A Better Burger, 33739 Main Street Suite 102, Jonesville, VA 24263 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: A Better Burger
Address: 33739 Main Street Suite 102, Jonesville, VA 24263
Type: Full Service Restaurant
Phone: 276 346-6768
Total inspections: 8
Last inspection: 12/09/2015

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Inspection findings	Inspection date	Type
Discussed some non-critical good retail practices. Ventilation hood still doesn't seem to pull enough for the facility, but cleaning is being done well enough to prevent build up. This needs to be corrected. Lighting in the kitchen is also not adequate. Need to have 50 foot candles at the prep table and the cooking equipment. The lights in the hoods should bring the light up for the cooking equipment but light will need to be installed above the prep refrigerator. The prep refrigerator needs to be repaired or replaced. Time control being used properly for items kept in the unit. Items placed in at 10:45 AM and set to be discarded at 2:45 PM. Good handwashing and prevention of barehand contact. Good temperature control. Three compartment sink set up properly. No violation noted during this evaluation.	12/09/2015	Risk Factor
Good handwashing and prevention of barehand contact observed. Discussed procedures with shrimp and batter for the poor boy special today. Discussed sliced tomatoes. All of these are used within 3 hours. Discussed items from previous inspection-Sanitizer kept in spray bottle at the correct concentration, cleaning appears to be kept up with better, hood vent still not pulling as well as it should thus making keeping up with cleaning harder. Critical: Time as a Public Health Control* (corrected on site) Observation: No written procedures for the use of time as a public health control with potentially hazardous foods, though they are keeping to four hour time frame for both the batter and the sliced tomatoes. Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.	08/10/2015	Risk Factor
Discussed cleaning and sanitizing. Good handwashing observed. Discussed glove use. Discussed cooling. Assure food is cooled from 135°F to 70°F in 2 hours, then to 41°F in a total of 6 hours. Keep the portions shallow and loosely covered, then place directly on the wire rack in the refrigerator for cooling. Discussed possibly setting up an inspection to check this. Discussed the ventilation system, it may not be drawing the grease laden vapor well enough. This is probably why the grease builds up quickly on surfaces. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf under prep sink, deep fryers and under deep fryers, grill and under grill, the exterior of the hood, tops of equipment, and hood filters. Correction: Maintain nonfood-contact surfaces of equipment clean. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of equipment were not observed sanitized. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Physical Facilities - Cleaning Frequency and Restrictions Observation: The floors under the deep fryers and grill where noted in need of cleaning. Also the side storage room is cluttered and in need of cleaning. Correction: 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.	04/15/2015	Routine
Discussed cleaning of vent hood with operator. All leftover food items are properly labeled/dated stored in True refrigerator as requested from prior inspection. Thank you. Non-Food Contact Surfaces Observation: The nonfood contact surface of the grill vent hood has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	12/30/2014	Routine
Discussed marked violations with manager. Item 21-830 was corrected at time of inspection. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) cole slaw in the True refrigeration unit is not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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. Equipment - Cutting Surfaces (repeated violation) Observation: The cutting board(s) in the kitchen are 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.	04/07/2014	Routine
Discussed item 45-1580 with owner/manager. Floors,walls,ceiling,utensils and appliances overall appear in good condition and state of repair. Equipment - Cutting Surfaces Observation: The cutting board in the kitchen 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.	11/25/2013	Routine
Food operation has been moved into larger facility with more space. Facility appears clean and well organized. No violation noted during this evaluation.	07/03/2013	Risk Factor
Facility is ready for operation. Discussed a few maintenance items that will need to be within the next 6 months. No violation noted during this evaluation.	02/05/2013	Pre-Opening

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