Scotchman #3460, 636 West Main Street, Appalachia, VA 24216 - Convenience Store Food Service inspection findings and violations

Business Info

Restaurant: Scotchman #3460
Address: 636 West Main Street, Appalachia, VA 24216
Type: Convenience Store Food Service
Phone: 276 565-1470
Total inspections: 9
Last inspection: 01/05/2016

Restaurant representatives - add corrected or new information about Scotchman #3460, 636 West Main Street, Appalachia, VA 24216 »

Inspection findings	Inspection date	Type
No violations observed. Bucket sanitizer for wiping cloths 200 parts per million quaternary ammonium compound. Good. Date marking of prepared and opened foods good. No violation noted during this evaluation.	01/05/2016	Routine
All previous hazards corrected, thank you. No hazards noted today. Very good date marking and personal hygiene observed. Items in hot case at check-out counter are on time control. Good hand washing observed and all staff appear healthy. No violation noted during this evaluation.	09/09/2015	Risk Factor
Food handling procedures, personal hygiene and general operation of facility very good. Facility needs some cleaning. Maintain a routine cleaning schedule for facility and equipment. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of Deluxe oven and top of Lincoln pizza oven. Correction: Maintain nonfood-contact surfaces of equipment clean. Light Bulbs Protective Shielding Observation: Light fixture in stock room not shielded, coated, or otherwise shatter-resistant. The shield is missing. Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Physical Facilities - Cleaning Frequency and Restrictions Observation: The wall in kitchen behind the cook line and the ceiling in the kitchen 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. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Intake and exhaust air ducts are not being cleaned. much dust build-up around and on vents. Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials	05/19/2015	Routine
Previous hazards corrected. Good hand washing and personal hygiene observed. Staff healthy no signs of sickness. Good job thawing chicken in refrigerator. Good labeling observed as well. No violation noted during this evaluation.	01/27/2015	Risk Factor
All hot food time controlled. All food discarded after 4 hours. Observed breakfast items discarded. Good handwashing, barehand contact prevention, and set up of the three compartment sink. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of some refrigerators and freezers. Correction: Maintain nonfood-contact surfaces of equipment clean. Lighting, Intensity Observation: Less than 50 foot candles of light was noted in the kitchen due to some light bulbs not working. Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor	09/29/2014	Routine
Several items in the hot display case were less than 135°F. Person in charge stated that time is used for all items and was in the process of discarding all of the breakfast items left over. Looking in the log book, the temperature at prep was listed with all food items but the time was not entered. It also had a place for the temperature every two hours and sections for the second, third, and forth cooking. Manager had placed all items in the unit from 10:00 AM to 10:30 AM. Good procedures in place for the hot case, but the time items are prepared need to be documented. Good handwashing and prevention of barehand contact observed. Facility is being kept clean. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cutting lettuce. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Hands were washed and gloves were put on. Critical: Time as a Public Health Control* (corrected on site) Observation: Food prepared for lunch for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.	06/13/2014	Risk Factor
Hot foods on time control. Items in self service are good for either 2 hours or 4 hours. Ie pizza is for 2 hours and hot dogs are for 4 hours. Items in the Hatco display case on time as well.. Logs being kept for when items are prepared and items are discarded within 4 hours. Good knowledge of cleaning/sanitizing, handwashing, and prevention of barehand contact. Sanitizing Solutions, Testing Devices Observation: A properly working test kit could not be provided in the facility for monitoring the concentration of the chemical sanitizing solutions during the inspection. Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Equipment - Good Repair and Proper Adjustment Observation: Cutting boards and the pizza slicer were observed in a state of disrepair and damaged. Correction: Repair these items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the items, replace them with one that meets these specifications. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of equipment such as the ovens and warmers.. Correction: Maintain nonfood-contact surfaces of equipment clean.	03/18/2014	Routine
No hazards noted today. Cooking time/temperature logs maintained. New day manager very knowledgeable in food safety, has Serve-Safe Certification, facility in good shape. No violation noted during this evaluation.	11/25/2013	Risk Factor
No hazards noted today. Observed good personal hygiene and proper glove use. Items in hot case at front counter pulled after two hours. No violation noted during this evaluation.	08/15/2013	Risk Factor

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