Bastian's Bar-B-Q & Catering, 1002 Apperson Dr, Salem, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Bastian's Bar-B-Q & Catering
Address: 1002 Apperson Dr, Salem, Virginia
Phone: (540) 387-2955
Total inspections: 9
Last inspection: Jul 9, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0810 - Corrected During Inspection The methods used for cooling were not adequate. Macaroni placed in a deep covered pan in the walk-in refrigerator. Macaroni is around 90 F and will have a hard time reaching 70 F in 2 hours. About 45 min has already elapsed.July 09, 2009Routine01Details / Comments
1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: large pot was washed and rinsed in the 3-compartment sink but was not sanitized..January 27, 2009Routine10Details / Comments
  • 0610 - Food stored on the floor in the walk-in refrigerator. Onions and cabbage stored on the floor.
  • 1960 - Metal pans were found stacked while wet after cleaning and chemical sanitization.
August 19, 2008Routine02Details / Comments
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Pan of raw hamburgers stored over RTE food in prep unit refrigerator.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) meatballs, barbecue and smoked turkey breats in the refrigeration unit are not properly dated for disposition.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) potato salad, baked beans and slaw dressing in the refrigeration unit were not discarded by the ""consume by"" date.
March 25, 2008Routine30Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in the walk-in.
  • 0610 - Repeat Food stored on the floor in the walk-ins.
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken. Package of chicken thawing in standing water.
  • 0800 - Critical Repeat Pork roasts noted not being adequately cooled to prevent the growth of harmful bacteria. Pork roasts left whole to cool on sheet pans on speed rack in walk-in. After a day they are still 55-57 F.
  • 1750 - Manufacturer containers were observed reused for the storage of other food.. Sour cream containers used to store prepared salads in.
December 17, 2007Routine--Details / Comments
0610 - Food stored on the floor in the walk-in freezer.July 11, 2007Routine01Details / Comments
  • 0480 - Unlabeled bulk food containers.
  • 0650 - The food on display is not protected from contamination. Sneeze guard over hot food needs to extend further out so it protects the food. Desserts also need to be protected from contamination.
  • 0800 - Critical Boson butt roasts noted not being adequately cooled to prevent the growth of harmful bacteria. Roasts placed in the walk-in freezer whole to cool. Roast from this morning still have an internal temperature above 70 F.
  • 0840 - Critical The prepared ready-to-eat (RTE) barbecue slaw in the refrigeration unit was not discarded by the ""consume by"" date.
  • 0840 - Critical The commercially processed ready-to-eat (RTE) sliced turkey in the refrigeration unit was not discarded by the ""consume by"" date.
January 30, 2007Routine22Details / Comments
No violation noted during this evaluation. December 18, 2006Pre-Opening00Details / Comments
No violation noted during this evaluation. November 17, 2006Pre-Opening00Details / Comments

July 09, 2009 (Routine)



Violation: 0810 - Corrected During Inspection The methods used for cooling were not adequate. Macaroni placed in a deep covered pan in the walk-in refrigerator. Macaroni is around 90 F and will have a hard time reaching 70 F in 2 hours. About 45 min has already elapsed.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Macaroni placed in two pans and left uncovered in the walk-in to finish cooling.

January 27, 2009 (Routine)



Violation: 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: large pot was washed and rinsed in the 3-compartment sink but was not sanitized..
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Went over with the employee how to properly set up the 3-compartment sink. Sanitizing sink was properly set up and pot was rewashed and then properly rinsed and sanitized during inspection.

August 19, 2008 (Routine)



Violations:
  • 0610 - Food stored on the floor in the walk-in refrigerator. Onions and cabbage stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1960 - Metal pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
Comments:
Employee health policy is in place.

March 25, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Pan of raw hamburgers stored over RTE food in prep unit refrigerator.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw hamburgers moved to bottom shelf during inspection.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) meatballs, barbecue and smoked turkey breats 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. All items date marked during inspection.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) potato salad, baked beans and slaw dressing in the refrigeration unit were not discarded by the ""consume by"" date.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. All food out of date was discarded during inspection.
Comments:
Employee health policy must be in place by April 1, 2008. An inspection to monitor cooling of roasts will be scheduled next week.

December 17, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in the walk-in.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Shell eggs moved to the bottom shelf during inspection.
  • 0610 - Repeat Food stored on the floor in the walk-ins.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken. Package of chicken thawing in standing water.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process Chicken removed from standing water during inspection.
  • 0800 - Critical Repeat Pork roasts noted not being adequately cooled to prevent the growth of harmful bacteria. Pork roasts left whole to cool on sheet pans on speed rack in walk-in. After a day they are still 55-57 F.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Pork roasts must be either pulled and cooled or cut into 4 pieces to cool. Check temperature of several roasts after 2 hours to make sure they have cooled down to 70 F.
  • 1750 - Manufacturer containers were observed reused for the storage of other food.. Sour cream containers used to store prepared salads in.
    Discontinue the reuse of manufacturer containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
Went over employee health policy information.

July 11, 2007 (Routine)



Violation: 0610 - Food stored on the floor in the walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters.

January 30, 2007 (Routine)



Violations:
  • 0480 - Unlabeled bulk food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0650 - The food on display is not protected from contamination. Sneeze guard over hot food needs to extend further out so it protects the food. Desserts also need to be protected from contamination.
    Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • 0800 - Critical Boson butt roasts noted not being adequately cooled to prevent the growth of harmful bacteria. Roasts placed in the walk-in freezer whole to cool. Roast from this morning still have an internal temperature above 70 F.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0840 - Critical The prepared ready-to-eat (RTE) barbecue slaw in the refrigeration unit was not discarded by the ""consume by"" date.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
  • 0840 - Critical The commercially processed ready-to-eat (RTE) sliced turkey in the refrigeration unit was not discarded by the ""consume by"" date.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
Comments:
If items on the salad bar do not maintain 41 F or below, they must be discarded within 4 hours of being removed from the refrigerator.

December 18, 2006 (Pre-Opening)

Comments:
Pre-opening inspection: Bathroom doors are self-closing, more light has been added to the room with the walk-in freezer, splash guard has been installed around the prep sink and there are no longer wooden blocks under the legs of the prep sink.
The following need to be completed within 30 days: shields still needed on several lights, the back door needs to be self-closing and the wooden block under the ice machine still needs to be sealed so it is smooth and cleanable.
Make sure all refrigerators hold food at 41 F or below.
Issue yearly health permit.

November 17, 2006 (Pre-Opening)

Comments:
Pre-opening inspection. They will be moving their operation over to this building and closing their operation in the other building. Before opening the following needs to be done: Bathroom doors need to be self-closing, more light is needed in the room with the walk-in freezer, some lights still need shielding, install a splash guard around the prep sink, make sure wooden block under ice machine is nonabsorbent and cleanable. Blocks that are now under the legs of the prep sink are to be replaced with metal extenders. The plan review form and application must be submitted with an $80 fee and a drawing of the floor plan with the location of all equipment is also needed.

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