Main Street Bistro, 24 West Main Street, Berryville, VA - Restaurant inspection findings and violations

December 12, 2008 (Follow-up)

• 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use.
  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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) sandwiches in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - Repeat There was no temperature measuring device located in the produce refrigerator, under back prep table.
  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 - Repeat Convection oven was observed in a state of disrepair and damaged.
  Repair the convection oven 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 convection oven, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - Repeat The nonfood contact surface of the shelf in the corner of the kitchen under the microwave 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.
• 2810 - Repeat Floor or floor covering in back of kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

December 11, 2008 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) sandwiches in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - There was no temperature measuring device located in the produce refrigerator, under back prep table.
  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 - Repeat Convection oven was observed in a state of disrepair and damaged.
  Repair the convection oven 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 convection oven, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the shelf in the corner of the kitchen under the microwave 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.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes and utensils.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2810 - Repeat Floor or floor covering in back of kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

January 09, 2008 (Routine)

• 0820 2 - Corrected During Inspection Critical Salad dressing temperature observed - 50 degrees F: cold holding at improper temperatures
  Keep lids closed when not in use. Check regularly to see if temp is in the Safe Zone ( 41 or below.)
• 1730 - The thermometer in the food prep refrig is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1800 - The nonfood contact surfaces of the Cadco and Anvil units have 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.
• 2810 - Dish shelf supports are not smooth and easily cleanable.
  Repair or replace supports to make them smooth and easily cleanable.
• 3170 - Floors in kitchen are not maintained in good repair. Also, the ceiling tiles in the back room and the screen door need to be repaired.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 17, 2007 (Routine)

• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the refrigerated units is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1570 - Ice machine lid was observed in a state of disrepair and damaged.
  Repair the Ice machine lid 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 Ice machine lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 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.
• 3180 - Floors in the kitchen 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.

April 06, 2006 (Pre-Opening)