Jerry's Family Restaurant, 1340 Washington Ave, Vinton, VA - Restaurant inspection findings and violations

August 27, 2009 (Routine)

• 3270 - Critical Repeat Harborage conditions exist (roaches)
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.(ice scoop)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 1570 - The door gasket to the walk in freezer 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: between and behind equipment.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floors under and behind equipment in food prep area 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.

May 27, 2009 (Routine)

• 1060 - The nonfood contact surface of the cardboard box used to store canned goods in the walk in is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving,wires,outside equipment.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - light fixtures,tubes,conduit on ceiling walls in the 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.
• 3270 - Critical Harborage conditions exist (roaches)
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

May 14, 2008 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed numerous drink cups stored, full of liquids, without a lid above food items. Observation was corrected during inspection. Employees corrected violation by pouring drinks into to-go containers with a lid and a straw. Observed an ash tray with used cigarettes in the dry storage room in areas where contamination may occur. EHS has advised owner that employees may not smoke in areas where contamination may occur with food, equipment, dishes, single-service items, etc.
  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. There is to be no smoking in areas where employees may contaminate food, equipment, single-service items, etc.
• 0850 - Corrected During Inspection Critical Cooked noodles, shell eggs, egg wash (for breading), flour breading mixture (for raw meat), sliced tomatoes, and diced ham for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Violation was corrected during inspection.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.

November 08, 2007 (Follow-up)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed foodservice employee slicing / handling vegetables with bare hands. Observed foodservice employee handling / slicing country ham with bare hands.
  Corrected during inspection. Please read below for the expanded definition of ready-to-eat food items. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed one raw pork chop cold holding above ready-toeat food items in the Beverage Air Cooler. All items in the Walk In Refrigerator have been organized/separated from ready-to-eat food items and placed in order of cooking temperatures.
  Raw pork moved to the bottom of the Beverage Air Cooler. Foodservice employees have done a good job of creating an area in the Walk In Refrigerator for all raw meat products. Suggest storing products in order of cooking temperature with raw poultry always on the bottom shelves to prevent cross contamintation. Place raw pork in the kitchen Beverage Air Cooler on a bottom shelf.

October 11, 2007 (Routine)

• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw pork cold holding above Jell-o and other ready to eat foods in the kitchen Beverage Air Cooler. Observed raw chicken cold holding above other raw meat products that are to be cooked to a lower cooking temperature (such as hamburger and raw pork) in the Walk In Refrigerator.
  Foodservice employees have done a good job of creating an area in the Walk In Refrigerator for all raw meat products. Suggest storing products in order of cooking temperature with raw poultry always on the bottom shelves to prevent cross contamintation. Place raw pork in the kitchen Beverage Air Cooler on a bottom shelf.
• 0760 - Critical Several food products that were previously cooled were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Food items reheating improperly include: Taco Salad Mix with Meat (135.2 F - in Left Food Warmer Unit); Vegetable Soup (159.5 F - in Left Food Warmer Unit); Cooked Pinto Beans (94.2 F - in Hot Holding Station); Cooked Meatloaf (137.3 F - in Hot Holding Station).
  Rapidly reheat food for hot holding to 165F or above within 2 hours. Experiment with equipment to determine the best approach for reheating food items (food warmer units, hot holding station, and / or stove). Take temperatures of food items after 2 hours of reheating to determine if reheating process is adequate. Chef(s) should communicate to foodservice employees which items to be served that day are reheating (need to reach 165 F or above) and thost that are hot holding (need to maintain 135 F or above) to ensure proper temperatures have been reached and/or maintained.
• 0820 - Critical Unpasteurized shell eggs observed cold holding at improper temperatures (55 F - 58 F). Observed a large metal container of shell eggs stored inside a container of ice and water. Unused eggs from breakfast were observed returned to the refrigeration unit.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Time as a Public Health Control has already been implemented for sliced tomatoes stored on ice at the cooking line. Suggest also using Time as a Public Health Control for shell eggs during breakfast. When implementing Time Control, document the time product was removed from refrigeration. Potentially hazardous food items may be stored between 41 F and 135 F (known as the temperature danger zone) for a maximum period of 4 hours. At the end of the maximum 4 hour period, any remaining food product must be discarded. Suggest limiting the amount of food product stored at room temperature or on ice to limit / avoid product to be discarded.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in the dishwasher.
  Violation was corrected during inspection. A service call has been made to maintenance the equipment. In the meantime, foodservice employees are using the dish washer to clean the dishes. Dishes are then placed in a bleach and water solution at 50 ppm and should be allowed to air dry before placing dishes back on the shelf.

March 12, 2007 (Follow-up)

March 08, 2007 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (at the prep unit - sandwich station).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Critical Food items in the kitchen prep unit are cold holding at improper temperatures. The following foods were found located in the prep unit: macaroni salad (45.4 F), potato salad (44.4 F), chicken salad (46.4 F), sliced tomatoes (46.3 F), cheddar cheese (45.2 F), hard boiled eggs (46.0 F), coleslaw (44.7 F), macaroni salad (44.4 F).
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.

October 12, 2006 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the sandwich prep unit.
  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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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. To minimize workload you can move to all single service utensils.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: large can opener.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the grill,stove 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.
• 3180 - Wall behind dish machine,cooking equipment in the food prep area 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.
• 3300 - Premises has accumulation of litter (back of restaurant)
  Maintain the premise free of litter.

June 26, 2006 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.(outside building)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the cardboard boxes are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Door on small white reach in freezer was observed in a state of disrepair and damaged.
  Repair the door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2000 - Single service items observed unprotected from contamination.(outside building)
  Store single service items in its original protective packaging or inverted in an approved dispenser.

February 02, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.(walk 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.
• 0820 - Corrected During Inspection Critical Meatloaf hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in back room,top of dish machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

September 06, 2005 (Routine)

• 0810 - The methods used for cooling were not adequate.
  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.
• 0830 - Corrected During Inspection Critical The prepared meat items in the freezer is not properly dated for disposition.
  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.
• 0850 - Critical Trays of eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 2000 - Corrected During Inspection Clean soup spoons were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Floors in the food prep area 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.

May 19, 2005 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. Ice machine on top of machine.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1150 - Repeat The nonfood contact surface of the milk crates used for storage racks are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2350 ii - Plumbing in wall/floor in poor repair.
  Repair plumbing.

February 01, 2005 (Routine)

• 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.
• 0850 - Critical Phf items on ice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1150 - Repeat The nonfood contact surface of the milk and drink crates used as storage racks are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door.(men's restoom)
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3180 - 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.

October 18, 2004 (Routine)

• 0810 - The methods used for cooling were not adequate.
  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. Corrected during inspection.
• 1150 - The nonfood contact surface of the drink crates used for storage racks are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2640 - Dumpster top observed open during inspection.
  Keep dumpster top closed at all times to prevent insect,rodent harbourage.
• 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.

September 17, 2004 (Routine)