Coach's Grill, D - 8287 Seminole Trl, Ruckersville, VA - Restaurant inspection findings and violations

September 16, 2009 (Routine)

Comments:
Food and equipment temperatures observed to be within appropriate ranges.
Substantial compliance with Virginia Food Regulations observed this date.

February 19, 2009 (Routine)

Violation: 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Comments:
Talked with the operator about consumer advisory and he said everything is fully cooked. Leaving information concerning employee health policy.

June 11, 2008 (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.
• 1190 - No ambient (air/water) temperature measuring device (dual or degrees Fl) was found in the slide top cooler.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1530 - There is no 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.
• 1560 - 3-vat sink elevated on 2 X 4. 2 X 4 s are bare wood and not sealed to the floor A cleaning hazard exists.
  Paint and seal the 2 X 4 s to the floor for ease of cleaning
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a SANITIZING AGENT chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3340 - Critical Containers of glass cleaner stored with Napkins in cabinet under hand sink
  Chemicals must be located in an area that is not above and separated from food, equipment, utensils, linens or single service items.

March 13, 2008 (Routine)

Comments:
Today, opening inspection after renovation.
Layout and equipment per plan review.
Facility in substantial complaince with the Food Regulations.
Operator to change coffee maker in customer area to a unit with a dispenser handle. Also, seal three compartment sink and grease trap wood blocking.
May begin operating as a VDH food service facility.

May 07, 2007 (Pre-Opening)

Comments:
A pre-opening inspection was conducted to assess construction progress. A reinspection will be conducted to verify the following items:
1. Backflow preventer shall be installed on the water line to the espresso machine. The backflow preventer shall be a "VENTED DUAL CHECK VALVE" which meets either the ASSE 1012 or ASSE 1022 standard.
2. The sinks shall supply hot water at 110 degrees F.
3. Refrigeration equipment shall be able to maintain foods at 41 degrees F.
4. Cove base molding will be installed along floor-wall junctures.
5. Adequate lighting will be installed above the service counter.
NOTE: Roasting facility will be inspected by Virginia Dept of Agriculture.

February 06, 2007 (Routine)

Comments:
No violations were noted during the inspection. Facility appears well-maintained and in proper running order. Thank-you.

December 04, 2006 (Routine)

Violation: 1550 - The 3-compartment sink is not sealed to adjoining equipment or walls.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
Comments:
Facilty construction is in substantial compliance with the provisions of the Food Regulations. Final building inspections have been conducted. Food service permit is approved at this time.
(1) Ensure that the drain line from the ice bin is air-gapped.