Shenandoah GrillPermit #01-139-0025, 418 N Fifth St, Shenandoah, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Shenandoah GrillPermit #01-139-0025
Address: 418 N Fifth St, Shenandoah, Virginia
Phone: (540) 652-8687
Total inspections: 21
Last inspection: Oct 1, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0930 - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs or beef menu items that may be served raw and/or undercookedOctober 01, 2009Follow-up10Details / Comments
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 0820 A 2 - Critical Repeat Product stored in Prep Table and Display Cooler cold holding at improper temperatures
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs or beef menu items that may be served raw and/or undercooked
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Prep Table and Display Cooler is not accurate.
  • 3180 - Floor in the kitchen noted in need of cleaning.
September 24, 2009Routine43Details / Comments
No violation noted during this evaluation. July 20, 2009Follow-up00Details / Comments
  • 0820 A 2 - Critical Repeat Product stored in Prep Table cold holding at improper temperatures
  • 0820 A 2 - Critical Repeat Product stored in Walk-In Cooler cold holding at improper temperatures.
July 10, 2009Follow-up10Details / Comments
  • 0450 - Critical Repeat Food employee failed to wash his or her hands.
  • 0470 - Critical Raw foods of animal origin (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit (True Cooler).
  • 0690 - Repeat Observed drinking glass being used as a product scoop.
  • 0820 A 2 - Critical Repeat Product being stored in Walk-In Cooler, Prep Table, Display Cooler, and Salad Bar is cold holding at improper temperatures
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed product in the refrigeration unit was not properly dated for disposition after opening.
  • 1080 - Repeat The sugar container in the waitress area is not designed and constructed to be durable.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of starch.
  • 3180 - Floor in the kitchen noted in need of cleaning.
June 29, 2009Follow-up54Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0450 - Critical Food employee failed to wash his or her hands.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (True Cooler).
  • 0690 - Observed drinking glass being used as a product scoop.
  • 0820 A 2 - Critical Repeat Product being stored in Walk-In Cooler, White-Westinghouse Refrig., Prep Table, and Display Cooler cold holding at improper temperatures
  • 0830 - Critical The prepared ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed product in the refrigeration unit was not properly dated for disposition after opening.
  • 1080 - The sugar container in the waitress area is not designed and constructed to be durable.
  • 1320 - Repeat There was no temperature measuring device located in the White-Westinghouse Refrigerator.
  • 1570 - The door gasket to the Walk-In Cooler is in poor repair.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1750 - Manufacturer containers were observed reused for the storage of sugar.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen and waitress area
  • 3180 - Floor in the kitchen noted in need of cleaning.
June 22, 2009Routine67Details / Comments
  • 0820 A 2 - Critical Repeat Product being stored in Display Cooler cold holding at improper temperatures.
  • 2890 - Repeat Light bulb in Dry Storage not shielded, coated, or otherwise shatter-resistant.
March 31, 2009Follow-up11Details / Comments
  • 0820 A 2 - Critical Product being stored in Display Cooler cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the Prep Table.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 2200 - Critical An air gap between the water supply outlet (dish washing nozzle) and the flood rim level of 3-Compartment Sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 2890 - Light bulb in Dry Storage not shielded, coated, or otherwise shatter-resistant.
March 19, 2009Routine32Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0790 - Improper methods used to thaw deli meats, ham, ground beef, and raw chicken.
  • 1750 - Manufacturer containers were observed reused for the storage of product.
  • 1900 - Corrected During Inspection Critical When tested, no chemical sanitizer was found in the wiping cloth bucket storing wiping cloths in the waitress area.
  • 3180 - Facility in general noted in need of cleaning.
December 18, 2008Routine23Details / Comments
No violation noted during this evaluation. October 27, 2008Follow-up00Details / Comments
0820 A 2 - Critical Repeat Product being held in Prep Table observed cold holding at improper temperatures.October 10, 2008Follow-up10Details / Comments
  • 0820 A 2 - Critical Repeat Cut tomatoes and sliced cheese on the prp table observed cold holding at improper temperatures
  • 2720 - Repeat Outside dumpster observed with broken lid.
September 24, 2008Follow-up11Details / Comments
  • 0820 A 1 - Critical Fried potatoes hot holding at improper temperatures.
  • 0820 A 2 - Critical Cut tomatoes and sliced cheese on the prp table observed cold holding at improper temperatures
  • 0830 - Critical The prepared ready-to-eat (RTE) product in the Walk-In Cooler is not properly dated for disposition.
  • 2350 ii - Faucet observed leaking water at kitchen hand sink.
  • 2350 ii - Plumbing connections under the waitress area hand washing sink observed leaking on to the floor.
  • 2720 - Outside dumpster observed with broken lid.
  • 3180 - Floor in the kitchen noted in need of cleaning.
September 15, 2008Routine33Details / Comments
No violation noted during this evaluation. July 16, 2008Follow-up00-
0820 A 2 - Critical Repeat Observed product being stored in Walk-In Cooler at improper cold holding temperatures.July 09, 2008Follow-up10Details / Comments
0820 A 2 - Critical Repeat Product in the walk-in cooler and display cooler was observed cold holding at improper temperaturesJuly 02, 2008Follow-up10Details / Comments
  • 0820 A 2 - Critical Repeat Product in the walk-in cooler and display cooler was observed cold holding at improper temperatures
  • 0840 - Critical The commercially processed ready-to-eat (RTE) deli meats was not discarded by the ""consume by"" date.
  • 1890 - Critical Observed no sanitizer present in the sanitizer bucket located in the grill area.
June 19, 2008Critical Procedures--Details / Comments
No violation noted during this evaluation. May 09, 2008Follow-up00-
0820 A 2 - Critical All potentially hazzardous foods store in Walk-In, Prep Table, Whole Westinghouse Refrig, and Display Cooler observed cold holding at improper temperaturesMay 07, 2008Critical Procedures10Details / Comments
No violation noted during this evaluation. February 14, 2008Follow-up00Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) - raw eggs - food in the refrigeration unit.
  • 0480 - Unlabeled food containers.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 2 - Critical Product cold holding in the Walk-In Cooler at improper temperatures
  • 2520 - Critical Repeat A direct connection exists between the drain line of the ice machine and the sewer system.
  • 2890 - Light bulb in exhaust hood not shielded, coated, or otherwise shatter-resistant.
  • 3180 - Floor in the kitchen noted in need of cleaning.
February 04, 2008Routine--Details / Comments

