Edelweiss Restaurant, 19 Edelweiss, Staunton, VA 24401 - Full Service Restaurant inspection findings and violations
Business Info
Restaurant: Edelweiss Restaurant
Address: 19 Edelweiss, Staunton, VA 24401
Type: Full Service Restaurant
Phone: 540 337-1203
Total inspections: 4
Last inspection: 10/14/2015
Address: 19 Edelweiss, Staunton, VA 24401
Type: Full Service Restaurant
Phone: 540 337-1203
Total inspections: 4
Last inspection: 10/14/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violations observed. Person in charge knowledgeable about food safety and answered questions correctly regarding cook temperatures, cold holding, hot holding, and employee health. Proper date marking of ready to eat foods. Very clean and organized kitchen. Three compartment sink setup sanitizing properly. Temperature log is also being kept on the Walk-In Fridge. Excellent hot holding, cold holding, and cooking temperatures. Employees were observed wearing and changing gloves and washing their hands when necessary. Keep up the great work! Discussion about cooling techniques and new food code update (certified food protection manager / thermolabels). No violation noted during this evaluation. | 10/14/2015 | Risk Factor | |
| Kitchen appears clean. Handsink stocked with soap/towels. Employees washing hands and wearing gloves when handling ready to eat foods. Most all ready to eat foods are properly date-marked. Employee health policy is available in kitchen. ServSafe manager on staff. Discussed the following: continuing to monitor/improve cooling process No violation noted during this evaluation. | 07/02/2014 | Risk Factor | |
Kitchen appeared very clean and organized. Handsink stocked with soap/towels. Employees washing hands and wearing gloves when handling ready to eat foods. Most all ready to eat foods appeared properly date-marked in refrigeration. Good hot holding/reheating temperatures observed. Employee health policy present in kitchen. Three ServSafe certified employees on staff. Discussed the following: need to continue to develop procedures to rapidly cool potentially hazardous foods within required parameters. Discussed utilization of ice baths, ice wands, shallow pans, and leaving lids off of larger quantities when cooling. Also discussed monitoring sanitizer levels in both chlorine and quat-based solutions to insure proper concentrations.
|
09/06/2013 | Risk Factor | |
Handsink is stocked with soap/towels and employees observed washing hands. Gloves are available for handling ready to eat foods and clean utensils/dishes in dishroom. Employee health policy available and in effect. Ready to eat foods are properly date-marked in refrigeration for 7-day disposition. Discussed the following with owner: cooling of "hot" potentially hazardous foods from 135F to 70F within 2 hrs and from 70F to 41F within 4 hours. This may be achieved by ice-bath, shallow pans, or use of cooling-wand. Also discussed storage of employee belongings.
|
02/21/2013 | Risk Factor |
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