Miller Neighborhood Market and Dairy Queen, 5117 Mudd Tavern Road, Woodford, VA - Restaurant inspection findings and violations

May 27, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Prep unit in the middle of the prep area is very overfilled. Turkey and ham sets at 48 (degrees F), cut tomatoes 51 , turkey 48, cheese 52. The unit is operating at 38 degrees F. Small sandwich prep unit also very over stocked with portioned foods. Sour cream 56 (degrees F), cole slaw 58, sour cream 57. Unit is operating at 39.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Food level lowered and the food was place d in the WIC for rapid cooling. Keep food levels below the level of the container
• 1320 - There was no temperature measuring device located in the small RIF, and other units. Thermometers if present were not easily located.
  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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: manual can opener blade and the interior door of the ice machine
  Clean and sanitize these surfaces for food contact.
• 1800 - The brooms have coating of debris and no longer appear that they would be able to be used to sweep the floor.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room.
• 2790 - The indoor floor material located in the women's restroom (carpeted mat) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2810 - Floor in the walk-in cooler appears to be unsealed concrete. The floor looks like stains have set in on the walking path through the unit to the WIF.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3140 - Corrected During Inspection Area designated for employee drinks is located so that it does not protect the prep sink from contamination.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination Drinks were moved from the prep sink.
• 3170 - Ceiling tiles have opening where lines pass through the ceiling
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Fill holes to prevent the entrance of pests.
• 3180 - Ceiling around HVAC returns/intakes has an accumulation of dust.
  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.

June 10, 2008 (Routine)

• 1150 - The nonfood contact surface of the prep cart is no longer designed or constructed to be easily cleanable. Cart has been damaged in such a way that it can no longer be cleaned easily and thoroughly.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2190 - Water from the handwashing sink next to the three compartment sink was measured at a temperature less than 100'F. Water temperature measured at 95'F approximately one and one half minutes after the water began running.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.

August 08, 2007 (Other)

August 07, 2007 (Other)