Shenandoah Pizza And Tap House, 19 E. Beverley St, Staunton, VA 24401 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Shenandoah Pizza and Tap House
Address: 19 E. Beverley St, Staunton, VA 24401
Type: Full Service Restaurant
Phone: 540 522-5288
Total inspections: 5
Last inspection: 02/03/2016
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Inspection findings

Inspection date

Type
New temperature logs being kept and up to date. New fryers approval from fire department. Excellent cook and cold holding temperatures. Discussion about possible dishmachine and paper towel holder to be installed by handsink.
No violation noted during this evaluation.		02/03/2016Risk Factor
All violations from last inspection have been corrected. Pro-active service of the MasterBilt being conducted so not in use currently. All other refrigeration units cold holding at 41F or below. Temperature logs show that adjustments have been effective. Thanks for the quick response and attention to food safety!
No violation noted during this evaluation.		04/15/2015Follow-up
Steady improvements being made from last inspections. Person in charge purchased and has a new commercial reach in refrigerator. Temperature logs to be kept on the two older refrigeration units. Calibrated thermometers available. Handwash signage to be added to rest-rooms. Lights under vent hood need to be shielded. Thanks for the pro-active style and improvements.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Foods at pizza prep and produce cooler cold holding at improper temperatures.
    Correction: The recently received order of foods were relocated to colder refrigeration unit. Discard the foods that were out of temp longer than 2 hours and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Temperature logs to be kept for a week multiples times a day to monitor recovery rates.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the hot bar is being used for other purposes.
    Correction: The handwash facility identified above is to be used for washing hands only
03/31/2015Risk Factor
Hand washing sink available and in use. Sanitizing wiping cloth solutions available and in use. Reviewed food safety and physical facility requirements with PIC. PIC to review additional food safety information and literature with staff to maintain adequate levels of knowledge as required by the Virginia Food Regulations. Some physical facility items required to repaired from previous inspections have been addressed. The following issues remain: finish painting and repairing holes in walls and ceilings to make them smooth and cleanable
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
10/29/2014Risk Factor
No violation noted during this evaluation.09/16/2014Pre-Opening

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