Town & Country Restaurant, 221 W. Lee Street, Broadway, VA - Restaurant inspection findings and violations

October 23, 2008 (Critical Procedures)

Comments:
No Violations Noted During This Inspection!

August 21, 2008 (Routine)

Violation: 3030 - Do not dry hands with dish towel
Use disposable towels

January 09, 2008 (Routine)

Violations:

• 0530 - Keep coffee creamers stored in drained ice
  See above
• 1770 C - Discard spatula with broken blade
  See above

March 12, 2007 (Routine)

Violations:

• 1080 - Discard metal banded pastry brush
  See above
• 1800 - Clean crumbs from door tracks on refrigerator
  See above
• 2660 - Need covered trash can in ladies room
  Obtain covered trash can for ladies room
• 2890 - Light shield missing in kitchen
  Replace it

June 30, 2006 (Routine)

Violations:

• 1770 C - Can opener blade rusty
  Clean it
• 1800 - Paint cabinet at waitress station
  See above
• 2830 - Need cove moulding in both restrooms
  Install cove moundling in both restrooms
• 2920 - Need closers on both restroom doors
  In stall closers on both restroom doors

March 23, 2006 (Other)

Comments:
Stopped in to shcek on the progress of the new dining room and new restrooms/.

March 23, 2006 (Other)

Comments:
Stopped in to shcek on the progress of the new dining room and new restrooms/.

January 10, 2006 (Other)

Comments:
Met with owners and looked at plans for new unit in Broadway that will operate under same name

January 10, 2006 (Other)

Comments:
Met with owners and looked at plans for new unit in Broadway that will operate under same name

December 07, 2005 (Routine)

Comments:
Met with owners to discuss options for remodeling unit.

December 07, 2005 (Routine)

Comments:
Met with owners to discuss options for remodeling unit.

July 29, 2005 (Routine)

Violations:

• 1080 - Discard metal banded pastry bursh
  See above
• 1770 C - Clean sprayer handle at sink, Clean tupperware flour container
  See above.
• 3170 - Paint peeling next to grill
  Scrape and paint wall

January 18, 2005 (Routine)

Violation: 1770 C - Clean shelf over prep table, clean sprayer handle at sink, clean door gasket on sandwich unit.
See above

April 08, 2004 (Routine)

Violations:

• 1770 C - Clean sprayer handle at 3 comp sink
  Clean it
• 0610 - Keep all stock at least 6 ' off floor
  See above

Comments:
3rd comp in sink 50 ppm, New floor, tables and chairs look very good

October 09, 2003 (Routine)

Violations:

• 1800 - Sprayer handle at sink dirty
  clean it
• 1150 - Discard metal handled pastry brush
  Throw it away
• 2000 - Store all containers inverted
  See above

February 20, 2003 (Routine)

Violations:

• 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.
• 0830 - Critical The prepared ready-to-eat (RTE) (like potatoe salad, cold slaw, etc.) 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.
• 1320 - There was no temperature measuring device located in the the small, white GE unit out front.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

Comments:
Thank you for the following: hand sinks with soap and towels and signs. 2 calibrated food thermometers, a ServSafe trained manager, 3 compartment sink and dish machine operated correctly, sanitizer and test strips available, and clean employees.