West End Market - Kitchen, 770 Washington Street Sw Cochrane Hall (0473) Virginia Tech Campus, Blacksburg, VA 24061 - State College Food Service inspection findings and violations

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Business Info

Restaurant: West End Market - Kitchen
Address: 770 Washington Street Sw Cochrane Hall (0473) Virginia Tech Campus, Blacksburg, VA 24061
Type: State College Food Service
Phone: 540 231-8886
Total inspections: 4
Last inspection: 11/04/2015
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Inspection findings

Inspection date

Type
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Pans of bacon stored on top of soiled ovens.
    Correction: Clean and sanitize these surfaces for food contact. Once pan of bacon is removed from top of oven it may set on food prep tables. Keep non-food contact surfaces clean when storing food containers on them. Correct in one day.
11/04/2015Routine
dish washer temps w 150 r 162 s 180 3compart sink wash compartment 113 F sanitize compartment 400 ppm Quats.
  • 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. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Box grader
    Correction: Clean and sanitize these surfaces for food contact. Do not store Box Grader in a soiled state.
11/12/2014Routine
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. cooked onions and bacon.
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Temperature control and batch cooking will be used on this product.
10/31/2013Routine
Soak and scrub label residue from the outside of food containers. Always measure the temperature of the sanitizer solution in 3 compartment setup early in the process. Early temperature measuring will save water and chemicals.
No violation noted during this evaluation.		11/08/2012Routine

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