Wednesday, September 18, 2013

Ann's Family Restaurant, Health Inspection Status

English: Seafood soup (shrimp and squid) at a ...
 (Photo credit: Wikipedia)
 A new feature we are bringing you is one we have learned from other areas around the state.  What you should know about businesses you may frequent and whether they are worthy of your continued business.  So we are going through all kinds of inspection information that is public information that no one ever thinks to look at or probably do not even know exists.

  We are beginning withe the restaurant industry and looking at local restaurants.  We are starting this in an alphabetical order.  Ann's just happens to be first on the list in this area.  So let's look at the health inspection status of Ann's Family Restaurant and see how they fair.

Ann's Family Dining

Facility Location:
14761 GWMH
Facility Information:
Facility Type:  Full Service Restaurant
Phone Number:  (804) 758-3031
# of Critical Violations on Last Inspection:  1
# of Non-Critical Violations on Last Inspection:  3
Facility Inspection History:
Click on an inspection link below to see additional details
Inspection Type  Inspection Date  Violations
Routine Inspection  28-May-2013  1 critical
Routine Inspection  21-Feb-2013  1 critical
Routine Inspection  4-Oct-2012  1 critical
Routine Inspection  4-Jun-2012  1 critical
Routine Inspection  3-Jan-2012  1 critical

Okay, let's see what the recent violations are.  

nspection Information:

Facility Type:Full Service Restaurant
Inspection type:Routine
Inspection date:May 28, 2013
Number of critical violations:1
Number of non-critical violations:  3


A summary of the violations found during the inspection are listed below.
Code  Observation / Corrective Action
0820 A 2  Corrected During Inspection Critical Repeat Steak, hamburger, meatloaf, etc. cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
0810  Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
3180  Floor in the kitchen 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.
3170  Repeat Floor in the kitchen is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.



Finished with copy:

Well despite the above, overall that is not bad.  Just because there are violations does not mean that the place is bad or risky.  The repeat above is not a major deal in our own minds.  Repeats could be an issue, but not always.  Some places will be better than others while others will be worse.  Even the best places have off times.

What is a concern is that on each health inspection, there has been found at least one critical concern of the inspector.  Now that is something to worry about.  At least it is not a repeat offense on the critical area.

Our overall position:  As long as you like the food, the service, the people and or the atmosphere, there is no reason to stop going there.  We are just reporting the public information on these businesses.  
Enhanced by Zemanta

No comments:

Post a Comment

Thank You for taking the time to comment on this article. Please note, we moderate every comment before we allow it to post. Comments do not show up right away because of this.