The Wine And Duck, 117 East Main Street, Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: The Wine And Duck
Address: 117 East Main Street, Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 636-1000
Total inspections: 11
Last inspection: 03/30/2016

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Inspection findings	Inspection date	Type
A small, but very clean, very well managed facility. Kudos for a the attention to food safety. No violation noted during this evaluation.	03/30/2016	Routine
This restaurant was found to be very clean and tidy throughout with excellent cold hold temperatures. A very well managed restaurant. Great job. No violation noted during this evaluation.	08/12/2015	Routine
No cooking of food at time of inspection At time of inspection clean facility kitchen Good separation of foods in refrigeration units pH sanitizer test kit noted Cold holding foods well within required range Food gloves with regular change of gloves observed No violation noted during this evaluation.	09/22/2014	Risk Factor
Clean facility kitchen at time of inspection Good separation of foods in refrigerators Excellent cold holding food temperatures Use of food gloves with proper change of gloves observed Foods are prepared fresh and made to order daily and consumed with in 24 hours NOTE: Remember to have paper hand towels at hand wash sink easily available at all time, and to date mark at time of breaking hermetic seal of food product/container or if not consumed with in 24 hours No violation noted during this evaluation.	06/11/2014	Risk Factor
Clean facilitykitchenn Good separation of foods in coolers Hair restraints, pH sanitizer test kit QAK QR 200ppm Good renovation job No violation noted during this evaluation.	02/21/2014	Risk Factor
At time of follow up inspection the critical violations observed were corrected as noted and the non critical violations , except for the sanitizer test kit whish per the person in charge were also observed as having been corrected. Thank you for your cooperation and timely response No violation noted during this evaluation.	09/27/2013	Follow-up
Discussed observations with the person in charge Critical violations must be corrected within 2 days Clean food contact surfaces with regular cleaning noted Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation) Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation) Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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. Temperature - Food Temperature Measuring Devices - Provided Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.	09/25/2013	Routine
No violations noted at time of inspection nor was there any cooking in progress Use of food gloves with frequent changing of gloves observed Refrigeration temperatures with cold holding foods within required limits Clean food contact surfaces and good separation of foods observed Hair restraints and pH sanitizer test kit noted No violation noted during this evaluation.	06/13/2013	Risk Factor
Discussed observations and inspection report with the person-in-charge. Refrigeration units and cold holding foods within required cold holding limits Use of food gloves and hair restraints noted Clean food contact surfaces observed Provided employee healthh documentation Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.	02/07/2013	Risk Factor
Discussed obaservations and inspection report with hte person-in-charge. Noted violation was corrected at time of inspection nor was there any food prep in progress. Overall facility kitchen appeared clean and in compliance. Refrigeration units and cold holding foods within required limits. Use of food gloves and hair restraints noted Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.	02/09/2012	Risk Factor Assessment
No violations noted nor was there any food prep/service at the time of inspection. In general the facility kitchen appeared clean and in overall compliance. 1. Refrigeration unit temperatures well within the required range (<41fF) 2. Cold holding foods well within required limits (<41F) 3. Food contact surfaces clean. 4. Food gloves, hair restraints and pH sanitizer test kit noted 5. Hand sink clean and easily accessible. No violation noted during this evaluation.	10/20/2011	Routine

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