Basement Bistro, 632 Front Street, Lovingston, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
March 20, 2009 | Critical Procedures | 4 | 0 | Details / Comments |
|
November 06, 2008 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | September 19, 2008 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | September 05, 2008 | Routine | 0 | 0 | Details / Comments |
March 20, 2009 (Critical Procedures)
Violations:
- 0820 A 2 - Corrected During Inspection Critical Tomatoes cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0830 - Critical The prepared ready-to-eat (RTE) beans and chili in the drawer 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. 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. - 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and burgers that may be served raw and/or undercooked
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. - 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen 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.
November 06, 2008 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw food of animal origin [shell eggs] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 2890 - Light bulb in storage rooms not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb.
The facility appeared to be in good condition at the time of inspection. The handwashing sink was fully stocked. Chemical sanitizer was in the proper concentration. All food and equipment temperatures were found to be within the proper ranges.
Be sure to set-up the 3-compartment sink in the proper order [wash-rinse-sanitize].
September 19, 2008 (Routine)
Comments:Facility in good condition. Handwashing signs were issued and will be posted. Draw refrigerators were not turned on yet. Soap and paper towels will be located at the handwhashing sink before opening. Permit issued.
September 05, 2008 (Routine)
Comments:Conduct the following prior to calling for an opening inspection:
1. Clean the facility well [construction dust and debris]
2. Plug in refrigeration units and ensure that they are able to maintain cold food at 41 degrees F. or less
3. Ensure that all lights are shielded and providing 50 foot candles in the kitchen
4. Seal all bare wood surfaces
5. Up-date the facility plan to correspond with the changes made
6. Decide if a consumer advisory is required.
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