Black Rooster Restaurant, 109 East Main Street, Marion, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
December 05, 2008 | Routine | 0 | 10 | Details / Comments |
|
December 18, 2007 | Routine | 2 | 7 | Details / Comments |
|
October 19, 2006 | Follow-up | 0 | 2 | Details / Comments |
|
October 11, 2006 | Routine | 2 | 9 | Details / Comments |
|
March 30, 2006 | Routine | 1 | 4 | Details / Comments |
December 05, 2008 (Routine)
Violations:
- 0240 - Repeat 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. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cornmeal and bread crumbs.
Store food in packages, covered containers, or wrappings. - 0550 - 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 135F. - 1060 - The nonfood contact surface of the shelving unit leg supports covered in aluminum foil to hold together is not smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove aluminum foil and properly connect units or replace unit. - 1450 - Food items in metal containers are being placed in metal containers of ice. The wine refrigerator was not maintaining food items at 41 degrees or below.
Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@ or a properly insulated holding container. Repair/replace/adjust refrigeration unit to ensure food is at proper temperatures. - 2700 - The waste storage container for the kitchen area is in disrepair. Outside of the containers are dirty.
Replace the waste storage container for @CONTAMINATES@ that have holes. Clean the waste storage receptacles. - 2790 - Repeat The indoor wall material (raw wood) located at 3-compartment sink and rest room ceilings do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. A piece of plastic was placed on the window sill, but moisture is under the plastic.
Refinish or replace the wall (window sill) material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Remove the plastic and properly repair the surface. - 3170 - Repeat The following physical facilities are not maintained in good repair: window sill in the wash room, and the wall at the slicer and mixer.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The floor in the dishwashing area was 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. - 3240 - Handwashing facilities are unclean.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
December 18, 2007 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 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. - 0610 - Food stored on the floor or food stored less than 6" above the floor - walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0790 - Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@ - oysters, chicken wings, and fish.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process. - 1570 - The 3-compartment sink's plumbing in the bar area was leaking under the middle sink.
Repair the sink plumbing to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2280 - Corrected During Inspection Critical There is no handwash lavatory at the bar area, preventing routine handwashing by food workers.
Install an additional handwash lavatory at bar area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. At time of inspection the management decided to take the glasses to the kitchen to be washed, rinsed and sanitized properly, then the sink would be utilized as a hand sink. The 3-compartment sink cannot be used for both handwashing and wash/rinse/sanitizing of glasses, etc.. - 2790 - Repeat The indoor wall material (raw wood) located at 3-compartment sink and rest room ceilings do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. - 3170 - The window sill in the wash room is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The following physical structures were noted in need of cleaning: floor, drain, and vent in the wash room.
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.
October 19, 2006 (Follow-up)
Violations:
- 2790 - Repeat The indoor ceiling material located in the restrooms do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 3180 - Repeat The floors in the kitchen and dishwasher room(upstairs), exhaust hood, and walls(where needed) were noted in need of cleaning. These items were corrected as of this inspection except the floor under the dishwasher upstairs still had food and debris that had not been removed.
All floors, walls, ceilings and attached equipment 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.
October 11, 2006 (Routine)
Violations:
- 0470 - Critical Raw animal food stored over/adjacent to ready-to-eat (RTE) food in the walk-in 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. - 0550 - Corrected During Inspection In-use utensils improperly stored between use. Tongs were being stored on oven handle.
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. The tongs were removed and washed. Utilize a proper corrective action for storage between use. - 0960 2 - The food contact surface of the linens under the drinking vessels are not nonabsorbent and easily cleanable.
Replace the linens to permit easy cleaning. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives and holder, shelves for storage of pots and pans, and mobile plate storage containers.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of equipment and shelves.
Maintain nonfood-contact surfaces of equipment clean. Employees started cleaning the shelves at the time of the inspection. - 2010 - Clean equipment/utensils/single-service items were found stored in a mechanical room with plumbing - water and sewer lines overhead.
Discontinue storage of clean equipment, utensils and single-service in a location subject to contamination. - 2020 - Preparation utensils(spatulas,etc.) were found displayed or dispensed with the food or lip-contact surface facing upward.
Store all utensils with food or lip-contact surface facing downward to prevent contamination prior to use. - 2650 - There is no refuse container at the area immediately adjacent to the kitchen's hand sink next to the walk-in.
Provide a refuse container for the disposal of paper towels at the hand sink. - 2730 - The refuse container used to store refuse has no drain plug.
Replace the drain plug to the refuse container. - 2790 - Repeat The indoor ceiling material located in the restrooms do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 3180 - The floors in the kitchen and dishwasher room(upstairs), exhaust hood, and walls(where needed) were noted in need of cleaning.
All floors, walls, ceilings and attached equipment 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.
March 30, 2006 (Routine)
Violations:
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: mixer and slicer.
Clean and sanitize these surfaces for food contact. - 2790 - The indoor ceiling material located at restroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3170 - Floors are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floors 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.
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