- Food - Washing Fruits and Vegetables (repeated violation)
Observation: Fruits not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
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01/21/2016 | Follow-up | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Food - Washing Fruits and Vegetables
Observation: Fruits not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
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01/20/2016 | Routine | |
Notes: * Under the new 2015 Virginia food code, all food service facilities will be required to obtain a certified food safety manager certification through one of the accredited agencies (such as ServSafe) offering this by taking a class with a test.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are rinsing and sanitzing in the 2 compartment sink without washing with a detergent first.
Correction: Wash utensils in soapy water, next rinse with water, and last is the sanitizer set-up with a third container filled with water and a tablet of the quat sanitizer is added then immerse utensils in this solution. Air dry the utensils after the sanitation step.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Wrapped single-use plastic plates used for guests were found stored on the carpeted floor area of the back furniture storage room.
Correction: Store plastic plates in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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01/20/2015 | Routine | |
No violation noted during this evaluation. | 05/19/2014 | Routine | |
No violations, keep up the good work. No violation noted during this evaluation. | 05/06/2013 | Risk Factor | |
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