Country Boy's Barbeque, 20 W Windsor Blvd., Windsor, VA 23487 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Country Boy's Barbeque
Address: 20 W Windsor Blvd., Windsor, VA 23487
Type: Full Service Restaurant
Phone: 757 560-8861
Total inspections: 7
Last inspection: 01/14/2016
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Inspection findings

Inspection date

Type
Good job of keeping your facility clean and organized.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. EHS observed missing floor tile.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
01/14/2016Routine
Establishment was inspection during preparation of food of an event. Sanitizer (chlorine) at 50 ppm. Handwashing set up in place and stocked. Food prepared at commissary and brought to event -hot holding. Food is purchased from an approved source and floor and cover established. Hair restraint and glove available for use. Card board is in place around grill and deep fryer for absorbing grease and workers do not slip and slid. EHS recommend removing the cardboard regularly (at the end of each day of event and in between if needed to prevent accumulation of pest. Storage observed off the ground.
No violation noted during this evaluation.		09/19/2015Routine
Date marking is in place but the dates were off by one day. Re-educated PIC correct date marking process. Also date marking is required for pickles (7 day requirement) unless a product assessment is completed. Facility is to close this Saturday and permit changed to be catering only per PIC.
  • Person in Charge
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards need obtained per city ordinance.
    Correction: Train all employees in food safety as it relates to their assigned duties.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single Serve items were found stored in boxes on the floor in the dry storage area.
    Correction: Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Vent filters in the hood system are not being maintained in a clean condition. PIC (person in charge) states the gentleman is schedule to come in to clean.
    Correction: Maintain hood system vent filters in a clean condition in preventing pathogen growth and pest/rodent harboring conditions.
06/03/2015Routine
No violation noted during this evaluation.03/19/2015Routine
- Good date labeling and food temperatures. Facility is very clean.
No violation noted during this evaluation.		08/28/2014Routine
- Can of bug spray observed stored under 3-compartment sink
No violation noted during this evaluation.		11/21/2013Risk Factor
- All staff should possess current health cards as required by IOW County Code.
- Grease container should be placed on a surface that is constructed of nonabsorbent material that is smooth, durable, and sloped to drain.
- Do not hang fly strips in kitchen to prevent contamination of food, clean equipment/utensils/surfaces, and single-service items.
- Outdoor food preparation area should have a self-closing exterior door with a tight seal
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin (meats, shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Mashed potatoes hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
02/13/2013Risk Factor

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