Blue Ridge Pig - Inspection Report

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Inspection Information:


Facility Type:Full Service Restaurant
Inspection type:Critical Procedures
Inspection date:June 24, 2004
Number of critical violations:2
Number of non-critical violations:  0

Definition of critical and non critical violations

Violations:


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

Code   Observation / Corrective Action
0820   Critical Potato salad cold holding at improper temperatures. The food has been out for about 30 minutes.
Cold hold potentially hazardous food at 41°F (45°F) or below to inhibit the growth of harmful bacteria. MANAGER AGREED TO MONITOR THE FOOD TO ENSURE IT REACHES 41 DEGREES WITHIN 3 HOURS.
3380   Critical Chlorine solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The solution rated 0ppm.
Utilize only chlorine solutions that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. CORRECTED.

Comments:


Employees are washing their hands and are using gloves to minimize bare hand contact with ready-to-eat foods. Discussed cooling procedures with the manager, and employees appear to be adequately cooling potentially hazardous foods. All foods are being properly date marked. Raw meats are stored in a manner that prevents the possibility of cross contaminating ready-to-eat foods. Ensure that seating capacity does not exceed 40 seats.