October 01, 2009 (Follow-up)



Violation: 0930 - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs or beef menu items that may be served raw and/or undercooked
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.

September 24, 2009 (Routine)



Violations:
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
    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
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide Chlorine at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0820 A 2 - Critical Repeat Product stored in Prep Table and Display Cooler cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs or beef menu items that may be served raw and/or undercooked
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Prep Table and Display Cooler is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 3180 - Floor in the kitchen 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.
Comments:
Please properly maintain hand sinks by keeping them clean / sanitary at all times.

July 20, 2009 (Follow-up)

Comments:
The following violations have been corrected from Follow-Up Inspection conducted on July 10, 2009: 0820.

July 10, 2009 (Follow-up)



Violations:
  • 0820 A 2 - Critical Repeat Product stored in Prep Table cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Repeat Product stored in Walk-In Cooler cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
The following violations have been corrected from Followup Inpectin conducted on June 29th, 2009 - 0450, 0470, 0830, 1700, 0690, 1080, 1750, and 3180.

June 29, 2009 (Follow-up)



Violations:
  • 0450 - Critical Repeat Food employee failed to wash his or her hands.
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0470 - Critical Raw foods of animal origin (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit (True Cooler).
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0690 - Repeat Observed drinking glass being used as a product scoop.
    Protect food from miscellaneous sources of contamination.
  • 0820 A 2 - Critical Repeat Product being stored in Walk-In Cooler, Prep Table, Display Cooler, and Salad Bar is cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed product 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. 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.
  • 1080 - Repeat The sugar container in the waitress area is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of starch.
    Discontinue the reuse of manufacturer containers for product storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3180 - Floor in the kitchen 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.
Comments:
Follow-up scheduled with Environmental Health Specialist Supervisor on July 2nd, 2009.

June 22, 2009 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0450 - Critical Food employee failed to wash his or her hands.
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (True Cooler).
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0690 - Observed drinking glass being used as a product scoop.
    Protect food from miscellaneous sources of contamination.
  • 0820 A 2 - Critical Repeat Product being stored in Walk-In Cooler, White-Westinghouse Refrig., Prep Table, and Display Cooler cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed product 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. 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.
  • 1080 - The sugar container in the waitress area is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1320 - Repeat There was no temperature measuring device located in the White-Westinghouse 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.
  • 1570 - The door gasket to the Walk-In Cooler is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
  • 1750 - Manufacturer containers were observed reused for the storage of sugar.
    Discontinue the reuse of manufacturer containers for product storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide Chlorine or Quaternary Ammonia at proper concentration of 50 ppm (Cl2) or 200 ppm (QT) and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen and waitress 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
  • 3180 - Floor in the kitchen 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.
Comments:
Follow-Up Inspection scheduled within the next 10 days

March 31, 2009 (Follow-up)



Violations:
  • 0820 A 2 - Critical Repeat Product being stored in Display Cooler cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 2890 - Repeat Light bulb in Dry Storage not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Storage of Potentially Hazardous Products are prohibited in the Display Cooler unless unit is repaired to properly cold hold product at 41'F or below.

