Big Charlie's Truck Plaza, 5792 Northampton Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Big Charlie's Truck Plaza
Address: 5792 Northampton Boulevard, Virginia Beach, Virginia
Phone: (757) 460-2032
Total inspections: 7
Last inspection: Jul 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 A 2 - Critical Egg cold holding at improper temperatures
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) milk/pasta in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Ice machine was observed in a state of disrepair and damaged.
  • 1570 - The can opener blade is rusted and dull.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
July 23, 2009Routine42Details / Comments
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0450 C - Repeat 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).
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0800 - Critical Gravy and chili noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - The methods used for cooling were not adequate.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) roast beef and ham in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the reach-in cooler.
  • 1790 - The food contact equipment surface of the can opener is observed soiled with accumulations of grime and debris.
  • 1910 - Linen observed with food residue or other soiling matter.
  • 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door propped open
  • 3330 - Corrected During Inspection Critical Working containers of degreaser are not properly labeled.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 22, 2009Routine58Details / Comments
  • 0450 C - Repeat 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).
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) milk, cheese in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the ice cream chest freezer.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 2000 - Corrected During Inspection Single service plates were found stored on floor.
  • 3180 - Ceiling tiles in the kitchen noted in need of cleaning. Dust/lint build-up
January 27, 2009Routine17Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. watch and finger ring other than wedding ring.
  • 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 A 1 - Corrected During Inspection Critical Mashed potato hot holding at improper temperatures.
  • 0820 A 2 - Critical Repeat Cheese and sliced tomato at the bar cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) cheese, chicken and marinara sauce in the refrigeration unit is not properly dated for disposition.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 106 for high temperature.
  • 1730 - @EQUIPMENT@ was observed in a state of repair and condition preventing the equipment to be used as designed.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  • 1800 - Repeat The nonfood contact surface of the ice machine lid and cooler gasket has accumulations of grime and debris.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2810 - Ceiling in kitchen is not smooth and easily cleanable.
  • 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door propped open
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3150 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area
  • 3270 - Repeat Methods are not being used to control pests Flies and roaches noted in kitchen
October 14, 2008Routine711Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 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 Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 A 2 - Critical Corned beef cold holding at improper temperatures.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1730 - Repeat The thermometer in the make table reach-in is not in good repair and/ or not accurate in the range of use.
  • 1790 - The food contact equipment surface of the stove is observed soiled with accumulations of grime and debris.
  • 1800 - Repeat The nonfood contact surface of the door gasket of the make table has accumulations of grime and debris.
  • 2000 - Clean carry-out containers were observed stored with the food-contact surface facing upward.
  • 2310 B - The handwash station at the toast preparation station is being used for purposes other than washing hands.
  • 2890 - Light bulb in the back area not shielded, coated, or otherwise shatter-resistant.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 3170 - Areas of walls are not maintained in good repair
  • 3180 - Floors in the kitchen noted in need of cleaning.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3220 - Mops not hung up to air dry.
  • 3270 - Premises are not being routinely inspected for evidence of pests
  • 3340 - Critical Containers of glass cleaner not stored separately from insecticides or rodenticides.
  • 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3360 - Corrected During Inspection Critical The quaternary ammonium sanitizer is not being used in accordance with law or the manufacturer's use directions - concentration was greater than 400 ppm
July 02, 2008Routine514Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Unwrapped or uncovered food in the reach in freezer.
  • 0480 - Unlabeled food containers - ingredients.
  • 1730 - Repeat The thermometer in the make table on the cookline is not in good repair and/ or not accurate in the range of use.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 1800 - Repeat The nonfood contact surface of the gaskets to various refrigeration units and the top of the dishmachine has accumulations of grime and debris.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
March 26, 2008Routine26Details / Comments
  • 1570 - Reach in vertical freezer on the cookline has excessive ice build-up and was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Repeat Handle to the three door freezer on the end of the cookline was observed in a state of disrepair and damaged.
  • 1580 - The cutting board(s) along the steam table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - The thermometer in the make table reach in refrigerator on the cookline is not in good repair and/ or not accurate in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 1800 - Repeat The nonfood contact surface of the top of the dishmachine and gaskets to various refrigeration and freezer units have accumulations of grime and debris.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3180 - Floors, particularly under equipment, and the ceiling vent area in the dish room are noted in need of cleaning.
December 19, 2007Routine17Details / Comments

July 23, 2009 (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.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 0820 A 2 - Critical Egg cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) milk/pasta 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. 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.
  • 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Ice machine was observed in a state of disrepair and damaged.
    Repair the ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
Comments:
Violations discussed and/ or corrected during inspection.

