Wynn's Restaurant, 219 E Main St., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Wynn's Restaurant
Address: 219 E Main St., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 635-5956
Total inspections: 12
Last inspection: 03/22/2016

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Inspection findings	Inspection date	Type
Please assure that all potentially hazardous, cold hold food are date marked to indicate the date by which the foods must be consumed or discarded. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: Ready-to-eat potentially hazardous foods in cold hold units in this establishment are not being date marked. Correction: Ready-to-eat potentially hazardous foods returned to cold hold must be date marked to indicate the date by which the food must be consumed or discarded.	03/22/2016	Routine
This restaurant was observed to be very clean and very well managed. Great job. Discussed maintaining 6" clearance off of floor for all items being stored. Note: At time of visit this restaurant was in process of closing and no food preparation was observed. Equipment - Good Repair and Proper Adjustment Correction: Equipment - Good Repair and Proper Adjustment Observation: The water temperature for the dishwasher rinse cycle is not obtaining the manufacturer's minimum temperature of 120°F. Observed temperature = 90°. Correction: All equipment must be maintained in a state of repair.	03/20/2015	Routine
At time of inspection facility kitchen appeared clean and well managed Good separation of foods in refrigeration units Proper use of food gloves observed pH sanitizer 50-100ppm Date marking noted NOTE: remember to date mark foods at time when breaking the hermetic seal of a food container, ffod preparation or if foods are not consumed with 24 hours No violation noted during this evaluation.	09/30/2014	Risk Factor
At time of inspection facility kitchen appeared clean and well managed Good separation of foods in refrigeration units Good date marking practices observed pH sanitizer - chlorine 50-100ppm Use of food gloves with regular change of gloves observed Hot and cold holding foods within required limits No violation noted during this evaluation.	07/22/2014	Routine
Clean and well managed facility kitchen Good separation of foods in refrigeration units Use of food gloves observed pH sanitizer test kit noted Date marking observed No violation noted during this evaluation.	04/09/2014	Risk Factor
Clean facility kitchen with clean food contact surfaces observed Good separation of foods in refrigeration units Use of food gloves observed Refrigerated and hot holding foods well within required limits NOTE: Remember to wear hair restraints during food preparation No violation noted during this evaluation.	01/14/2014	Routine
No violation noted during this evaluation.	10/24/2013	Follow-up
Discussed observations and inspection report wit the person in charge. Overall the facility kitchen appeared clean with clean food contact surfaces noted Good separation of foods in coolers and date marking practices Use of food gloves and hair restraints noted NOTE: Remember to date mark foods at time of preparation or if foods are not consumed within 24 hours. Discard within 7 days. Also reiterated proper use of wiping cloths Plumbing System Maintained in Good Repair Observation: The sink basin at the kitchen is slow to drain. Correction: Plumbing systems and components shall be maintained in good repair.	10/23/2013	Routine
Clean facility with clean food contact surfaces observed Good separation of foods within refrigeration units Use of food gloves with regular changing observed Refrigeration units with cold holding foods within required limits No violation noted during this evaluation.	07/31/2013	Routine
No violatins noted at time of inspection Dining area and facility kitchen appeared clean, well managed and in compliance Clean food contact surfaces observed Use of food gloves with frequent changing of gloves observed Refrigeration units with cold holding foods within required limits Good date marking practices noted NOTE: Remember to wear hair restraints (caps/hair nets/visors) duting food preparation. Also remember to close prep unit lids to prevent excessive cold loss and unit from breaking down unnecessarily No violation noted during this evaluation.	05/01/2013	Risk Factor
Discussed observations, food safety issues and inspection report.with the person-in-charge. Facility and facility kitchen continues to be well mamangged in compliance with clean food contact surfaces noted. Refrigeration units, cold and hot holding foods within required limits. Good date marking practices, use of food gloves with frequent changing obsered Foods delivered prepackaged and made to order Good job 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	02/01/2013	Routine
Discussed observations and inspection report with the person-in-charge (PIC). PIC was able to respond correctly to food safety questions asked. Facility kitchen continues to appear clean, organized, well managed and in compliance. Food contact surfaces clean. Use of food gloves and pH sanitizer test kit noted. Refrigeration temps, cold and hot holding foods within required limits. Hand sink clean, wel stocked and easily accessible. Hair Restraints - Effectiveness (corrected on site) 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. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) @FOOD@ 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.	02/14/2012	Routine

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