Rappahannock Wesminster- Main Street Station, 132 Lancaster Drive, Irvington, VA - Restaurant inspection findings and violations

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Restaurant: Rappahannock Wesminster- Main Street Station
Address: 132 Lancaster Drive, Irvington, Virginia
Total inspections: 8
Last inspection: Aug 11, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
August 11, 2009Routine02Details / Comments
No violation noted during this evaluation. July 21, 2008Routine00Details / Comments
No violation noted during this evaluation. November 13, 2007Routine00Details / Comments
No violation noted during this evaluation. April 20, 2007Routine00Details / Comments
No violation noted during this evaluation. April 24, 2006Routine00Details / Comments
No violation noted during this evaluation. April 18, 2005Routine00Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the Traulsen reach-in refrigerator and sandwhich prep reach in refrigerator.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Repeat The floor in the food prep area behind equipment noted in need of cleaning.
  • 3330 - Critical Working containers of detergent and water are not properly labeled.
July 13, 2004Routine--Details / Comments
  • 0820 - Critical Food in the sandwich prep area cold holding at improper temperatures.
  • 0820 - Critical Butter cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the reach-in refrigerator.
  • 3180 - Repeat Floor in the food prep area noted in need of cleaning.
  • 0530 - Packaged food stored in direct contact with ice.
April 05, 2004Routine13Details / Comments

August 11, 2009 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.

July 21, 2008 (Routine)

Comments:
No objectionable conditions noted at time of inspection.

November 13, 2007 (Routine)

Comments:
No objectionable conditions noted at time of inspection.

April 20, 2007 (Routine)

Comments:
No objectionable conditions noted at time of inspection. Basically only prepackaged items are served at this facility. Permit issued.

April 24, 2006 (Routine)

Comments:
No objectionable conditions noted at time of inspection. Permit issued.

April 18, 2005 (Routine)

Comments:
No objectionable conditions noted at time of inspection. No PHF's served at this time. Permit issued.

July 13, 2004 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the Traulsen reach-in refrigerator and sandwhich prep reach in refrigerator.
    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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Repeat The floor in the food prep area behind equipment 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.
  • 3330 - Critical Working containers of detergent and water are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

April 05, 2004 (Routine)



Violations:
  • 0820 - Critical Food in the sandwich prep area cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Butter cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - There was no temperature measuring device located in the reach-in refrigerator.
    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.
  • 3180 - Repeat Floor in the food prep 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.
  • 0530 - Packaged food stored in direct contact with ice.
    Store packaged food in drained ice to prevent the entry of water.
Comments:
Maintain proper level of ice on the salad bar.

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