Stalactite Cafe, 970 Us Hwy 211 W, Luray, VA 22835 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Stalactite Cafe
Address: 970 Us Hwy 211 W, Luray, VA 22835
Type: Fast Food Restaurant
Phone: 540 743-6551
Total inspections: 9
Last inspection: 09/14/2015
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Inspection findings

Inspection date

Type
Facility clean and well maintained at time of inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk and Cole Slaw cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
09/14/2015Routine
Establishments are very clean.
Observed excellent date and labeling program.
All storage is orderly.
Observed excellent temperature controls of all foods.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
04/22/2015Routine
Facility very clean and well maintained. Staff is very pro-active in regards to food safety.
No violation noted during this evaluation.		08/05/2014Routine
Inspected Stalactite Cafe / HeartPine Cafe / Snack Bar - all facilities very well maintained at time of inspection.
No violation noted during this evaluation.		09/05/2013Routine
Satellite location for the Stalactite Cafe. Observed food probe thermometer / sanitizer test kit / single-service gloves. OK to begin operation of the food stand with limited menu: Cold and Panini Grilled Sandwiches.
No violation noted during this evaluation.		07/01/2013Other
Facility very clean and well maintained at time of inspection. Fire Suppression last serviced June 2012 / Fire Extinguishers last serviced July 2012 / Exhaust Hood last serviced August 2012.
No violation noted during this evaluation.		01/31/2013Routine
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
    Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
11/28/2011Routine
Please monitor Walk-In Cooler to ensure product is being held at 41'F or below.
No violation noted during this evaluation.		08/08/2011Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Cut Tomato, Cole Slaw, Sliced Cheese and Creamer 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed tuna salad, Chicken Salad and pimento cheese in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
08/03/2011Risk Factor Assessment

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