Tangent Outdoors Inc./Cascade Cafe', 201 Cascade Drive, Pembroke, VA 24136 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Tangent Outdoors Inc./cascade Cafe'
Address: 201 Cascade Drive, Pembroke, VA 24136
Type: Full Service Restaurant
Phone: 540 626-4569
Total inspections: 4
Last inspection: 01/28/2016
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Inspection findings

Inspection date

Type
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Olive Spread and chicken salad in the refrigerator, the food should have been discarded 3 days ago.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
01/28/2016Routine
Discussed the Employee Health Policy at length with the PIC and also provided a copy of the VDH Employee Health Policy pamphlet. We also discussed upcoming food safety training which members of their staff may be interested in attending.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken Salad and Tuna Salad cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
01/20/2015Routine
Talked with the PIC about being cognizant of food temps entering the temperature danger zone while preparing large batches of food. Try to limit the amount of food that is pulled out while preparing large orders so that food temps are not about 41 degrees F for extended periods of time.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: More attention needs to be given to cleaning floors around and under equipment.
    Correction: 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.
10/23/2014Routine
PIC states sandwhich prep had been recently serviced and product is temped each morning to verify unit is in good working order. Recommended adjust thermostat and monitor product during busy lunch time to verify products do not exceed 41F > 4 hours.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Macaroni salad in sandwhich prep cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
11/06/2013Routine

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