Blue Ridge Pig - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

Code	Observation / Corrective Action
1620	Management informed us that due to the fact that the handsink was not operation the compartment(s) of the manual warewashing sink were being used for handwashing activity. A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
0830	Critical Repeat The prepared ready-to-eat (RTE) cole slaw and potato salad containers in the refrigeration unit is not properly dated for disposition. Mark the name and ""consume by"" date or the prepared 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.
0470	Repeat Case of lettuce was stored with raw animal food in a manner that may cause cross contamination of to ready-to-eat food (RTE). Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as pork and turkey, or other raw RTE food such as vegetables, and cooked RTE food.
2710	Repeat Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment. Properly dispose of all refuse with food residue to prevent pest activity.
3240	Handwashing facilities are unclean and not maintained Keep handwashing facilities clean and maintained to encourage proper handwashing.
0840	Critical According to the date on the prepared ready-to eat sauce and cole slaw in the walk-in refrigerator, the food should have been discarded. The dates on three of the containers were 9-24, 9-26 and 9-28. Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
2230	Critical There are not an adequate handwash lavatory for the kitchen due to severe damage to the only fixture in the room. Repair handwashing lavatory to render functional. OWNER WILL VOLUNTARILY KEEP RESTAURANT CLOSED UNTIL HANDSINK IS REPAIRED. REPAIR TECHNICIAN ON SITE AT 2:15 P.M.

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