Ettrick Deli, 3608 E River Road, Ettrick, VA 23803 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Ettrick Deli
Address: 3608 E River Road, Ettrick, VA 23803
Type: Fast Food Restaurant
Phone: 804 526-3354
Total inspections: 17
Last inspection: 03/31/2016

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Inspection findings

Inspection date

Type

There are no TCS foods stored in the CocaCola front unit. Unit is in the process of repair/adjustment.
  • Gloves - Use Limitation (repeated violation)
    Observation: Single-use gloves while worn during multi-tasked food preparation. Line cook didn't change gloves after touching raw steak before touching ready-to-eat food.
    Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Front Coca-Cola RIC is not adjusted to support cold holding temperature of 41 F or less.
    Correction: Adjust Coca-Cola RIC 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.
03/31/2016Follow-up
The follow-up inspection will occur on/about March 31, 2016.
  • Gloves - Use Limitation
    Observation: Single-use gloves while worn during multi-tasked food preparation. Line cook didn't change gloves after touching raw steak before touching ready-to-eat food.
    Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Chicken and tuna salad in the top portion of left sandwich table cold holding at improper temperatures. Potato and pasta salad in the glass CocaCola front RIC cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Front Coca-Cola RIC is not adjusted to support cold holding temperature of 41 F or less.
    Correction: Adjust Coca-Cola RIC 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.
  • Prohibitions
    Observation: Clean equipment (coffee pot) stored in the mop sink.
    Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • Water Pressure
    Observation: Hot water to the hand washing sink was shut off due to the leak.
    Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately. Eliminate leak.
03/24/2016Routine
Notes:
Operator adjusted small sandwich table to lower temperature and will monitor unit during the day. Meanwhile store new portion of tomatoes in other reliable unit.
Non-critical violations must be corrected within 30 days.

  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cream and chopped tomatoes in the small sandwich unit cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the kitchen reach-in freezer is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
    Correction: 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.
11/23/2015Routine
No violation noted during this evaluation.08/07/2015Follow-up
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked greens, slcied tomatoes, fried chicken, green beans, raw pork, tuna salad, chicken salad, and beef patties are cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Walk-in cooler and front make up cooler are not capable of safely cold holding TCS foods. Maintenance has been contacted for repair.
    Correction: Repair the refrigerators 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 coolers, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
    Observation: Surfaces of the interior ice maker splash plate were observed soiled with accumulations of grime and pink mold.
    Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, or per manufacturer specifications.
07/27/2015Routine
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Use a chlornie chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the maker splash plate were observed soiled with accumulations of grime and debris.
    Correction: Clean the interior surface of the ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Air vent cover adjacent to water heater and wall in non-perishable storeroom in need of cleaning.
    Correction: 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.
03/18/2015Routine
1. Good hand washing practices observed.
2. Good temperature control of TCS foods noted.

  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Concentration tested in excess of 200 ppm
    Correction: Utilize only chlorine solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
12/08/2014Routine
Additional food temps: spaghetti & Meat sauce 39
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Sandwich make up cooler registers ambient air temp of 50+ F .
    Correction: Adjusst or repair the unit 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
08/13/2014Routine
No foods were observed being cooled today.
Less foods are being prepared ahead of time during summer months.

  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Ambient air temperature in the bottom of the MUT reading at 48. PIC explained the repair technician told him he does not have a tight seal on the bottom and needs new gaskets. Foods in the top of the make table were all observed under 38 F. No foods were being stored in the bottom.
    Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
05/27/2014Follow-up
Will return on/about May 27, 2014 to check on cooler.
  • Critical: Cooling* (corrected on site)
    Observation: Chicken wings and collard greens noted not being adequately cooled to prevent the growth of harmful bacteria. Foods were discarded.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Cooling Methods (repeated violation)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Ambient air temperature of the bottom of the left make table observed at 57 F. Operator called to have unit serviced. Foods in the top were holding at proper temperature. No foods were being stored in the bottom.
    Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Walls around the fryers in need of being cleaned. Clean bottom of table at the french fry station.
    Correction: 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.
05/15/2014Routine
Refrigerators have been serviced.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Wall behind the flat top grill noted in need of cleaning. Floor has been cleaned. Wall is still in need of being cleaned.
    Correction: 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.
02/04/2014Follow-up
Additional food temperatures: Wings - 166, Chicken breast - 178, Sliced tomato - 38, Gravy - 140+, Beans - 171, Mashed potatoes - 186, Onion - 40, Turkey burger - 180+, Pork - 197+, Potato salad - 47.
A follow-up inspection will occur on/about 02/04/2014 to check on the beverage air cooler and hot water situation. Potentially hazardous foods (pasta salad, potato salad, and salads) should not be stored in this unit until it can hold foods at 41 F or below.

