Tastee Freez Of Gordonsville, 512 N. Main St., Gordonsville, VA 22942 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Tastee Freez of Gordonsville
Address: 512 N. Main St., Gordonsville, VA 22942
Type: Fast Food Restaurant
Phone: 540 832-2979
Total inspections: 3
Last inspection: 10/08/2015
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Inspection findings

Inspection date

Type
Discussed cooling and reheating methods with operator.
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Cooling and Reheating. Discussed with PIC the temperature parameters.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Discussed with owner the need to educate all employees about Employee Health.
    Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The sloppy joe, BBQ, and chili taken out of the walk-in cooler was not reheated to 165F within 2 hours to eliminate pathogenic bacteria before placing in the hot holding drawer (took temperatures right before the 2 hours were up so operator rapidly reheated the food in the microwave)
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. Observed cooling hot sausage gravy in a covered pan and then putting it in walk-in cooler when it was 110 degrees F. Operator rapidly cooled the gravy in an ice bath before putting back in walk-in cooler.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
10/08/2015Routine
Everything looks good!
No violation noted during this evaluation.		03/25/2015Follow-up
Discussed dented cans, replacement cutting boards. Operator submitted an itemized list of required/needed steps to clean, repair, replace items in facility. All items are to be corrected within 30 days. Okay to operate. Permit granted.
No violation noted during this evaluation.		02/20/2015Pre-Opening

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