OWENS PRODUCTION KITCHEN, OWENS HALLVIRGINIA TECH CAMPUS, Blacksburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 16, 2009 | Routine | 0 | 2 | Details / Comments |
|
October 15, 2008 | Routine | 0 | 2 | Details / Comments |
|
August 27, 2007 | Routine | 0 | 2 | Details / Comments |
|
September 13, 2006 | Routine | 0 | 2 | Details / Comments |
|
November 03, 2005 | Routine | 1 | 2 | Details / Comments |
|
September 16, 2004 | Routine | 1 | 5 | Details / Comments |
|
October 02, 2003 | Routine | 2 | 2 | Details / Comments |
September 16, 2009 (Routine)
Violations:
- 1570 - Dish machine was observed in a state of disrepair and damaged. Pressure guages missing face covers.
Repair the guages 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct in 5 days. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Clean as often as necessary in order to keep refuse from attracting vectors. Correct within one day.
October 15, 2008 (Routine)
Violations:
- 2310 B - Corrected During Inspection The handwash station adjacent to cookline is being used as a dump station.
The handwash facility identified above is to be used for washing hands only. - 3180 - Floor on the cookline behind the Smoke Shack 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. Correct in 1 day.
Diced chicken loged and temped every 30 minutes.
August 27, 2007 (Routine)
Violations:
- 2000 - Corrected During Inspection Single service items observed unprotected from contamination. Ware house storage area.
Store single service items in its original protective packaging or inverted in an approved dispenser. Cartons were sealed up and some were discarded during inspection. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. (adjacent to grease storage)
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Correct in 5 days.
September 13, 2006 (Routine)
Violations:
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood and back wall behind grill at cookline..
Maintain nonfood-contact surfaces of equipment clean. Clean more frequently so as to provent buildup. Correct in 2 days. - 2000 - Corrected During Inspection Clean pans were found stored on top of soiled steamer. Clean linen found stored inside of oven.
Store clean pans and clean linens in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Reminder only bring out small amounts of food at a time during prep. This will control temperature abuse during production.
November 03, 2005 (Routine)
Violations:
- 1770 A - Critical The following utensils were observed soiled to sight and touch: Skillets under grill soiled.
Clean and sanitize these surfaces for food contact. Correct immediately do not store clean utensils in a soiled location. Correct immediately. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fryer dump station.
Maintain nonfood-contact surfaces of equipment clean. Correct in one day. - 3080 - Less than 10 foot candles of light was noted in the walk in cooler #3. (Bulbs out)
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Replace or repair the bulbs which are not working. Correct in 2 days.
September 16, 2004 (Routine)
Violations:
- 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Corrected during inspection, backflow device installed. - 2000 - Repeat Pots and pans were found stored on soiled shelving adjacent to pot wash machine.
Store all pots, pans, and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Correct in one day. - 2790 - Hole observed in the sealing surface of floor in walkin cooler #3.
Repair hole in floor so as to be easy cleanable and nonabsorbent. Correct in 60 days. - 3180 - Floor in walk in cooler #3, 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. Corrected during inspection. - 1800 - The nonfood contact surface of the top of pot wash machine 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. Correct in 5 days. - 0610 - Food stored on the floor or food stored less than 6" above the floor. (Walk in freezer downstairs in the far right hand conor)
Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct in 2 days.
October 02, 2003 (Routine)
Violations:
- 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Observed hose backflow problems at the pot wash scraping station.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Corrected during inspection, backflow devices installed. - 2000 - Clean utensils were found stored on soiled shelving behind scraping station at pot wash. Clean utensils stored on soiled shelving at pot rack #00000176. Clean jell pans on freezer floor. Oven racks stored on floor.
Store clean utensils and equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Correct in one day. - 1150 - The nonfood contact surface of the prep table is not designed or constructed to be easily cleanable. Prep table in cold prep, has wooden blocks under legs. Milk and soda crates used in place of cleanable dunnage racks. (walk-in freezer upstairs). Shelving in walk-in freezer (downstairs) is broken and propped up with lumber.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Install the correct leveling legs on the prep table. Secure cleanable dunnage racks for freezer. Correct in 30 days. Install a safe shelving system in walk-in freezer . Correct in 10 days. - 0960 1 - Critical The food contact surface of the Trash bag is not safe. Bread stored in trash bags in upstairs freezer.
Replace the trash bags with food grade can liners to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Discard bread and use food grade can liners for food storage. Corrected during inspection.
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