Country Favorites, 3940 George Washington Highway, Portsmouth, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Country Favorites
Address: 3940 George Washington Highway, Portsmouth, Virginia
Phone: (757) 399-3400
Total inspections: 19
Last inspection: Aug 24, 2009
money

You can win $500 if you submit a qualified review to our sweepstakes!

Restaurant representatives - add corrected or new information about Country Favorites, 3940 George Washington Highway, Portsmouth, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0480 - Unlabeled food containers.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Potato salad, Pasta salad, cold holding at improper temperatures
  • 1800 - The nonfood contact surface of the shelves by oven, behind fryers/hood, dry storage area has accumulations of grime and debris.
August 24, 2009Routine12Details / Comments
  • 0790 - Improper methods used to thaw chicken (chicken was in bags sitting in water).
  • 0820 A 1 - Corrected During Inspection Critical Repeat Wings, Slisbury steak, Ribs etc. hot holding at improper temperatures.
  • 1800 - Repeat The nonfood contact surface of the sides of fryer/oven, chest freezer lid is broken, shelf inside ice maker has mold; has accumulations of grime and debris.
  • 3170 - Repeat ceiling is not maintained in good repair. Ceiling tiles are loose. Floor behind fryers needs cleaning
May 20, 2009Routine13Details / Comments
  • 0060 - Critical The head of the back of the house failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils inn the waitress cooler.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0620 - Food stored under pipes that lead to machinery.
  • 0820 A 1 - Critical Porkchops and pig feet hot holding at improper temperatures.
  • 0820 A 2 - Critical Potato salad and pig feet cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) rice and other foods in the refrigeration unit are not properly dated for disposition.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The tops of the bins holding breadings, the insides of all refrigeration and all the compartments hold clean utensils.
  • 1960 - Utensils were found stacked while wet after cleaning and chemical sanitization.
  • 3170 - Repeat Tiles in the kitchen are not maintained in good repair
February 06, 2009Routine57Details / Comments
  • 0570 - The sanitizer solution used to store the wiping cloths was too high.
  • 1570 - Repeat The door gasket to the floor model freezer is torn.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: deep fryers.
  • 1800 - The non-food contact surface of the inner ledge of the bulk ice machine has accumulations of grime and debris.
September 22, 2008Routine04Details / Comments
  • 1570 - The door gasket to the floor model freezer is in poor repair.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust vents.
  • 3170 - Repeat The floor tiles are badly broken in dry storage area; ceiling tiles badly damaged in kitchen area.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
May 27, 2008Routine05Details / Comments
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. Container of rice and other cooked food with no date-marking.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Broken ice machine needs repair.
  • 3170 - Floor damaged in storage room.
February 05, 2008Routine12Details / Comments
  • 0470 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw ground beef stored over fresh ready to eat vegetables.
  • 0790 - Corrected During Inspection Improper methods used to thaw raw pork chops.
  • 0820 - Corrected During Inspection Critical Rice pudding and container of raw pork chops found cold holding at improper temperatures.
  • 1800 - The nonfood contact surface of the deep fryers have accumulations of grime and debris.
November 14, 2007Routine22Details / Comments
  • 0570 - Corrected During Inspection The solution used to store wiping cloths was too strong.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Ice machine, reach-n cooler were not in use,
  • 1770 C - Corrected During Inspection Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
August 13, 2007Routine04Details / Comments
  • 0570 - Corrected During Inspection Sanitizer solution as too low.
  • 0820 - Corrected During Inspection Critical Repeat Container of tuna salad cold holding at improper temperatures
  • 1570 - The door gaskets of the two floor model freezers and one reach are torn.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1) can opener; 2) inner ledge of bulk ice machine..
May 16, 2007Routine13Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). there was thawing raw roast stored above RTE foods in reach-in cooler.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. There were several contianers of advance prepared foods in reach-in with no date mark.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bulk ice machine, can opener and drip pan area of baking ovens.
February 02, 2007Routine22Details / Comments
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Chemical sanitizer was too low.
  • 0820 - Corrected During Inspection Critical Repeat Tuna salad cold holding at improper temperatures.
  • 1570 - The light in the front area reach-in cooler was not working.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - The nonfood contact surface of the ulk ice machine and dep fryers have accumulations of grime and debris.
November 13, 2006Routine14Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Tuna salad cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. (in large reach-in cooler)
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: exhaust vents.
  • 1800 - Repeat The nonfood contact surface of the baking ovens and deep fryers have accumulations of grime and debris.
  • 2890 - Light bulb in dry storage shed not shielded, coated, or otherwise shatter-resistent.
  • 2930 - Outer opening screen mesh is more than 16 to 1 inches. The screen door is not tight fitting.
August 11, 2006Routine44Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees C) used to take food temps was not available.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener.
  • 1800 - Repeat The nonfood contact surface of the drip pan are of the baking ovens has accumulations of grime and debris.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3170 - Repeat Light bulb/fixture not working in exhaust vent system is not maintained in good repair
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
May 08, 2006Routine25Details / Comments
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: exhaust vents.
  • 1800 - Repeat The nonfood contact surface of the has accumulations of grime and debris.
  • 2890 - Light bulb in not shielded, coated, or otherwise shatter-resistent.
  • 3170 - Repeat The floor and light under the hood system is not maintained in good repair
February 02, 2006Routine33Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Range top and vents.
  • 2310 - Critical The hand sink was used as an utility sink as well as a hand sink.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3170 - Light in range hood is not maintained in good repair.
November 04, 2005Routine33Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the reefer is missing.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener.
  • 1800 - Repeat The nonfood contact surface of the oven vents has accumulations of grime and debris.
August 01, 2005Routine23Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0550 - Employee using a bowl as a serving utensil for large batch of mac-n-cheese.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - Repeat The nonfood contact surface of the deep fryer and range top has accumulations of grime and debris.
  • 2890 - Repeat Light bulb under the range hood not shielded, coated, or otherwise shatter-resistent.
  • 3220 - Mops not hung up to air dry.
February 09, 2005Routine16Details / Comments
  • 0830 - Critical The prepared ready-to-eat in the reefer was not properly dated for disposition. (Chicken, roast beef, yams)
  • 0820 - Critical Repeat Fried chicken cold holding at improper temperatures.
  • 0570 - Wiping cloths improperly stored between use.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - The nonfood contact surface of the deep fat fryer, exhaust vents, and oven range has accumulations of grime and debris.
  • 2890 - Light bulb underneath the oven range not shielded, coated, or otherwise shatter-resistent.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the reefer new the serving line was missing.
November 19, 2004Routine25Details / Comments
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: refrigeration units especially the door tracks.
  • 2930 - SCreen door racked has air gaps around unit and outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3270 - Critical Some flies present in kitchen.
  • 3180 - Flooring behing cookline in kitchen has a build-up of grease, dirt and grime.
  • 0820 - Critical Pork and shredded cheese above required 41.f or below standard, informed by the operator these foods recently delivered.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at kitchen lavatories used by food employees
  • 3170 - Floor tiles removed under refrigeration/freezer units at back door also china top to men's toilet removed and is not maintained in good repair
August 31, 2004Complaint34Details / Comments



