Big Al's Grille & Sports Bar, 201 North Main Street, Blacksburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Big Al's Grille & Sports Bar
Address: 201 North Main Street, Blacksburg, Virginia
Total inspections: 9
Last inspection: Dec 10, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed.
  • 0220 - Corrected During Inspection Critical Open drink container of coffee observed in the food preparation area.
December 10, 2008Routine20Details / Comments
  • 0380 - Corrected During Inspection Critical Dented cans of gravy observed in the dry storage area.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0760 - Corrected During Inspection Critical The pork BBQ was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  • 0960 2 - Corrected During Inspection The food contact surface of the container used for sloppy joe is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2020 - Corrected During Inspection Plates and other utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 3180 - Floor wall junctures throughout the kitchen area were observed to have an accumulations of food debris and noted need of cleaning.
November 20, 2007Routine25Details / Comments
  • 2310 B - The handwash station at the upstairs kitchen is being used for purposes other than washing hands.
  • 2890 - Light bulb in basement not shielded, coated, or otherwise shatter-resistent.
January 31, 2007Routine02Details / Comments
No violation noted during this evaluation. March 09, 2006Follow-up00Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 0550 - Corrected During Inspection Ice Scoop stored on top of the dusty ice bin.
  • 1320 - Thermometer in the center preparation table refrigeration unit was not properly working.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3180 - Blinds behind the microwave noted in need of cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
January 11, 2006Routine16Details / Comments
  • 0220 - Critical Uncovered employee drink stored on shelf (next to can opener). In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0570 - There were multiple towels stored on prep. surfaces with no sanitizer available. Wiping cloths improperly stored between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli meats & sour cream in the refrigeration unit is not properly dated for disposition.
November 30, 2004Follow-up21Details / Comments
  • 3660 - There is no permit for the facility outside of this permitted facility, see Notice of Violation dated 8/23/2004. A copy of the letter was provided at time of this inspection. Establishment operating without a valid permit.
  • 0820 - Critical Repeat Barbecue hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) sliced cheeses & ricotta cheeses in the refrigeration units are not properly dated for disposition.
  • 1060 - The nonfood contact surface of the 3-dr superior coolers (wet towels) are not corrosion resistant, nonabsorbent, and/or smooth.
  • 2930 - Outer opening of the food establishment (unpermitted facility behind permitted facility) is not protected against entry of insects and rodents.
  • 2890 - Light bulbs in the basement are not shielded, coated, or otherwise shatter-resistent.
  • 0300 - Critical Sushi is not an approved menu item. Sushi being prepared and served in the establishment may not from an approved commercial food source.
  • 0450 - Critical The person-in-charge (PIC) observed handling ready-to-eat (RTE) food (preparing salads and bread) with their bare hands.
  • 0160 - Critical The Person-in-charge (PIC) failed to wash his or her hands before engaging in food preparation, after playing pool or after engaging in any activity which may have contaminated his/her hands.
  • 1560 - Repeat There is a floor mounted coke coolers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 2000 - Repeat Single-service items were found stored under exposed plumbing and on the floor in the basement.
  • 0610 - Food (chips) stored in a location where it is subject to splash, dust or other contamination (under exposed plumbing in the basement). There were over 50 cases of beer stored on the floor in the basement.
  • 2790 - Repeat The indoor ceiling material located in the basement (bare wood) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  • 2790 - Repeat The indoor floor material located in the basement (bare concrete) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
  • 2790 - Repeat The indoor wall material located in the basement (bare concrete) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
September 21, 2004Routine58Details / Comments
No violation noted during this evaluation. April 22, 2003Critical Procedures00Details / Comments
  • 0820 - Critical Ribs in bucket in basement thawing, cold holding at improper temperatures.
  • 0790 - Improper methods used to thaw ribs in bucket in basement.
  • 2260 - Critical Observed a hose attached to a faucet fixture in the service sink in the basement. The hose extended below the flood rim level of the sink basin.
  • 3330 - Critical Working containers of glass cleaner are not properly labeled.
  • 3340 - Critical Containers of brass cleaner (stored next to single-service items) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0060 - Critical The Person-in-charge did not successfully pass the foodservice demonstration of knowledge test.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the handsink in kitchen.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3180 - Plastic glass shelf on the bar shelves and the bottom shelf in the homestyle freezer next to the handsink noted in need of cleaning.
  • 1320 - There was no temperature measuring device located in the milk and beer coolers at the bar and the thermometer in the prep. cooler was broken.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food (beer at bar) is also for drink ice or used as food.
  • 1570 - The door gasket of the small homestyle freezer in the basement is damaged.
  • 1570 - Drain tube for soda gun holder was missing and located directly over ice bin.
  • 1560 - There is a floor mounted homestyle freezers and coolers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 2790 - The indoor floor material located in the basement does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2790 - The indoor wall material and barewood shelves located in the basement does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2790 - The indoor ceiling material located in the basement does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3290 - Mops and brooms noted to be stored in such a way that it is contaminating bottled drinks in the basement.
  • 2000 - Single service items observed unprotected from contamination (opened bags in the basement).
March 31, 2003Routine511Details / Comments

