Tastee Freez--Churchville,VA, 27 Scenic Highway, Churchville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | May 28, 2009 | Risk Factor Assessment | 0 | 0 | Details / Comments |
|
December 06, 2008 | Critical Procedures | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | August 12, 2008 | Critical Procedures | 0 | 0 | Details / Comments |
|
April 15, 2008 | Routine | 4 | 1 | Details / Comments |
| 1770 A - Corrected During Inspection Critical Several pans are visibly soiled. | December 13, 2007 | Routine | 1 | 0 | Details / Comments |
| - Repeat | November 28, 2007 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | November 09, 2007 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | October 24, 2007 | Pre-Opening | 0 | 0 | Details / Comments |
May 28, 2009 (Risk Factor Assessment)
Comments:Discussed the following items with the foodservice manager: insuring that 50-100ppm chlorine is available in wiping cloth buckets at all times when store is open. Utilize new test strips. Gasket on reach-in door of walk-in refrigerator will be installed (new gasket available on site). Kitchen appears clean and organized. Employees are washing hands and wearing gloves at appropriate times. Good food temperatures observed.
December 06, 2008 (Critical Procedures)
Violations:
- 0060 - Critical The person in charge does not know: (1) temperatures for reheating commercially prepared fully cooked food; (2) temperatures for reheating foods prepared on-site; and (3) employee health policies pertaining to training and reporting specific symptoms and infections.
Ensure the designated person in charge (PIC) is knowledgeable about pertinent food safety procedures, including cooking and reheating temperatures, and employee health policies. Information on employee health was provided during the last inspection. - 0760 - Corrected During Inspection Critical Chili near the front counter (made on-site and reheated) and BBQ near the grill (a commercially fully-cooked item) are not reheated to proper temperature for hot holding
Commercially prepared potentially hazardous foods that have been reheated at your facility, and PHF prepared at your facility, must be fully reheated to a minimum of 165F and hot held at a minimum of 135F. The Manager reheated the foods hotter than 165F. - 3360 - Corrected During Inspection Critical The chlorine sanitizer solutions measure far in excess of 200 parts per million (200) concentration: they are now considered toxic chemicals.
Mix the chlorine sanitizer solutions to a concentration of between 50-100 ppm. The manager diluted the concentrations to acceptable levels.
These good conditions and practices are observed: the hand sink is accessible and stocked; food handlers are washing their hands; barriers are used to handle ready-to-eat foods; food contact surfaces are clean; and ready-to-eat potentially hazardous foods are date marked. The manager quickly corrected two of three violations. It is very important to train managers and employees about employee health: please do so as soon as possible. Another set of information was provided for guidance about employee health.
August 12, 2008 (Critical Procedures)
Comments:These good practices and conditions are observed: the hand sink is accessible and stocked; food handlers are washing their hands; food handlers use barriers to handle ready-to-eat (RTE) foods; RTE foods are date marked; and employee drinks are properly stored. We discussed: date marking requirements; employee health policies; cleaning the shake mixer (sanitizing surfaces at least once every 4 hours); drying dishes; and conditions of the walk-in shelves.
April 15, 2008 (Routine)
Violations:
- 0140 - Corrected During Inspection Critical An employee took about five seconds to wash her hands.
Proper hand washing requires 20 seconds of vigorous rubbing with soap and water.Ensure that all food employees wash their hands and exposed portions of their arms properly. The employee then washed her hands properly. - 0220 - Corrected During Inspection Critical An employee is drinking from an uncovered cup.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands, (2) the container, and (3) exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0830 - Critical The ready-to-eat (RTE) chili, prepared on site on April 8, 2008, is not discarded within 7 days.
Potentially hazardous RTE food prepared on site must be held at 41F or below the food shall be served or sold within 7 calendar days, counting the day made as Day 1. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1770 A - Corrected During Inspection Critical Repeat The food-contact surfaces of many of the stainless steel pans and some of the tongs in the clean dish area are visibly soiled.
Clean and sanitize these surfaces for food contact. - 1770 C - Accumulations of debris is visible on the shelves in the walk-in refrigerator.
Maintain nonfood-contact surfaces of equipment clean.
These good conditions and practices are observed: the hand sink is accessible and stocked; RTE potentially hazardous foods are date marked when opened or prepared; cold holding, hot holding, and cook temperatures are acceptable; and sanitizer solution concentration is acceptable.
December 13, 2007 (Routine)
Violation: 1770 A - Corrected During Inspection Critical Several pans are visibly soiled.
Clean and sanitize these surfaces for food contact. The items were re-washed.
Comments:
These good practices and conditions are observed: the hand sink is accessible and stocked; food handlers wear hair restraints; employees use barriers (gloves, tongs, deli paper, etc.) when handling ready-to-eat foods; employee drinks are properly stored and covered; and hot holding temperatures are acceptable. The manager and I discussed: employee health policies; drying cleaned, sanitized items; and sanitizing the shake machine.
November 28, 2007 (Follow-up)
Violation: - Repeat
Comments:
All repairs have been completed: the grease trap is hooked up, holes in the floor below and around the 3-bay sink are filled, and an air gap exists from the dipper well drain pipe. All refrigeration was working properly on a previous inspection.
November 09, 2007 (Follow-up)
Comments:Since the previous inspection: (1) the walk-in refrigerator has been cleaned to remove the heaviest build-ups of dust and debris, and (2) hand wash signs have been posted in the restrooms.
Still not completed: (1) installation of the grease trap; (2) sealing holes and smoothing surfaces below the 3-bay sink (near the grease trap) to provide smooth, easily cleanable surfaces; and (3) no air gap exists from the dipper well drain pipe. These tasks must be competed as soon as possible. Another follow-up inspection will be conducted.
October 24, 2007 (Pre-Opening)
Comments:The facility is under new ownership. The manager is certified in food safety. The following should be completed as soon as possible:
(1) Clean the walls and ceiling of the walk-in refrigerator to remove dust and mold. Protect stored food by removing or covering during cleaning.
(2) Post hand washing signs in the restrooms.
(3) The floor near the wall below the 3-bay and hand wash sinks have holes and bumps near the drains. These areas must be smoothed out so that they are easily cleanable. A grease trap will be installed below the 3-bay sink. Complete this work as soon as possible.
(4) An air gap is needed on the pipe exiting the dipper well so that waste water may not backflow into the well.
The manager and I also discussed: when replacing ceiling tiles use plastic (rather than pure fiber) tiles; and regular cleaning of the ice scoop bin.
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