Corner Grill, 115 N. Church Street,P O Box 27, Appomattox, VA - Restaurant inspection findings and violations

October 16, 2009 (Routine)

Violations:

• 0270 - Corrected During Inspection Critical Observed home canned apply butter in the yellow combo cooler.
  Food must be obtained from an approved governmentally inspected food preparation/processing facility. (Please mark employee food as "Employees Only".
• 0820 A 2 - Corrected During Inspection Critical Cut vegetables and fruit in yellow combo cooler cold holding at 50*F. Observed store made dressings and milk in the aquafina cooler cold holding at 48*F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. (Once fruits and vegetables are cut, keep them refrigerated at 41*F or below.)
• 1700 - Corrected During Inspection Critical Dishmachine chlorine is below the recommended 50ppm. (Dishes not being sanitized.)
  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. To minimize workload you can move to all single service utensils.

Comments:
Please call me when the dishmachine is repaired.

October 08, 2008 (Follow-up)

Violations:

• 1570 - The door gasket to the chest freezer is in poor repair. (Per operator, repair person scheduled for Oct. 9, 2008.)
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Reach-in freezer needs to be defrosted. (Per operator, repair person scheduled for Oct. 9, 2008.)
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

September 26, 2008 (Routine)

Violations:

• 0480 - Corrected During Inspection Unlabeled bulk 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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 0960 2 - Corrected During Inspection The container holding the slaw has a broken lid.
  Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Repeat Reach-in freezer needs to be defrosted.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gasket to the chest freezer is in poor repair. (Per operator, gaskets have been ordered for the chest freezer and the reach-in freezer. Waiting on repair person to install.)
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used in the wiping cloth bucket was not at an acceptable concentration. (200ppm)
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the ice machine used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of equipment to prevent the growth microorganisms on those surfaces.

Comments:
The kitchen rearrangement looks great! Appears more functional too!

May 23, 2008 (Routine)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Observed cream cold holding at 47F in the glass reach-in cooler.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in the prep unit, the white combo cooler, and the server combo cooler..
  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.
• 1570 - The door gasket to the chest freezer is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Chest freezer needs defrosting.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 111F.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1730 - The thermometer in the yellow combo cooler and the white combo freezer is not accurate.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 3170 - Repeat Ceiling over the hot table next to the hood is bulging and threatening to fall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Dishmachine chlorine 100 - 200 ppm

January 04, 2008 (Routine)

Violations:

• 0820 2 - Corrected During Inspection Critical Observed glass reach-in cooler holding food at 43F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in the prep unit, and the reach-in freezer.
  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.
• 1570 - The reach-in freezer was observed in a state of disrepair and damaged. (Needs defrosting.)
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Repeat Dishmachine is not sanitizing dishes. When tested, the chlorine solution was 0 parts per million.
  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. To minimize workload you can move to all single service utensils.
• 1700 - Critical Wiping cloth chlorine solution found over 200 parts per million.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters and stove eyes.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the following equipment has accumulations of grime and debris: wiping cloth bucket
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Ceiling over hot table next to the hood is bulging and appears that it may fall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Delivery received during inspection.

August 30, 2007 (Follow-up)

Violation: 1700 - Critical Chlorine is not detected in dishmachine. (8/31/07 - Dishmachine technician has not been by to repair the machine. Operator is still sanitizing in 3-vat sink.)
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.

August 08, 2007 (Follow-up)

Violation: 1700 - Critical Chlorine is not detected in dishmachine..
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
Comments:
Dishmachine technician has not been out to service the machine. Dishes are being sanitized in 3-compartment sink. Operator will call when the machine has been serviced.

August 03, 2007 (Routine)

Violations:

• 0820 - Critical CORRECTED DURING INSPECTION - Found pinto beans (60F) and lima beans(78F) in yellow combo cooler at improper temperatures. (Food moved to another cooler.)
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no temperature measuring device located in the white combo unit, yellow combo unit, silver combo unit, sandwich prep. unit, and the back chest freezer.
  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.
• 1570 - Yellow combo cooler ambient air temperature found at 60F.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Chlorine is not detected in dishmachine..
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1700 - Critical Dishmachine is not sanitizing dishes.
  CORRECTED DURING INSPECTION - Initiate manual sanitizing of dishes using 3-compartment sink until machine is serviced by a technician and deemed to be working properly.
• 3200 - Repeat Circular vents of of air ducts over sandwich prep unit and in the dining room have an accumulation of dust.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

April 04, 2007 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the chest freezer, yellow and white combo refrigerator.
  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.
• 1780 - Critical Mold or mildew found in ice machine.
  Clean ice machine to prevent the growth microorganisms on those surfaces.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. ( Men's and Ladie's room)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3200 - Dust build-up noticed in and around circular vents in food prep area and dining room.
  Maintain hood system vent filters in a clean condition.

March 09, 2007 (Other)

Violation: 3660 - Establishment operating without a valid permit.
Cease all food service operations until you receive a permit to operate from the health department.Correct by 3-12-07 or close until corrected
Comments:
Hand delivered a letter of notice to pay for annual permit which is overdue several months. Owner stated letter received 3-5-07 and check mailed back on 3-8-07

July 23, 2006 (Follow-up)

Comments:
3 door ref replaced with 2 combo ref.&freezers

May 24, 2006 (Follow-up)

Violations:

• 0570 - Repeat Wiping cloths improperly stored between use.Must not be left on counters,prep table,noticed in drink ,tea dispensing area.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.Do not leave damp or wet cloths on counters and tables,etc.
• 0820 - Critical Cold holding at improper temperatures.3 door ref.in prep area
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in the box freezer in back storage area.
  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.Maintain 41 degrees F or below in all ref.and 0 degrees F or below in all freezers
• 1570 - # door ref. was observed in a state of disrepair and improper operation.
  Repair the 3 door ref unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, 41 degrees F or below is required
• 2920 - Repeat Men'sToilet room door is not tight fitting. and/or provided with a properly self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.Repair to properly self close
• 3170 - Wall above and next to the sink next to the dishwasher is deteriorated and is not maintained in good repair or cleanability
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and its cleanability.
• 3180 - Repeat Floor in the kitchen prep area and back storage room 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.Hood system must be cleaned more frequently.

March 17, 2006 (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.Do not leave damp or wet cloths on counters and tables,etc.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.Crates are not acceptable
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the 3 door cooler and sandwich prep unit is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1320 - There was no temperature measuring device located in the combo ref./ freezer.
  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.
• 2920 - Repeat Men'sToilet room door is not tight fitting. and/or provided with a properly self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.Repair to properly self close
• 3180 - Repeat Floor in the kitchen prep area noted in need of cleaning. Hood filters and grease pan area is covered with grease.
  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.Hood system must be cleaned more frequently.

March 26, 2004 (Routine)

Violations:

• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 0270 - Critical Food prepared in a private home is distributed or offered for sale to the public.
  Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1750 - Manufacturer containers were observed reused for the storage of biscuits.
  Discontinue the reuse of single-use containers for foods storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0570 - Wiping cloths improperly stored between use.Insufficient sanitizer concentration.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in coolers and freezers.
  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.
• 2890 - Light bulb in prep area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0480 - 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.
• 2620 - There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 1070 - Observed use of grocery bags, single-servive plastic containers as a single-use/single-service food contact material.
  Discontinue use of the single service containers as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 3180 - Floors beneath equipment in the prep and storage areas 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.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain sanitizer test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

June 06, 2003 (Routine)

Comments:
opening inspection