Martinsville’s trio of inspected full-service restaurants passed their January inspections with minimal citations.
Hamlet Kitchen, Meemaws and Francks’ Place Bistro had less than five citations between them. Most violations had to do with proper date labeling for already prepared ingredients.
Francks’ Place Bistro passed inspections without any violations. This coincides with the bistro’s past two inspections.
This, according to dining director and executive chef Janet Ashby, is not by accident.
Located at 350 Kings Way Road, the bistro is part of Martinsville’s Kings Grant Retirement Community. The bistro has a diverse menu, from salmon to pasta.
Ashby and Kings Grant executive director James Souter describes a meticulous cleanliness process, one that dates back to 2017, when the bistro was founded.
“I can say many of our procedures and processes have been around for many years,” Souter said.
Prior to opening, Ashby wipes down surfaces, even if they were wiped the evening prior after closing. They check the temperatures of ingredients while making sure everything is in its proper place.
“It’s not a very big venue,” Ashby said. “We have to keep it clean and organized in order for it to work and be efficient.”
The cleaning process could take up to an hour and a half, sometimes longer, depending on how busy they are.
Ashby said the bistro’s connection to a retirement community is one of the reasons why cleanliness is emphasized.
“It’s one of the main parts to running the business,” Ashby said, later adding, “It’s a major part of the residents here, it’s part of their home and their lifestyle.”
Inspector visits, while random, usually occur six months after the previous inspection. This is normal for restaurants, according to Darrin Doss, senior environmental health manager.
“It is normal for an establishment to be inspected more than once per year. In fact, some will receive up to four inspections in a year.”
Ashby said she maintains cleaning standards no matter how close they are to the six-month window. Both Ashby and Souter said that maintaining standards throughout the year takes the nervous edge away from inspections.
“If you are following protocols … we’re ready even if they come every day of the week,” Souter said.
