledge of employee health policy symptoms, but uncertain of time to remain absent from work after symptoms subside. Review policy. Additional issue noted 4-6 flies noted in facility. Ensure all foods are covered at least with a loose covering, and all prep surfaces are sanitized before use if not under constant observation. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chicken salad in the refrigerator, the food should have been discarded 3 days ago. Several homemade dressings, pickled peaches, etc. also present and expired. Correction: Items removed from refrigeration for disposal. Discussed, ensure leftovers are discarded by the 7 day period to avoid growth of bacteria that can grow in refrigeration given enough time. Discussed options for homemade items such as pickled peaches, dressings etc. Such as planning the amount to make and reduce waste or to submit a request for a variance to declare the items as not potentially hazardous, exempt from time/temperature requirements. Cook expressed some interest in canning. ENSURE if canning will be done to go through the process for approval by Dept of Ag. Name and contact information of local VDACS inspector given.	11/15/2013	Risk Factor
Overall excellent sanitation noted. Clean well organized facility with good handwashing, good overall food temperatures, good food storage, labeling and cooling noted. Excellent food safety knowledge by PIC and cook. Sanitizer in place at 200 ppm quats and used. Noted back of slicer greasy, per cook blade is not removable to clean, suggest review manual for cleaning procedure. Walk in refrigerator recently repaired and under observation before adding potentially hazardous foods for storage. EHS thermocouple calibrated at 32.3. Facility new kitchen designed for use by assisted living patrons, independent living patrons, and the public, so is not considered a highly susceptible population facility and is able to cook to order. Critical: Food - Potentially Hazardous Food - Cold Holding (corrected on site) Observation: Sliced turkey, Swiss cheese, American cheese, harvati cheese, cold holding in top of prep table 45-46F x 4 hours. Top holding with some gaps present and area for cold air to blow over top holding small, different from other prep tables. Correction: Turkey and cheeses voluntarily discarded. Other potentially hazardous foods that were safe due to time or temperature moved from top holding to other refrigeration. Discussed, ensure no gaps are present in top holding area to prevent cold air loss and check with equipment supplier to see if unit has a manufacture flaw, or if the design was for a small opening for cold air flow. Critical: Food - Consumption of Raw or Undercooked Animal Foods Observation: New menu in place that will allow for cook to order of some items needs consumer advisory. Correction: PIC and EHS reviewed menu and discussed needed changes to add CA disclosure and reminders where needed. New menu will be provided when updated. Prohibitions Observation: Cooking utensils hung above salad prep and meat prep sinks and over the dirty side of the 3 vat sink. Correction: Discussed with PIC, identify a good locations for storage that is protected from contamination.	03/26/2013	Routine
Pre-opening inspection conducted for The Village, remodel, new kitchen with the following results: Overall excellent design. 1) Mop sink sealed to walls and floor. 2) Doors opening to back dock, supply receipt area, with gap corrected by adding metal strip. 3) Sinks and prep counter in the vegetable and meat prep areas sealed to walls. Some sealant with lumpy areas. Suggest leaving as is, cleaning routinely and replacing when sealant becomes a cleaning issue or becomes deteriorated. 4) Dishwashing silverware turn in sink previously without drain pipe that went to floor sink, drain. Drain line corrected. When water poured down drain, water flows down floor. Floor sink is installed slightly raised with floor sloping down. One leg of stainless counter on top of floor drain cover. Discussed with manager, suggest changing so that drain cover can be removed or floor sink can be cleaned and so that water will not run down floor. 5) Dishmachine has new design that recycles steam and does not need an exhaust ventilation system. Machine run five or six times with temps of Wash 142F and Final Rinse of 183 > the required ten seconds. Suggest: Call contractor and pre-wash dishes until machine can reach required 150 F for wash. - Will not delay opening for service. 