Hometown Grill And Buffet, 30 Sangers Ln, Staunton, VA 24401 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Hometown Grill and Buffet
Address: 30 Sangers Ln, Staunton, VA 24401
Type: Full Service Restaurant
Phone: 540 885-2200
Total inspections: 5
Last inspection: 08/19/2015

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Inspection findings	Inspection date	Type
Operators have made some changes based on the previous inspection. We discussed: employee health Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: An employee is vigorously chewing gum in areas while working with food and clean food contact equipment.. Correction: Restrict gum chewing, eat or drink in areas which may contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. The employee discarded his gum and washed his hands. Critical: Cooling* (corrected on site) Observation: Several foods in the walk-in cooler are not cooled quickly enough to prevent potential growth of harmful bacteria. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and to 41°F in 6 hours total time (from 135°F). A longer cooling time provides favorable conditions for bacterial growth. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Chicken and gravy in the hot holding unit are at improper hot holding temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Dice ham in the Delfield is at an improper temperatures. Correction: Quickly cold to 41°F and cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Temperature Measuring Devices Observation: There was no temperature measuring device located in the Metro hot holding unit. Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: Several plastic pans on the clean container shelf are visibly soiled. Correction: Clean and sanitize these surfaces for food contact. Equipment and Utensils, Air-Drying Required Observation: Many of the pans on the clean dish rack are stacked while wet after warewashing. Correction: Allow sanitized food contact equipment to drain and air-dry before being stacked or stored. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Chlorine sanitizer solution concentration measures in excess of 200 parts per million (ppm). Correction: Use chemicals as directed. Mix chlorine sanitizer solution to a concentration for 50-100 ppm. The person in charge corrected this immediately	08/19/2015	Routine
These good conditions are noted: the Person-in-charge (PIC) and employees are knowledgeable regarding relevant food safety issues Critical: Package Integrity* (corrected on site) Observation: Two cans of apple sauce and one can of diced tomatoes on the can shelves are dented on a seam or rim. Correction: Segregate cans that are dented on the rims or seam (and other damaged products) from usable products until returned or discard. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw shell eggs are stored over bread. Correction: During storage, preparation, holding, and display store raw animal foods in a manner that prevents potential cross contamination of ready-to-eat foods. The Person-in-Charge (PIC) moved the eggs to the bottom shelf. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Diced cantaloupe on the buffet is at an improper cold holding temperature. Correction: Relocate food to a refrigeration unit that is capable of quickly chilling and holding food at 41°F or below. An employee put the cantaloupe pan on ice water to quickly cool it. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cole slaw and macaroni salad on the buffet are at improper cold holding temperatures. Correction: Relocate food to a refrigeration unit that is capable of quickly chilling and holding food at 41°F or below. An employee transferred the salad to a freezer for quick chilling. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced turkey and raw chicken in the right sandwich prep unit are at improper cold holding temperatures. Correction: Relocate food to a refrigeration unit that is capable of quickly chilling and holding food at 41°F or below. The foods were transferred to pans which keep them lower and closer to the coldest part of the unit.	05/20/2014	Risk Factor
The following have been completed: a consumer advisory is on the menu No violation noted during this evaluation.	05/21/2013	Pre-Opening
A light had been installed on the dish machine to indicate when sanitizer is not reaching the machine. The service technician demonstrated operation of the light and other features on the machine. Most of the stainless steel along walls has been sealed. The facility now meets substantial compliance and may open at any time. This serves as a temporary permit No violation noted during this evaluation.	05/21/2013	Pre-Opening
The facility has been extensively cleaned. The following must be completed before the facility is permitted to open: 1. Install the dish machine. It must be observed working properly (to specifications of data plate). 2. Clean the following areas: below the Server Line storage cabinet, walk-in freezer entrance, and a few other areas. 3. Repair and/or replace floor to provide a condition of being smooth and non-absorbent: walk-in refrigerator, kitchen (especially at the doorways), and salad bar area. 4. Repair walls and coving (covering at wall-floor joint) to provide smooth, non-absorbent, with no cracks or spaces. There are several areas, including the storeroom ceiling (near the light fixture) and behind the ice machine and other equipment. 5. Repair or discard damaged equipment: ice scoop bin, scored cutting boards, and cracked plastic pans. 6. Seal the areas around the hand sink (beverage area) and surrounding stainless steel backsplash. 7. Raise the dry storage cabinet to allow 6” space below. 8. Provide either a covered trash can or a box in the employee restroom (for used feminine hygiene products). 9. Have a dumpster installed. 10. Provide “Consumer Advisory” notices for eggs, steak, and any other foods which may be served undercooked due to a customer’s preference. Contact me when these items have been completed to schedule a follow-up pre-opening inspection. The owners also plan to place covers over most of the electrical outlets. We discussed: employee health No violation noted during this evaluation.	05/14/2013	Pre-Opening

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