Clarence's Steak And Seafood, 6636 Greensboro Rd., Ridgeway, VA 24148 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Clarence's Steak and Seafood
Address: 6636 Greensboro Rd., Ridgeway, VA 24148
Type: Full Service Restaurant
Phone: 276 956-3400
Total inspections: 9
Last inspection: 03/15/2016

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Inspection findings	Inspection date	Type
Food - Miscellaneous Sources of Contamination Observation: Clean inside ice machine..... Correction: Protect food from miscellaneous sources of contamination. Non-Food Contact Surfaces Observation: The nonfood contact surface of the can opener has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	03/15/2016	Routine
Critical: Package Integrity* (corrected on site) Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (dented can iof crowder peas in dry storage area). Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken being stored above raw ground beef in kitchen walk-in. Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage. Raw animal foods should be stored according to cooking temperature (highest cooking temperature on the bottom - e.g. chicken should always be stored below ground beef).	10/27/2015	Risk Factor
Owners knowledgeable on food safety risk factors. Employees observed washing hands and wearing and changing gloves during inspection. Ice wand and ice baths used to cool hot foods. Lemon wedges for drinks dispensed with fork. Foods made in house. No violation noted during this evaluation.	06/05/2015	Risk Factor
Owners, kitchen manager, food preparation personnel and employees knowledgeable on food safety risk factors. Owners knowledgeable on employee health. Employees observed washing hands and wearing and changing gloves during inspection. Gloves were changed when changing tasks. Raw and ready-to-eat foods stored separately in walk-in coolers. Food date marked as required. Overall staff handling foods a safe manner at all times during inspection. Most all foods are made in house and have separate preparation areas for conducting different tasks. Equipment - Good Repair and Proper Adjustment Observation: Some of the metal cooking pans were observed in a state of disrepair, due to usage over time and were worn out. Correction: Repair the pots and pans to a state of condition that allows for proper and cleaning and sanitizing. If unable to repair the pots and pans replace them as needed. Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site) Observation: The dish washer was dispensing the chlorine sanitizer at too low a concentration and a sanitizer test kit is not readily available to ensure the chemical sanitizing solution(s) are at the proper concentration. Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. NOTE The owner contacted their repair company to immediately fix the dish washer and to provide them with the proper test strips.	01/15/2015	Routine
Facility is family owned and operated. Owners knowledgeable on food safety risk factors and employee health. Staff cooking foods knowledgeable on food safety temperatures and safe handling of foods. Ice being used to cool foods. Servers knowledgeable on food safety. Dish washer knowledgeable on proper operation of dish machine. Employees observed washing hands and wearing and changing gloves when handling foods. Owner/manager monitoring throughout the day to assure foods are being held at proper temperatures. Foods date marked as required. Foods are prepared and made in house. Equipment - Cutting Surfaces Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.	03/25/2014	Routine
Data-loggers in the walk-in cooler were read again today. It appears at this time that the walk-in is holding temperatures much better. No violation noted during this evaluation.	10/21/2013	Routine
Data-loggers information was downloaded from units placed in the walk-in cooler. Information was passed along to the owners and HVAC technicians. A follow-up will be conducted at the end of the week. No violation noted during this evaluation.	10/17/2013	Other
The routine inspection was halted due to issues with the walk-in cooler. Repair personnel have been contacted and will advise on the repair time needed and VDH will finish re-evaluate the facility then, most likely tomorrow morning. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw Chicken is stored above raw hamburger. Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef is stored above salads. Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Multiple items in the walk-in cooler are cold holding at improper temperatures. Items include: Raw Chicken, Raw Hamburger, Baked Spagetti, Macaroni Salad. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.	10/16/2013	Risk Factor
No violation noted during this evaluation.	03/12/2013	Risk Factor

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