West Main Market, 123 W Main St, Luray, VA 22835 - Fast Food Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: West Main Market
Address: 123 W Main St, Luray, VA 22835
Type: Fast Food Restaurant/Caterer
Phone: 540 743-5730
Total inspections: 8
Last inspection: 08/31/2015
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Inspection findings

Inspection date

Type
Observed excellent temperature controls.
Excellent date/label program
Establishment is very clean.
No violation noted during this evaluation.		08/31/2015Routine
Continental Prep now operating at 40*
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Observed Cont. Prep operating at 44* F.
    Correction: Machine was reset to lower temp.
01/28/2015Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Observed Cont. Prep operating at 44* F.
    Correction: Machine was reset to lower temp.
01/26/2015Routine
Display cooler temp control set down. Will check tomorrow for compliance.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Tuna Salad and Patato Salad cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
06/30/2014Routine
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    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: Reheating for Hot Holding* (corrected on site)
    Observation: Observed crab and corn chowder on hot hold for service at 100*. Must be reheated to 165* and hot held at 135*
    Correction: Removed from hot hld and heated on stove to 165*
  • Critical: Cooling* (corrected on site)
    Observation: Observed beef and lentil soup in refrigeration at 51* Soup was made on 12/11/13 and placed under refrigeration.
    Correction: Product was discarded. Should be cooled from 135* to 70* in two hours and from 70* to 41* or below within 4 hours.
12/12/2013Routine
Note: Thermostats on cooling units were set back to allow for proper temp at 41* or below.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Potato Salad cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
07/19/2013Routine
Establishmnet is very clean
Establishment practices good date/label program
Observed proper use of gloves and utensils to avoid bare hand contact with ready to eat foods
Observed frequent and proper hand washing.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths stored at 400 pmm cl2
    Correction: Please hold concentration at 50-100 ppm
02/22/2013Routine
Establishment is very clean. Observed good date/label program in effect. Observed excellent temperature controls of all food products. Observed proper use of gloves and utensils to avoid bare hand contact with foods.
No violation noted during this evaluation.		08/03/2011Routine

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