Wine Kitchen (The), 7 South King St, Leesburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 09, 2009 | Routine | 2 | 2 | Details / Comments |
|
January 06, 2009 | Follow-up | 1 | 1 | Details / Comments |
|
December 16, 2008 | Routine | 6 | 3 | Details / Comments |
September 09, 2009 (Routine)
Violations:
- 0550 - Utensils stored in water at less than 135F.
Store utensils in water maintained at 135F or above and clean the container and utensils at least every 24 hours or as often as necessary to preclude accumulations of soil residues. - 0820 A 2 - Corrected During Inspection Critical Fennel vinaigrette (homemade) cold holding at improper temperatures.
Discard foods holding above 45F, maintain cold potentially hazardous foods at temperatures of 41F or below. - 0840 - Corrected During Inspection Critical According to the date mark the soup should have been discarded 5 days ago.
Discard foods that have reached the end of their seven day holding period. - 3030 - Corrected During Inspection No paper towels provided at the handwashing lavatory in the kitchen.
Provide a supply of paper towels at each handwashing lavatory.
Correct the remaining item within two weeks. Correct glove use noted. Both dish machines 50 ppm chlorine.
January 06, 2009 (Follow-up)
Violations:
- 0470 - Corrected During Inspection Critical Repeat Raw sausage stored above raw meat in the reach-in cooler.
Store raw animal foods with lower cook temperatures above raw animal foods with higher cook temperatures. - 2920 - Repeat The toilet room doors are not self-closing.
Provide self-closing devices for the toilet room doors.
Correct the remaining violation within one month.
December 16, 2008 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Open drink container stored in a food preparation area.
Instruct employees to drink from containers with a lid and straw while in food preparation areas. - 0450 - Corrected During Inspection Critical Bare hand contact with ready-to-eat foods.
Instruct foodservice workers to handle ready-to-eat food items with gloves, tongs, spatulas, deli paper of other suitable utensils. - 0470 - Critical Raw shell eggs stored above ready-to-eat foods.
Store raw animal foods below ready-to-eat foods. - 0810 - A container is placed in a cooler while tightly covered in plastic wrap to cool.
Cool foods using one of 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. Other effective methods. Foods that are cooling may be placed in coolers while loosely covered or uncovered if protected from overhead contamination. - 0820 A 1 - Critical Tomato sauce and other items in the warmer hot holding at improper temperatures.
Hot hold potentially hazardous food at temperatures of 135F or above. - 0820 A 2 - Critical Ham at 57F, cooked vegetables at 66F and other items cold holding at improper temperatures
DIscard food items above 45F, cold hold potentially hazardous foods at 41F or below. - 0840 - Corrected During Inspection Critical The beet sauce dated 12/3 should have been discarded seven days ago.
Promptly discard foods that have reached the end of their seven day refrigerated holding period. - 1750 - Single use containers are washed and reused for food storage.
Do not reuse single use containers for food storage. - 2920 - The toilet room doors are not self-closing.
Provide self-closing devices for the toilet room doors.
Correct the remaining critical violations today, all others within two weeks. Reviewed time as a public health control with operator. Sanitizer concentration correct in both dishmachines.
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