Jeff's Place, 20710 Bessie Lane, Ettrick, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Jeff's Place
Address: 20710 Bessie Lane, Ettrick, Virginia
Total inspections: 16
Last inspection: Aug 7, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical Steak and macaroni and cheese held at room temperature in the kitchen tested at 61 degree F and 58 degree F; cold holding at improper temperatures.
  • 2190 - The handwashing sink at ladies restroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
August 07, 2009Routine11Details / Comments
  • 0820 A 1 - Critical Beans, gravy and mashed potatoes on the cookline table tested at 120F, 89F, and 103F; hot holding at improper temperatures.
  • 0820 A 2 - Critical Repeat Cut tomatoes in the kitchen sandwich unit tested at 51F; cold holding at improper temperatures.
  • 1570 - The door gasket to the storage area reach-in cooler is in poor repair.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage area refrigeration.
March 10, 2009Routine22Details / Comments
  • 0800 - Corrected During Inspection Critical Observed potato soup, cooked corn and hamburger steak being held on a table on the cookline tested at 119 degree F, 127 degree F, and 113 degree F; potentially hazardous foods noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 2 - Critical Observed cut tomatoes and chicken salad in the cookline sandwich cooler tested at 56 degree F and 64 degree F; cold holding at improper temperatures.
  • 2000 - Observed pans stored in the mop sink basin.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
September 05, 2008Routine22Details / Comments
  • 0470 - Critical Shell eggs stored over ground beef in the reach in refrigerator
  • 0570 - Wiping cloths not stored in sanitizer bucket between use
June 03, 2008Routine11Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Critical refrigerator cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the refrigerator (not working).
August 29, 2007Routine12Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0540 - Critical Food in contact with soiled equipment or utensils. splatter inside micowave.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 2190 - no hot water in mens rest room.cold water pressure inadaquate,.
April 19, 2007Routine22Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0570 - Repeat Wiping cloths improperly used.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: ice scoop.
  • 2000 - knife were found stored between wall and conduit..
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
August 22, 2006Routine23Details / Comments
No violation noted during this evaluation. April 07, 2006Follow-up00-
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 1570 - The door gasket of the sandwich style reach-in is damaged.
  • 1600 - The compartment(s) or drainboards of the 3 compartment sink are heavily soiled.
  • 2120 - Critical Insufficient hot water supply to facility to accommodate usage.
  • 2190 - Water from the handwashing sink was measured at a temperature less than 110F.
March 27, 2006Routine14Details / Comments
0570 - Wiping cloths improperly stored between use.August 18, 2005Routine01Details / Comments
3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.April 19, 2005Routine01Details / Comments
  • 2810 - Wall or wall covering over range is not smooth and easily cleanable.
  • 2890 - Light bulb in kitchen,missing end caps, not shielded, coated, or otherwise shatter-resistent.
December 08, 2004Routine02Details / Comments
  • 0820 - Critical prep. cooler cold holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the coolers.
July 07, 2004Routine11Details / Comments
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: prep. cooler shelves.
  • 1320 - Repeat There was no temperature measuring device located in the two refrigerators in the store room.
  • 1570 - icemaker was observed in a state of disrepair and damaged.
  • 0260 - Critical The dented can is unsound or adulterated.
February 10, 2004Routine13Details / Comments
  • 2530 - Install grease trap to prevent grease from mop sink, 3 compartment sink and prep sink. Once installed clean as necessary to keep grease from going into sanitary sewer.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
May 13, 2003Other02Details / Comments
  • 1060 - The nonfood contact surface of the foil shelf covering is not an approved surface.
  • 1320 - There was no temperature measuring device located in the refrigerator in the storeroom.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
January 28, 2003Routine03Details / Comments

August 07, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Steak and macaroni and cheese held at room temperature in the kitchen tested at 61 degree F and 58 degree F; cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 2190 - The handwashing sink at ladies restroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
    Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 100F and above.