August 24, 2009 (Routine)



Violations:
  • 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.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Potato salad, Pasta salad, cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1800 - The nonfood contact surface of the shelves by oven, behind fryers/hood, dry storage area has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

May 20, 2009 (Routine)



Violations:
  • 0790 - Improper methods used to thaw chicken (chicken was in bags sitting in water).
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 A 1 - Corrected During Inspection Critical Repeat Wings, Slisbury steak, Ribs etc. hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 1800 - Repeat The nonfood contact surface of the sides of fryer/oven, chest freezer lid is broken, shelf inside ice maker has mold; has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Repeat ceiling is not maintained in good repair. Ceiling tiles are loose. Floor behind fryers needs cleaning
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Violations discussed with management

February 06, 2009 (Routine)



Violations:
  • 0060 - Critical The head of the back of the house 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.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils inn the waitress cooler.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0620 - Food stored under pipes that lead to machinery.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 0820 A 1 - Critical Porkchops and pig feet hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 A 2 - Critical Potato salad and pig feet cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) rice and other foods in the refrigeration unit are 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.
  • 1580 - The cutting board(s) 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The tops of the bins holding breadings, the insides of all refrigeration and all the compartments hold clean utensils.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Utensils were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3170 - Repeat Tiles in the kitchen are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Back of the house manager is required to take the CFM course. Dates and times will be given at a later date. Other problems have been discussed with the manager.

September 22, 2008 (Routine)



Violations:
  • 0570 - The sanitizer solution used to store the wiping cloths was too high.
    Corrected: 50-ppm.
  • 1570 - Repeat The door gasket to the floor model freezer is torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: deep fryers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The non-food contact surface of the inner ledge of the bulk ice machine has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

May 27, 2008 (Routine)



Violations:
  • 1570 - The door gasket to the floor model freezer is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust vents.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Repeat The floor tiles are badly broken in dry storage area; ceiling tiles badly damaged in kitchen area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Corrected During Inspection 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.

