Restaurant: Top Of The Stairs
Address: 217 College Avenue, Blacksburg, VA 24060
Type: Full Service Restaurant
Total inspections: 3
Last inspection: 02/02/2016
Discussed Employee Health Policy. Place looked good! Keep up the good work! No violation noted during this evaluation.
02/02/2016
Routine
Gave handouts: Employee Health Summary Sheet, sample cooling logs
Physical Facilities - Cleaning Frequency and Restrictions Observation: Floors and walls 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.
10/02/2014
Routine
Manager is taking serv safe test next Monday. He seemed knowledgeable and interested in food safety. Salad prep table that is currently out of temperature is not currently housing PHF/TCS food. They are working with maintenance to fix before returning PHF/TCS food. Floor has recently been refinished. Floor and equipment looked clean. Gave handouts: OEHS Guide to Employee Health, Employee health cheat sheet, glove use, sample employee health policy.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Raw chicken cold holding at improper temperatures
Correction: Unit was recently repaired, but raw chicken was allowed to remain in unit while unit was not functioning properly.
Toilet Room Receptacle Covered Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Physical Facilities - Cleaning Frequency and Restrictions Observation: Ceiling in the kitchen area 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.
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