April 22, 2009 (Routine)



Violations:
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0450 C - Repeat 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.
  • 0610 - Corrected During Inspection Repeat 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.
  • 0800 - Critical Gravy and chili noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature 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.
  • 0810 - The methods used for cooling were not adequate.
    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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) roast beef and ham 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. 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.
  • 1320 - There was no temperature measuring device located in the reach-in cooler.
    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.
  • 1790 - The food contact equipment surface of the can opener is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the can opener to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1910 - Linen observed with food residue or other soiling matter.
    Clean linen to remove food residue or soiling matter.
  • 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door propped open
    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.
  • 3330 - Corrected During Inspection Critical Working containers of degreaser 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.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of degreser must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed and/or corrected during inspection.

January 27, 2009 (Routine)



Violations:
  • 0450 C - Repeat 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.
  • 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.
  • 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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) milk, cheese 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. 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.
  • 1320 - There was no temperature measuring device located in the ice cream chest freezer.
    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.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 2000 - Corrected During Inspection Single service plates were found stored on floor.
    Store single service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3180 - Ceiling tiles in the kitchen noted in need of cleaning. Dust/lint build-up
    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:
Violations discussed and/ or corrected during inspection/ Mechanical Dishmachine is not reaching proper operating temperature not until three load. Instructed to make sure first and second load will be washed again to achieve proper sanitization of equipment and utensils temperature must be above 180F.

October 14, 2008 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. watch and finger ring other than wedding ring.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service.
    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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 0820 A 1 - Corrected During Inspection Critical Mashed potato hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 A 2 - Critical Repeat Cheese and sliced tomato at the bar cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) cheese, chicken and marinara sauce 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. 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.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 106 for high temperature.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1730 - @EQUIPMENT@ was observed in a state of repair and condition preventing the equipment to be used as designed.
    Discard, replace or repair the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 1800 - Repeat The nonfood contact surface of the ice machine lid and cooler gasket has 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 - 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.
  • 2810 - Ceiling in kitchen is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door propped open
    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.
  • 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.
  • 3150 - Repeat Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 3270 - Repeat Methods are not being used to control pests Flies and roaches noted in kitchen
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed and / or corrected during inspection/instructed to correct critical immediately/food manager certificate from Florida and ansi must turn over to health for proper credit.

July 02, 2008 (Routine)



Violations:
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 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 Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 0820 A 2 - Critical Corned beef cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1730 - Repeat The thermometer in the make table reach-in is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1790 - The food contact equipment surface of the stove is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the stove to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - Repeat The nonfood contact surface of the door gasket of the make table has 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.
  • 2000 - Clean carry-out containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 B - The handwash station at the toast preparation station 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 the back area not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 3170 - Areas of walls are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors 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.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 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.
  • 3270 - Premises are not being routinely inspected for evidence of pests
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3340 - Critical Containers of glass cleaner not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Critical Containers of chemicals 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.
  • 3360 - Corrected During Inspection Critical The quaternary ammonium sanitizer is not being used in accordance with law or the manufacturer's use directions - concentration was greater than 400 ppm
    The sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
Comments:
Critical violations shall be corrected immediately. All violations were corrected or discussed for correction during the inspection. Restrooms in outside area are well maintained.

March 26, 2008 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Unwrapped or uncovered food in the reach in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers - ingredients.
    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.
  • 1730 - Repeat The thermometer in the make table on the cookline is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 1800 - Repeat The nonfood contact surface of the gaskets to various refrigeration units and the top of the dishmachine has 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.
  • 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:
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection. Buffet lunch added and is from 11:00 am to about 2:20 pm. Overall the establishment is managed and maintained well during the inspection - Thank you!

December 19, 2007 (Routine)



Violations:
  • 1570 - Reach in vertical freezer on the cookline has excessive ice build-up and was observed in a condition that prevents necessary maintenance and easy cleaning.
    Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
  • 1570 - Repeat Handle to the three door freezer on the end of the cookline was observed in a state of disrepair and damaged.
    Repair the handle to the freezer 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.
  • 1580 - The cutting board(s) along the steam table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1730 - The thermometer in the make table reach in refrigerator on the cookline is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Repeat The nonfood contact surface of the top of the dishmachine and gaskets to various refrigeration and freezer units 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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3180 - Floors, particularly under equipment, and the ceiling vent area in the dish room are 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:
Critical violations shall be corrected immediately. All violations corrected or discussed for correction during the inspection.

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