Farmers Livestock Exchange Restaurant, 1995 Northwestern Pike, Winchester, VA 22603 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Farmers Livestock Exchange Restaurant
Address: 1995 Northwestern Pike, Winchester, VA 22603
Type: Full Service Restaurant
Phone: 540 667-1023
Total inspections: 4
Last inspection: 04/13/2015
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Inspection findings

Inspection date

Type
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Sides of griddle and area around noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
04/13/2015Routine
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Food in the Whirlpool refrigerator with the broken handle cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
04/28/2014Risk Factor
-American cheese on the counter needs to be placed back in a refrigerator in between use or develop a time control plan that allows the cheese to be time stamped, left at room temperature, and used for 4 hours then discarded.
-Sinks need to be repaired before next Monday. Hand sink is slow draining and the 3 vat sink is leaking grey water on the floor in the kitchen.
-Utensils near the hand sink should be moved to prevent them from being splashed by employees when washing hands.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the 3 vat sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Plumbing System Maintained in Good Repair
    Observation: The sink basin at the hand washing sink is slow to drain.
    Correction: Plumbing systems and components shall be maintained in good repair.
10/28/2013Routine
Please provide a resolution for the cooling issues with in the next 3 months. For the time being, determine how the food can be held at 41 degrees or lower until a permanent solution can be reached.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Hot dogs, raw hamburger, and sliced tomato cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Cooling, Heating, and Holding Capacities
    Observation: Small black refrigerator and camping coolers not sufficient in number or capacity to meet the food storage demands of the establishment.
    Correction: Provide equipment necessary to maintain food items at 41 dgrees or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
11/07/2011Routine

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