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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
Saluda
14761 GWMH
Saluda
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
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 |
Violations:
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. |
Comments:
None
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.
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