Blue Ridge Manor, 400 Blue Ridge Street, Martinsville, VA - Restaurant inspection findings and violations

March 05, 2009 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Corrected During Inspection Critical Gravy in refrigerator was at 47 after 6 hours of cooling.
  Discard food that has not been cooled properly.
• 0840 - Corrected During Inspection Critical Cottage cheese and ricotta cheese in the refrigeration unit was not discarded by the ""consume by" date.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. This is a premixed sanitizing solution in a clear bag without labeling. Employee does not know name of product nor proper concentration the premix should be.
  Use an appropriate chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 3080 - Less than 10 foot candles of light was noted in the walk in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

Comments:
Rubber floor mats are being stored in the three vat sink. The sink must be cleaned and sanitized before next use.
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October 06, 2008 (Routine)

Comments:
Recommend freezers be set at 0°F for food storage.
Very good condition. No food preparation being conducted at the time of my visit.

August 08, 2007 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3180 - Inside compartment in the Victory Freezer noted in need of cleaning.
  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.

April 09, 2007 (Routine)

Violation: 1580 - The cutting board(s) above the Victory Prep Cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

August 03, 2006 (Routine)

Comments:
no violations. Clean.

July 23, 2004 (Routine)

Violation: 3180 - Floors and rubber mats in dishwasher area noted in need of cleaning. Rubber mats have black mold on rear side.
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.

October 07, 2003 (Routine)

Violations:

• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the walk-in refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 0550 - Styro cups observed being used as scoops in dry goods bins. Scoops must have handles that do not contact product.
  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 140F and the container.
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 140°F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees while the actual temperature was 140 degrees.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.

March 19, 2003 (Follow-up)

Comments:
Mgr called to advise that machine repair was completed. I verified and temps are above required limits.

March 17, 2003 (Follow-up)

Comments:
Follow up inspection to check on dish machine temperatures. Parts have been ordered and just received. Have not been installed. Operator is using chlorine to sanitize until temps are back up to proper levels. Mgr. will contact me when installation done.

March 03, 2003 (Routine)

Violations:

• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150F while the actual temperature was 140F.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 165°F. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.