Blue Ridge Pig - Inspection Report

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Inspection Information:


Facility Type:Full Service Restaurant
Inspection type:Follow-up
Inspection date:June 12, 2003
Number of critical violations:0
Number of non-critical violations:  1

Definition of critical and non critical violations

Violations:


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
3090   Repeat Homestyle ventilation hood over stove.
Mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes is to be provided. This issue will be researched in conjunction with the building department.

Comments:


1. ENTIRE KITCHEN HAS BEEN PAINTED. 2. KITCHEN HANDSINK HAS BEEN REPLUMBED AND RESTROOM HANDSINK HAS BEEN SUPPLIED WITH HOT WATER AND A TEMPERED WATER FAUCET. 3. NEW STOVE INSTALLED. 4. NEW CUTTING BOARDS 5. FLOOR MOUNTED EQUIPMENT HAS BEEN RENDERED MOBILE TO FACILITATE EASIER CLEANING. 6. STAFF ARE NOW WEARING GLOVES WHEN WORKING WITH READY TO EAT FOOD ITEMS. 7. LOCATION HAS IMPLEMENTED A CODE DATING SYSTEM. ONLY SMALL QUANTITIES OF PERPARED FOODS ARE PLACED INTO REFRIGERATION UNIT IN PREP AREA. 8. WALK-IN COOLER HAS BEEN ORGANIZED TO KEEP RAW MEATS SEPARATED. 9. TRASH AREA HAS BEEN CLEANED. 10. SHELVES HAVE BEEN CLEANED AND ORGANIZED.