December 10, 2008 (Routine)



Violations:
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0220 - Corrected During Inspection Critical Open drink container of coffee observed in the food preparation 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.
Comments:
It is recommended that the person in charge take an approved food safety class. Call Sarah Burkett for class information at 980-7761.

November 20, 2007 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Dented cans of gravy observed in the dry storage area.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0760 - Corrected During Inspection Critical The pork BBQ was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Rapidly reheat food for hot holding to 165F or above within 2 hours.
  • 0960 2 - Corrected During Inspection The food contact surface of the container used for sloppy joe is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2020 - Corrected During Inspection Plates and other utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store plates and other utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3180 - Floor wall junctures throughout the kitchen area were observed to have an accumulations of food debris and noted 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:
It is recommended that the person in charge take an approved food safety class. Call Sarah Burkett at 980-7761 for class information. Notice of Food Regulations changes were given to the person in charge.

January 31, 2007 (Routine)



Violations:
  • 2310 B - The handwash station at the upstairs kitchen is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 2890 - Light bulb in basement not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.

March 09, 2006 (Follow-up)

Comments:
Recommend that the person in charge take an approved food safety class. Contact Sarah Burkett for more information at : 540-980-7761.

January 11, 2006 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0480 - Corrected During Inspection Unlabeled 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.
  • 0550 - Corrected During Inspection Ice Scoop stored on top of the dusty ice bin.
    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.
  • 1320 - Thermometer in the center preparation table refrigeration unit was not properly working.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3180 - Blinds behind the microwave noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
Comments:
Recommend that the person in charge take an approved food safety class. Check with the Montgomery county Health Department for scheduling.

November 30, 2004 (Follow-up)



Violations:
  • 0220 - Critical Uncovered employee drink stored on shelf (next to can opener). 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. Ensure proper handwashing prior to returning to work. Corrected during inspection.
  • 0570 - There were multiple towels stored on prep. surfaces with no sanitizer available. Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Corrected during inspection.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli meats & sour cream 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. Corrected during inspection.
Comments:
Notes- if the variance for raw/ undercooked items is not received by 12/15/04, the facility must discontinue service until a variance is approved; Submit plan materials by Friday 12/03/04, otherwise further action may be required.

September 21, 2004 (Routine)



