The Copper Top, 630 Lowe Street, Buchanan, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: The Copper Top
Address: 630 Lowe Street, Buchanan, Virginia
Phone: (540) 254-6005
Total inspections: 4
Last inspection: Feb 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.February 10, 2009Routine01Details / Comments
0220 - Corrected During Inspection Critical Open cup drink behind the bar.May 06, 2008Routine10Details / Comments
No violation noted during this evaluation. February 14, 2008Routine00Details / Comments
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0820 - Corrected During Inspection Critical potatoes hot holding at improper temperatures.
  • 0850 - Corrected During Inspection Critical Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the roaster /hot holder is not safe.
November 15, 2007Routine31Details / Comments

February 10, 2009 (Routine)



Violation: 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.

May 06, 2008 (Routine)



Violation: 0220 - Corrected During Inspection Critical Open cup drink behind the bar.
Drinks must be kept in cover containers.
Comments:
Looks very good.

February 14, 2008 (Routine)

Comments:
No violations.

November 15, 2007 (Routine)



Violations:
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 0820 - Corrected During Inspection Critical potatoes hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0850 - Corrected During Inspection Critical Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the roaster /hot holder is not safe.
    Replace the roaster/hot holder to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

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