The Gallery, 1320A Memorial Boulevard, Martinsville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: The Gallery
Address: 1320A Memorial Boulevard, Martinsville, Virginia
Total inspections: 8
Last inspection: Jun 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. June 24, 2009Routine00Details / Comments
3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.January 29, 2009Routine01Details / Comments
1150 - Repeat The nonfood contact surface of the cinder blocks used to elevate the 3-compartment sink are not designed or constructed to be easily cleanable.March 11, 2008Routine01Details / Comments
1150 - The nonfood contact surface of the cinder blocks use to elevate the bar style 3-vat sink is not designed or constructed to be easily cleanable.April 02, 2007Routine01Details / Comments
No violation noted during this evaluation. December 22, 2006Follow-up00Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves.
  • 2280 - Critical There is no handwash lavatory at the food stage prep area, preventing routine handwashing by food workers.
  • 3180 - Floor and wall near the soda dispense machine noted in need of cleaning.
November 02, 2006Routine12Details / Comments
No violation noted during this evaluation. January 06, 2006Routine00Details / Comments
No violation noted during this evaluation. October 28, 2005Routine00Details / Comments

June 24, 2009 (Routine)

Comments:
Clean establishment. Be sure to replace protective shielding on florescent bulbs when replacing the bulb. Clean, sanitized dishes should be placed on a non-absorbent, protected surface for storage.

January 29, 2009 (Routine)



Violation: 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

March 11, 2008 (Routine)



Violation: 1150 - Repeat The nonfood contact surface of the cinder blocks used to elevate the 3-compartment sink are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

April 02, 2007 (Routine)



Violation: 1150 - The nonfood contact surface of the cinder blocks use to elevate the bar style 3-vat sink is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
Comments:
No food preparation at time of inspection.

December 22, 2006 (Follow-up)

Comments:
Reminder: As of March 1st 2007 cold holding temperature for potentially hazardous food shall be 41F.
Person in charge was advise on the importance of handwash and when to wash hands. Always remember to wash hands after sneezing, coughing, using the restroom, touching your hair, changing job duties and between glove donning.

November 02, 2006 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2280 - Critical There is no handwash lavatory at the food stage prep area, preventing routine handwashing by food workers.
    Install an additional handwash lavatory at food stage prep area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3180 - Floor and wall near the soda dispense machine 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:
As of March 2007 all refrigeration units shal be able to keep food at 41F or below.

January 06, 2006 (Routine)

Comments:
No violations noted

October 28, 2005 (Routine)

Comments:
No violations noted. Great job!

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