March 19, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Product being stored in Display Cooler cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - There was no temperature measuring device located in the Prep Table.
    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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
  • 2200 - Critical An air gap between the water supply outlet (dish washing nozzle) and the flood rim level of 3-Compartment Sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 2890 - Light bulb in Dry Storage not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Observed proper date marking during time of inspection - need to continue to work on date marking procedures to insure that all ready-to-eat potentially hazardous foods are date marked.

December 18, 2008 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0790 - Improper methods used to thaw deli meats, ham, ground beef, and raw chicken.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1750 - Manufacturer containers were observed reused for the storage of product.
    Discontinue the reuse of manufacturer containers for product storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1900 - Corrected During Inspection Critical When tested, no chemical sanitizer was found in the wiping cloth bucket storing wiping cloths in the waitress area.
    Provide Chlorine at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 3180 - Facility in general 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.
Comments:
Please monitor Display Cooler to verify that the unit is maintaining proper temperature. Reminder to date mark any ready-to-eat product held over 24-hours to verify that the product is consumed or discarded within 7 days.

October 27, 2008 (Follow-up)

Comments:
The following violations from October 10, 2008 Follow-Up Inspection has been corrected: 0820 A 2.

October 10, 2008 (Follow-up)



Violation: 0820 A 2 - Critical Repeat Product being held in Prep Table observed cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Unit must be repaired or replaced within 10 days.
Comments:
The following violations have been corred=cted from 9/24/2008 Follow-Up Inspection: 2720.

September 24, 2008 (Follow-up)



Violations:
  • 0820 A 2 - Critical Repeat Cut tomatoes and sliced cheese on the prp table observed cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 2720 - Repeat Outside dumpster observed with broken lid.
    Cover all waste containers when not in continuous use.
Comments:
Please verify cooling process - rapidly cool product from > 135'F to 70'F (within 2 hrs). Then place product in refrigeration unit to continue cooling from 70'F to < 41' F (within additional 4 hrs).

September 15, 2008 (Routine)



Violations:
  • 0820 A 1 - Critical Fried potatoes hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Cut tomatoes and sliced cheese on the prp table observed cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical The prepared ready-to-eat (RTE) product in the Walk-In Cooler is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 2350 ii - Faucet observed leaking water at kitchen hand sink.
    Repair and maintain all plumbing components and fixtures.
  • 2350 ii - Plumbing connections under the waitress area hand washing sink observed leaking on to the floor.
    Plumbing systems and components shall be maintained in good repair.
  • 2720 - Outside dumpster observed with broken lid.
    Cover all waste containers when not in continuous use.
  • 3180 - Floor in the kitchen 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.

July 09, 2008 (Follow-up)



Violation: 0820 A 2 - Critical Repeat Observed product being stored in Walk-In Cooler at improper cold holding temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Only store non-potentially hazardous product in Walk-In Cooler at this time.

July 02, 2008 (Follow-up)



Violation: 0820 A 2 - Critical Repeat Product in the walk-in cooler and display cooler was observed cold holding at improper temperatures
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.

June 19, 2008 (Critical Procedures)



Violations:
  • 0820 A 2 - Critical Repeat Product in the walk-in cooler and display cooler was observed cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0840 - Critical The commercially processed ready-to-eat (RTE) deli meats 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.
  • 1890 - Critical Observed no sanitizer present in the sanitizer bucket located in the grill area.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Comments:
Strongly recommend establishment have ServSafe certified staff managing the facility.

May 07, 2008 (Critical Procedures)



Violation: 0820 A 2 - Critical All potentially hazzardous foods store in Walk-In, Prep Table, Whole Westinghouse Refrig, and Display Cooler observed cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
All food employees shall wear hair restraints, such as hats, hair nets, or clothing that covers body hair, that are designed and worn to effectively keep hair from contacting exposed food, clean equipment, utensils, and unwrapped single -service/single -use articles.

February 14, 2008 (Follow-up)

Comments:
Reminder - All ready-to-eat products held over 24 hours must be properly date marked (examples - cole slaw, cut tomato., etc.)

February 04, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) - raw eggs - 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.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 2 - Critical Product cold holding in the Walk-In Cooler at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 2520 - Critical Repeat A direct connection exists between the drain line of the ice machine and the sewer system.
    Eliminate the direct connection between the sewer line and the cited equipment.
  • 2890 - Light bulb in exhaust hood not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Floor in the kitchen 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.
Comments:
Manager of facility and cook received copies of Handwashing, Food Thermometers, 3-Compartment Sink, Cooling Process, etc. fact sheets.

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