Buckhorn Inn, The, 2487 Hankey Mtn. Highway, Churchville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. | January 23, 2009 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 15, 2008 | Routine | 0 | 0 | Details / Comments |
| 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). | July 13, 2007 | Routine | 1 | 0 | Details / Comments |
| 2990 - Child care quarters directly opening into area used for conducting food establishment operations. | March 23, 2007 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | March 02, 2007 | Pre-Opening | 0 | 0 | Details / Comments |
January 23, 2009 (Routine)
Violation: 0550 - Corrected During Inspection 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.
Comments:
Good employee hygiene observed, handwashing/glove usage. Potentially hazardous foods are date marked for disposition. Equipment appears clean and functional. Discussed the following: employee health policy handout, storage of in-use utensils, usage of farm raised eggs, and use of handsink for handwashing. Towel dispenser will be repaired or replaced.
May 15, 2008 (Routine)
Comments:Kitchen is clean and maintained. Equipment and utensils are clean. All ready to eat foods are properly dated. Dishmachine is functional. Restaurant is now open Thursday through Sunday.
July 13, 2007 (Routine)
Violation: 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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.
Comments:
Kitchen appears very clean and organized. Discussed backflow prevention with owner. Also discussed the phasing out of single use containers. Most all foods are properly date labelled for disposition. All equipment is clean and functional. Dishmachine was just recently serviced.
March 23, 2007 (Routine)
Violation: 2990 - Child care quarters directly opening into area used for conducting food establishment operations.
Area for children must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets. Child care area had previously been enclosed. Doors were removed to accomodate new flooring. Doors will be rehung as soon as possible.
Comments:
First inpsection of kitchen since opening. Staff are in process of opening food preparation. Kitchen is clean and well organized. All equipment is functional and being maintained. Staff observed utilizing good hygienic practices.
March 02, 2007 (Pre-Opening)
Comments:Buckhorn Inn has met all requirements to receive a foodservice permit. Many improvements have been made within kitchen. All equipment is functional. Maintenance items have been addressed. Test kits and thermometers are available. Staff knowledgeable of hygiene, temperature, and cleaning requirements. Permit issued.
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