I.J. Canns American Grille, 3111 Valley Ave., Winchester, VA 22601 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: I.J. Canns American Grille
Address: 3111 Valley Ave., Winchester, VA 22601
Type: Full Service Restaurant
Phone: 540 667-9995
Total inspections: 7
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type
Reviewed thawing fish by opening vacuum bags, cutting boards need repair.
No violation noted during this evaluation.		12/16/2015Routine
Suggest ice wands for cooling foods in addition to ice bath- 5 gal containers. Need hangers or rack for ice buckets- do not store on floor.
Ceiling vents in kitchen dusty.
No violation noted during this evaluation.		12/11/2014Risk Factor
#33 Be sure remove fish seal bags when thawing in walk in/ fridge. #45 White cutting boards on prep units need repaired or replaced- no longer smooth and easy to clean. #46 Pressure gauge on main dish machine not working.
Please ensure glass machine at lounge bar is registering chlorine sanitizer before using. Hangers for ice buckets needed, no handles on grill press/weights
No violation noted during this evaluation.		02/06/2014Routine
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A dishwasher failed remove dirty gloves and wash hands after loading dishmachine before touching clean diahes.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping clothsused by wait staff improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
06/17/2013Routine
Reviewed pest control- Dodson Pest Control Company. All three kitchen hand sinks repaired, both bar glass machines functioning with standards 50-100 PPM chlorine sanitizer levels.
No violation noted during this evaluation.		01/23/2012Follow-up
Repair call made to Eco Lab- use main dish machine to clean and sanitize bar glass ware until fixed. Need ambient air thermometersin pizza prep and dessert 2 door Continental.
Parts on order for hand sinks per PIC.
Need plan review for new 110 seat bar area.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine @ bar, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
    Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink at dish room and pizza prep was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
11/30/2011Risk Factor Assessment
High temperature dish machine passed temperature check using TempRite label. Glass dish machine bar 50 ppm. Need accurate ambient air thermometer in ALL cold holding units. Clean facility.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
03/03/2011Routine

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