The Willows at Meadow Branch, 1881 Harvest Drive, Winchester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: The Willows at Meadow Branch
Address: 1881 Harvest Drive, Winchester, Virginia
Phone: (540) 667-3000
Total inspections: 10
Last inspection: Jan 20, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
January 20, 2009Routine12Details / Comments
No violation noted during this evaluation. January 17, 2008Routine00Details / Comments
1800 - The nonfood contact surface of the Ice Machine and Microwave interior top has accumulations of grime and debris.January 04, 2007Routine01Details / Comments
  • 2000 - Repeat Equipment stored on floor of storage closet.
  • 3330 - Corrected During Inspection Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
December 29, 2005Routine11Details / Comments
  • 2000 - Repeat Equipment stored on floor of storage closet.
  • 3330 - Corrected During Inspection Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
December 29, 2005Routine11Details / Comments
  • 0240 - Dishwasher observed working in the food service area without proper hair restraints.
  • 0470 - Corrected During Inspection Critical Eggs are stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor of storage, and walkins.
  • 0820 - Critical Foods in reachin are cold holding at improper temperatures.
  • 0820 - Critical Foods in reachin are cold holding at improper temperatures.
  • 0840 - Corrected During Inspection Critical The milk and sliced turkey was not discarded by the expiration date. Milk expired 7/31/05 and turkey on 8/1/05.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1730 - The water temperature gauge on the dishwasher guage does not appear to be accurate.
  • 2000 - Equipment and single-use items are stored on the floor.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the dishroom is blocked, preventing access by employees for easy handwashing.
  • 2890 - Light bulb in the walkin is not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Shelves in dry storage, and ceiling in dishroom are in need of cleaning.
August 03, 2005Routine48Details / Comments
No violation noted during this evaluation. January 05, 2005Follow-up00Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine exit plate.
  • 1960 - Repeat @TABLEWARE@ were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Clean @TABLEWARE@ were observed stored with the food-contact surface facing upward.
  • 3180 - Ceiling tiles over the prep table, and floors of the walkin and walkin freezer are in need of cleaning.
  • 3220 - Mops not hung up to air dry.
December 29, 2004Routine25Details / Comments
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 165°F. To Correct:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine apron, slicer
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
  • 1800 - The nonfood contact surface of the walk-in freezer floor and the counter under the slicer has accumulations of grime and debris.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 1100 - Critical The food contact surfaces of the cooking pots and skillets are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
April 09, 2004Routine64Details / Comments
  • 1800 - The nonfood contact surface of the EQUIPMENT had accumulations of grime and debris.
  • 0550 - Dispensing utensils improperly stored between.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1960 - TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: interior of prep table drawers, meat slicer and table top.
April 01, 2003Routine14Details / Comments

January 20, 2009 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine PPM test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
Comments:
~All foods should remain covered at all times, including dry storage (i.e. bread crumbs).
~Scoop handles should be kept out of product (i.e. flour) one was/one wasn't.
~Keep short mop hose out of mop sink rim due to faucet vacuum breaker.
~Funnel should be removed at ice machine drain to allow for a one inch air gap, back flow prevention.
-Be sure the dishwasher hits 180 degrees Fahrenheit or else it is not sanitizing, if doesn't use 3-Vat.
Comments: Try to increase light in walk-in fridge/freezer if possible. Walk-in freezer handle still on order (PIC states takes about a year). PIC said did not impair function. Two vat is dump sink. Caulk has been repaired at handsink. Servolift used for plates only. Recommend putting internal thermometers in all fridges in warmest area of unit, all fridges had external thermometers. Walk-in is holding product right around 41 degrees Fahrenheit, if possible product should be held at around 38 degrees Fahrenheit to prevent danger zone fluctuation since this facility serves a highly susceptible population. Please call when dishwasher problem is identified.

