Woodstock Cafe & Shoppes, 117 South Main Street, Woodstock, VA 22664 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Woodstock Cafe & Shoppes
Address: 117 South Main Street, Woodstock, VA 22664
Type: Full Service Restaurant
Phone: 540 459-8747
Total inspections: 6
Last inspection: 12/23/2015
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Inspection findings

Inspection date

Type
Handwash sink has been added to the back kitchen area.
No violation noted during this evaluation.		12/23/2015Routine
Discussed adding a handwashing sink to the food preparation area.
Discussed the alarm on the dishmachine.
Discussed the spray nozzle at the 3-bay sink (ensure that it stays above the flood level of the sink).
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Milk in the 2-Door with Counter (#1) cold holding at improper temperatures.
    Correction: Adjust/Repair/Replace the unit to ensure time/temperature controlled for safety (TCS) foods are maintained at 41°F or below to inhibit the growth of harmful bacteria.
12/10/2014Risk Factor
No violation noted during this evaluation.11/26/2013Follow-up
Recommend an additional handwashing sink be installed in the back kitchen area.
Discussed the rapid reheating of pork. Recommend pork be reheated then placed in the crock pot (reheat to 165°F within 2 hours then hold at minimum 135°F).
Dishmachine was working properly.
New coated ceiling tiles have be installed.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in the large prep (#3), True 2-Door, Beverage Air 2-Door with counter (#7), and Superior 2-Door with Counter (#1) cold holding at improper temperatures.
    Correction: #3 - Monitor/adjust the unit as needed. Recommend keeping top area filled with pans at all times. True 2-Door & #7 - Monitor/adjust as needed. #1 - recommend tea be completely cooled prior to storage, Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
11/21/2013Risk Factor
Reminder:
Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Product being stored in 2-Door Cooler w/ Counter (main kitchen) / Victory 2-Door Cooler / Beverage-Air 2-Door Cooler w/ Counter - cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
02/27/2012Routine
Dishmachine was properly sanitizing.
Facility clean and well maintained.
No violation noted during this evaluation.		10/24/2011Risk Factor Assessment

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