B & J Catering, Inc., 6066 Lee Hwy., Atkins, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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December 02, 2008 | Routine | 3 | 6 | Details / Comments |
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December 20, 2007 | Routine | 0 | 4 | Details / Comments |
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June 23, 2006 | Routine | 1 | 9 | Details / Comments |
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November 14, 2005 | Routine | 1 | 10 | Details / Comments |
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February 02, 2005 | Routine | 1 | 9 | Details / Comments |
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February 02, 2005 | Routine | 1 | 9 | Details / Comments |
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June 19, 2003 | Routine | 1 | 8 | Details / Comments |
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June 19, 2003 | Routine | 1 | 8 | Details / Comments |
December 02, 2008 (Routine)
Violations:
- 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands - preparing sandwiches.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination - raw hamburger / pork over cheese in refrigeration unit.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0610 - Food stored on the floor or food stored less than 6" above the floor - walk-in refrigeration.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1060 - Repeat The nonfood contact surface of the storage shelving (walk-in refrigeration also) are not nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - Repeat There was no temperature measuring device located in the @EQUIPMENT@.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Replace the missing thermometers in all refrigeration/freezer units. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: general cleaning of shelves.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Clean food containers were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
Discussed handling, temperatures, and Employee Health.
December 20, 2007 (Routine)
Violations:
- 1060 - Repeat The nonfood contact surface of the storage cabinet and storage shelving (in walk-in also) are not nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1080 - Corrected During Inspection The food containers are not designed and constructed to be durable - melted and cracked containers.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 1320 - There was no temperature measuring device located in the freezers.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Locate in the warmest part for cold holding and the coolest part of a warming unit. This is also on the trucks. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving.
Maintain nonfood-contact surfaces of equipment clean - general cleaning of all shelving.
June 23, 2006 (Routine)
Violations:
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1060 - The nonfood contact surface of the shelves in walk-in is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - The food contact surface of the plastic containers is not accessible for cleaning and inspection.
Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches. - 1570 - The door gasket of the refrigerator is (missing, damaged).
Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: shelf above stove, storage rack for containers.
Clean and sanitize these surfaces for food contact. - 2700 - The waste storage container has a broken lid.
Replace the broken lid for the waste storage container used. - 2730 - The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container. - 3170 - Walls are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor in walk-in noted in need of cleaning.
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. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
November 14, 2005 (Routine)
Violations:
- 1060 - Repeat The nonfood contact surface of the doors is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - The food contact surface of the plastic is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the plastic to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, can opener, and storage racks.
Clean and sanitize these surfaces for food contact. - 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C. - 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2790 - The indoor wall material located at behind cooking area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3170 - Repeat Floors is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Ceiling, floors, and walls noted in need of cleaning.
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. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3950 - The permit holder failed to correct the non- critical violations of the inspection report by the date agreed or within 90 days from the inspection
All non- critical violations are to be corrected by the date agreed upon or within 90 days from the inspection
February 02, 2005 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1060 - Repeat The nonfood contact surface of the open cabinet shelf beside stove, rough storage shelves in storage area are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Utensils & holders.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: General cleaning, cleaning of shelves, encrusted pans (De-carbonize)
Maintain nonfood-contact surfaces of equipment clean. - 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Repair door threshold in kitchen. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3170 - Walls: Repair hole in wall under switch box, seal loose wall board to wall, seal cracks in wall, wall above grill hood & underneath sink must be smooth & cleanable. Paint is peeling, , exhaust hood must be of a cleanable surface, cleanable finish on wall at phone.Floors: Walk-in floor must be maintained - smooth & cleanable, metal is rusting.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Physical structure - walls, switch box, ceiling vent over fryer, exhaust hoods over fryer area, walk-in floor, floors along walls in kitchen area noted in need of cleaning.
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. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
February 02, 2005 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1060 - Repeat The nonfood contact surface of the open cabinet shelf beside stove, rough storage shelves in storage area are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Utensils & holders.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: General cleaning, cleaning of shelves, encrusted pans (De-carbonize)
Maintain nonfood-contact surfaces of equipment clean. - 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Repair door threshold in kitchen. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3170 - Walls: Repair hole in wall under switch box, seal loose wall board to wall, seal cracks in wall, wall above grill hood & underneath sink must be smooth & cleanable. Paint is peeling, , exhaust hood must be of a cleanable surface, cleanable finish on wall at phone.Floors: Walk-in floor must be maintained - smooth & cleanable, metal is rusting.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Physical structure - walls, switch box, ceiling vent over fryer, exhaust hoods over fryer area, walk-in floor, floors along walls in kitchen area noted in need of cleaning.
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. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
June 19, 2003 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3030 - No disposable towels were provided a the hand washing lavatory .
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 2000 - Clean pots & pans were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 1060 - The nonfood contact surface of the storage shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 3180 - The following physical facilities need cleaning: Floors along wals & cabinets..
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. - 1800 - The nonfood contact surface of the shelves, cabinets and walk-in shelves had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1700 - Critical Wiping clothes were stored in bleach betwen use.
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. - 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
June 19, 2003 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3030 - No disposable towels were provided a the hand washing lavatory .
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 2000 - Clean pots & pans were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 1060 - The nonfood contact surface of the storage shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 3180 - The following physical facilities need cleaning: Floors along wals & cabinets..
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. - 1800 - The nonfood contact surface of the shelves, cabinets and walk-in shelves had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1700 - Critical Wiping clothes were stored in bleach betwen use.
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. - 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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