High's Restaurant LLC, 73 W. Main Street, Monterey, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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August 27, 2009 | Routine | 1 | 2 | Details / Comments |
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January 29, 2009 | Routine | 1 | 2 | Details / Comments |
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August 22, 2008 | Routine | 2 | 1 | Details / Comments |
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January 29, 2008 | Routine | 0 | 2 | Details / Comments |
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May 01, 2007 | Routine | 1 | 1 | Details / Comments |
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December 05, 2006 | Routine | 0 | 2 | Details / Comments |
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June 09, 2006 | Routine | 0 | 3 | Details / Comments |
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June 09, 2006 | Routine | 0 | 3 | Details / Comments |
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January 31, 2006 | Routine | 1 | 4 | Details / Comments |
August 27, 2009 (Routine)
Violations:
- 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was blocked (radio), preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove any obstructions preventing its use. - 2930 - Screen door at back of kitchen must be repaired
Repair/replace screen door. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
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
Kitchen appears clean and organized. Good food temperatures observed. Employees are wearing gloves when handling ready to eat foods. Good sanitizer levels observed. Most all ready to eat foods in refrigeration are date marked for disposition. Make sure that items are correctly marked, or discarded within 7 days. Breads used for croutons must be covered at all times (corrected). Handsink is the only sink to be used for handwashing. Do not use mopsink. Keep handsink stocked w/soap and papertowels at all times to encourage handwashing. Do not place anything on/in sink which would hinder/prevent handwashing. Recommend the use of fly strips of foodservice approved insecticide for fly control along with making sure that outer openings are closed and/or promptly repaired. Restaurant has recent change of owner and a new permit must be obtained. Pocket Guide for Food Operators left with management.
January 29, 2009 (Routine)
Violations:
- 0810 - Corrected During Inspection The methods used for cooling gravies were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 0830 - Critical Many prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.Handsink should be the only sink used to wash hands.
Good food holding temperatures observed in kitchen. Discussed the following with operator: date marking of prepared foods, rapid cooling methods prior to placing in refrigeration, availability of handsoap at handsink at all times, usage of ice scoop at ice machine, storage of raw meats in pan to contain drippage and regular cleaning of walkin floor. Good sanitizer levels observed in wiping cloth buckets and 3-compartment sink. Testkit available. Gloves are being used for handling ready-to-eat foods and raw meats. Employee health handout policy discussed.
August 22, 2008 (Routine)
Violations:
- 0790 - Corrected During Inspection Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
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 - 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is being used to thaw chicken, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove all items from the handsink and sanitize. - 3320 - Critical Chemical spray bottle observed without a label beneath 3 compartment sink.
Label spray bottles with contents or discard.
Kitchen is clean and organized. Employees will utilize wiping cloth buckets dipped from sanitizer from 3 compartment sink, at concentration of 200 ppm Quat (steramine tablets) and insure that all wiping cloths are stored in solution when not in use. Employees will insure that all raw meats are stored below all other food items in sandwich prep refrigeration, and in situations where meats are being thawed. Employees will utilize handsink for handwashing only, and will utilize mopsink strictly for the disposal of waste/mop water. Please contact health department if there are questions.
January 29, 2008 (Routine)
Violations:
- 1570 - Lid on ice machine was observed in a state of disrepair and damaged.
Repair/replace the lide 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3170 - Light fixture in rear storage area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Make sure to shield bulb when replacing light.
Kitchen is clean and organized. Office space has been placed in rear kitchen area. Screen door has been place at back of kitchen. Establishment has consolidated much of the equipment/utensils used in daily operation. Discussed the use of barriers/gloves when handling ready-to-eat foods. Foods are being properly date marked.
May 01, 2007 (Routine)
Violations:
- 3140 - Corrected During Inspection Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination. Table will be placed in back corner of room designated to be employee office. - 3340 - Corrected During Inspection Critical Containers of sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Toxic containers must be located in an area that is not above food, equipment, utensils, linens or single service items. Need to sort items in outside storage area to consolidate foods/single service items/equipment from non-food and toxic items.
Kitchen is clean and organized. Discussed sanitization of slicer with owner, as well as the completion of work on the back door of the kitchen. QT-10 test kit has been obtained.
December 05, 2006 (Routine)
Violations:
- 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (steramine-blue tablets)
Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective leve, if using Steramine tablets. Use 1 tablet per gallon of water to achieve 200ppm - 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Kitchen is clean and organized. Employees are knowledgeable of food temperatures. Back storage room is currently being remodelled. New door has been installed.
June 09, 2006 (Routine)
Violations:
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quaternary ammonia test kit (QT-10) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Door is being kept shut on regular basis.
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. Establishment is going to build breezeway to walk in units. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment in storage walkin.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. If storing together, make sure all items are segregated.
Kitchen is clean and organized. Two employees have taken and sucessfully passed ServSafe course. Stockroom has been repainted. New hood/suppression system to be installed. Good practices observed.
June 09, 2006 (Routine)
Violations:
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quaternary ammonia test kit (QT-10) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Door is being kept shut on regular basis.
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. Establishment is going to build breezeway to walk in units. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment in storage walkin.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. If storing together, make sure all items are segregated.
Kitchen is clean and organized. Two employees have taken and sucessfully passed ServSafe course. Stockroom has been repainted. New hood/suppression system to be installed. Good practices observed.
January 31, 2006 (Routine)
Violations:
- 0470 - Critical Repeat Raw animal food (hamburger) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in glass door refrigerator.
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. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1570 - The door gasket of the upright freezer in the rear kitchen area is damaged.
Repair or replace the gasket in accordance with the manufacturer's specifications. - 2930 - Repeat Outer opening of the back door 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. - 3270 - Premises are not being routinely inspected for evidence of pests. Traps must be set on regular basis. Droppings must be cleaned regularly. Evidence in dry food storage area.
Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Kitchen appears to be clean and functional. Employees are knowledgeable of proper food handling techniques and temperatures. New owners must fill out application at Highland HD ASAP.
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