Barcode Restaurant, 6 East Grace Street, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Barcode Restaurant
Address: 6 East Grace Street, Richmond, Virginia
Phone: (804) 648-2040
Total inspections: 19
Last inspection: Aug 20, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0470 - Critical Beverages observed stored in soiled water. (Bottom of the beer and bar refrigerators.)
  • 0520 - Ice used as a medium for cooling the exterior surfaces cooling tubes is also for drink ice or used as food.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Pork, rice, potatoes, chili, and beans cold holding at improper temperatures
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chili, beans, gravy, pork in the refrigeration unit are not properly dated for disposition.
  • 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1550 - The hand washing and 3 vat sinks are not sealed to adjoining walls.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers, gaskets, beer coolers, bar refrigerators, ovens, grills, stove top, microwave ovens, splash guards, mixer, food storage racks and shelving, slicer, work table shelving, soda gun holders, hood and filter system.
  • 2000 C - Single service items observed unprotected from contamination.
  • 2720 - Trash cans outside were open or uncovered. (Lids missing.)
  • 2810 - Wall or wall covering, throughout the facility, are not smooth and easily cleanable. (Peel, chipping, and full of holes.)
  • 3180 - Floors, walls, ceilings, lights, vents, throughout the facility, were noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3300 - Mop room observed clutter and soiled.
  • 3300 - Premises has accumulation of litter (Around outside dumpster and trash can area.)
August 20, 2009Routine--Details / Comments
0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken, tuna salad, potatoes, rice, beef. green beans, cole slaw, and macaroni salad in the refrigeration unit were not properly dated for disposition.June 11, 2009Critical Procedures10Details / Comments
0820 A 2 - Corrected During Inspection Critical Repeat The foods listed above in the delitop and the walk-in that are above 41 are cold holding at improper temperaturesFebruary 12, 2009Critical Procedures10Details / Comments
  • 1150 - The nonfood contact surface of the some of the pots and pans is not designed or constructed to be easily cleanable. (replacment of pots is ongoing at this facility)
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level. (REPEAT)
  • 1570 - Unused items, or non-functioning equipment, and other miscellaneous items not removed from the premises.
  • 1780 - Corrected During Inspection Critical Inside upper area of the ice machine (below the ice slide tray) was observed soiled.
  • 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-insides of refrigeration units-refrigeration door gaskets-insides of the ovens-dish racks for the dish machines
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. (mens room has no window or mechanical ventilation) (REPEAT)
  • 3170 - Wall areas behind the kitchen handwash sink and to the right of the triple sink are not maintained in good repair. (this is scheduled for repair)
  • 3180 - Kitchen floors in the kitchen under the triple sink and the dishmachine noted in need of cleaning.
September 24, 2008Routine17Details / Comments
  • 0820 A 2 - Critical Repeat Walk-in refrigerator foods were cold holding at improper temperatures. (ground beef, taco meat, cooked brgers, cooked potatoes, (lemons and limes). Thermostat was adjusted and kitchen manger was instructed to call when the temperature dropped.
  • 1100 - Critical The food contact surface of the one sauce pan (pitted) is not accessible for cleaning and inspection.
August 26, 2008Critical Procedures20Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Walk-in foods cold holding at improper temperatures
  • 0930 - Critical Several burger type selections have not been asterexed and the advisary statement has not been incorporated into the menu.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: visible soil / mold in a position where ice was to be contaminated.
April 24, 2008Critical Procedures30Details / Comments
  • 0070 - Customer entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods from the previous day in the walk-int are not properly dated for disposition.
  • 1780 - Corrected During Inspection Critical The interior side of the ice machine was observed with visible accumulations of soil and debris.
  • 1800 - Repeat The nonfood contact surface of theof the following items have accumulations of grime and debris:-reach-in door gaskets-walk-in fan covers and compressor-stove top-sides of cooking equipment-fry baskets-under the counter shelving-spice and condiment containers on lower shelving
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors (mens room has no window of electronic device to vent.
  • 3170 - The walk-in flooris not maintained in good repair
  • 3180 - Repeat The walk-in walls and the floors under the cooking equipment noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
December 20, 2007Routine26Details / Comments
No violation noted during this evaluation. August 21, 2007Critical Procedures00Details / Comments
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. An open bag of spaghetti was found on the shelf and it needs to be wrapped to protect it.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the (walk in)refrigeration unit is not properly dated for disposition. (there was some date labeling; however, all products prepared and held 24 hours need to be date labeled. It would be a good idea to just automatically date the prepared product as soon as you prepare it.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level. (March 01, 2007 began this enforcement of the 2002 Food Code)
  • 1800 - The nonfood contact surfaces of the following items have accumulations of grime and debris.: -inside the deli refrigerator -inside bottom of the Beverage Air freezer -the fan gaurds of the walk-in compressor -walk-in wall around the light bulb fixture -shelving under the food containers
