Dan-View Restaurant, 116 Dan View Dr., Danville, VA 24541 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Dan-View Restaurant
Address: 116 Dan View Dr., Danville, VA 24541
Type: Full Service Restaurant
Phone: 434 793-0181
Total inspections: 6
Last inspection: 11/02/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.11/02/2015Routine
No violation noted during this evaluation.05/27/2015Routine
  • Lighting, Intensity (repeated violation)
    Observation: Less than 10 foot candles of light was noted in the walk in cooler.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
12/08/2014Routine
vegetable soup = 160 degrees Fahrenheit.
No violation noted during this evaluation.		09/25/2014Routine
Additional food temperatures:
sliced cheese = 37 degrees Fahrenheit.
milk = 40 degrees Fahrenheit
veal sauce = 40 degrees Fahrenheit
diced tomatoes = 39 degrees Fahrenheit.
  • Critical: Cooling* (corrected on site) (repeated violation)
    Observation: Stewed tomatoes ( 55 degrees Fahrenheit) and vegetable soup (54 degrees Fahrenheit) noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Affected foods discarded during inspection.
  • Lighting, Intensity
    Observation: Less than 10 foot candles of light was noted in the walk in
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
01/09/2014Routine
diced tomatoes = 40 degrees Fahrenheit
pork loin = 41 degrees Fahrenheit
potatoes = 160 degrees Fahrenheit
gravy = 155 degrees Fahrenheit
apples = 158 degrees Fahrenheit
grits = 141 degrees Fahrenheit
cooked carrots = 189 degrees Fahrenheit
Notes:
1. PIC reminded that employees shall not drink from open container
2. PIC to discard any chipped/cracked containers.
3. PIC to hot hold sausage @ 135 degrees Fahrenheit or higher
4. PIC to move brooms/mops to far left away from clean dishes
5. PIC to clean overhead air vent
6. PIC to contact VDH when dishmachine gauges repaired.
  • Critical: Cooling* (corrected on site)
    Observation: Creamed corn, vegetable soup and cooked pintos located in walk in cooler noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. PIC to discard affected foods. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
    Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees Fahrenheit while the actual temperature was 110 degrees Fahrenheit.
    Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
02/19/2013Routine

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