Big Daddy's Bar & Grill, 4004 Turnpike Road, Portsmouth, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Big Daddy's Bar & Grill
Address: 4004 Turnpike Road, Portsmouth, Virginia
Phone: (757) 399-6909
Total inspections: 16
Last inspection: Oct 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  • 1080 - The plastic storage containers are worn and melted.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device accurate from 0-220 degrees F.
  • 1570 - Repeat The ice machine is not working. A service request has been submitted. The reach in cooler is holding at 55 degrees F after a large rush. Manager asked to monitor the unit and have it repaired if the temperature does not go down to below 41 degrees. Towards the end of the inspection, the temperature of the unit was 47 degrees.
  • 1580 - Repeat The cutting board along the Prep reach in unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3220 - Repeat Mops not hung up to air dry. The mop bucket is in need of cleaning as well.
  • 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment.
October 06, 2009Routine17Details / Comments
  • 0830 - Critical The foods in the refrigeration unit are not properly dated for disposition.
  • 1150 - The plastic single service item storage bin is no longer easily cleanable.
  • 1190 - There is no thermometer in the sandwich prep unit.
  • 1510 - The person in charge could not provide a food temperature measuring device acceptable for food service. Highly recommend a digital thermometer for this purpose.
  • 1530 - There is no properly working test kit provided at the bar for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - The ice bin at the bar was observed in a state of disrepair and damaged.
  • 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3220 - Mops not hung up to air dry.
June 10, 2009Routine17Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Eggs and ready to eat foods are stored on the same shelf in the cooler. food in the refrigeration unit.
  • 0520 - Corrected During Inspection Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 1150 - The table top material is not smooth and easily cleanable. The tiles are broken.
  • 1510 - Repeat The person in charge could not provide an accurate food temperature measuring device. This was discussed.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the microwave and the toaster oven.
  • 3170 - Repeat The floor is not maintained in good repair
  • 3220 - Mops not hung up to air dry.
February 10, 2009Routine17Details / Comments
1510 - Repeat The person in charge could not provide a food temperature measuring device.November 13, 2008Follow-up01Details / Comments
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 A 4 - Critical The following food was observed stored without being in packages, in covered containers, or wrapped: sugar, dry potatoes, and corn mill.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed BBQ in the refrigeration unit was not properly dated for disposition after opening.
  • 1190 - The coolers are not equipped with thermometers.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1570 - The hand sink was observed in a state of disrepair and damaged.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: plates and bowls.
  • 1800 - The nonfood contact surface of the storage shelves has accumulations of grime and debris.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 1960 - Pots and pans were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Clean plates were observed stored with the food-contact surface facing upward.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the rest rooms, at the prep hand sink or at the bar hand sink.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - The floor and the prep hand sink are not maintained in good repair
  • 3180 - Repeat The kitchen floor noted in need of cleaning.
  • 3290 - A ladder and several mops noted to be stored in such a way that it is contaminating the dry storage.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment.
  • 3490 - @ @ stored in such a way that they could contaminate @Equipment@ in the @Location@
November 04, 2008Routine615Details / Comments
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of refrig./freezer; microwave oven; and ice machine.
  • 1800 - The nonfood contact surface of the refrigerator door gaskets and the exterior surface of the ice machine have accumulations of grime and debris.
  • 2350 ii - Handsink behind the bar is in poor repair.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
April 22, 2008Routine14Details / Comments
  • 1320 - There was no temperature measuring device located in the refrigerator.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: refrigerator, freezer, and microwave oven.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  • 3180 - The floor in the kitchen noted in need of cleaning.
November 27, 2007Routine13Details / Comments
No violation noted during this evaluation. June 12, 2007Routine00Details / Comments
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave oven, toaster, ice machine interior, and interior surface of refrig. unit.
  • 1800 - The nonfood contact surface of the stove top and the refrig. top has accumulations of grime and debris.
  • 3180 - Repeat The wall in the kitchen behind the 3-compartment sink noted in need of cleaning. The floor in the kitchen needs to be cleaned.
  • 3270 - Critical Repeat Harborage conditions exist
November 29, 2006Routine22Details / Comments
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave oven
  • 3270 - Harborage conditions exist
August 08, 2006Routine11Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0530 - Corrected During Inspection Packaged food stored in direct contact with ice.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Ice machine.
  • 3180 - Floor in the men and women restroom noted in need of cleaning.
April 24, 2006Routine14Details / Comments
No violation noted during this evaluation. December 09, 2005Other00Details / Comments
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven, and ice machine.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3180 - The toilet, handsink, and urinal in the men restroom noted in need of cleaning.
  • 3250 - Toilet room door for the women restroom is being kept open.
  • 3270 - Harborage conditions exist
October 31, 2005Routine15Details / Comments
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 1320 - There was no temperature measuring device located in the refrigeration units.
  • 1460 - Corrected During Inspection Employees are using an alternative manual warewashing method that has not been approved by the health department. Observed washing in the middle compartment of 3 compartment sink.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave oven, and interior surface of refrig. units.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained
June 28, 2005Routine26Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0480 - Corrected During Inspection Unlabeled food containers.
  • 0530 - Corrected During Inspection Packaged food stored in direct contact with undrained ice.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use, wiping cloths laying on prep. counters.
  • 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Interior surface of microwave oven is rusting.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Ice machine.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
March 17, 2005Routine26Details / Comments
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave oven.December 03, 2004Routine10Details / Comments

October 06, 2009 (Routine)



