Cook Out, 1311 South Main Street, Blacksburg, VA 24060 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Cook Out
Address: 1311 South Main Street, Blacksburg, VA 24060
Type: Fast Food Restaurant
Phone: 704 796-5545
Total inspections: 3
Last inspection: 06/04/2015
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Inspection findings

Inspection date

Type
all universal condiment bottles to be properly labeled
  • Critical: Equipment - Food Contact Surfaces and Utensils
    Observation: The cleaning schedule for dairy steamer cup at coffe station is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
    Correction: Begin immediatly clean dairy steamer cup at coffee station every 4 hours.
06/04/2015Routine
Went over "Healthy Food Handler" with PIC. Tomatoes at 61F on 2 hour time control. Set out at 9:52am temped at 10:53am.
  • Equipment and Utensils - Multiuse, Characteristics
    Observation: The food contact surface of the peg board equipment holder is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Correction: Replace the peg board to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Cannot properly clean peg board. Remove and replace with cleanable shelving or racking system. Correct in 2 weeks.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Ice scoop and ice scoop holder was, in contact with non-potentially hazardous food items, observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of ice scoop and holder at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Clean scoop and holder immediately and install holder so as to be easy to remove for cleaning. Begin correction immediately.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Correct in 2 days.
05/21/2014Routine
Reminder track the cooling of meats and use the 134F-70F in 2 hours and from 70F-41F in 4 hours. This facility is now using time control on sliced tomatoes (2 hours). A written procedure and time out ticket are used.
  • Temperature Measuring Devices - Ambient Air and Water
    Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the cook line meat make table is not present.
    Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. Correct in one day.
03/20/2013Routine

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