East Gourmet, 98 Stoneridge Drive North 4, Ruckersville, VA 22968 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: East Gourmet
Address: 98 Stoneridge Drive North 4, Ruckersville, VA 22968
Type: Full Service Restaurant
Phone: 434 985-2218
Total inspections: 4
Last inspection: 06/18/2015
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Ratings Summary

Based on 1 vote

Overall Rating:
*****
5.0
Ratings in categories:
Food:
*****
5.0
Service:
*****
5.0
Price:
*****
5.0
Ambience:
*****
5.0
Cleanliness:
*****
5.0

Restaurant representatives - add corrected or new information about East Gourmet, 98 Stoneridge Drive North 4, Ruckersville, VA 22968 »


Inspection findings

Inspection date

Type
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station in rear of kitchen is being used as a dump station
    Correction:
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine sanitizer concentration observed to be too high in wiping cloth container.
    Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Chlorine sanitizing solution concentration must be between 50 and 100ppm.
06/18/2015Routine
All food and equipment temps were within appropriate ranges.
Chlorine sanitizer solution in wiping cloth bucket within appropriate range
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Observed that several foods stored in walk-in-cooler were not protected because they were not in packages, covered containers, or wrapped.
    Correction: Prevent biological cross-contamination by storing food in packages, covered containers, or wrappings.
  • Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
    Observation: In-use utensils improperly stored between use. Observed knives stored between equipment units where surfaces cannot be easily cleaned.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
02/19/2015Routine
Observed good hand washing by employees.
Chlorine sanitizer in wash rag bucket within appropriate range of concentration, 100ppm.
  • Food - Miscellaneous Sources of Contamination (corrected on site)
    Observation: Observed ready-to-eat foods stored in non-food grade bags in prep unit.
    Correction: Protect food from miscellaneous sources of contamination. Use only food grade containers for storage of food.
01/29/2014Routine
Temperature controls in place
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses. Observed plastic drinking cup used for dispensing ice laying in ice.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Distressed Merchandise, Segregation and Location (corrected on site)
    Observation: Products for credit, redemption, or return is not being stored in a separate designated area. Observed dented can of water chestnuts and bamboo shoots stored on shelf with other canned foods.
    Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
02/21/2013Routine

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1 User Review:

Steven Dott

Added on Feb 3, 2024 9:42 AM
Visited on Feb 1, 2024 11:00 AM
Food:
*****
Service:
*****
Price:
*****
Ambience:
*****
Cleanliness:
*****
Would you recommend East Gourmet to others? Yes
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