Grab N Go #1, 3354 Lee Hwy, Weyers Cave, VA 24486 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Grab n Go #1
Address: 3354 Lee Hwy, Weyers Cave, VA 24486
Type: Fast Food Restaurant
Phone: 540 234-9353
Total inspections: 3
Last inspection: 03/31/2016
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Inspection findings

Inspection date

Type
Employees were helpful and attempted to correct violations quickly, but have not been trained on relevant food safety issues. Please train employees and develop policies and procedures to prepare and serve food safely. Obtain at least one food thermometer for monitoring food temperatures and a quaternary ammonium test kit to monitor sanitizer solution concentration.
We discussed: Employee Health policies
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge (PIC) connot identify proper hot or cold holding temperatures required to keep food safe.
    Correction: The PIC must know proper hot and cold holding temperatures as well as other essential information and procedures to maintain food safety. Please provide relevant food safety training for food handlers.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge cannot identify or provide any information on diagnosed infections or symtoms associated with an Employee Health policy.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Employee Health
    Observation: Since the Person in Charge cannot identify reportable infections or symptoms they are unable to apply the policies.
    Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Sausage-egg biscuits and sausage-egg sandwiches are at improper hot holding temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: Several foods (sliced tomatoes, some sliced meats) have been opened 8 days or more but have not been discarded.
    Correction: Potentially hazardous foods must be used or discarded 7 days after opening or preparing. Some harmful bacteria (mainly Listeria) may reach dangerous levels even at proper temperatures after 7 days. An employee discarded the foods.
03/31/2016Risk Factor
Most the conditions noted during the previous pre-opening inspection have been corrected. The facility requires a chlorine test kit before serving food and using the 3-bay sink for washing, rinsing and sanitizing. The unused coffee pots under the 3-bay should be re
moved
No violation noted during this evaluation.		09/30/2015Follow-up
No violation noted during this evaluation.09/25/2015Pre-Opening

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