CLINCH MOUNTAIN HOUSE, 38 Rogers Street, Lebanon, VA - Restaurant inspection findings and violations

October 14, 2009 (Critical Procedures)

Comments:
No criticals noted-glasses coffee cup need deliming

May 28, 2009 (Routine)

Comments:
PIC needs to restudy food safety and temperature protocols. Establishment
s general sanitation good.

January 20, 2009 (Routine)

Violation: 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.

October 14, 2008 (Routine)

Comments:
Facility exhibited good temperatures, good demonstration of knowledge by person in charge.

July 10, 2008 (Routine)

Violations:

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 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.
• 0480 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

Comments:
Clean facility, good temperatures. PIC should spend some additional time learning the proper cook temperatures and times, recommend an additional Serv-Safe course.

April 07, 2008 (Critical Procedures)

Comments:
No critical violations at this time.

January 03, 2008 (Routine)

Comments:
No violations at this time.

October 10, 2007 (Routine)

Violation: 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

February 21, 2007 (Routine)

Violations:

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Scoop handle down in sugar.
  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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive vapors. Small grill used while not under fume hood.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

October 17, 2006 (Pre-Opening)

Violations:

• 0480 - Unlabeled food containers. Sugar.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2000 - Clean utensils were observed stored unprotected from splash at the hand-sink in kitchen.
  Store equipment and utensils away from hand-sink or install a splash-guard to prevent splash while washing hands.