Xenia, 219 Burgess Road, Harrisonburg, VA - Restaurant inspection findings and violations

October 14, 2009 (Risk Factor Assessment)

Violation: 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Comments:
The regulations governing food establishments can be found at http://www.vdh.virginia.gov/EnvironmentalHealth/Food/Regulations/index.htm

March 04, 2009 (Routine)

Comments:
No Violations Noted During This Inspection! All food and equipment temperatures were within the allowable limits, and the handsink is stocked.

August 21, 2008 (Routine)

Violation: 0820 A 2 - Corrected During Inspection Critical Diced tomatoes, and green beans in the top of the prep. unit are being held at improper temperature.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Information was provided to the operator regarding employee health policies.

January 08, 2008 (Routine)

Violation: 0800 - Corrected During Inspection Critical The rice in the bottom of the prep. unit has not cooled to 41 or below within the allowed time.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. (The rice was discarded)
Comments:
Proper cooling was discussed with the owner. Please remember to wash your hands often.

July 12, 2007 (Routine)

Violations:

• 0820 - Critical Repeat Sliced gyro meat & cooked tomatoes hot holding at improper temperatures.
  Items were discarded, maintain at 140F or above through the hot holding period.
• 0820 - Critical Repeat Hummus & beans cold holding at improper temperatures in the top of the prep. unit.
  Items listed were discarded cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.

March 05, 2007 (Critical Procedures)

Violations:

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0820 - Corrected During Inspection Critical Several items including chicken and rice in hot holding at improper temperatures.
  Items were discarded. Please maintain hot holding foods at or above 140 degrees.

August 25, 2006 (Routine)

Comments:
No violations noted. Handsinks stocked with soap and papertowels. Sanitizer, test kit, and thermometer available. Looks great. Permit Issued.

August 01, 2006 (Pre-Opening)

Comments:
Facility 90% completed. Have coolers at 41F or below. Provide sanitizer and test kit. Soap and papertowels at handsinks. Call for opening inspection.