March 10, 2009 (Routine)



Violations:
  • 0820 A 1 - Critical Beans, gravy and mashed potatoes on the cookline table tested at 120F, 89F, and 103F; 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 Repeat Cut tomatoes in the kitchen sandwich unit tested at 51F; cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1570 - The door gasket to the storage area reach-in cooler is in poor repair.
    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: storage area refrigeration.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Note: An Employee Health policy is available on site.

September 05, 2008 (Routine)



Violations:
  • 0800 - Corrected During Inspection Critical Observed potato soup, cooked corn and hamburger steak being held on a table on the cookline tested at 119 degree F, 127 degree F, and 113 degree F; potentially hazardous foods noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F 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.
  • 0820 A 2 - Critical Observed cut tomatoes and chicken salad in the cookline sandwich cooler tested at 56 degree F and 64 degree F; cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 2000 - Observed pans stored in the mop sink basin.
    Store pans in a clean, dry location where not exposed to splash, dust or other contamination.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Comments:
Note: An Employee Health policy was discussed with the operator. Cooling parameters and documentation was given to the operator at the time of inspection. Also noted to the operator was the recommendation of a mixing valve or combination faucet in the restrooms, in lieu of independent hot and cold faucet heads..

June 03, 2008 (Routine)



Violations:
  • 0470 - Critical Shell eggs stored over ground beef in the reach in refrigerator
    Store shell eggs on the bottom self. (6/3/08)
  • 0570 - Wiping cloths not stored in sanitizer bucket between use
    Store wiping cloths in a sanitizer bucket between use. (6/4/08)
Comments:
Satisfactory: Accurate probe thermometer in use. Observed good handwashing practices. Sanitizer bucket (counter area) at 100ppm chlorine. Sanitizer test kit is available.

August 29, 2007 (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.
  • 0820 - Critical refrigerator cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - There was no temperature measuring device located in the refrigerator (not working).
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

April 19, 2007 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0540 - Critical Food in contact with soiled equipment or utensils. splatter inside micowave.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 2190 - no hot water in mens rest room.cold water pressure inadaquate,.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

August 22, 2006 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0570 - Repeat Wiping cloths improperly used.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: ice scoop.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 2000 - knife were found stored between wall and conduit..
    Store uensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2930 - 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.

March 27, 2006 (Routine)



Violations:
  • 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.
  • 1570 - The door gasket of the sandwich style reach-in is damaged.
    Repair or replace the reach-ins door gasket in accordance with the manufacturer's specifications.
  • 1600 - The compartment(s) or drainboards of the 3 compartment sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 2120 - Critical Insufficient hot water supply to facility to accommodate usage.
    Turn up hot water heater or replace existing water heater.
  • 2190 - Water from the handwashing sink was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

August 18, 2005 (Routine)



Violation: 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

April 19, 2005 (Routine)



Violation: 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

December 08, 2004 (Routine)



Violations:
  • 2810 - Wall or wall covering over range is not smooth and easily cleanable.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 2890 - Light bulb in kitchen,missing end caps, not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.

July 07, 2004 (Routine)



Violations:
  • 0820 - Critical prep. cooler cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - Repeat There was no temperature measuring device located in the coolers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

February 10, 2004 (Routine)



Violations:
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: prep. cooler shelves.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1320 - Repeat There was no temperature measuring device located in the two refrigerators in the store room.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - icemaker was observed in a state of disrepair and damaged.
    Repair theicemaker 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 theicemaker, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0260 - Critical The dented can is unsound or adulterated.
    Ensure food is safe and unadulterated.

May 13, 2003 (Other)



Violations:
  • 2530 - Install grease trap to prevent grease from mop sink, 3 compartment sink and prep sink. Once installed clean as necessary to keep grease from going into sanitary sewer.
    Install grease trap prior to 06/28/03.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Install prior to 06/28/03
Comments:
Facility re-permitted due to change of ownership

January 28, 2003 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the foil shelf covering is not an approved surface.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There was no temperature measuring device located in the refrigerator in the storeroom.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    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.

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