Local Chop & Grill House, 56 W Gay St, Harrisonburg, VA 22802 - Full Service Restaurant inspection findings and violations
Business Info
Restaurant: Local Chop & Grill House
Address: 56 W Gay St, Harrisonburg, VA 22802
Type: Full Service Restaurant
Phone: 540 801-0505
Total inspections: 5
Last inspection: 11/05/2015
Address: 56 W Gay St, Harrisonburg, VA 22802
Type: Full Service Restaurant
Phone: 540 801-0505
Total inspections: 5
Last inspection: 11/05/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violation noted during this evaluation. | 11/05/2015 | Routine | |
| No violations observed! Person in charge knowledgeable about food safety and answered questions correctly regarding cold holding, hot holding, and employee health. Very clean and organized kitchen. Dishmachines sanitizing properly. Excellent hot and cold holding temperatures. Employees were observed washing their hands when necessary. Discussion about consumer advisory for menus, cutting board on salad prep unit, bar dishmachine, and scoops for the bulk containers. Keep up the great work! No violation noted during this evaluation. | 06/12/2014 | Risk Factor | |
| This inspection is a follow-up to the sprinkler system incident occurring on July 16, 2013. The following observations were made: The refrigeration equipment was all in good working order. The staff has spent most of the day thoroughly cleaning and sanitizing the surfaces of the equipment in the food preparation, bar/lounge, rest room and customer service areas. The hot water has been checked and thermostat set at 150 F. It was also noticed the breaker had been shot off to the hot water heater. The temperature of the water at the three compartment sink was observed to be 143 F. The temperature of the dish wash machine was observed at 120 F-122 F. The owner is being pro-active in researching options to assure the dish washer continues to work properly and in accordance with the current laws and regulations.. No violation noted during this evaluation. | 07/17/2013 | Routine | |
| Was contacted by VDH Supervisor Ken Hearst due to loss of electrical power and water and informed him I would follow-up. Contact by telephone was made with the local Fire officials and informed of a broken water line on the overhead sprinkler system serving the restaurant and apartments above it. As a result water was leaking through the ceiling of the restaurant. Upon entering the firm I noticed several buckets sitting on the floor of the entry way catching water leaking from the ceiling. Upon entering the food preparation area I noticed several staff members mopping water from the floor and several wet ceiling tiles over a portion the food preparation area. I then met the co-owner (Jeff) and informed, prior to my arrival, the staff had voluntarily disposed of the foods in the refrigerated unit and removed the dishes and food containers under the water damaged area. I was also informed by the owner the electricity had been shut off in some areas and observed the refrigeration equipment holding foods at the proper temperatures. The employees informed me they had washed the equipment in the dishwasher and were observed mopping the floor with water containing bleach. Upon running water at the faucet to wash my hands I observed there was no hot water. I further asked the employee the temperature of the water when the dishes were washed and was informed they were not sure. I had the employee operate the dish washer and checked the hot water at the three compartment sink and observed it was lukewarm. I entered the bar/lounge area and noticed several buckets on the floor/carpet in the customer service area and water leaking from the ceiling. The rest-rooms and upstairs seating had also received some leaking water damage. The owner had contacted a professional cleaning company to clean the water damaged areas and to dry the wet areas. They had also removed several ceiling tiles from the water damaged areas. Upon returning to the food preparation area I informed the owner of the concerns with lack of hot water. The owner acknowledged the concerns along with wanting to assure their customers a safe food product. A decision was made by the owners to voluntarily close the restaurant for the evening. I also observed the kitchen staff replacing the mop heads to clean the floor in the preparation area again to prevent any possible contamination to the foods. The owner was going to contact plumbing and dish washer companies to have them check the equipment to assure it operating properly and to protect their reputation within the community. The owner requested a business card to contact our office once any necessary repairs were made. Requested by Supervisor Hearst to conduct a follow-up at the firm. No violation noted during this evaluation. | 07/16/2013 | Other | |
Manager knowledgeable on food safety risk factors and employee health and is Serv-Safe certified. Employees observed washing hands during inspection. Most all foods are purchased from local suppliers - Meat, produce, egg and cheese products. Food are prepared from fresh ingredients on site and all foods are date marked.
|
04/02/2013 | Routine |
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