February 05, 2008 (Routine)



Violations:
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. Container of rice and other cooked food with no date-marking.
    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 or within 4 calendar days if held at 45F. 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.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Broken ice machine needs repair.
    Remove any unused or non-functioning equipment from the premises.
  • 3170 - Floor damaged in storage room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 14, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw ground beef stored over fresh ready to eat vegetables.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0790 - Corrected During Inspection Improper methods used to thaw raw pork chops.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 - Corrected During Inspection Critical Rice pudding and container of raw pork chops found cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1800 - The nonfood contact surface of the deep fryers have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

August 13, 2007 (Routine)



Violations:
  • 0570 - Corrected During Inspection The solution used to store wiping cloths was too strong.
    Corrected.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Ice machine, reach-n cooler were not in use,
    Remove any unused or non-functioning equipment from the premises.
  • 1770 C - Corrected During Inspection Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.

May 16, 2007 (Routine)



Violations:
  • 0570 - Corrected During Inspection Sanitizer solution as too low.
    Corrected - changed-out to proper concentration.
  • 0820 - Corrected During Inspection Critical Repeat Container of tuna salad cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - The door gaskets of the two floor model freezers and one reach are torn.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1) can opener; 2) inner ledge of bulk ice machine..
    Maintain nonfood-contact surfaces of equipment clean.

February 02, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). there was thawing raw roast stored above RTE foods in reach-in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. There were several contianers of advance prepared foods in reach-in with no date mark.
    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 or within 4 calendar days if held at 45F. 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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bulk ice machine, can opener and drip pan area of baking ovens.
    Clean and sanitize these surfaces for food contact.

November 13, 2006 (Routine)



Violations:
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Chemical sanitizer was too low.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Repeat Tuna salad cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1570 - The light in the front area reach-in cooler was not working.
    Repair the reach-in cooler light 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.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - The nonfood contact surface of the ulk ice machine and dep fryers have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

August 11, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Tuna salad cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. (in large reach-in cooler)
    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 or within 4 calendar days if held at 45F. 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: exhaust vents.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the baking ovens and deep fryers have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Light bulb in dry storage shed not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Outer opening screen mesh is more than 16 to 1 inches. The screen door is not tight fitting.
    Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

May 08, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees C) used to take food temps was not available.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the drip pan are of the baking ovens has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3170 - Repeat Light bulb/fixture not working in exhaust vent system is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Corrected During Inspection 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.

February 02, 2006 (Routine)



Violations:
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) 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 or within 4 calendar days if held at 45F. 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: exhaust vents.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Light bulb in not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat The floor and light under the hood system is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 04, 2005 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) 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 or within 4 calendar days if held at 45F. 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Range top and vents.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Critical The hand sink was used as an utility sink as well as a hand sink.
    Corrected.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3170 - Light in range hood is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 01, 2005 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) 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 or within 4 calendar days if held at 45F. 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.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the reefer is missing.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the oven vents has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 09, 2005 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0550 - Employee using a bowl as a serving utensil for large batch of mac-n-cheese.
    Need to use the correct serving utensil which will limit hand contact with RTE.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a Chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. (Information was provided for ordering)
  • 1800 - Repeat The nonfood contact surface of the deep fryer and range top has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Repeat Light bulb under the range hood not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 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.

November 19, 2004 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat in the reefer was not properly dated for disposition. (Chicken, roast beef, yams)
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 0820 - Critical Repeat Fried chicken cold holding at improper temperatures.
    Corrected
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 1800 - The nonfood contact surface of the deep fat fryer, exhaust vents, and oven range has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Light bulb underneath the oven range not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the reefer new the serving line was missing.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.

August 31, 2004 (Complaint)



Violations:
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: refrigeration units especially the door tracks.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 2930 - SCreen door racked has air gaps around unit and outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3270 - Critical Some flies present in kitchen.
    Protect all oute openings and use effective fly control measures.
  • 3180 - Flooring behing cookline in kitchen has a build-up of grease, dirt and grime.
    Clean kitchen floor using a dustless method.
  • 0820 - Critical Pork and shredded cheese above required 41.f or below standard, informed by the operator these foods recently delivered.
    Monitor foods descripted to ensure 41.F or below product temperature is maintained (maximum 4 hours permitted in danger zone 41.F to 140.F, if exceeded discard).
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at kitchen lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Floor tiles removed under refrigeration/freezer units at back door also china top to men's toilet removed and is not maintained in good repair
    Replace floor tiles and china top to toilet to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Owner will fax the most recent pest control service invoice.

Country Favorites respresentatives - respond and add information
Nearby restaurants:

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:

Your Review

Would you recommend Country Favorites to others? (optional)
  
Add photo (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):



Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.