GBJ CAFE, LLC, JOHNSTON STUDENT CENTERVIRGINIA TECH CAMPUS, Blacksburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
December 11, 2008 | Routine | 0 | 2 | Details / Comments |
|
December 11, 2007 | Routine | 1 | 2 | Details / Comments |
December 11, 2008 (Routine)
Violations:
- 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Food handler was corrected and washed-rinsed and sanitized the 3 compartment sink. - 1720 - Corrected During Inspection A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a Chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Correct immediately.
Advised staff on monitoring equipment temperatures, food handler health restrictions, handwashing and sanitizer testing.
December 11, 2007 (Routine)
Violations:
- 0820 - Critical Milk cold holding at improper temperatures.
Discard the foods which have been out of temperature for over 4 hours and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Begin correction immediately. The dairy reach in cooler must be repaired or replaced. All coolers must maintain 41 and below. - 0960 2 - The food contact surface of the coffee bean pan is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Repair or replace the center portion of the pan to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Correct in 3 days. - 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. Cups not stored in the dispensers must be kept in their original sleeves.
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