Violations:
  • 3660 - There is no permit for the facility outside of this permitted facility, see Notice of Violation dated 8/23/2004. A copy of the letter was provided at time of this inspection. Establishment operating without a valid permit.
    Cease all food service operations until you receive a permit to operate from the health department immediately. Relocate any items until a permit can be obtained. Submit an application, scaled floor plans, equipment spec. sheets, and a plan review to the Health Department to review.
  • 0820 - Critical Repeat Barbecue hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Corrected during inspection.
  • 0830 - Critical The prepared ready-to-eat (RTE) sliced cheeses & ricotta cheeses in the refrigeration units 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 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. Correct within 1 day.
  • 1060 - The nonfood contact surface of the 3-dr superior coolers (wet towels) are not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove towels today, so that the surfaces are smooth, durable, and nonabsorbent.
  • 2930 - Outer opening of the food establishment (unpermitted facility behind permitted facility) is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Corrected during inspection.
  • 2890 - Light bulbs in the basement are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb. Correct within 3 days.
  • 0300 - Critical Sushi is not an approved menu item. Sushi being prepared and served in the establishment may not from an approved commercial food source.
    Discontinue service of sushi immediately until approved by Health Department. Obtain only commercially legally caught or harvested fish or fish that is approved for sale or service. This assures that they came from safe fishing waters. Recreational areas are not closely monitored for illnesses. Also, commercial harvest assures proper temperatures were maintain after harvest. Submit a HAACP procedure and FDA certifications for fish to the Health Department for review.
  • 0450 - Critical The person-in-charge (PIC) observed handling ready-to-eat (RTE) food (preparing salads and bread) with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Corrected during inspection.
  • 0160 - Critical The Person-in-charge (PIC) failed to wash his or her hands before engaging in food preparation, after playing pool or after engaging in any activity which may have contaminated his/her hands.
    Instructed PIC to immediately wash hands prior to returning back to work. 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. Corrected during inspection.
  • 1560 - Repeat There is a floor mounted coke coolers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
  • 2000 - Repeat Single-service items were found stored under exposed plumbing and on the floor in the basement.
    Store single-service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Correct within 7 days.
  • 0610 - Food (chips) stored in a location where it is subject to splash, dust or other contamination (under exposed plumbing in the basement). There were over 50 cases of beer stored on the floor in the basement.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Relocate food items (chips) within 1 day. Either provide approvable shelving for beer or adjust deliveries so that items are not located on the floor, correct within 7 days.
  • 2790 - Repeat The indoor ceiling material located in the basement (bare wood) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 90 days.
  • 2790 - Repeat The indoor floor material located in the basement (bare concrete) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 90 days.
  • 2790 - Repeat The indoor wall material located in the basement (bare concrete) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 90 days.
Comments:
Notes- Person-in-charge (PIC) passed the foodservice demonstration of knowledge test, recommended a temperature log due to the large number of coolers & freezers, discussed proper handwashing techniques. Submit scaled floor plans, menu, equipment spec. sheets, plan review fee, etc. if additional facilities are desired to be permitted..

April 22, 2003 (Critical Procedures)

Comments:
note- violations corrected from previous inspection (3-31-03):
criticals- 0820, 0790, 2260, 3330, 3340
non-criticals- 3030, 1530, 1320, 0520, 1570, 3290, 2000
note- all exterior doors must remain closed
note- ice scoop must remain in ice bin with handle up to prevent contamination

March 31, 2003 (Routine)



Violations:
  • 0820 - Critical Ribs in bucket in basement thawing, cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Correct today.
  • 0790 - Improper methods used to thaw ribs in bucket in basement.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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 3. As part of the cooking process. Correct today.
  • 2260 - Critical Observed a hose attached to a faucet fixture in the service sink in the basement. The hose extended below the flood rim level of the sink basin.
    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. Correct within 1 day.
  • 3330 - Critical Working containers of glass cleaner are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Correct today.
  • 3340 - Critical Containers of brass cleaner (stored next to single-service items) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct today.
  • 0060 - Critical The Person-in-charge did not successfully pass the foodservice demonstration of knowledge test.
    The Person-in-charge must be able to demonstrate knowledge of foodservice by being a certified food manager or by passing the test. Correct within 30 days.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the handsink in kitchen.
    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. Correct today.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quat. ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct within 3 days.
  • 3180 - Plastic glass shelf on the bar shelves and the bottom shelf in the homestyle freezer next to the handsink 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. Correct today.
  • 1320 - There was no temperature measuring device located in the milk and beer coolers at the bar and the thermometer in the prep. cooler was broken.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Correct within 7 days.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food (beer at bar) 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. Corrected during inspection.
  • 1570 - The door gasket of the small homestyle freezer in the basement is damaged.
    Repair or replace the freezer door gasket in accordance with the manufacturer's specifications. Correct within 30 days.
  • 1570 - Drain tube for soda gun holder was missing and located directly over ice bin.
    Repair the drain tube to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the drain tube, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 2 days.
  • 1560 - There is a floor mounted homestyle freezers and coolers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
  • 2790 - The indoor floor material located in the basement does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 90 days.
  • 2790 - The indoor wall material and barewood shelves located in the basement does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 90 days.
  • 2790 - The indoor ceiling material located in the basement does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 90 days.
  • 3290 - Mops and brooms noted to be stored in such a way that it is contaminating bottled drinks in the basement.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. Correct today.
  • 2000 - Single service items observed unprotected from contamination (opened bags in the basement).
    Store single service items inverted, in plastic, or in an approved dispenser. Correct today.
Comments:
Note- All potentially hazardous foods (PHF) that are ready to eat (RTE) must be labeled with a prep. date and discard date. All PHF that is RTE maintained between 42-45 degrees F must be discarded within 4 days, and if maintained at 41 degrees F or below must be discarded within 7 days.

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