6) Some sharp edges removed, however, sharp edges still present along some stainless counters etc. Ensure sharp edges are corrected. 7) Handwashing sink in Pot and Pans dish area needs sealed to wall and still has small leak. Suggest: Seal and repair. Lighting measurements as follows. Veg prep - 150 foot candles (fc), Meat prep - 150 fc, cooks line - 50 fc, under the hood, 30 fc, needs additional lighting to reach 50 fc, pots and pans dish area - 60 fc, dry storeroom - 20 fc, Walk in refrigerators - 150 fc each, Walk in Freezer - 80 fc. Sanitizer in place for use, with test kits. Pre-mix system at pots and pans sink, 300 ppm quats. Ample containers, utensils, cooking pots and pans, etc. present, pending inventory, clean and sanitize. *Ok to open kitchen for service after final cleaning and sanitizing. No violation noted during this evaluation.	02/01/2013	Pre-Opening
EHS to new kitchen, remodel, for courtesy walk through prior to opening. The following noted: Bar area with lowboy reach in refrigerator for non-potentially hazardous beverages only checked at 45. Ice sink (bin) present with good indirect drain. Handwashing sink present. Uncertain if lights above bar itself are shatterproof. No covers seen. Check bulbs, if not shatterproof, replace with shatterproof bulbs. Mop sink in cleaning locker. Sink installed at an angle, not sealed to walls or floor. Sink about an inch from back wall and side wall is angled. Sink can either be moved far enough from both walls to allow for easy cleaning or sealed to both walls. Sink needs to be sealed to the floor. Doors to back dock are double doors, with about an inch gap between the two doors when closed. Gap will allow easy access for pest such as flies, please alter so that no gap is present. Several stainless tables, sinks with prep counters etc. checked with sharp edges still present. This will present a safety problem for staff when cleaning. Sharp stainless will slice open fingers, hands etc. when cleaning. Please ensure all stainless edges are checked and all sharp edges corrected. Preparation sinks with prep counters installed with gaps present between back and side walls, and not enough space to allow for easy cleaning. Suggest adapting and sealing to walls. Handwashing sink faucet in pots and pans dishwashing area leaks. Dishwashing machine soiled silverware and glass turn in area with sink with drain basket and portable "sink" with drain basket below. Neither with drain lines that go to floor drain or line up with floor drain. Uncertain of exact use of portable "sink" with drain basket. Suggest: Address drain issue and ask about bottom drain basket unit. Dishmachine updated technology, recycles steam and does not need exhaust hood. One preparation refrigeration unit freezing in the top area, have repaired, adjusted to the correct temperature. Facility with handwashing sinks available in each area. Ample food work surface, food hot holding, and food cold holding available. Separate meat and produce preparation areas. Meat prep area slicer, props up for easy cleaning. Cooks area with, convection / microwave combined unit, turbo chef - currently out of order (repair), lowboy freezer, deep fat fryer, 2 door steamer, broiler, salamander (cheese melting/broiler) 6 burner stove, 2 ovens and a flattop grill as well as steam table. *Coffee station with 2 coffee machines, a True reach in lowboy, an ice machine, and a sink. Check purpose of sink, probably for coffee preparation. -Kitchen with good space and food flow and design. Floor terrazzo, which should be excellent for non-slip easy cleaning. Kitchen bright, but no light readings taken today. Readings will be included with pre-opening inspection. Contact EHS after certificate of occupancy received and above addressed for pre-opening/permit inspection. No violation noted during this evaluation.	01/22/2013	Pre-Opening

The Village At Woods Edge, & Back Porch & Grill respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Pilton's Palace	Franklin, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA
Popeyes # 5738	Chesapeake, VA

Restaurants in neighborhood

Name
The Village At Woods Edge
The Village At Woods Edge, & Back Porch & Grill
Southampton Memorial Hospital
Franklin High School
Wyndie Crest Bed and Breakfast
The Gingerbread House
Texie Camp Marks Children's Center
Texie Camp Marks Satellite

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses