B. T.'s Restaurant, 8613 Jefferson Davis Highway, Fredericksburg, VA - Restaurant inspection findings and violations



Business Info

Restaurant: B. T.'s Restaurant
Address: 8613 Jefferson Davis Highway, Fredericksburg, Virginia
Total inspections: 15
Last inspection: Dec 10, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Corrected During Inspection Critical Repeat Observed containers of chafing fuel stored above dry foods such as dry red chili peppers.
December 10, 2008Follow-up11Details / Comments
  • 0470 A 4 - Critical (REPEAT) Observed the following foods stored without being in packages, in covered containers, or wrapped: two buckets of hot sauce/barbeque sauce left out and uncovered on the prep table in between the grill and the stove (CORRECTED DURING INSPECTION). Observed open bag of peppers and onions, and package of pepperoni left open in reach in freezers.
  • 0540 - Critical Repeat Food in contact with soiled equipment or utensils. PIC stated that in-use utensils are cleaned shiftly.
  • 0820 A 2 - Corrected During Inspection Critical (REPEAT) Ham (49'F), Cheese (51'F), sour cream (49'F), and shell eggs (49'F st) cold holding at improper temperatures.
  • 1190 - The ambient air temperature measuring device (degrees F) located in the sandwich preparation cooler and the reach in freezer in the pizza prep area are not accurate.
  • 1320 - Repeat There was no temperature measuring device located in the reach in cooler in the pizza preparation area.
  • 1570 - (REPEAT)Several reach in freezers have large accumulations of frost build up and was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - (REPEAT) The dish machine does not automatically turn off when the cycles are over.
  • 1770 A - Critical (REPEAT) The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting board on the sandwich prep unit.
  • 2260 - Critical (REPEAT)Backflow or backsiphonage prevention device not installed on the waterline connected to the ice machine.
  • 2810 - Repeat Floor or floor covering in the bar area is not smooth and easily cleanable. Floor in the bar area is made of wood that is no longer properly sealed to make it smooth and easily cleanable.
  • 2920 - (REPEAT) The door to the handicapped restroom is not self-closing.
  • 3080 - (REPEAT) Less than 50 foot candles of light was noted in the pizza preparation area and in the dishwashing area.
  • 3140 - Corrected During Inspection (REPEAT) Food for employee use only was not stored seperately from food intended for customer consumption. Box of canned jellies stored with bottles/containers of condiments intended for customer use.
  • 3170 - (REPEAT) Coving throughout the facility is in need of repair. Re-seal coving to walls in areas where it is peeling away, such as several areas in the pizza preparation room.
  • 3180 - (REPEAT)Though improved, the floors in the bar area have an accumulation of garbage such as plastic cups and beer bottles.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3260 - Repeat Employees personal items, such as clothing and shoes, are being stored in the handi-capped accessible rest-room and on top of a reach in cooler near the bar area.
  • 3300 - Repeat Facility is storing large quantities of unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Critical (REPEAT) Containers of various cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed containers of toxics (Dirtex window cleaner) stored on shelf with drinks and onions. Observed spray bottle of Febreeze room freshener spray stored on bar. Observed containers of silicone stored on top of the ice machine and chafing fuel stored with single service items.
  • 3380 - Corrected During Inspection Critical Concentration of chlorine in wiping cloth bucket measured at over 200 parts per million.
  • 3460 - Critical (REPEAT) Medicines are located on the dry storage shelves in the food preparation area and also in the bar area. Observed peroxide stored with dry food goods.
  • 3490 - (REPEAT) Items such as lotion, eye drops and other personal care items stored in such a way that they could contaminate equipment.
November 04, 2008Follow-up813Details / Comments
  • 0260 - Corrected During Inspection Critical The sliced ham in the sandwich prep cooler is unsound or adulterated.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed a package of raw pork stored above containers of commercially prepared salad dressings, observed a container of raw chicken thawing in a reach in cooler stored on top of a case of beer.
  • 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: two buckets of hot sauce/barbeque sauce left out and uncovered on the prep table in between the grill and the stove. According to PIC, these food items are left out for a few days at a time in this condition.
  • 0540 - Critical Food in contact with soiled equipment or utensils. PIC stated that in-use utensils are cleaned shiftly.
  • 0570 - Wiping cloths improperly stored between use. Wiping cloths are stored in a bucket of water. When tested by EHS for chlorine concentration, 0 parts per million registered on the test strip.
  • 0820 A 2 - Corrected During Inspection Critical Sliced tomato (54'F) cold holding at improper temperatures.
  • 1180 - The meat thermometer/temperature measuring device (degrees F) located in the food preparation area is not accurate. The thermometer is scaled in 10'F increments.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar area. There was direct contact this equipment and stored ice intended for consumption.
  • 1320 - There was no temperature measuring device located in the reach in cooler in the pizza preparation area.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1560 - There are several reach in coolers/freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1570 - The dish machine does not automatically turn off when the cycles are over. The pizza prep cooler was observed with an accumulation of condensation on the bottom shelf was observed in a state of disrepair and damaged.
  • 1570 - Bar glass reach in cooler has a large accumulation of frost built up on the inside, and was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the interior surfaces of the microwave, the meat slicer, the soda holster and gun, several plates and other utensils/food contact materials were stored with accumulations of dust, and several in-use utensils have encrusted food particles on them.
  • 1800 - Repeat In general, the nonfood contact surfaces throughout the facility have accumulations of grime and debris. The bottom shelves of reach in coolers, the box fan being used in the food preparation area, the shelves where plates and mugs are stored, the bag in box soda storage area and tubing have severe accumulations of dust, grime and debris. The air filter on the pizza prep table also has an accumulation of dust.
  • 2000 - Clean plates, bowls, mugs, etc., as well as single service foam food containers were observed stored with the food-contact surface facing upward in various locations within the food preparation and storage areas.
  • 2260 - Critical Backflow or backsiphonage prevention device not installed on the waterline connected to the ice machine.
  • 2810 - Floor or floor covering in the bar area is not smooth and easily cleanable. Floor in the bar area is made of wood that is no longer properly sealed to make it smooth and easily cleanable.
  • 2920 - Toilet room doors (men's, women's and handicapped toilet rooms) are not provided with self-closing doors.
  • 3080 - Less than 50 foot candles of light was noted in the pizza preparation area.
  • 3140 - Corrected During Inspection Food for employee use only was not stored seperately from food intended for customer consumption.
  • 3170 - Repeat Coving throughout the facility is in need of repair. Re-seal coving to walls in areas where it is peeling away, such as under the pre-wash spray hose by the dish machine, several areas in the pizza preparation room, and other locations throughout the kitchen. The walk in cooler floor is in need of repair. Several floor tiles are cracked, broken and no longer sealed.
  • 3180 - Repeat Floors behind the fryers and the grill in the food preparation area noted in need of a detailed cleaning. The floors in the bar area have a significant accumulation of garbage, such as beer caps and coasters, etc.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition. Vent filters in the exhaust hood have an accumulation of grease. The exhaust has not been professionally cleaned since May of 2007.
  • 3220 - Mops not hung up to air dry.
  • 3240 - Handwashing facilities are unclean and not maintained. Observed cigarette ashes in the handsink in the food preparation area.
  • 3260 - Employees personal items, such as clothing and shoes, are being stored in the handi-capped accessible rest-room and on top of a reach in cooler near the bar area.
  • 3300 - Repeat Facility is storing large quantities of unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Critical Containers of various cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed containers of toxics stored above the three compartment sink, and on the bar.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment. Container of insecticide stored among other chemicals above the three compartment sink.
  • 3460 - Critical Medicines are located on the dry storage shelves in the food preparation area and also in the bar area.
  • 3490 - Items such as band-aids, shampoo, lotion and other personal care items stored in such a way that they could contaminate equipment such as clean dishes or food in the warewashing area and on the dry storage shelving in the food preparation area.
September 18, 2008Routine--Details / Comments
  • 0220 - Corrected During Inspection Critical Employee is smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0820 - Corrected During Inspection Critical Repeat Commercially prepared lunch meats, bologna(48'F), turkey(50'F), sliced tomatoes (50'F) and raw chicken breast (53'F) cold holding at improper temperatures. Reach in cooler not holding cold temperatures.
  • 1570 - Repeat The utensil drawer on the food prep table was observed in a state of disrepair and damaged.
  • 1580 - The small cutting boards in the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Measured sanitizer solution at 200 ppm.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the top of the inside of the microwave.
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: air filter on the Beverage-Air stand up reach in cooler, the knobs on the grill, the large fan resting on the floor in the food preparation area, the fan/vent on the compressor in the walk in cooler, and the storage shelves used for storage of ceramic dishes.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (no sign at the handsink in the food preparation area.)
  • 3170 - Repeat Floor coving tiles in the walk in cooler is not maintained in good repair
  • 3180 - Repeat The floors and walls in the grill area noted in need of cleaning.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
September 18, 2007Routine38Details / Comments
No violation noted during this evaluation. September 29, 2006Other00-
  • 0470 - Corrected During Inspection Critical Raw steak stored above ready-to-eat foods in the reach in cooler. Bag of shredded carrots laying on package of raw bacon.
  • 0820 - Critical Repeat The following foods cold holding at improper temperatures: (Sandwich Prep Cooler)-Pasta 55'F (it), Ham 62'F (st), Turkey 62'F (st); (Mistic Cooler)-Pork Loin 49'F. Breading for chicken wings with pieces of raw chicken sitting out at room temperature.
  • 0840 - Corrected During Inspection Critical Heavy whipping cream had an expiration date of September 14.
  • 1060 - Wood floor covering below the dish washing area is absorbent and easily cleanable.
  • 1100 - Critical The food contact surface of several dishes are not chipped, and can not be easily cleaned.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact with this equipment and stored ice intended for consumption.
  • 1320 - There was no thermometer located in the Mistic cooler and the Whirlpool refrigerator (at bar).
  • 1560 - There are several refrigerators and freezer that are floor mounted and not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1570 - The interior of the United reach in freezer has severe frost accumulation.
  • 1570 - The final rinse gauge on the dish sanitizer is not functioning.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature dish sanitizer was below the minimum allowable level of 180°F.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Backsplash inside ice machine. 2. Soda gun holster (corrected). 3. Stained cutting board at the sandwich prep unit.
  • 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. Interior sandwich prep unit. 2. Exterior fryer (right side) and grill (left side). 3. Area below grill.
  • 2260 - Critical REPEAT OBSERVATION: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  • 2720 - Dumpster container was open and a cat jumped out. Filled trash cans in kitchen not covered.
  • 2830 - Floor and wall juncture in the pizza room is not sealed.
  • 2920 - Men's restroom door is not self-closing.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The front door is propped open and there are flyes in the facility.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 50 foot candles of light was noted at the grill. 15 foot candles noted.
  • 3170 - Broken floor tile in the walk in cooler.
  • 3180 - The following physical structures in need of cleaning: 1. Stained walls in dish washing area. 2. Floor below shelves where plates are stored.
  • 3270 - Critical Flyes present in the facility.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Corrected During Inspection Critical Cleaning supplies stored on shelf above 3-compartment sink and next to food storage containers.
September 28, 2006Routine915Details / Comments
  • 0470 - Critical Hot dogs stored with lettuce in the refrigeration unit.
  • 0820 - Critical Food in refrigerator cold holding at 50 F which is not at the proper temperature.
September 10, 2005Critical Procedures20Details / Comments
No violation noted during this evaluation. September 27, 2004Critical Procedures00Details / Comments
  • 0820 - Critical Green Beans (121) hot holding at improper temperatures.
  • 0380 - Critical Observed dented cans.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: slicer
February 03, 2004Critical Procedures41Details / Comments
No violation noted during this evaluation. January 22, 2004Other00Details / Comments
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the prewash sink.
  • 3200 - Repeat Ventilation hood filters are not being cleaned
  • 3180 - Repeat Walls beside fryer, walls throughout facility (stained), and floor/wall junctures underneath and behind equipment noted in need of cleaning.
  • 3170 - Repeat Cove molding behind fan, and floor/wall juncture underneath three compartment sink is not maintained in good repair
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walkin unit (4)
  • 3080 - Repeat Less than 20 foot candles of light was noted in the bathrooms (6-12)
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area (12-30), pizza prep area (9-30), and dishwashing (19-37)
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
September 04, 2003Follow-up16Details / Comments
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: slicer
  • 1100 - Critical Repeat The food contact surface of the interior of ice machine (rust) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink.
  • 3200 - Repeat Ventilation hood filters are not being cleaned
  • 1790 - Repeat The food contact equipment surface of the grills and sides of grill is observed soiled with accumulations of grime and debris.
  • 3180 - Repeat Walls beside fryer, walls throughout facility (stained), and floor/wall junctures underneath and behind equipment noted in need of cleaning.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3170 - Repeat Cove molding behind fan, and floor/wall juncture underneath three compartment sink is not maintained in good repair
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walkin unit (4)
  • 3080 - Repeat Less than 20 foot candles of light was noted in the bathrooms (6-12)
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area ( 12-30), pizza prep area (9-30), and dishwashing (19-37)
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
August 25, 2003Follow-up38Details / Comments
  • 1800 - Repeat The nonfood contact surface of the shelving in the food prep area, gaskets on the reachin units, fan in the food prep area, exterior of equipments, tops of shelving, and tops of equipment had accumulations of grime and debris.
  • 3200 - Repeat Ventilation hood filters are in need of cleaning.
  • 1790 - Repeat The food contact equipment surface of the grills and sides of grill is observed soiled with accumulations of grime and debris.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 3180 - Repeat Walls beside fryer, walls throughout facility (stained), and floor/wall junctures underneath and behind equipment, noted in need of cleaning.
  • 0570 - Wiping cloths improperly stored between use.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2000 - Single service items observed unprotected from contamination.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: slicer, dough mixer,
  • 3170 - Repeat Cove molding behind fan, walkin unit door, and floor/wall juncture underneath three compartment sink are not maintained in good repair
  • 1100 - Critical The food contact surface of the interior of ice machine (rust) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 2720 - Outside refuse container was uncovered.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walkin unit (4)
  • 3080 - Repeat Less than 20 foot candles of light was noted in the bathrooms (6-12)
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area (12-30), pizza prep area (9-30), and dishwashing area (19-37)
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3090 - Ventilation is not sufficient in the bathrooms to keep rooms free of excessive obnoxious odors
  • 0820 - Critical Repeat Cheese (64) and pepperoni (69) cold holding at improper temperatures.
August 13, 2003Routine414Details / Comments
  • 2200 - Critical Repeat An air gap between the water supply outlet (spray hose) and the flood rim level on the prewash sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3180 - Repeat Walls in the food prep areas noted in need of cleaning.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep areas.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1060 - Repeat The nonfood contact surface of the shelving in the walkin unit is not corrosion resistant, nonabsorbent, and/or smooth.
January 21, 2003Follow-up17Details / Comments
  • 0470 - Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 2000 - Clean cups were observed stored with the food-contact surface facing upward.
  • 2200 - Critical An air gap between the water supply outlet (spray hose) and the flood rim level on prewash sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 3170 - Floor in dishwashing area and wall beside hood are not maintained in good repair
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0610 - Boxes of food stored on the floor or food stored less than 6"" above the floor.
  • 0790 - Improper methods used to thaw ham, green peppers, and onions.
  • 1800 - The nonfood contact surface of the reachin unit gaskets, shelving around taoster, interior of prep stand, and exterior of condiment reachin unit had accumulations of grime and debris.
  • 1580 - The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1100 - The food contact surface of the pitted pots and wooden utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fryers, stove top.
  • 3200 - Ventilation hoods are not being cleaned
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3180 - Walls in the food prep areas noted in need of cleaning.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 3080 - Less than 50 foot candles of light was noted in the food prep areas.
  • 3080 - Less than 10 foot candles of light was noted in the walkin unit.
  • 0380 - Critical Observed rusted cans in storage.
  • 0550 - Dispensing utensils improperly stored in food.
  • 3290 - Cleaning equipment in the broom closet noted to be stored in such a way that it is uneasy to clean closet.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1060 - The nonfood contact surface of the shelving in the walkin unit is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 0820 - Critical Bolgna and turkey cold holding at improper temperatures.
January 07, 2003Routine518Details / Comments

