MontVue Nursing HomePermit #23-139-0001, 30 MontVue Drive, Luray, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 3260 - Employee personal items in food prep area. | July 10, 2009 | Routine | 0 | 1 | Details / Comments |
| 0800 - Critical Repeat Chicken Tenders noted not being adequately cooled to prevent the growth of harmful bacteria. | January 26, 2009 | Critical Procedures | - | - | Details / Comments |
| 0800 - Critical Repeat Beef Roast noted not being adequately cooled to prevent the growth of harmful bacteria. | August 20, 2008 | Routine | 1 | 0 | Details / Comments |
| 1690 - Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI. | March 13, 2008 | Routine | 0 | 1 | Details / Comments |
|
December 11, 2007 | Routine | 2 | 1 | Details / Comments |
| 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. | August 30, 2007 | Routine | 1 | 0 | Details / Comments |
| 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. | December 28, 2006 | Routine | 1 | 0 | Details / Comments |
|
February 14, 2006 | Routine | 1 | 2 | Details / Comments |
July 10, 2009 (Routine)
Violation: 3260 - Employee personal items in food prep area.
Please keep personal items in lockers that are provided.
Comments:
Observed the following. Excellent food date/label program. All staff wearing proper and effective hair restraints. All storage is neat and orderly. Establishment is very clean.
January 26, 2009 (Critical Procedures)
Violation: 0800 - Critical Repeat Chicken Tenders noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Comments:
Facility needs to work to develop procedure to verify cooling process for all products to be cooked/cooled/reheated.
August 20, 2008 (Routine)
Violation: 0800 - Critical Repeat Beef Roast noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Comments:
Facility very clean and well maintained at time of inspection.
March 13, 2008 (Routine)
Violation: 1690 - Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
Comments:
Great job with date marking!!!! Observed kitchen staff properly handling product (no bare hand contact with ready-to-eat foods) during the inspection
December 11, 2007 (Routine)
Violations:
- 0800 - Corrected During Inspection Critical Gravy and Oat Meal noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. - 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
Facility was very clean at time of inspection.
August 30, 2007 (Routine)
Violation: 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
Comments:
Great Job! Facility very clean.
December 28, 2006 (Routine)
Violation: 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
Comments:
Great job with temperature log and date marking!
February 14, 2006 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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. - 1570 - Dishwasher pressure gauge was observed in a state of disrepair and damaged.
Repair the dishwasher pressure gauge 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1800 - The nonfood contact surface of the garbage disposal has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Note: Please reorganize walkin refrigerator to provide proper separation of ready-to-eat foods from potentially hazardous foods. Thank you.
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