  • 3100 - Coat hanging on the corner of the kitchen prep table Coat hooks are provided for employees clothing and other possessions
  • 3180 - Walls and floors under and behind equipment in the kitchen noted in need of cleaning.
  • 3300 - Repeat Premises has accumulation of litter . Keep the outside back area neat and clean and orderly.
April 19, 2007Routine16Details / Comments
No violation noted during this evaluation. November 07, 2006Follow-up00Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0620 - Food stored under other sources of contamination. Soiled water leaking on to foods stored in low-boy refrigerator and freezer compressor.)
  • 0820 - Corrected During Inspection Critical Brown gravy hot holding at improper temperatures.
  • 0960 2 - Wooden shelving, throughout facility, were observed soiled, peeling, and chipping.
  • 1150 - The nonfood contact surface of the glass shelving, under hot lamps, was observed cracked and taped and is not designed or constructed to be easily cleanable.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Cutting board in front of char grill is cracked.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, cutting boards, food processor, can opener, and soda gun holders.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Subway oven, exhaust hood and filter system, refrigerators and gaskets.
  • 2000 - Single service items observed unprotected from contamination. (To-go containers.)
  • 2310 - Critical The handwashing facility located in the kitchen was observed blocked, preventing access by employees for easy handwashing.Cold water not working at hand washing sink.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Woman's rest room)
  • 3170 - Floor of walk-in refrigerator is not maintained in good repair
  • 3220 - Mops not hung up to air dry.
  • 3300 - Premises has accumulation of litter (Outside area around trash cans) observed cluttered with trash, wood boards, and bricks.)
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (Non-working refrigerator.)
October 30, 2006Routine515Details / Comments
No violation noted during this evaluation. July 04, 2006Routine00-
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, can opener, soda gun holders (3) in bar area, prep and serving utensils, and cutting boards.
  • 1780 - Corrected During Inspection Critical Repeat Interior of ice machine observed soiled.
  • 3340 - Corrected During Inspection Critical Repeat Containers of maintenance chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
June 29, 2006Routine50Details / Comments
  • 1800 - Repeat The nonfood contact surface of the all storage (food and non food), outsides of kitchen equipment, insides of refrigeration units, the stove top, and outside of pots and pans have accumulations of grime and debris.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3170 - Repeat Walk in floor is not maintained in good repair
October 30, 2005Follow-up03Details / Comments
  • 0070 - Employees are not properly trained in food safety and sanitation as it relates to their assigned duties. Because of the amount of critical violations it is necessary for more training of employees and follow up to this training.
  • 0530 - Cooling plate for soda lines stored in direct contact with ice used for drinks..
  • 0550 - Dispensing utensils improperly stored between uses (ice scoops).
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. Violation occured in the walk-in and in the deli top refrigeration units.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Carving knives).
  • 1780 - Critical Ice machine (upper inside) was found to have soil.
  • 1800 - The nonfood contact surface of the all storage (food and non food), outsides of kitchen equipment, insides of refrigeration units, the stove top, and outside of pots and pans have accumulations of grime and debris.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (mop sink).
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3020 - Soap was not provided at the hand washing lavatory in the bar area.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar area.
  • 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 in the food prep area.
  • 3170 - Repeat Walk in floor is not maintained in good repair
  • 3180 - The kitchen floor around and under equipment noted in need of cleaning.
  • 3220 - Mops and brooms not hung up to air dry.
  • 3340 - Corrected During Inspection Critical Containers of bug spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
October 27, 2005Routine512Details / Comments
No violation noted during this evaluation. May 23, 2005Complaint00Details / Comments
3170 - Repeat Walk-in floor is not maintained in good repairDecember 28, 2004Critical Procedures01Details / Comments
  • 2250 - The utility / mop sink is backed up with dirty water.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The screen door has several large rips and holes.
  • 3300 - Premises has accumulation of litter. Outside the back door has weeds, plasic lids, and litter.
  • 1190 - Supply a thermometor for the walk in refrigerator and freezer.
  • 3170 - The walk-in floor needs to be budgeted for repair. It is not in good condition and the last fix did not hold up to activity in the walk-in. Also, the wall behind the kitchen hand wash sink is not maintained in good repair. Bare wall board is exposed and needs to be filled in and painted to prevent moisture/mold from forming.
  • 3180 - Repeat The floor under the spice rack table noted in need of cleaning.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the the far end of the bar.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the far end of the bar.
June 08, 2004Routine08Details / Comments
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3240 - Handwashing facilities are not maintained
  • 3020 - Soap was not provided at the hand washing lavatory in the bar area.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar area. Bar napkins do not qualify as hand drying items.
  • 3180 - Kitchen floor in the areas under and behind equipment, around pipes and out front at the bar area in need of cleaning.
June 10, 2003Routine05Details / Comments

August 20, 2009 (Routine)



Violations:
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0470 - Critical Beverages observed stored in soiled water. (Bottom of the beer and bar refrigerators.)
    Store beverages in a clean dry area. Clean and maintain cleanness of the beer and bar refrigerators.
  • 0520 - Ice used as a medium for cooling the exterior surfaces cooling tubes is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for cooling tubes. Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Pork, rice, potatoes, chili, and beans cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chili, beans, gravy, pork in the refrigeration unit are not properly dated for disposition.
    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 41F 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.
  • 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Replace the pots and pans 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 build-up of food debris.
  • 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.
  • 1550 - The hand washing and 3 vat sinks are not sealed to adjoining walls.
    Seal the units to adjoining walls since it is exposed to spillage or seepage.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers, gaskets, beer coolers, bar refrigerators, ovens, grills, stove top, microwave ovens, splash guards, mixer, food storage racks and shelving, slicer, work table shelving, soda gun holders, hood and filter system.
    Clean and maintain cleanness of equipment.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2720 - Trash cans outside were open or uncovered. (Lids missing.)
    Cover all waste containers when not in continuous use. Repair or replace the trash cans.
  • 2810 - Wall or wall covering, throughout the facility, are not smooth and easily cleanable. (Peel, chipping, and full of holes.)
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 3180 - Floors, walls, ceilings, lights, vents, throughout the facility, were noted in need of cleaning.
    All floors, walls, ceilings, lights, and vents 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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3300 - Mop room observed clutter and soiled.
    Clean and organize the mop room.
  • 3300 - Premises has accumulation of litter (Around outside dumpster and trash can area.)
    Maintain the premise free of litter.

June 11, 2009 (Critical Procedures)



Violation: 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken, tuna salad, potatoes, rice, beef. green beans, cole slaw, and macaroni salad in the refrigeration unit were not properly dated for disposition.
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 41F 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.

February 12, 2009 (Critical Procedures)



Violation: 0820 A 2 - Corrected During Inspection Critical Repeat The foods listed above in the delitop and the walk-in that are above 41 are cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Victory refrigerator shrimp: 39 degrees. Victory freezer hamburgers 17 degrees.

September 24, 2008 (Routine)



Violations:
  • 1150 - The nonfood contact surface of the some of the pots and pans is not designed or constructed to be easily cleanable. (replacment of pots is ongoing at this facility)
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level. (REPEAT)
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1570 - Unused items, or non-functioning equipment, and other miscellaneous items not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1780 - Corrected During Inspection Critical Inside upper area of the ice machine (below the ice slide tray) was observed soiled.
    Clean and sanitize the ice machine in a manner that prevents cross-contamination.
  • 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-insides of refrigeration units-refrigeration door gaskets-insides of the ovens-dish racks for the dish machines
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. (mens room has no window or mechanical ventilation) (REPEAT)
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3170 - Wall areas behind the kitchen handwash sink and to the right of the triple sink are not maintained in good repair. (this is scheduled for repair)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Kitchen floors in the kitchen under the triple sink and the dishmachine 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.
Comments:
Inspection to renew the Health Permit.

August 26, 2008 (Critical Procedures)



Violations:
  • 0820 A 2 - Critical Repeat Walk-in refrigerator foods were cold holding at improper temperatures. (ground beef, taco meat, cooked brgers, cooked potatoes, (lemons and limes). Thermostat was adjusted and kitchen manger was instructed to call when the temperature dropped.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1100 - Critical The food contact surface of the one sauce pan (pitted) 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.

April 24, 2008 (Critical Procedures)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Walk-in foods cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. (First thing in the a,m, the cook will check the temperature of the walk in foods after being closed up over night and if the above 41degrees continues will call the repair service.
  • 0930 - Critical Several burger type selections have not been asterexed and the advisary statement has not been incorporated into the menu.
    There are new menues being printed up which will correct this violation.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: visible soil / mold in a position where ice was to be contaminated.
    Clean and sanitize these surfaces for food contact.
Comments:
Rereviewed the new food code updates and the employee health awareness programs.

December 20, 2007 (Routine)



Violations:
  • 0070 - Customer entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
    Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods from the previous day in the walk-int are not properly dated for disposition.
    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 41F 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.
  • 1780 - Corrected During Inspection Critical The interior side of the ice machine was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 1800 - Repeat The nonfood contact surface of theof the following items have accumulations of grime and debris:-reach-in door gaskets-walk-in fan covers and compressor-stove top-sides of cooking equipment-fry baskets-under the counter shelving-spice and condiment containers on lower shelving
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors (mens room has no window of electronic device to vent.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3170 - The walk-in flooris not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The walk-in walls and the floors under the cooking equipment 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.

August 21, 2007 (Critical Procedures)

Comments:
Date labeling is being practiced. No bare hand contact with RTE foods. Drain pans for ice are placed in the cold plate ice storage bins containimng drink lines.

April 19, 2007 (Routine)



Violations:
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. An open bag of spaghetti was found on the shelf and it needs to be wrapped to protect it.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the (walk in)refrigeration unit is not properly dated for disposition. (there was some date labeling; however, all products prepared and held 24 hours need to be date labeled. It would be a good idea to just automatically date the prepared product as soon as you prepare it.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level. (March 01, 2007 began this enforcement of the 2002 Food Code)
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1800 - The nonfood contact surfaces of the following items have accumulations of grime and debris.: -inside the deli refrigerator -inside bottom of the Beverage Air freezer -the fan gaurds of the walk-in compressor -walk-in wall around the light bulb fixture -shelving under the food containers
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3100 - Coat hanging on the corner of the kitchen prep table Coat hooks are provided for employees clothing and other possessions
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 3180 - Walls and floors under and behind equipment in the kitchen 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.
  • 3300 - Repeat Premises has accumulation of litter . Keep the outside back area neat and clean and orderly.
    Maintain the premise free of litter.
Comments:
There has been a lot of follow through to previous inspections and this needs to continue.

November 07, 2006 (Follow-up)

Comments:
All violations noted during inspection conducted on 10-30-2006 have been corrected. Money order #09504221578 received from PIC for processing new Health Permit.

October 30, 2006 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0240 - Corrected During Inspection 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.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 0620 - Food stored under other sources of contamination. Soiled water leaking on to foods stored in low-boy refrigerator and freezer compressor.)
    Relocate food storage to an approved area until the source of contamination is eliminated or removed and then repair or replace leaking units.
  • 0820 - Corrected During Inspection Critical Brown gravy hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0960 2 - Wooden shelving, throughout facility, were observed soiled, peeling, and chipping.
    Repair or replace wooden shelving.
  • 1150 - The nonfood contact surface of the glass shelving, under hot lamps, was observed cracked and taped and is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Cutting board in front of char grill is cracked.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, cutting boards, food processor, can opener, and soda gun 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: Subway oven, exhaust hood and filter system, refrigerators and gaskets.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Single service items observed unprotected from contamination. (To-go containers.)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Critical The handwashing facility located in the kitchen was observed blocked, preventing access by employees for easy handwashing.Cold water not working at hand washing sink.
    Access to the handwashing facility identified above is to be available during all hours of operation.Repair hand washing sink. CORRECTED.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Woman's rest room)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Floor of walk-in refrigerator is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3300 - Premises has accumulation of litter (Outside area around trash cans) observed cluttered with trash, wood boards, and bricks.)
    Maintain the premise free of litter.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (Non-working refrigerator.)
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Invoice and application provided to PIC for processing new Health Permit. Current Health Permit expires 11-07-2006.

