Teter's Exxon, 3240 South Main Street, Harrisonburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
December 12, 2008 | Routine | 1 | 1 | Details / Comments |
|
December 07, 2007 | Routine | 1 | 1 | Details / Comments |
| 0660 - Repeat Condiments are not stored or dispensed in a manner to prevent contamination. | May 09, 2007 | Routine | 0 | 1 | Details / Comments |
| 0660 - Repeat Condiments are not stored or dispensed in a manner to prevent contamination (milk on coffee bar). | October 20, 2006 | Critical Procedures | 0 | 1 | Details / Comments |
|
April 12, 2006 | Routine | 0 | 2 | Details / Comments |
|
October 05, 2005 | Routine | 0 | 2 | Details / Comments |
| 0610 - Food stored on the floor or food stored less than 6" above the floor. | April 07, 2005 | Routine | 0 | 1 | Details / Comments |
| 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: top of small cooler. | September 27, 2004 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | March 29, 2004 | Routine | 0 | 0 | Details / Comments |
| 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. | September 30, 2003 | Routine | 0 | 1 | Details / Comments |
December 12, 2008 (Routine)
Violations:
- 0660 - A carton of table cream without a protective style lid for consumers.
All condiments should be protected from consumers by using an approved dispenser. - 0820 A 2 - Critical BBQ cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Have the cooks prep unit operating at 41F or below.
Soap and papertowels available at the handsink. Hot foods holding at 135F or above. Employees wearing disposable gloves when handling foods.
December 07, 2007 (Routine)
Violations:
- 0820 - Critical Hamburger hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 2350 ii - Plumbing connections under the 3-compartment sink are leaking.
Plumbing systems and components shall be maintained in good repair.
Refrigeration units at 41F or below. Soap and papertowels available at the handsink.
May 09, 2007 (Routine)
Violation: 0660 - Repeat Condiments are not stored or dispensed in a manner to prevent contamination.
Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
Comments:
The self dispensing milk container needs to be repaired.
October 20, 2006 (Critical Procedures)
Violation: 0660 - Repeat Condiments are not stored or dispensed in a manner to prevent contamination (milk on coffee bar).
Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
Comments:
Handsinks stocked with soap and papertowels. Food purchased from approved sources and stored properly. Refrigeration units at 41F or below. Food hot holding at 140F or above.
April 12, 2006 (Routine)
Violations:
- 0660 - Condiments are not stored or dispensed in a manner to prevent contamination (milk on the coffee bar).
Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions. - 3170 - Wall in the mopsink area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Food and refrigeration temperatures in compliance. Handsink stocked with soap and papertowels. Looks great.
October 05, 2005 (Routine)
Violations:
- 0790 - Improper methods used to thaw roast beef.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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 - 3030 - No disposable towels were provided at the hand washing lavatory in the the prep area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Looks great.
April 07, 2005 (Routine)
Violation: 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
September 27, 2004 (Routine)
Violation: 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: top of small cooler.
Maintain nonfood-contact surfaces of equipment clean.
Comments:
Facility looks great.
March 29, 2004 (Routine)
Comments:No violations noted. All food temperatures above 140F. All refrigeration units 41F or below. Sanitizer test kit available. Handsink stocked with soap and papertowels.
September 30, 2003 (Routine)
Violation: 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
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