December 10, 2008 (Follow-up)


Violations: Comments:
Discussed with PIC:
1. Monitor temperature of chicken in WIC.
2. Ensure all prepared, potentially hazardous foods are labled with the date in which they were prepared and used or discarded within seven days.
3. Ensure all containers of toxics are properly labled.
4. Ensure food contact surfaces, such as meat slicer and can opener, are cleaned and sanitized after each use.
Recommend using a cleaning schedule to keep up with facility. Facility is very much improved since the previous inspection, however, to remain off of enforcement, these conditions must be maintained regularly.
This facility is being removed from enforcement.

November 04, 2008 (Follow-up)


Violations: Comments:
The three compartment sink in this facility is directly plumbed.
Discussed the following with PIC:
1. Keep foods properly stored and protected.
2. A thorough cleaning and re-organization of equipment/materials is highly recommended. Remove paperwork from kitchen area.
3. Remove any and all items which are no longer being used.
4. Once foods are cooked, they must either be hot held at 135'F or above, labled with a 4 hour time limit, or placed in a cooler to cool properly.
Discussed with PIC: Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Due to the number of repeat violations, this establishment is being placed under enforcement.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; CH – cold holding; SP – sandwich prep, PP – pizza prep, RIF – reach in freezer.

September 18, 2008 (Routine)


Violations: Comments:
The three compartment sink in this facility is directly plumbed.
Discussed the following with the PIC:
1. Food supply currently comes from Food Lion and Sysco.
2. Keep foods properly stored and protected.
3. A thorough cleaning and re-organization of equipment/materials is highly recommended.
4. Remove any items which are no longer used.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; CH – cold holding; SP – sandwich prep, PP – pizza prep, RIF – reach in freezer.
Discussed with PIC: Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.

September 18, 2007 (Routine)


Violations: Comments:
Discussed with PIC:
1. Facility currently does not offer under-cooked hamburgers. The facility is in the process of changing the menu. Advised PIC that if under-cooked animal foods were to be offered for sale, it may be done so long as a consumer advisory is written on the menu. Contact the health department for specifics on adding this advisory to the menu.
2. Facility is in the process of utilizing an area of the building for a sit-down dining area. Once this process has been completed, remove any unused equipment from the premises.
3. Contact the health department once the reach in cooler has been repaired.
4. This facility is currently shopping daily at Food Lion and getting regular deliveries from Supreme. Will be switching delivery companies to Sysco in the near future.
5. Manager's food safety training credentials have expired. Registration forms for OverEasy given to PIC.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

September 28, 2006 (Routine)


Violations: Comments:
ADDITIONAL TEMPERATURES: RIC-Ground beef 43'F (st), Chicken Breast 45'F (st), Sauteed peppers & onions 41'F (st); WIC-Raw wings 35'F (st).
ABBREVIATIONS: RIC-Reach In Cooler, WIC-Walk in Cooler, HH-Hot Holding, SP-Sandwich Prep unit, MC-Mistic Cooler, PP-Pizza Prep cooler, st-surface temperature, it-internal temperature
This is not a smoke-free facility.
Discussed:
Date marking ready to eat potentially hazardous foods. Prepared and commercially processed ready to eat foods held for more than 24 hours must be dated with a "consume by" date after opening the package or preparation of not more than 7 days if holding at 41'F and not more than 4 days if holding at 42'F - 45'F.
Employee Health
Beginning March 1, 2007- cold foods must be held at 41'F or below.
A follow up routine inspection will be conducted in approximately 30 days.
Enforcement policy: Having 3 or more repeat critical violations or a total of 10 repeat violations places a facility under enforcement, which may lead to the revocation of the health permit.

September 10, 2005 (Critical Procedures)


Violations: Comments:
Inspection conducted by George Verghese.

September 27, 2004 (Critical Procedures)

Comments:
Evaluation limited to personal hygiene, cross contamination, demonstration of knowledge, temperature control and food source.

February 03, 2004 (Critical Procedures)


Violations: Comments:
Inspection was limited to critical procedures such as temperature, cross contamination, and personal hygiene.

January 22, 2004 (Other)

Comments:
Consulted with owner

September 04, 2003 (Follow-up)


Violations: Comments:
All deficiecies noted in previous inspection have been corrected within substantial compliance with the exception of the above mentioned.

August 25, 2003 (Follow-up)


Violations: Comments:
All deficiencies noted in previous inspection have been corrected within substantial compliance with the exception of the above mentioned.

August 13, 2003 (Routine)


Violations:

January 21, 2003 (Follow-up)


Violations: Comments:
All deficiencies noted in previous inspection have been corrected within substantial compliance with the exception of the above mentioned.

January 07, 2003 (Routine)


Violations:

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