January 17, 2008 (Routine)

Comments:
*No violations observed at time of inspection.*
*No foods were available prepped to temperature, breakfast was prepared of only waffles, bacon, mixed fruit, etc.*
-Be sure there are interior thermometers in all refrigeration units to adequately monitor temperature, close to the door.
-Dust build up on victory fridge vents should be cleaned prior to debris build-up. Thermometer should also be added.
-Equipment list must be submitted for remodeled area as well as schematics.
Comments: Be sure mop hose has proper air gap of at least 1 inch above rim of mop sink. Facility returns cans if it is dented on the seams, bulging, or severely dented on tops/sides. Handle on walk-in freezer is broken and one is on order. If facility does remodel walk-ins need to have at least 10 ft. candles of light in all areas. Observed handwashing and hair restraints. Caulk was added to handsink by office but it had came back loose. Slicer is cleaned after every use. Filter/vent's cleaned by professional company every few months. Can opener blade cleaned once every day/other day and replaced every six months.

January 04, 2007 (Routine)



Violation: 1800 - The nonfood contact surface of the Ice Machine and Microwave interior top has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Handsink needs to be resealed to wall near office. Be sure all scoops are stored handle up in product and all food products in after market containers are clearly labeled. Be sure to store food at least 6 inches off floor even in freezer and that dishwasher is operating at data plate specifications of 150 wash/180 degrees Fahrenheit Rinse. Also be sure all dented cans are placed in isolated dented can section.
*Great signs and labels, hair restraints/gloves in use and handwashing evident.* Good Job!

December 29, 2005 (Routine)



Violations:
  • 2000 - Repeat Equipment stored on floor of storage closet.
    Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3330 - Corrected During Inspection Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Remember to mark expiration/discard dates of foods.This is 7 days if kept 41 degrees or lower. Test kit was ordered but wrong product was sent. Make sure to reorder.

December 29, 2005 (Routine)



Violations:
  • 2000 - Repeat Equipment stored on floor of storage closet.
    Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3330 - Corrected During Inspection Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Remember to mark expiration/discard dates of foods.This is 7 days if kept 41 degrees or lower. Test kit was ordered but wrong product was sent. Make sure to reorder.

August 03, 2005 (Routine)



Violations:
  • 0240 - Dishwasher observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Eggs are stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor of storage, and walkins.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Foods in reachin are cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Foods in reachin are cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0840 - Corrected During Inspection Critical The milk and sliced turkey was not discarded by the expiration date. Milk expired 7/31/05 and turkey on 8/1/05.
    Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1730 - The water temperature gauge on the dishwasher guage does not appear to be accurate.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 2000 - Equipment and single-use items are stored on the floor.
    Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the dishroom 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 @EQUIPMENT@ preventing its use.
  • 2890 - Light bulb in the walkin is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Shelves in dry storage, and ceiling in dishroom are 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:
Make sure to mark foods with a discard date-not just prep date.

January 05, 2005 (Follow-up)

Comments:
All previous violations have been corrected. Thank you.

December 29, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine exit plate.
    Clean and sanitize these surfaces for food contact.
  • 1960 - Repeat @TABLEWARE@ were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Clean @TABLEWARE@ were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3180 - Ceiling tiles over the prep table, and floors of the walkin and walkin freezer are 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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
They are trying to replace dishwasher LCD so it reads accuratly. In the meantime, thermometers are being put through at least once a week to assure proper temperature.

April 09, 2004 (Routine)



Violations:
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 165°F. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine apron, slicer
    Clean and sanitize these surfaces for food contact.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1800 - The nonfood contact surface of the walk-in freezer floor and the counter under the slicer has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0550 - Repeat 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 140F and the container. CORRECTED
  • 1100 - Critical The food contact surfaces of the cooking pots and skillets are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the pots and skillets to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. CORRECTED
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. CORRECTED
Comments:
Check calibration of temperature gauge on reach-in. Post permit in a publicly visible location.

April 01, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the EQUIPMENT had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0550 - Dispensing utensils improperly stored between.
    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 and the container.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1960 - TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: interior of prep table drawers, meat slicer and table top.
    Clean and sanitize these surfaces for food contact.

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