Blue Ridge Pig - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

Code	Observation / Corrective Action
3090	Ventilation system for cooking area is a home-style system that was not designed for use in a commercial setting. Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
3260	Repeat Employee personal belongings are not properly stored and location does not appear to have a place designated for employee items. Employees clothing and personal items such as pocketbooks shall be stored separately from single service ware, foods, etc.
0830	Critical Repeat The prepared ready-to-eat (RTE) foods such as cole slaw, potato salad and most of the sauces in the refrigeration unit were not properly dated for disposition. 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 or within 4 calendar days if held at 45°F. 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.
1800	Repeat The nonfood contact surface of the stove, sink, knife rack, mobile cart and shelves under counter had accumulations of grime and debris. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2190	The restroom handwashing sink at is not equipped with a mixing valve or combination faucet, and there is not hot water to this sink. Need to install hot water and replace the separate cold faucet with a mixing valve or combination faucet capable of providing an adequate flow of water at 110°F and above.
1060	The nonfood contact surface of the storage room shelves are constructed of raw wood and are not nonabsorbent, and/or smooth. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
0470	Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) because walk-in cooler is not organized in a way that keeps cooked meat separate from raw meats. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food or other raw RTE food such as vegetables, and cooked RTE food.
1550	The existing kitchen stove unit is a home-style design and is not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
2810	Repeat Wall sections and ceiling sections in kitchen are rough or constructed of raw wood and are not smooth and easily cleanable. Repair or replace wall or wall covering to make it smooth and easily cleanable.
2000	Single service items were observed stored unprotected at the on the shelf under the counter. Store all single service items in the original protective package to protect from contamination until used and invert only small quantities in work station areas.
3270	Critical Harborage conditions exist in that trash is stored outside and not in trashcans, and the kitchen screen door is damaged and allows flies entry into kitchen. Flies present inside kitchen. Eliminate harborage conditions and repair screen door. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
2870	Repeat Rough wall and ceiling attachments are not easily cleanable. Attachments to walls and ceilings shall be easily cleanable.
2710	Unprotected plastic waste bags used to store miscellaneous refuse and food containers are stored unprotected from pests and rodents outside the establishment. Properly dispose of all refuse with food residue to prevent pest activity and store all garbage in rodent-proof trash containers.
0570	Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
1580	The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
0450	Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
3180	Repeat The kitchen walls and ceilings and attached fixtures noted in need of cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3240	Handwashing sink is kitchen is not maintained in that there is a leak beneath the unit. Keep handwashing facilities clean and maintained to encourage proper handwashing.
0820	Critical Repeat Potato salad cold holding during periods of preparation at improper temperatures (potato salad recorded at 45-46 degrees F and was voluntarily discarded by food handler). Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

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