Sandano's, B - 216 S. Washington Hwy., Ashland, VA - Restaurant inspection findings and violations

September 16, 2009 (Risk Factor Assessment)

Comments:
EHSS discussed handwashing, employee health, cooling.

January 21, 2009 (Routine)

Comments:
Person in charge has excellent knowledge of employee health and food safety.

January 31, 2008 (Routine)

Comments:
EHSS reviewed with PIC purpose of inspection, employee health policy, date marking, handwashing policy, use of microwave, hot holding procedures and CDC"s risk factors.

September 25, 2007 (Critical Procedures)

Violation: 1780 - Corrected During Inspection Critical Food contact surfaces of the large prep cooler cutting board used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of cutting board no less than every 4 hours to prevent the growth microorganisms on those surfaces.
Comments:
Correct sanitizer concentration. EHS reminded person in charge to wash hands frequently and to change gloves between tasks. PIC does wash hands and change gloves as was observed. EHS informed PIC of need for splashguard for handsink,and need for covered receptacle for paper towel waste in bathroom. EHS also informed and educated person in charge about using proper thermometers for taking cooking and other critical temperatures, instrument to be scaled from 0- 220 degrees and calibrated on a frequent basis. EHS informed PIC about using the sanitizer basin for food prep such as rinsing vegetables as long as the basin has been washed, rinsed and sanitized before and after usage.

February 02, 2007 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3080 - Less than 50 foot candles of light was noted in the cooking/grill area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3300 - Corrected During Inspection Facility is storing unnecessary items(box of crayons,bean bag chair,bean bag pillow to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
Excellent inspection,PIC to call EHSS when lighting is changed to reflect 50 foot candles.

July 31, 2006 (Critical Procedures)

Violations:

• 0240 - 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.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat deli meat, soup in the refrigeration unit is not labeled with a ""consume by"" date.
  Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Pink mold on ice machine, soiled microwave.
  Clean and sanitize these surfaces for food contact.
• 3180 - EHS observed debris and soil accumulation build up on the floors of entire facility.
  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:
EHS observed gallon spray container of pesticide in back food prep area,PIC stated it is for the outside door threshold and outdoor tables. Equipment overall clean and well maintained.

January 30, 2006 (Routine)

Violation: 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Soiled to sight and touch potato french fryer.-Pink mold on ice machine divider.-Soil build up on Ice chest lid.
Clean and sanitize these surfaces for food contact.
Comments:
Facility clean and sanitary, however somewhat cluttered in a small tight space.

February 10, 2005 (Pre-Opening)

Violations:

• 0610 - A splashguard is needed on the handsink next to the range to protect both food which cooked on the range and the handsink from splash or other contamination.
  Install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
  Provide drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 1570 - The door gasket of the Continental reach in freezer is torn in numerous places.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of reach in coolers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet on mop sink as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2810 - Wall at the front service counter is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 3020 - Soap was not provided at the hand washing lavatory beside the 3-compartment sink. Ensure that all dispensers are full prior to opening.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory beside the 3-compartment sink
  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
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 3080 - Less than 20 foot candles of light was noted in the employees restroom. No light fixture was in place.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - The physical structure is not maintained in good repair in the following area:- no grill over fan in men's room
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3330 - Critical Working containers of cleaner is 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.