210 Pepper St SE, Ste A, Christiansburg, Virginia 24073 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
10: 2310 Observation: Salad spinner blocking hand washing sink near vegetable wash area and rack of ribs blocking hand washing sink in meat walk in cooler.
Corrective Actions: Correction: A hand washing sink shall be maintained so that it is accessible at all times.
Comments: Person-in-charge moved salad spinner away from hand washing sink near vegetable prep area and moved rack of ribs away from hand washing sink in meat walk in cooler. Corrected on site.
16: 1680 Observation: Observed high temp ware washing machines improperly sanitizing at a temperature of 156.8.
Corrective Actions: Correction: In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold must not be more than 194F (90C) or less than: 1. For a stationary rack, single temperature machine, 165F (64C); or 2. For all other machines, 180F (82C).
Comments: Person-in-charge called Ecolab during inspection. Was instructed to use only 3 compartment sink until Ecolab arrived. Ecolab arrived on scene and fixed ware washing machine. Re-ran disk thermometer through ware washer once fixed and was reaching a proper sanitizing temperature of 160F. Corrected on site.
16: 1790 Observation: Metal cooking trays near the drying potato rack and near mixer with heavy accumulation of carbon buildup and no longer easily cleanable and doors on first convection oven near the hot prep area are heavily soiled with grease/carbon buildup and second bottom convection oven, and inside of mac and cheese microwave soiled with accumulation of food debris.
Corrective Actions: Correction: The food contact surfaces of in-use cooking and baking equipment must be cleaned at least every 24 hours. The cavities and door seals of microwave ovens must be cleaned every 24 hours by using the manufacturer's recommended cleaning procedure.
Comments: Clean convection ovens and microwaves and replace or clean metal cooking trays. Correct within 90 days.
44: 2000 (A) (B) (D) Observation: Observed washed, rinsed, and sanitized cheese grater stored in a container soiled with food debris.
Corrective Actions: Correction: Except as specified in subsection D of this section, cleaned equipment and utensils, laundered items, and single-service and single-use articles must be stored: 1. In a clean, dry location; 2. Where they are not exposed to splash, dust, or other contamination; and 3. At least six inches (15 cm) above the floor.
Comments: Person-in-charge removed single-service cups and put into a clean container and put the soiled container in ware wash area to be washed and removed cheese grater from soiled container and put near ware wash to be cleaned again before storing into a clean container. Corrected on site.
45: 2000 (A) (C) Observation: Observed single-service cups stored in container with food debris.
Corrective Actions: Correction: Except as specified in subsection D of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1. In a clean, dry location; 2. Where they are not exposed to splash, dust, or other contamination; and 3. At least six inches (15 cm) above the floor.
Comments: Single Service cups were removed from container and placed into a clean container. Corrected on site.
47: 1580 Observation: Cutting board on serving line make table/cooler heavily scored.
Corrective Actions: Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Correct within 90 days.
47: 1570 Observation: Gaskets on fry cooler and salad bar make table covers in disrepair.
Corrective Actions: Correction: Equipment must be maintained in a state of repair and condition that meets the requirements of the manufacturer. Equipment components such as doors, seals, hinges, fasteners, and kick plates must be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Comments: Person-in-charge stated that new gaskets have been ordered. Correct within 90 days.
51: 2350 (ii) Observation: Handwashing sink near veggie wash area in disrepair and leaking.
Corrective Actions: Correction: A plumbing system shall be: 1. Repaired according to law; and 2. Maintained in good repair.
Comments: Person-in-charge stated that plumber would be there 3/17/23 to fix handwashing sink.
55: 2810 Observation: Floor inside of walk in freezer and wall corner between serving line and broil station in disrepair and no longer smooth, durable, easily cleanable and/or nonabsorbent.
Corrective Actions: Correction: Except for anti-slip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings must be designed, constructed, and installed so they are smooth and easily cleanable. Correct within 90 days.
56: 3080 Observations: Lighting intensity in first reach in cooler in bar area is 4 foot candles.
Corrective Actions: Correction: The light intensity must be at least 20 foot candles (215 lux): a. At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packages foods are sold or offered for consumption; b. Inside equipment such as reach-in and under-counter refrigerators; c. At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, ware washing, and equipment and utensil storage, and in toilet rooms. Correct within 90 days.
Additional Comments
If using time as a control safety measure for food a procedure must be in place.
Food Temperatures
| Description | Temperature | State of Food |
| walk in cooler sliced tomatoes | 40 °F | Cold Holding |
| broil area kabobs | 38 °F | Cold Holding |
| salad bar make table ranch | 38 °F | Cold Holding |
| walk in cooler simple sauce | 40 °F | Cold Holding |
| walk in cooler ribs | 41 °F | Cold Holding |
| bloom sauce | 34 °F | Cold Holding |
| broil area filets | 37 °F | Cold Holding |
| second broil drawers chicken | 39 °F | Cold Holding |
| walk in cooler ranch | 40 °F | Cold Holding |
| walk in cooler seasoned rice | 41 °F | Cold Holding |
| salad bar make table eggs | 41 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Sanitizing bucket under veggie wash area | Chemical | 704 | Lactic acid | |||
| Sanitizing buckets near drying potatoes | Chemical | 704 | Lactic acid | |||
| Warewashing machine | high temperature | 156.8 °F |
Equipment Temperatures
| Description | Temperature |
| fry reach in cooler | 20 °F |
| meat walk in cooler | 36 °F |
| walk in cooler | 34 °F |
| fry drawers | 38 °F |
| broil drawers | 38 °F |
| serving line reach in cooler (empty) | 40 °F |
| fry reach in freezer | -19 °F |
| bar reach in cooler | 24 °F |
| point drawers | 37 °F |
| plate cooler | 17.2 °F |
| second broil area drawers | 35 °F |
| serving line sauce reach in cooler | 21 °F |