  • Cooling Methods (repeated violation)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pasta salad and potato (in the front Bev Air cooler) cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Bev air reach-in observed with an ambient air temperature of 46 F. Operator called to have cooler serviced during inspection.
    Correction: Repair the bev air 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 bev air, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Pipe is frozen.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Wall and floor behind the flat top grill noted in need of cleaning.
    Correction: 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.
01/23/2014Routine
Additional food temperatures: Mac & cheese - 37, Burger - 38, 38, 37, Onion - 37, Chicken salad - 38, Quartered tomato - 36
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Mashed potatoes and fried onions hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Pests - Controlling Pests*
    Observation: Several flies observed in the facility. Pest technician scheduled to come this week.
    Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
09/18/2013Routine
Table under flat top grill has been cleaned, but still has some build-up. Operator plans to correct remaining items during July 4th holiday when facility is closed for several days.
Items listed must be corrected by next routine.

  • Floors, Walls, and Ceilings - Cleanability (repeated violation)
    Observation: Floor or floor covering in beside the ice machine is not smooth and easily cleanable.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floor under flat top grill noted in need of cleaning.
    Correction: 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.
06/04/2013Follow-up
Additional food temperatures: Mac & cheese - 34, bologna burger - 38, Potato salad - 35, Chicken philly - Gravy - 40, Pasta salad - 39.
Date mark portioned pasta salad in the pepsi reach-in cooler.
Will return on/about 06/04/2013 for follow-up inspection.

  • Critical: Hands - When to Wash*
    Observation: Wash hands between changing gloves, when you are doing different tasks.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: The same gloves were observed being used to handle raw, frozen chicken philly patty and hoagie roll.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced tomatoes, diced tomatoes, sliced ham and sliced bologna cold holding at improper temperatures. Food was voluntarily discarded.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Ambient air temperature in small make table observed at 49 F.
    Correction: Repair the small make table 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 small make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment and Utensils - Good Repair and Calibration (corrected on site)
    Observation: The thermometer in the walk-in cooler is broken.
    Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • Non-Food Contact Surfaces
    Observation: Table under the flat top grill and sides of fryers in need of being cleaned.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Floor or floor covering in beside the ice machine is not smooth and easily cleanable.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floor under flat top grill and under fryers noted in need of cleaning.
    Correction: 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.
05/21/2013Routine
Additional food temperatures: Potato salad - 38, Sliced tomato - 39, foods in the walk-in 36-40.
Facility has adequate metal stem thermometer, chlorine test kit, and employee health policy in place.
Ensure foods are reheated to 165 F prior to placing them on the steam table.
Non-critical violation should be corrected by the next routine inspection.

  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Food items on the steam table hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Wall beside the hood noted in need of cleaning.
    Correction: 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.
02/11/2013Routine
Additional food temperatures: Pork chop - 34, Mashed potatoes - 178, Navy beans - 155, Brown gravy - 155, Green beans - 178, Collards - 183, Barbecue - 46, 44.
Facility has adequate metal stem thermometers.
Chlorine sanitizer is at proper concentration.
Facility is extremely clean and well organized. Keep up the good work!

  • Critical: Cooling* (corrected on site)
    Observation: Barbecue noted not being adequately cooled to prevent the growth of harmful bacteria. Barbecue made the previous night had an internal temperature of 46 F. Operator voluntarily discarded barbecue.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
01/12/2011Routine

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