Dan-View Restaurant, 116 Dan View Dr., Danville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Dan-View Restaurant
Address: 116 Dan View Dr., Danville, Virginia
Phone: (434) 793-3552
Total inspections: 23
Last inspection: May 22, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3380 - Critical Repeat Chlorine sanitizing agent in wiping cloth buckets and being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010May 22, 2009Follow-up10Details / Comments
  • 0480 - Repeat Unlabeled food containers of corn meal, flour, brown sugar and pancake mix.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 A 1 - Critical Oatmeal hot holding at improper temperatures.
  • 0820 A 2 - Critical Repeat Diced tomatoes, sliced cheese, country ham, bacon and cooked carrots cold holding at improper temperatures.
  • 1580 - Repeat The cutting board in kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Utensils stored above slicer and metal pans stored on a non-clean surface.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigeration unit. Lighting measured 2 foot candles.
  • 3380 - Critical Repeat Chlorine sanitizing agent in wiping cloth buckets and being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
April 20, 2009Routine44Details / Comments
  • 1580 - Repeat The cutting board in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in unit.
July 21, 2008Follow-up02Details / Comments
  • 0480 - Unlabeled food containers of rice, beans, onion, flour, pancake mix, and corn meal.
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 A 1 - Critical Gravy and cooked apples hot holding at improper temperatures.
  • 0820 A 2 - Critical Sliced tomatoes and diced tomatoes cold holding on sandwich prep unit at improper temperatures. Cole slaw, raw shell eggs also cold holding at improper temperatures.
  • 1580 - The cutting board in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 162 degrees F.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: storage containers for rice and beans.
  • 2020 - Single-service utensils and cooking utensils found stored in such a way that contamination can occur. Cooking utensil storage areas to be cleaned, sanitized and organized so that contamination is not likely.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in unit.
  • 3380 - Critical Sanitizer used in wiping cloth buckets and in 3-compartment sink at wrong concentration.
June 23, 2008Routine55Details / Comments
No violation noted during this evaluation. August 07, 2007Follow-up00Details / Comments
  • 0700 - Critical use of raw shell egg whites in meringue with out a regulatory authority granting a variance to serve this item
  • 0860 - Critical The meringue topping for the Banana pudding is made using whites of raw eggs, something that can not be done without a variance.
July 18, 2007Routine20Details / Comments
No violation noted during this evaluation. April 25, 2007Routine00-
1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not working..January 31, 2007Routine01Details / Comments
No violation noted during this evaluation. October 16, 2006Routine00-
3180 - Repeat Floor in the walk-in cooler and walk-in freezer noted in need of cleaning.July 11, 2006Routine01Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside convection oven shelves.
  • 3180 - Repeat Floor and shelves in the walk-in cooler noted in need of cleaning.
March 30, 2006Routine11Details / Comments
No violation noted during this evaluation. December 13, 2005Routine00-
3180 - Repeat Floor in the walk-in cooler noted in need of cleaning.September 12, 2005Routine01Details / Comments
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Inside convection oven.June 20, 2005Routine10Details / Comments
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Inside Convection Oven.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Wall behind convection Oven.
  • 3180 - Floor in the walk-in cooler/freezer noted in need of cleaning.
March 23, 2005Routine12Details / Comments
1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: top of convection oven and tiles above the oven.January 12, 2005Routine01Details / Comments
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside convection oven - build-up of carbon (burned on food).September 20, 2004Routine10Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Tea dispenser spout. Build-up of mold and slim..
  • 3180 - Ceiling in the kitchen noted in need of cleaning. Build-up of grease stains from the exhaust of the convection oven and cooking stoves.
June 08, 2004Routine11Details / Comments
No violation noted during this evaluation. March 09, 2004Routine00-
No violation noted during this evaluation. December 17, 2003Routine00-
1770 - Observed accumulations of grime and debris on the following food contact surfaces: Walk-in Freezer and 2 door freezer.September 04, 2003Routine01Details / Comments
No violation noted during this evaluation. May 22, 2003Routine00-
No violation noted during this evaluation. February 24, 2003Routine00-

May 22, 2009 (Follow-up)



Violation: 3380 - Critical Repeat Chlorine sanitizing agent in wiping cloth buckets and being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Sanitizer in wiping cloth bucket at concentration of 10 ppm. Chlorine sanitizer shall be 50 ppm to 100 ppm at all times. Concentration corrected during inspection.
Employees observed handling ready-to-eat foods with bare hands. Instructed to never handle ready-to-eat foods with bare hands.
Overall, facility much improved since last inspection.

April 20, 2009 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers of corn meal, flour, brown sugar and pancake mix.
    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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 1 - Critical Oatmeal hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Repeat Diced tomatoes, sliced cheese, country ham, bacon and cooked carrots cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1580 - Repeat The cutting board in kitchen is 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 A - Critical The following utensils were observed soiled to sight and touch: Utensils stored above slicer and metal pans stored on a non-clean surface.
    Clean and sanitize these surfaces for food contact.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigeration unit. Lighting measured 2 foot candles.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3380 - Critical Repeat Chlorine sanitizing agent in wiping cloth buckets and being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
tenderloin - 33 degrees Fahrenheit.
sausage - 145 degrees Fahrenheit.
gravy - 145 degrees Fahrenheit.
potatoes - 135 degrees Fahrenheit.
Chicken livers - 155 degrees Fahrenheit.
corn - 155 degrees Fahrenheit.
Fresh oysters purchased from Big Island Seafoods Inc., P.O. Box 177, Hayes VA. Big Island appears on the Shellfish Shippers List for April 2009.
Ice machine clean.
Dry storage area satisfactory.

