The Berryville Grille, 9 E. Main Street, Berryville, VA 22611 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Berryville Grille
Address: 9 E. Main Street, Berryville, VA 22611
Type: Full Service Restaurant
Phone: 540 955-4317
Total inspections: 6
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
03/23/2016Routine
- Make sure to keep up on all dating on prepare food items in the refrigeration units.
- Replace the light tube above the slicer to improve the light intensity.
- The hood cleaning appears to be due.
  • 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 walk-in cold holding at improper temperatures. (observed 42 and 43 degrees on multiple food items within)
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: The water temperature at the plate measured with the inspection recording thermometer only reach 153 degrees and drop after each run following. The temperature should reach 160+ at the plate and 180 degrees measured at the service line.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
02/04/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: 2 door Delfield Prep Unit cold holding at improper temperatures (44 degrees)
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
02/27/2014Risk Factor
-Be sure clean dishes are always handles with clean hands in dish area, and that the dishes are completely air dries before stacking
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. Knife stored between top of prep lids and not easy to keep clean.
    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.
07/31/2013Routine
  • Food - Washing Fruits and Vegetables (corrected on site)
    Observation: Basil not washed before being prepared.
    Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
  • Cooling Methods (corrected on site)
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
03/20/2013Routine
-Metal stem thermometers calibrated
-microwave/ice machine/slicer satisfactory
-dumpster/dining area/dry storage satisfactory
-Cleaning schedules established
-Fire extinguisher/Hood unit satisfactory
-3Bay sink at 400ppm Quat (200ppm suggested)
-Wiping buckets at 100ppm chlorine
-French toast egg bath at 52°, only used for couple hours then discarded before lunch,
inprocess of throwing out at 11am
-Bar area satisfactory
No violation noted during this evaluation.		12/14/2011Routine

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