WEST END MARKET - CHOP SHOP, COCHRANE HALL VIRGINIA TECH CAMPUS, Blacksburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 3180 - Floor under fix equipment at hand wash station noted in need of cleaning. | October 01, 2009 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | October 27, 2008 | Routine | 0 | 0 | Details / Comments |
| 1800 - The nonfood contact surface of the display (located above production area), has accumulations of grime and debris. | October 25, 2007 | Routine | 0 | 1 | Details / Comments |
| 0820 - Corrected During Inspection Critical Flank steak hot holding at service location at improper temperatures. | October 17, 2006 | Routine | 1 | 0 | Details / Comments |
| 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. Single service trays stored on the floor. | November 07, 2005 | Routine | 0 | 1 | Details / Comments |
| 2000 - Single service items observed unprotected from contamination. Single service containers stored on milk crate. | October 29, 2004 | Routine | 0 | 1 | Details / Comments |
| 2000 - Clean steak knives stored in a soiled container. | September 03, 2003 | Routine | 0 | 1 | Details / Comments |
October 01, 2009 (Routine)
Violation: 3180 - Floor under fix equipment at hand wash station 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. Correct in one day.
October 27, 2008 (Routine)
Comments:Cook all beef steaks to 145 for 15 seconds befor placing in the hot holding box.
October 25, 2007 (Routine)
Violation: 1800 - The nonfood contact surface of the display (located above production area), 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. Correct in one day.
Comments:
Cold water temp. is 67F. Keep sliced tomatoes under refrigeration. Do not leave out of cold holding unit.
October 17, 2006 (Routine)
Violation: 0820 - Corrected During Inspection Critical Flank steak hot holding at service location at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Product was discarded and replaced with product at 151.
November 07, 2005 (Routine)
Violation: 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. Single service trays stored on the floor.
Store single service items in its original protective packaging or inverted in an approved dispenser.
October 29, 2004 (Routine)
Violation: 2000 - Single service items observed unprotected from contamination. Single service containers stored on milk crate.
Store single service items in its original protective packaging or inverted in an approved dispenser. Store single service articles on easy to clean surfaces. Corrected during inspection.
September 03, 2003 (Routine)
Violation: 2000 - Clean steak knives stored in a soiled container.
Store clean steak knives in a clean container to protect from contamination until used. Corrected during inspection.
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