June 29, 2006 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, can opener, soda gun holders (3) in bar area, prep and serving utensils, and cutting boards.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Corrected During Inspection Critical Repeat Interior of ice machine observed soiled.
    Discard ice, then, clean and sanitize ice machine before reusing.
  • 3340 - Corrected During Inspection Critical Repeat Containers of maintenance chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of maintenance chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Critical inspection conducted.

October 30, 2005 (Follow-up)



Violations:
  • 1800 - Repeat The nonfood contact surface of the all storage (food and non food), outsides of kitchen equipment, insides of refrigeration units, the stove top, and outside of pots and pans have 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.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3170 - Repeat Walk in floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 27, 2005 (Routine)



Violations:
  • 0070 - Employees are not properly trained in food safety and sanitation as it relates to their assigned duties. Because of the amount of critical violations it is necessary for more training of employees and follow up to this training.
    Train all employees in food safety and sanitation as it relates to their assigned duties.
  • 0530 - Cooling plate for soda lines stored in direct contact with ice used for drinks..
    Protect drink ice by storing it in a container (collander) which can sit is the coolong ice and still be used for drinks.
  • 0550 - Dispensing utensils improperly stored between uses (ice scoops).
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. Violation occured in the walk-in and in the deli top refrigeration units.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Carving knives).
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Ice machine (upper inside) was found to have soil.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of ice in the ice bin.
  • 1800 - The nonfood contact surface of the all storage (food and non food), outsides of kitchen equipment, insides of refrigeration units, the stove top, and outside of pots and pans have 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.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (mop sink).
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3020 - Soap was not provided at the hand washing lavatory in the bar area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar area.
    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
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3170 - Repeat Walk in floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The kitchen floor around and under equipment 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.
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3340 - Corrected During Inspection Critical Containers of bug spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of bug spray must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 23, 2005 (Complaint)

Comments:
No justification for complaint found at the time of the complaint follow up.

December 28, 2004 (Critical Procedures)



Violation: 3170 - Repeat Walk-in floor is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This is not a critical violation but you need to budget for restoring a sound sub floor and tile or linoleum.
Comments:
No critical violations observed. Next routine inspection (April 2005) will concern sanitation and required items for the food facility. A check list was left at the facility to help in this endeavor. Health Permit was issued.

June 08, 2004 (Routine)



Violations:
  • 2250 - The utility / mop sink is backed up with dirty water.
    ISnake the drain / plunger the drain to keep this dirty water flowing down the drain.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The screen door has several large rips and holes.
    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.
  • 3300 - Premises has accumulation of litter. Outside the back door has weeds, plasic lids, and litter.
    Maintain the premise free of litter.
  • 1190 - Supply a thermometor for the walk in refrigerator and freezer.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 3170 - The walk-in floor needs to be budgeted for repair. It is not in good condition and the last fix did not hold up to activity in the walk-in. Also, the wall behind the kitchen hand wash sink is not maintained in good repair. Bare wall board is exposed and needs to be filled in and painted to prevent moisture/mold from forming.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The floor under the spice rack table 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.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the the far end of the bar.
    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
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the far end of the bar.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

June 10, 2003 (Routine)



Violations:
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at the bar handwashing lavatories used by food employees.
  • 3240 - Handwashing facilities are not maintained
    Keep handwashing facilities at the end of the bar, closest to the front entrance maintained to encourage proper handwashing. Shut off valve was turned off.
  • 3020 - Soap was not provided at the hand washing lavatory in the bar area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the bar area. Bar napkins do not qualify as hand drying items.
    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
  • 3180 - Kitchen floor in the areas under and behind equipment, around pipes and out front at the bar area 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.

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