Bb's Place, 125 Markham Rd, Gretna, VA - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 10/15/2015 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
|
06/24/2015 | Routine | |
| No violation noted during this evaluation. | 02/10/2015 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer in sanitizer bottle being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
10/10/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed food (hot dogs) in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Clean utensils were in containers that were soiled.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Refrigerator has accumulation of food in bottom and needs cleaning.
Correction: Equipment used for storage of packaged or unpackaged food such as a reach-in refrigerator needs to be cleaned at a frequency necessary to preclude accumulation of soil residue.
|
10/21/2013 | Routine | |
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