July 21, 2008 (Follow-up)



Violations:
  • 1580 - Repeat The cutting board in the kitchen is 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. DISCARDED DURING INSPECTION.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in unit.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
New menus on order to include Consumer Advisory statement.
According to PIC, employee health policy discussed with employees; however, no documentation of meeting.
Great improvement over 6/23/08 inspection. GREAT JOB!

June 23, 2008 (Routine)



Violations:
  • 0480 - Unlabeled food containers of rice, beans, onion, flour, pancake mix, and corn meal.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 1 - Critical Gravy and cooked apples hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Sliced tomatoes and diced tomatoes cold holding on sandwich prep unit at improper temperatures. Cole slaw, raw shell eggs also cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1580 - The cutting board in the kitchen is 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. DISCARDED DURING INSPECTION.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 162 degrees F.
    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.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: storage containers for rice and beans.
    Clean and sanitize these surfaces for food contact.
  • 2020 - Single-service utensils and cooking utensils found stored in such a way that contamination can occur. Cooking utensil storage areas to be cleaned, sanitized and organized so that contamination is not likely.
    Store utensils on clean and sanitized surface with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in unit.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3380 - Critical Sanitizer used in wiping cloth buckets and in 3-compartment sink at wrong concentration.
    Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Chlorine sanitizer shall be 50-100 ppm and quaternary ammonium concentration shall be 200 ppm at all times.
Comments:
Consumer Advisory shall be posted on menus and at take-out counter for food items prepared undercooked.
Time used as public health control for pies and desserts.
Employee health policy discussed with PIC.
Discussed cooling requirements with PIC.
Date-marking to be implemented for all potentially hazardous foods held for more than 24 hours.
Fresh oysters vendor is Big Island located in Hayes Virginia. Big Island is included on the Interstate Shellfish Shippers List for June 2008.

August 07, 2007 (Follow-up)

Comments:
1. Pasteurized eggs purchased from U.S. Foods are now used in creme pies. No unpasteurized product used in creme pies. Pasteurized eggs observed being stored in cooler during inspection.
2. Unpasteurized eggs purchased from Gates Brothers, Burlington NC used in other foods sold at establishment.
3. PIC reported time being used instead of temperature monitoring as public health control for pies being served. No logging of (time in/time out) being posted at initiation of inspection. It was suggested that log times be posted on product or logged on magnetic board for observation by all food employees. PIC corrected this deficiency by labeling (time in/time out) on products using time as public health control during inspection.
4. It was suggested that restaurant cool products to 41 degrees or below prior to shipping out in bulk quantities.
5. An explanation of the required employee health policy was given to PIC during the inspection.
6. Several items were temperature monitored during inspection; all items were in compliance with FDA code with exception of one item. The one item not meeting compliance standard was liver and gravy which measured 130 degrees (hot holding).

July 18, 2007 (Routine)



Violations:
  • 0700 - Critical use of raw shell egg whites in meringue with out a regulatory authority granting a variance to serve this item
    Discontinue use of meringue made with raw shell egg whites to reduce the potential for contraction of foodborne illness associated with eating raw or undercooked animal foods.
  • 0860 - Critical The meringue topping for the Banana pudding is made using whites of raw eggs, something that can not be done without a variance.
    Discontinue use of meringue topping to reduce the potential for contraction of foodborne illness from raw or undercooked animal foods without a variance
Comments:
Several temperatures were taken and were in compliance and several were not within range and Mr. Davis stated that he was using time as a control on those items. Mr. Davis stated he would start a tracking system for his use time as a public health control. Mr. Davis also agreed to discontinue the use of the meringue topping made with raw shell egg white. On July 20, 2007 Mr. Davis informed us he has received a shipment of pasturized eggs to use in the meringue topping.

January 31, 2007 (Routine)



Violation: 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not working..
Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.

July 11, 2006 (Routine)



Violation: 3180 - Repeat Floor in the walk-in cooler and walk-in freezer 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.

March 30, 2006 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside convection oven shelves.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Repeat Floor and shelves in the walk-in cooler 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.

September 12, 2005 (Routine)



Violation: 3180 - Repeat Floor in the walk-in cooler 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.

June 20, 2005 (Routine)



Violation: 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Inside convection oven.
Clean and sanitize these surfaces for food contact.

March 23, 2005 (Routine)



Violations:
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Inside Convection Oven.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Wall behind convection Oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Floor in the walk-in cooler/freezer 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.

January 12, 2005 (Routine)



Violation: 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: top of convection oven and tiles above the oven.
Maintain nonfood-contact surfaces of equipment clean.

September 20, 2004 (Routine)



Violation: 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside convection oven - build-up of carbon (burned on food).
Clean and sanitize these surfaces for food contact.

June 08, 2004 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Tea dispenser spout. Build-up of mold and slim..
    Clean and sanitize these surfaces for food contact.
  • 3180 - Ceiling in the kitchen noted in need of cleaning. Build-up of grease stains from the exhaust of the convection oven and cooking stoves.
    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.

September 04, 2003 (Routine)



Violation: 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Walk-in Freezer and 2 door freezer.
Clean and sanitize these surfaces for food contact.

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