Silver Spur, 119 Silver Spur Dr., Gate City, VA 24251 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Silver Spur
Address: 119 Silver Spur Dr., Gate City, VA 24251
Type: Fast Food Restaurant
Phone: 276 452-2664
Total inspections: 7
Last inspection: 10/10/2015

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Inspection findings

Inspection date

Type

Hazards 2190, 2660 and 3080 from the April 18, 2015 inspection have been corrected. The three compartment sink was not set up
No violation noted during this evaluation.
10/10/2015Risk Factor
There were no previous open hazards to follow-up on. Raw hamburger had been transported to the facility within the last hour, hence it's temperature was above 41°F. The 3-compartment sink was not set up. There is some minor damage to a stall partition in the men's restroom. EHS spoke with owner about making repairs when he could. Facility is extremely clean. Both critical hazards observed during this inspection were corrected during the inspection
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage and (2) Hot holding.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Improper handwashing procedures observed. Employee washed hands for brief amount of time, approximately 10 seconds.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. A test of the sanitizer revealed no bleach in the water.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F
    Correction: it was 93°F.
  • Toilet Room Receptacle Covered
    Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted under the hood, above the fryers.
    Correction: 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
04/18/2015Routine
Obtain chlorine test strips to check sanitizer concentrations. Observed good label and dating of foods. Facility very clean. Thank you.
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: Person in charge did not pass Lenowisco written test.
    Correction: Went over test with person in charge and explained proper answers and reasoning regarding questions.
  • Critical: Toxics - Identifying Toxic Containers* (corrected on site)
    Observation: Concentration of chlorine in sanitizer wipe cloth bucket too high (200 ppm)
    Correction: Mix sanitizer solution 50-100 ppm
10/04/2014Risk Factor
Inspection focused on physical facilities and performed annual dye testing of sewer system. Emphasized with owner importance of obtaining test strips. Facility very clean. Thank you.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
05/16/2014Routine
Hazards 0240 and 1530 from the March 9, 2013 and September 7, 2013 inspections were observed as repeat hazards during this inspection. Hand washing was adequate and gloves were used appropriately. Please correct all open hazards immediately. Thank you.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employee observed working in the food service area without proper hair restraint.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical (bleach) sanitizing solutions.
    Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Lid to Norge chest freezer will not stay open by itself.
    Correction: Repair the lid 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 lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
01/04/2014Routine
Hazard 3170 from the March 9, 2013 inspection has been corrected
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employee observed handling ready-to-eat hamburger buns and lettuce with her bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle ready to eat foods to prevent contamination from hands.
09/07/2013Risk Factor
There were no previous open hazards to follow-up on. All critical hazards observed during this inspection were corrected during the inspection. Open non-critical hazards to be corrected immediately. Thank you.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Improper handwashing procedures observed. Employee used only water to wash her hands.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee came into the kitchen area from the dining and dancing area and failed to wash her hands before engaging in food preparation and dispensing.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Hands - Where to Wash (corrected on site)
    Observation: Facility uses a 2-compartment sink to store ice for drinks. Ice is taken from an ice machine and placed in the left hand sink. A food employee was observed rinsing her hands in the right hand sink and then bringing her dripping hands back across the ice in the left hand sink.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Ice was removed from the sink and the sink was then washed, rinsed and sanitized before staff placed more ice in the left hand sink.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Facility had bleach test strips but they are not working as they showed no bleach in the wiping cloth bucket even though EHS observed bleach put into the bucket.
    Correction: Obtain a new bleach sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Cooking and Baking Equipment (corrected on site)
    Observation: The cavity of the Sharp microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No sign in men's restroom.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities in Good Repair
    Observation: The toilet in the back area is leaking around the base.
    Correction: Repair the toilet so it no longer leaks.
03/09/2013Routine

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