Ogle's Deli, 121 S Independence Ave. P.O. Box 355, Independence, VA 24348 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Ogle's Deli
Address: 121 S Independence Ave. P.O. Box 355, Independence, VA 24348
Type: Full Service Restaurant
Phone: 276 773-3337
Total inspections: 5
Last inspection: 12/04/2015

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Inspection findings

Inspection date

Type

Operators are knowledgeable, responsive, and personable. Facilities are well controlled, organized, and clean.
No deficiencies noted at inspection.

No violation noted during this evaluation.
12/04/2015Routine
No deficiencies noted. A small full-service restaurant with ABC and pool tables. While the building is older, equipment is clean and maintained. Operator is knowledgeable and responsive, and foods are under good temperature control.
Reminder to staff: entire facility must operate as strictly NON-SMOKING. The side dining area does not have ventilation that is independent of the main dining floor, so it may not be used as a smoking dining area.

No violation noted during this evaluation.
09/28/2015Routine
Manager is knowledgeable, responsive, and alert to food safety risks. Since the previous inspection, facilities have seen significant improvement with extensive cleaning of background areas, repair of floor tiles, elimination of some unused materials, and improved lighting. There is still some non-functioning equipment present as the large 3-dr unit will require cutting with a torch in order to fit through the doorways.
The previous problem with the warewasher was initially corrected by using the 3CS and handwashing all dishes. At inspection, operators had installed a new household-style dishwasher that had been sold to them as a "commercial" unit. This unit is without gauges to indicate wash/rinse/sanitize temps or water pressure, and has a 3 hour cycle time. Operator states that dishes are too hot to handle when removed from machine. An NSF label is present which reads "NSF Sanitizer". As there is no way to verify sanitizing temps, dishes washed in this machine must be run through a sanitizing cycle in the 3CS.
Follow-up note: after contacting the manufacturer of this machine (Electrolux/ Frigidaire), a spec sheet was obtained which verifies that this unit does not reach 180F rinse (max temp 150F), w/ no visible gauge. This dishwasher is not acceptable for use as a sanitizing machine. Any dishes washed through this dishwasher must be submerged in sanitizer at the 3CS, then air-dried. A risk control plan (RCP) has been written documenting this agreement b/w VHD and the manager.

No violation noted during this evaluation.
01/28/2015Routine
Install light bulbs in fixtures in rear kitchen area to provide 50 foot candles of light minimum in food prep area
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Unused or non-functioning equipment not removed from the premises.
    Correction: Remove any unused or non-functioning equipment from the premises.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
    Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility located at the rear kitchen is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
  • Indoor Areas - Surface Characteristics
    Observation: The indoor ceiling material located at rear kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Floor or floor covering in rear kitchen is not smooth and easily cleanable.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Toxics - Separation of Toxics (corrected on site)
    Observation: Containers of drain cleaner and floor cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of HAZARDOUS PRODUCTS must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
02/20/2014Routine
No violation noted during this evaluation.03/08/2013Routine

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