Countryside Family Restaurant, 208 W Main St., Stanley, VA 22851 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Countryside Family Restaurant
Address: 208 W Main St., Stanley, VA 22851
Type: Full Service Restaurant
Total inspections: 4
Last inspection: 03/30/2016
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Inspection findings

Inspection date

Type
Left handout regarding Use Of Time As A Public Health Control for shell eggs during breakfast. Note: Fire Suppression last serviced June 2014.
No violation noted during this evaluation.		03/30/2016Follow-up
Discussed Use of Time As A Public Health Control for storage of shell eggs on counter top during breakfast serving time.Note: Utility closet needs to be cleaned and reorganized.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Product cold holding at improper temperatures in Beverage-Air Prep Unit.
    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* (repeated violation)
    Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (2 - Freezers that are not operational).
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
03/25/2016Routine
Note: Please properly maintain sanitizer buckets in the food prep areas of the kitchen. Layout drawing to be submitted to the local health department before the end of the week.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The kitchen staff is drinking from an uncovered container in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Green Beans , Gravy and Brown Beans hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Physical Facilities in Good Repair
    Observation: Walls is not maintained in good repair
    Correction: Please patch holes in kitchen walls. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Ventilation systems to the outside are creating a public health hazard
    Correction: Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (Upright and chest freezers).
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
04/21/2015Routine
Note: Dumspter to be delivered within 7 days / need to submit layout of Food Establishment / exhaust hood to be serviced within 30 Days / need to patch a few more holes on kitchen walls / issues cited by Building Official to be addressed within 90 days.
No violation noted during this evaluation.		03/25/2015Pre-Opening

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