Big Daddy's Family Bbq, Route 611 Po Box 184, Bartonsville, PA - Restaurant inspection findings and violations

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Business Info

Restaurant name: BIG DADDY'S FAMILY BBQ
Type: Food
Address: ROUTE 611 PO BOX 184, Bartonsville, PA 18321
Phone: 570-517-7979
Total inspections: 5
Last inspection: 12/06/2011
Last inspection violation count: 0

Restaurant representatives - add corrected or new information about Big Daddy's Family Bbq, Route 611 Po Box 184, Bartonsville, PA »

Inspection findings

Inspection Date

Type

No violation noted during this evaluation. 12/06/2011Follow-up
  • Duties of the Person in Charge (46.102)
    The Person in Charge did not monitor and control risk factors in this food facility as evidenced by this non-compliant inspection.
  • Poisonous or Toxic Substances Storage (46.1021)
    Open container of chlorox bleach and soap sitting on ware wash sink drain board with open containers of vinegar and oil
  • Jewelry (46.136)
    Cook line employee observed with rubber bracelets on wrists during food prep.
  • Eating, Drinking or Using Tobacco (46.151(a))
    An open employee's beverage container was observed in kitchen area, a food preparation area.
  • In-Use Utensils & Between Use Storage (46.302)
    Observed in-use knives stored between table edges or between tables, an area not easily cleanable & sanitized.
  • Food Preparation Protected (46.323)
    Observed an employee scoop au jus with the customers ramakin (bowl)
  • Reheating Food (46.365)
    Observed brisket and turkey being re-heated in the hot holding unit. Management had products disposed of. (Brisket temperature was 85*F and turkey temperature was 71*F)
  • Cooling Potentially Hazardous Food (46.384(a)(b))
    Observed chicken (Internal product temperature was 65*F) in a drawer refrigerator on the hot holding line. Chicken was not properly cooled. Management disposed of chicken.
  • Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
    Cooling methods used or cooked foods are not monitored closely enough as hot cooked foods are stacked and layered reducing cooling time.
  • Variance Requirement for Specialized Process Methods (46.401)
    No logs are being kept for smoked pork, turkey and briskets that are considered to be ready to eat.
  • Cutting Surfaces Maintained (46.672)
    Observed deeply scored cutting boards not resurfaced or discarded as required.
  • Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
    Old dried food residue in crevice area along rear of cook line cutting board station.
  • Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
    Observed an accumulation of old dried food on all interior surfaces of the microwave.
  • Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
    Observed an accumulation of old dried food on the upper lip above the sliding doors on the refrigerator on hot holding unit. Uncovered food was stored in the drawers.
  • Drying Clean Equipment & Utensils (46.771)
    Food employee observed storing clean food equipment while wet, and not allowing time for draining and/or air-drying.
  • Air Gap Requirement, Design of Backflow Prevention & Conditioning Devices (46.822(c)-(e))
    No back flow preventive device is available on the spigot were a black hose is connected by the dishwasher.
  • Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
    Paper towel dispenser empty at the handwash sink in the kitchen area.
11/30/2011Regular
No violation noted during this evaluation. 04/04/2011Follow-up
  • Poisonous or Toxic Substance Working Containers Identify Common Name (46.1002)
    Working containers in kitchen and waitstaff area, used for storing, chemicals, cleaners taken from bulk supplies, were not marked with the common name of the chemical.
  • Duty of Food Employees to Wash (46.132)
    Food Employee observed donning single use gloves without a prior hand wash.
  • Eating, Drinking or Using Tobacco (46.151(a))
    An open employee's beverage container was observed in kitchen area, a food preparation area.
  • Preventing Contamination from Food Employees' Hands (46.261)
    A food employee was observed using a customers cup to scoop ice out of the ice bin and was observed touching the ice with his bare hand.
  • Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
    Observed two smoked turkey breasts sitting on a prep table. Turkey breast s had an internal product temperature of 53*F. Product was disposed of due to temperature abuse for an unknown amount of time.
  • Accurate Representation - Standards of Identity & Food Honestly Presented (46.421)
    Menu states Rib eye steaks, 18oz, 16oz Rib eyes are in walk in refrigerator and are being served to the customer.
  • Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
    Observed a wooden peel that was broken in half and was not smooth and easily cleanable.
  • Design & Functionality of Temperature Measuring Devices (46.590)
    Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in all refrigeration equipment.
  • Drying Clean Equipment & Utensils (46.771)
    Food employee observed storing clean food equipment while wet, and not allowing time for draining and/or air-drying.
03/22/2011Regular
  • Cleanability of Floors, Walls, & Ceilings (46.921)
    No cove base at floor and wall junction in meat smoking room. No trim is available at the rear receiving door, exposing insulation.
01/31/2011Regular

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