Pickles, 201 Boscawen Street, Winchester, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
December 16, 2008 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | December 12, 2007 | Follow-up | 0 | 0 | Details / Comments |
|
November 19, 2007 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | September 25, 2007 | Pre-Opening | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | September 24, 2007 | Other | 0 | 0 | Details / Comments |
December 16, 2008 (Routine)
Violations:
- 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0820 A 1 - Corrected During Inspection Critical @FOOD@ hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 2000 - Corrected During Inspection @TABLEWARE@ were observed stored unprotected at the rear shelf.
Store @TABLEWARE@ appropriately to protect from contamination until used.
~Recommend Servsafe for employee's who will be in charge of facility.
Paperwork Needed: Employee Health Policy (Information Given)
Comments: Under no circumstances should food be in danger zone (41-135 degrees Fahrenheit) for more than 4 hours. Be sure food contact surfaces are inverted to prevent contamination. Catering equipment should be stored at least 6 inches off floor. Catering vehicle not on-site at time of inspection, ensure is kept clean and well kept. Once cans (Beef Broth) are open contents should be placed in durable, easily cleanable containers. All product in these aftermarket containers should be date marked and labeled. Build up of debris observed on internal ice machine white pipe, please clean and sanitize. Eggs and beef (wrapped) should be moved to bottom shelf, apron should be moved at handsink.
December 12, 2007 (Follow-up)
Comments:This was a follow-up inspection to check on both thawing procedures and temperature corrections. Temperature log was provided. All temperatures on log appear to be in compliance.
-Thawing procedures demonstrated by questioning.
-Nothing thawing at time of inspection.
-Refrigeration company had came out a week after routine.
-Time was used as a control method and food exchanged every 4 hours until units fixed.
*Be sure to always keep thermometers in the front of the refrigeration unit for proper temperature monitoring.* Thermometer that was in rear of continental prep unit bottom was placed in the front.
Comments: Be sure to always store eggs in the bottom of the refrigeration unit, not over top of ready to eat foods. Gloves are changed on a per use basis when changing activities to prevent cross contamination.
November 19, 2007 (Routine)
Violations:
- 0790 - Improper methods used to thaw @FOOD@.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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 - 0820 - Critical @FOOD@ cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
*Glove use observed, be sure to always wear gloves when preparing ready-to-eat foods.*
*Be sure all refrigeration units maintain 41 degrees Fahrenheit or lower at all times, advise to create temperature log for monitoring.*
Comments: Observed cut tomatoes being ice held, facility switches out every 3-4 hrs. Observed handwashing. Be sure to store ice handle up in product. Be sure to use same storage protocols in freezers as in fridge. Be sure all single service utensils stay covered in storage to prevent potential contamination. Refrigerator maintenance has been scheduled.
September 25, 2007 (Pre-Opening)
Comments:-Will be providing Health Department with permanent CO.
-Fire Marshall has inspected and found no violations.
-Business CO provided along with proof on city water/sewer and description of catering carriers.
-In public restroom handwashing sign has been hung, trash can with top is in place, globe is over light until custom globe comes in.
-Seals have been placed at various entry ways.
-Handsink has been sealed and handwashing sign placed in rear washroom.
-Door has been sealed at top and bottom and mop has been hung in rear washroom.
-Employee restroom now has handwashing sign, light globe, and trash can with top is in place.
Comments: Quat sanitizer at 200 PPM. Health Department will provide wash/rinse/sanitizer labels. 3-Vat must go in that order. Be sure to use proper storage protocols with meats and ready to eat foods. Potentially hazardous foods on the bottom and ready to eat foods on the top. Be sure all refrigeration units hold lower than 41 degrees Fahrenheit cold holding and any hot holders are above 135 degrees Fahrenheit.
September 24, 2007 (Other)
Comments:*Construction Inspection*
*Facility is wanting to open on 9/26/07.* Hours of operation will be 7am-3pm on weekdays.
*Facility will be catering as well.* Delivery will start in mid-October.
-Does not have water bill at the moment but is on municipal water, will fax whenever they get it.
-A set of schematics was provided.
-Servsafe information was provided.
-Copy of pest control receipt was shown.
-Copy of equipment list was provided.
-Food supplier listing was provided.
-Fire Marshall inspection is pending.
-Trash will be taken off daily with rubber containers.
Comments: Catering vehicle will be dedicated to restaurant. Bags for cold holding catering will be in today. Will not be doing hot holding catering. Be sure to put thermometers in all refrigeration/freezer units. Filters will be cleaned once a week. Be sure to caulk rear handsink, handwashing sign needs to be placed at handsink. Commercial tile has been placed in washroom and prep area. New handsink is in washroom. Shouldn't be able to see any light at rear door. Caulk around holes in deli flooring. Covering is on order for restroom light. Restroom has sliding door. Both employee restroom and public restroom need handwashing sign and a trash can with self closer.
Pickles respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| McDonald's Restaurant | Winchester, VA | |
| Ruritan Food Stand at Fort Shenandoah | Winchester, VA |   |
| Subway | Winchester, VA | |
| Metro Pizzeria | Winchester, VA | |
| Starbucks Coffee #10417 | Winchester, VA | |
| Mr. Noodle & Rice | Winchester, VA | |
| Winchester Sonic, LLC | Winchester, VA |  |
| McDonald's 31299 | Winchester, VA | |
| Burger King #1602 (01-1464) | Virginia Beach, VA | |
| Hardee's #2341 | Roanoke, VA | |
Restaurants in neighborhood
Name |
|---|
| Winchester Senior Center |
| Milano's Ristorante & Bar |
| Westside Deli |
| La Nicoise Cafe |
| Subway |
| One Block West |
| Daily Grind |
| Sweet Carolines of Winchester LLC |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Pickles, 201 Boscawen Street, Winchester, VA »