Frank's Place, 401 East Main Street, Bedford, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 10, 2009 | Routine | 0 | 4 | Details / Comments |
|
December 23, 2008 | Routine | 2 | 5 | Details / Comments |
September 10, 2009 (Routine)
Violations:
- 1320 - Repeat There was no temperature measuring device located in the walkin ref and the wall mounted thermometer was not working
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.warewasher and wiping cloths solution
Obtain a chlorine SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 3030 - No disposable towels were provided at the hand washing lavatory in the employee restroom
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 - 3170 - Repeat Ice machine drain is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Contact the local building codes plumbing official and have the ice machine drain properly connected.
December 23, 2008 (Routine)
Violations:
- 0450 - Corrected During Inspection Critical Cup used for scoop at front service ice bin.
Use scoop with handle to prevent bare hand contact with ice. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0550 - In-use utensils improperly stored between use. Knives stored inbetween containers on refrigerated unit.
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. - 0820 A 2 - Corrected During Inspection Critical Temperatures for several foods have exceed the proper cold holding temperture of 41F or below.
Relocate potentially hazardous foods or store in a manner to keep the temperature below 41F. - 1320 - There was no temperature measuring device located in the walkin and front reachin.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 3100 - Personal items stored throughout kitchen.
Store all personal itemsin a designated area away from food and equipment storage and food prep. - 3170 - Drain under ice machine is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Dishmachine sanitizer 100 ppm (chlorine)
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