210 Pepper St SE, Ste A, Christiansburg, Virginia 24073 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Other
Observations & Corrective Actions
10: 2230 Observed the handwash sink at the beverage station was not operational. Observed the hand wash station on the cookline was not maintained as a hand sink.
Corrective Actions: Correction: Repair or replace the hand sink. Hand washing is critical to prevent cross contamination and protect the public. Food handlers can and must use hand wash stations at other locations however this hand wash station must be functional as soon as possible to allow for efficient and unobstructed operations. The hand sink located at the cookline must be kept supplied with soap, towels, trash can and signage. This hand sink was installed during the plan review process to make hand washing available to food handlers on the line without having to travel to adjacent locations to wash hands.
16: 1680 Observed the high temp dish machine did not reach 180F during the sanitizing rinse cycle.
Corrective Actions: Correction: All of the dishes, utensils, pots, pans etc. must be rewashed at the 3 compartment sink since the dish machine is not operating properly. Repair services were requested during the inspection. The 3 compartment sink must be used until the dish machine is repaired.
47: 1080 The cutting board along the express station area on make table was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Corrective Actions: Replace or repair the cutting board so as to be easy cleanable.
55: 2810 Observed the flange of the floor sink at the meat grill area has been partially melted and is not easy cleanable.
Corrective Actions: Correction: Replace the flange or repair so as to be easy cleanable.
Additional Comments
This visit was a follow up to a closure of the facility after the fire suppression system went off the night before at the steak and meat cook line. Area was clean however the floor sink flange was melted and was not easy cleanable. The PIC stated it would be replaced in less than 10 days. No other systems or electrical was lost in the facility. All foods were in temp and not in the danger zone as per the PIC. A statement from the Fire Chief was provided and the facility was allowed to reopen. The dish machine was not heating to the proper temperature and the 3 compartment sink will be used until repair is made.
Food Temperatures
| Description | Temperature | State of Food |
| sliced tomatoes sandwich MT | 37 °F | Cold Holding |
| baked potatoes cooled in the walk in cooler | 35 °F | Cold Holding |
| ranch dressing | 34 °F | Cold Holding |
| eggs | 37 °F | Cold Holding |
| lettuce sandwich MT | 40 °F | Cold Holding |
| lettuce salad MT | 40 °F | Cold Holding |
| potatoes sliced for potato skins in the WIC | 39 °F | Cold Holding |
| pork butt cut into quarters wic | 39 °F | Cold Holding |
| BBQ | 39 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| hot temp dish machine ecolab | Saucer thermometer 155 F. | wash temp 150f | rinse temp 165F |
Equipment Temperatures
| Description | Temperature |
| WIF | -3 °F |
| WIC meat | 38 °F |
| wait station WT under counter | 41 °F |
| WIC expanded | 37 °F |
| salad station | 37 °F |
| boarding station | 36 °F |
| sandwich MT | 37 °F |
| make table at wait station area | 35 °F |