Southgate Food Processing Center, SOUTHGATE WAREHOUSE VIRGINIA TECH CAMPUS, Blacksburg, VA - Restaurant inspection findings and violations

August 19, 2009 (Routine)

Violation: 1960 - Potato peeler was observed wet rather than air-dried after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils. All equipment must air dry after wash-rinse and sanitizing. Correct immediately.
Comments:
Water chiller is curently down. Maintance dept. to look at oven drain. Reminder be sure and wipe away condensate from air conditioning vent above proofer before moving food into and out of proofer.

September 11, 2008 (Routine)

Violations:

• 1380 - The pressure gauge for the high temperature wash and final rinse warewash machine is damaged. Part of the indicating needle is missing.
  The pressure gauge for the high temperature warewash machine is to be repaired or replaced. Accurately monitoring the dishmachine cycles is a standard requirement when operating mechanical dish washing operations. Correct in 14 days.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the dish washing 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

August 24, 2007 (Routine)

Violation: 2000 - Corrected During Inspection Clean cutting boards were not observed stored in a position to allow air-drying.
Store cutting boards in a self-draining position that allows air-drying.
Comments:
Prechilled water for preprep area was measured at 77 degrees

August 30, 2006 (Routine)

Violation: 2310 - Corrected During Inspection Critical The handwashing facility located beside the dishwasher is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food cans preventing its use.
Comments:
Five gallon bucket (food containers) can now be reused, excluding the lids. Please remove label and wash rinse sanitize after each use.

September 22, 2005 (Routine)

Violations:

• 1960 - Equipment, utensils, pots, pans, must be air dried before reuse.
  Adequate draining and drying cannot occur when articles are wet nested, (stacked together), separate for draining and drying. Correct immediately.
• 2790 - Ceiling panel above dish machine is missing.
  Install ceiling panel around exhaust duck from machine so as to allow for easy cleaning. Correct in 30 days.

September 15, 2004 (Routine)

Violations:

• 3030 - No disposable towels were provided a the hand washing lavatory in the pot wash room
  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. Corrrect immediately install towels.
• 2000 - soiled pots and pans were found stored on clean shelving with clean pots.
  Store clean pots and pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Keep doors to hallway closed. Rewash the dusty pots and pans. Correct in one day.

May 28, 2003 (Routine)

Violations:

• 3170 - Lighting in walkin cooler in food processing area is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair or replace, light in cooler. Correct in 3 days.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. Remove opener and holster if not used . Correct in 1 day.

Comments:
Keep all clean equipment, slicers, choppers etc. covered when not in use. Food grade can liners work as covers.