Grove Lemonade, P.O. Box 2000, Doswell, VA - Restaurant inspection findings and violations

July 10, 2009 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 2000 - Corrected During Inspection Clean TABLEWARE were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

June 02, 2009 (Routine)

March 19, 2008 (Routine)

July 09, 2007 (Critical Procedures)

March 22, 2007 (Routine)

• 1570 - Reach-in cooler was observed in a state of disrepair and damaged.
  Repair the reach-in-cooler 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 reach-in-cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1780 - Critical Surfaces of the ice bin, lemon squeezing equipment,stainless steel mixing cups(4) in contact with non-potentially hazardous food items observed soiled with accumulations of granules and food debris.
  Clean the surface of EQUIPMENT 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.
• 2120 - Critical Water heater observed turned off or not set at the proper temperature(No hot water).
  Ensure that water heater is turned on and set at proper operating temperature.

July 11, 2006 (Critical Procedures)

March 21, 2006 (Routine)

• 2350 ii - Leak in copper pipes in front line.
  Repair plumbing.
• 3180 - Floors/coving areas throughout facility 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.