Raft House, 14433 North Washington Hwy, Ashland, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Raft House
Address: 14433 North Washington Hwy, Ashland, Virginia
Phone: (804) 798-4578
Total inspections: 9
Last inspection: Sep 17, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 17, 2009Follow-up00Details / Comments
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area.
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: Serving plates, silverware,serving bowls.
  • 0690 - Corrected During Inspection Employee beverage and personal articles observed being stored next to items for food prep.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 1910 - Linen (oven mitts) observed with food residue or other soiling matter.
  • 1570 - Handsink in food prep area was observed in a state of disrepair and damaged (coming off of the wall).
  • 1600 - Corrected During Inspection The compartment(s) or drainboards of the 3-vat sink are heavily soiled.
  • 1800 - Repeat The nonfood contact surface of the exterior pf reach in cooler, inside and out of microwave have accumulations of grime and debris.
  • 3180 - Floor drain in the warewashing area noted in need of cleaning.
August 19, 2009Routine18Details / Comments
  • 0070 - Corrected During Inspection Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: several piece's of food contact equipment.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration (too low).
  • 0840 - Corrected During Inspection Critical Repeat The commercially processed ready-to-eat (RTE) cut fruit was not discarded by the ""consume by"" date.
February 05, 2009Risk Factor Assessment31Details / Comments
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1350 - The temperature measuring device guage for the (wash/rinse/sanitizing) tank of the warewashing machine is (not operating.)
  • 1800 - The nonfood contact surface of the microwave internal cavity has accumulations of grime and debris.
  • 3180 - Overhead cooking hood noted in need of cleaning (grease, dust, cobweb observed).
July 15, 2008Routine13Details / Comments
  • 0470 - Corrected During Inspection Critical Raw food of animal origin(eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) dairy based dip in the refrigeration unit was not discarded by the ""consume by"" date of 12/27/07.
March 10, 2008Risk Factor Assessment20Details / Comments
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1570 - Corrected During Inspection Latch on Continental reach-in cooler was observed in a state of disrepair and damaged.
  • 1660 - Corrected During Inspection The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110 degrees.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration-too strong.
  • 1770 A - Corrected During Inspection Critical The following utensils(clean,stored-not in use) were observed soiled to sight and touch:2-vegetable peelers,1-spatula,1-frying pan.
July 19, 2007Routine23Details / Comments
No violation noted during this evaluation. February 23, 2007Follow-up00Details / Comments
No violation noted during this evaluation. January 18, 2007Follow-up00Details / Comments
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) cottage cheese in the refrigerator, the food should have been discarded 6 days ago.
  • 1570 - large hole was observed behind/under the mop sink where drain outlet pipe goes into.
  • 1660 - Corrected During Inspection The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 95 degrees.
  • 2000 - Single service items observed unprotected from contamination.
January 11, 2007Routine13Details / Comments

September 17, 2009 (Follow-up)

Comments:
Utilize signage to train all kitchen workers in food safety, flow of food. Ensure non-kitchen workers are not permitted in kitchen to prevent possible cross-contamination. Use pre-scrape, pre-soak bins to assist in the warewashing of all food contact surfaces and equipment.

August 19, 2009 (Routine)



Violations:
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: Serving plates, silverware,serving bowls.
    Clean and sanitize these surfaces for food contact.
  • 0690 - Corrected During Inspection Employee beverage and personal articles observed being stored next to items for food prep.
    Protect food from miscellaneous sources of contamination.
  • 0240 - Corrected During Inspection 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.
  • 1910 - Linen (oven mitts) observed with food residue or other soiling matter.
    Clean linen to remove food residue or soiling matter.
  • 1570 - Handsink in food prep area was observed in a state of disrepair and damaged (coming off of the wall).
    Repair the handsink 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 handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - Corrected During Inspection The compartment(s) or drainboards of the 3-vat sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1800 - Repeat The nonfood contact surface of the exterior pf reach in cooler, inside and out of microwave 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.
  • 3180 - Floor drain in the warewashing 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.

February 05, 2009 (Risk Factor Assessment)



Violations:
  • 0070 - Corrected During Inspection Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
    Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: several piece's of food contact equipment.
    Clean and sanitize these surfaces for food contact to prevent cross contamination.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration (too low).
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
  • 0840 - Corrected During Inspection Critical Repeat The commercially processed ready-to-eat (RTE) cut fruit was not discarded by the ""consume by"" date.
    Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
Comments:
EHSS strongly suggests that entrances to kitchen be modified to prevent non-essential persons from entering kitchen. Post signage on dishmachine that requires it to run dry "empty" 4 cycles to reach 120 degrees before using it with dirty dishes. Signage needed for testing of sanitizer and checking of low/no sanitizer alarm. EHSS strongly suggests a maintenance plan for dishmachine to ensure proper wash rinse and sanitizing is being conducted.

July 15, 2008 (Routine)



Violations:
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1350 - The temperature measuring device guage for the (wash/rinse/sanitizing) tank of the warewashing machine is (not operating.)
    Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
  • 1800 - The nonfood contact surface of the microwave internal cavity 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 - Overhead cooking hood noted in need of cleaning (grease, dust, cobweb observed).
    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.
Comments:
Keep overhead hood lights on when doing food prep. Person in charge has strong knowledge of employee health.

March 10, 2008 (Risk Factor Assessment)



Violations:
  • 0470 - Corrected During Inspection Critical Raw food of animal origin(eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    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.
  • 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) dairy based dip in the refrigeration unit was not discarded by the ""consume by"" date of 12/27/07.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
Comments:
Ensure low temp dishmachine reaches proper wash and rinse temperatures.

July 19, 2007 (Routine)



Violations:
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1570 - Corrected During Inspection Latch on Continental reach-in cooler was observed in a state of disrepair and damaged.
    Repair the latch 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 latch, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1660 - Corrected During Inspection The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110 degrees.
    Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. 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.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration-too strong.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 A - Corrected During Inspection Critical The following utensils(clean,stored-not in use) were observed soiled to sight and touch:2-vegetable peelers,1-spatula,1-frying pan.
    Clean and sanitize these surfaces for food contact.
Comments:
EHSS educated staff and members on proper use of sanititizer tablets, water fill line, water temp in 3-vat sink. EHSS will be called once audible/visual alarm for sanitizer dishmachine as well as inefficient hot water for peak demands is corrected.PIC to call company who installed tankless water heaters. PIC to fax copy of Serve Safe certificate to Hanover health dept. PIC expressed interest in having Servesafe employee class held at establishment in the near future.

February 23, 2007 (Follow-up)

Comments:
PIC installed self closing door device, inverted all dishware,

January 18, 2007 (Follow-up)

Comments:
Outer opening in need of self closing device. PIC will call when device is installed, within 30 days.

January 11, 2007 (Routine)



Violations:
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) cottage cheese in the refrigerator, the food should have been discarded 6 days ago.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
  • 1570 - large hole was observed behind/under the mop sink where drain outlet pipe goes into.
    Plug up the hole 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 mop sink plumbing wall opening replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1660 - Corrected During Inspection The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 95 degrees.
    Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Lunch is from approx. 11:15-12:30 PM M-F. Very clean nice facility, friendly staff. Food handlers(clients) have a good deal of food safety knowledge.

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