210 Pepper St SE, Ste A, Christiansburg, Virginia 24073 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
8: 160 Observation: An employee at the expo-station was observed wiping his gloved hands on his soiled apron, before handling a baked potato and fully cooked chicken breast with the same gloves. Another employee was observed working with raw chicken, taking off his gloves, re-gloving without washing his hands, then handling serving plates, moving and seasoning fries from the fryer to a holding tray, and then going back to working with raw food while wearing the second pair of gloves.
Corrective Actions: Correction: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, single service/single-use articles; after handling soiled equipment and utensils, during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, when switching between working with raw food and working with ready-to-eat foods, before donning gloves to initiate a task that involves working with foods, and after engaging in other activities that contaminate the hands.
10: 3030 Observation: The handwashing sink near the deep fryers is not equipped with drying towels.
Corrective Actions: Correction: Each handwashing sink shall be provided with means to dry hands after cleaning, such as individual disposable towels.
10: 3020 Observation: The handwashing sink near the deep fryer was not equipped with soap/detergent.
Corrective Actions: Correction: Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
10: 2310 Observation: The salad spinner was blocking access to the handwash sink near the vegetable wash area. A trash can was blocking access to the handwash sink near the bread rise area. A knife was found in the handwash sink in the meat cooler. Bowls were observed stacked on the handwash sink near the deep fryers.
Corrective Actions: Correction: Handwashing sinks shall be maintained so that they are accessible at times for employee use and shall not be used for purposes other than handwashing. Person-in-Charge (PIC) relocated the salad spinner and trash can and removed both the knife and bowls from the respective hand wash stations.
16: 1770 (A) Observation: A plate cart for transport/storage of washed and sanitized plates was observed full of clean dishes, but with food debris in the base of the cart.
Corrective Actions: Correction: Wash and sanitize both the cart and the plates contained therein. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
20: 800 Observation: Green Beans (44 degrees F), Chili (43 degrees F) and Aus Jus (55 degrees F) were found in the walk-in cooler. All had been prepped at least 24 hours previously.
Corrective Actions: Correction: Cooked time/temperature control for safety (TCS) foods shall be cooled 1) within two hours, from 135 degrees F to 70 degrees F, and 2) within a total of six hours from 135 degrees F to 41 degrees F or less. PIC voluntarily discarded the green beans, chili, and aus jus.
39: 610 Observation: Several cases of produce were stored directly on the floor of the walk-in cooler. PIC stated that the current day's produce delivery had not arrived yet.
Corrective Actions: Correction: Food shall be protected from contamination by storing it in a clean, dry location where it is not exposed to splash, dust, or other contamination, and where it is at least 6" above the floor.
43: 550 Observation: Tongs for use with lemon wedges were observed lying directly on the cut fruit.
Corrective Actions: Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the top of the container.
44: 1960 Observation: Plates and food containers were observed stacked while still wet (wet-nesting).
Corrective Actions: Correction: After cleaning and sanitizing, equipment and utensils shall be air dried prior to storage or contact with food.
45: 2000 (A) (C) Observation: Single-service "squat" cups were observed lying unprotected (un-sleeved) on top of the cover at a food prep area next to the grill. When asked, PIC noted that these were in that area for ease of access if needed for food service.
Corrective Actions: Correction: Single-service / single-use articles shall be stored in a clean dry location and shall be kept in the original protective package, or stored by other means that afford protection from contamination until used. When checked, the "squat" cups were visibly soiled with food debris and grease, and were voluntarily discarded by the PIC.
47: 1580 Observation: The cutting board at the expo-station is heavily scored and discolored.
Corrective Actions: Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
47: 1570 Observation: The gasket on the vertical salad cooler/dispenser was observed to be torn.
Corrective Actions: Correction: Equipment components such as door, seals, hinges, fasteners and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
49: 1800 Observation: The door and the opening to the ice machine are soiled, with mold visible above the door opening.
Corrective Actions: Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
51: 2210 Observation: A hose at the mop sink was observed to have a pressure nozzle attached. The hose is attached to a faucet that is equipment with an atmospheric vacuum break.
Corrective Actions: Correction: An atmospheric vacuum break is not capable of preventing backflow when under pressure from the pressure nozzle on the hose. Install a double-check atmospheric vent in this location to prevent backflow. PIC removed the pressure nozzle during inspection.
52: 2540 Observation: A pipe draining grey water (sewage) to the floor drain beneath the scrapping station was observed to have been broken off in such a way that the grey water is running across the floor to reach the floor drain. A drain at the beverage station is blocked, causing grey water to leak out the front of the beverage cabinet and onto the floor.
Corrective Actions: Correction: Repair the pipe beneath the scrapping station in such a way that the grey water (sewage) is fed directly into the floor drain (point of disposal), and repair the beverage station and/or associated drain so that gray water is properly disposed.
55: 2830 Observation: The base and side wall of the mop sink are missing both tile and grout.
Corrective Actions: Correction: Replace the missing tile and grout so that the floor and cove juncture are sealed, drain appropriately, and are easily cleaned.
56: 3200 Observation: The air vent over the three-compartment sink and drying racks for cleaned, sanitized dishware and utensils is heavily soiled.
Corrective Actions: Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
Additional Comments
* Recommend washing the floor outside the meat room with detergent after the meat room floor has been flushed. Ensure that any remaining debris from the meat room floor is removed from the floor drains.
* Ensure that sanitizer buckets are not placed on the floor.
* Recommend cleaning magnetic knife racks at least once every 24 hours.
* REMINDER: One of two HVAC units that service the kitchen area is currently out of order. While repairs are underway, staff should be reminded that personal drinks must be kept in areas where they do not present the risk of contamination to food, dishware and/or single service/single use items. Use of sweat bands and/or hats should be encouraged during periods of elevated temperatures and staff should remember that, if they use their hands to wipe sweat from their person, they need to remove gloves, wash hands, and re-glove before returning to food preparation.
* Inspection performed by Greg Corell and Christina Lishen
Food Temperatures
| Description | Temperature | State of Food |
| WIC - Chili (separated tray) | 40 °F | Cold Holding |
| Chicken Station - Raw Chicken | 41 °F | Cold Holding |
| 3' Make Table - Sliced Tomatoes | 39 °F | Cold Holding |
| WIC - Ceasar Greens | 41 °F | Cold Holding |
| WIC - Aus Jus | 55 °F | Cold Holding |
| Grill - Chicken Breast | 166 °F | Cooking |
| WIC - Ribs | 78 °F | Cooling |
| 6' Make Table - Lettuce | 41 °F | Cold Holding |
| Expo Station - Sour Cream | 41 °F | Cold Holding |
| WIC - Baked Potato | 40 °F | Cold Holding |
| WIC - Chili | 43 °F | Cold Holding |
| 6' Make Table - Chopped Eggs | 37 °F | Cold Holding |
| WIC - Green Beans | 43 °F | Cold Holding |
| Lettuce - Dispensing Cooler | 46 °F | Cold Holding |
| WIC - Seasoned Rice | 42 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Ware-Wash Machine | Hot Water Heater | 166.2 °F | ||||
| Three Compartment Sink | Lactic Acid | 2258 | Sink & Surface |
Equipment Temperatures
| Description | Temperature |
| Steak Drawer - under Grill | 37 °F |
| Chicken Station | 36 °F |
| Walk-in Freezer | 0 °F |
| 3' Make Table | 39 °F |
| Meat Room Cooler | 37 °F |
| Bev-Air under Counter | 38 °F |
| 6' 3-door Salad Make Table | 37 °F |
| Walk-in Cooler | 35 °F |