The Parkway Restaurant, 7211 Stonewall Parkway, Mechanicsville, VA - Restaurant inspection findings and violations

July 22, 2009 (Risk Factor Assessment)

Violations:

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0760 - Corrected During Inspection Critical The foods on the hot holding unit or was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
• 0820 A 1 - Corrected During Inspection Critical Green beans hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.

Comments:
All violations were discussed with manager. EHSS discussed cooling, cleaning of refrigerators, freezers and banquet room.

February 03, 2009 (Routine)

Violation: 2310 B - The handwash station in the kitchen and in the wait station are being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only
Comments:
All violations were discussed with manager. EHSS discussed temperature logs and cooling. EHSS will provide examples of temperature logs.

December 22, 2008 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice scoop observed with mold on it.
  Clean and sanitize these surfaces for food contact.
• 0790 - Corrected During Inspection Improper methods used to thaw food.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of refrigerators and container with utensils stored in it(corrected).
  Maintain nonfood-contact surfaces of equipment clean.

Comments:
EHSS discussed menu, food deliveries and temperature logs.