Wild Wolf Brewing Company, 2461 Rockfish Valley Highway, Nellysford, VA 22958 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Wild Wolf Brewing Company
Address: 2461 Rockfish Valley Highway, Nellysford, VA 22958
Type: Full Service Restaurant
Phone: 434 361-1776
Total inspections: 6
Last inspection: 03/17/2016

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Inspection findings	Inspection date	Type
Person-In-Charge (PIC) chef in kitchen is currently certified in food safety management. Areas discussed: 1) employee health policy, 2) bulk cooling procedures, 3) procedures for reheating previously cooled foods, 4) hot & cold temperature monitoring for foods, 5) cleaning and sanitizing of food contacts and 6) obtaining foods from approved sources. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Dispensing utensils improperly stored between uses (spatulas on nonfood contact surfaces and utensils along the cook line in 84 F water). 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. Manager / chef took corrective actions. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Beer batter (w/ raw egg mix) measured 46 F on the cook line. Ice water bath appeared not sufficient to keep product at 41 F or less. All other cold holding temperatures were appropriate. Correction: Chef on duty took immediate correction action and relocated the batter to the walk-in cooler (36 F) since the batter had only been out about 30-45 minutes. Critical: Food - Consumption of Raw or Undercooked Animal Foods Observation: Burgers noted on menu that could be ordered by the customer undercooked. Even though consumer advisory note is at the bottom of the menu page, lack of an asterisk for the burgers may not properly inform customer of risk(s). Correction: Owner stated that the menus are in the process of being reprinted and will incorporate the appropriate asterisk(s) for the updated menu. (Corrective action is being taken). Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation) Observation: The following equipment food-contact surface was observed soiled to sight: meat slicer observed with some accumulated food residues (already been cleaned). Correction: Clean and sanitize these surfaces for food contact. Train staff to inspect the meat slicer after appropriately washing, rinsing and sanitizing this food contact surface to verify all food / grease residues have been removed. Physical Facilities - Cleaning Frequency and Restrictions Observation: Ceiling / wall mounted fan in the cook line area noted in need of cleaning (heavy accumulation of dust) 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. Manager / chef on duty agreed to clean before warm weather use.	03/17/2016	Routine
Complaint about a chicken in the outdoor dining area was not substantiated at time of inspection (next day). All chickens were in their run. Management plans to put up a new fence to assure that all chickens stay in the run at all times Complaint inspection date 25 March 2015.. No violation noted during this evaluation.	04/01/2015	Complaint
Substantial compliance with kitchen food safety procedures and conditions as observed on this date. Areas discussed: 1) Employee health policy, 2) Bulk cooling procedures (cooling from 135 F to 70 F in first 2 hours and then cooling to 41 F in the last 4 hours). 3) Possible expansion of the facility w/ a potential 100 seat event building- Discussed need for waste-water engineering and planning. Note: Current food-service permit notes approval for 128 seats- staff reports up to 400 seats available (counting outdoor seating). Owner is moving forward w/ septic field waste-water disposal plans w/ a private engineering firm. 4) Reheating procedures of foods, 5) Outdoor guidelines for cooking. Food temperatures: black beans= 170 F (reheating), pork barbecue = 41 F (cold holding), bulk cheese = 41 F (cold holding), barbecue (pulled) = 152 F (hot holding), grits = 147 F (hot holding). Walk-in cooler = 41 F, commercial dish machine observed operating at 180 F on final rinse, and line refrigeration unit = 41 F. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Verify staff store raw meats in this order [top to bottom]: fish, beef, chicken. (Chicken observed stored over raw beef). Correction: Corrected by Person In Charge during inspection. Toilet Rooms - Enclosed Observation: Verify employee restroom door is completely self-closing. Correction: Person-In-Charge agreed to take corrective action.	12/04/2014	Routine
Improvements noted from 5/20/2014 inspection: 1) staff aware of the need to wash, rinse and sanitize the meat slicer every 4 hours when in continuous use, 2) Owner stated that an additional refrigeration unit has been ordered and is in the process of being shipped. Owner stated that preventative maintenance has been conducted on all refrigeration units and kitchen staff are required to keep temperature logs on refrigeration units. (No cold holding with ice baths observed). 3) Walk-in cooler, walk-in freezer and refrigerated preparation units are not overstocked. From discussions with kitchen staff, a strong recommendation is made to adjust the pork barbecue production to verify that the cooked product is pulled and then cooled to 70 F within the first 2 hours and then rapidly cooled to 41 F within the last 4 hours of the cooling process. A voluntary Risk Control Plan (RCP) is recommended and the local health department can send a draft copy for the owner's review. Recommend tracking cooling temperatures to verify cooling standards are being met (see cooling standards as noted above). Critical: Animals - Prohibiting Animals* Observation: Pets (non-service animals) of customers were observed in the establishment (inside and outside). Correction: Live animals that are not service-animals are to be allowed per variance to this regulation. Owner has discussed this situation with the district EH Manager and is applying to the Commissioner's Office for a variance to allow animal friendly dining (in an outside seating location with conditions). Discussed with owner.	05/27/2014	Critical Procedures
Staff knowledgeable. Good product date marking practice. Note: Ice being used on a routine basis for cold holding some potentially hazardous foods. Operator ordered a new refrigerator on this date and will discontinue use of ice for cold holding.. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Potentially hazardous foods cold holding at improper temperatures in salad cooler. Internal temperature measured 48-54 F. Ambient air temperature measured 55 F. Note: Foods cold holding in unit less than 4 hours. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Service call made immediatlely to repair/correct temperature problem. 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: Slicer. Correction: Clean and sanitize these surfaces for food contact.	05/20/2014	Routine
Manager said that employees would dilute the sanitizing solution in the 3 bay sink until Ecolab can recalibrate the mixing valve. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation) Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Quaternary Ammonia sanitizing solution used was not at an acceptable concentration. Correction: Adjust the sanitizing solution to a level between 150 - 400 ppm at a water temperature of 75 F..	03/26/2013	Risk Factor

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