Violations:
  • 0520 - 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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods 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.
  • 1080 - The plastic storage containers are worn and melted.
    Remove these items from the facility and replace with an approved bowls /containers. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device accurate from 0-220 degrees F.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. A digital thermometer is suggested.
  • 1570 - Repeat The ice machine is not working. A service request has been submitted. The reach in cooler is holding at 55 degrees F after a large rush. Manager asked to monitor the unit and have it repaired if the temperature does not go down to below 41 degrees. Towards the end of the inspection, the temperature of the unit was 47 degrees.
    Repair /replace the equipment 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 - Repeat The cutting board along the Prep reach in unit 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.
  • 3220 - Repeat Mops not hung up to air dry. The mop bucket is in need of cleaning as well.
    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.
  • 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment.
    Remove unnecessary poisonous or toxic materials.
Comments:
Note: Upon inspection, the homes style oven was observed being used to cook meat. This unit is not under a hood system, and therefore should not be used to cook any foods releasing grease laden vapors. Employee health was discussed and all violations were discussed and or corrected during the inspection. The manager was also told to ensure all new employees received current food handler cards as soon as possible. A schedule was provided. Thank You.

June 10, 2009 (Routine)



Violations:
  • 0830 - Critical The foods 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.
  • 1150 - The plastic single service item storage bin is no longer easily cleanable.
    Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1190 - There is no thermometer in the sandwich prep unit.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1510 - The person in charge could not provide a food temperature measuring device acceptable for food service. Highly recommend a digital thermometer for this purpose.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kit provided at the bar for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - The ice bin at the bar was observed in a state of disrepair and damaged.
    Repair/replace the ice bin 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 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.
  • 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.
Comments:
Note: At the time of this inspection, the facility was using time as a public health control. Document procedure and time label all items for no more than 4 hours. All food handlers must obtain current food handler cards. Obtaining Food Manager's Certification is strongly recommended. Information was provided for registration. Employee health was discussed. All violations were discussed and or corrected during the inspection. Thank You.

February 10, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Eggs and ready to eat foods are stored on the same shelf in the cooler. 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.
  • 0520 - Corrected During Inspection Repeat 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.
  • 0550 - Dispensing utensils improperly stored between uses.
    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 135F.
  • 1150 - The table top material is not smooth and easily cleanable. The tiles are broken.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1510 - Repeat The person in charge could not provide an accurate food temperature measuring device. This was discussed.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the microwave and the toaster oven.
    Clean and sanitize these surfaces for food contact.
  • 3170 - Repeat The floor 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.
Comments:
All violations were discussed and or corrected. Thank You.

November 13, 2008 (Follow-up)



Violation: 1510 - Repeat 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.
Comments:
THANK YOU.

November 04, 2008 (Routine)



Violations:
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0470 A 4 - Critical The following food was observed stored without being in packages, in covered containers, or wrapped: sugar, dry potatoes, and corn mill.
    Store food in packages, covered containers, or wrappings.
  • 0520 - 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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed BBQ in the refrigeration unit was not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • 1190 - The coolers are not equipped with thermometers.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 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.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 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.
  • 1570 - The hand sink was observed in a state of disrepair and damaged.
    Repair/replace the hand sink 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..
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: plates and bowls.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the storage shelves 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.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 1960 - Pots and 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.
  • 2000 - Clean plates were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the rest rooms, at the prep hand sink or at the bar hand sink.
    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.
  • 3170 - The floor and the prep hand sink are 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 kitchen floor 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.
  • 3290 - A ladder and several mops noted to be stored in such a way that it is contaminating the dry storage.
    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.
  • 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment.
    Remove unnecessary poisonous or toxic materials.
  • 3490 - @ @ stored in such a way that they could contaminate @Equipment@ in the @Location@
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
All employees must have food handler cards. All violations were discussed during the inspection. A follow up inspection will be conducted. Thank You.

April 22, 2008 (Routine)



Violations:
  • 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of refrig./freezer; microwave oven; and ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the refrigerator door gaskets and the exterior surface of the ice machine 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.
  • 2350 ii - Handsink behind the bar is in poor repair.
    Repair and maintain all plumbing components ans fixtures.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the 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

November 27, 2007 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the refrigerator.
    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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: refrigerator, freezer, and microwave oven.
    Clean and sanitize these surfaces for food contact.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
    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.
  • 3180 - The floor 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.

June 12, 2007 (Routine)

Comments:
No violations were found. Opening permit has been issued. Awaiting printed permit.

November 29, 2006 (Routine)



Violations:
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave oven, toaster, ice machine interior, and interior surface of refrig. unit.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the stove top and the refrig. top 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.
  • 3180 - Repeat The wall in the kitchen behind the 3-compartment sink noted in need of cleaning. The floor in the kitchen needs to be cleaned.
    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.
  • 3270 - Critical Repeat Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 08, 2006 (Routine)



Violations:
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave oven
    Clean and sanitize these surfaces for food contact.
  • 3270 - Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Employee needs a food handlers card. Note: This is a smoking facility.

April 24, 2006 (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.
  • 0530 - Corrected During Inspection Packaged food stored in direct contact with ice.
    Store packaged food in drained ice to prevent the entry of water.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Ice machine.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Floor in the men and women restroom 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.

December 09, 2005 (Other)

Comments:
Permit issued.

October 31, 2005 (Routine)



Violations:
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven, and ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 2930 - Corrected During Inspection Outer opening of the food establishment 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.
  • 3180 - The toilet, handsink, and urinal in the men restroom 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.
  • 3250 - Toilet room door for the women restroom is being kept open.
    Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
  • 3270 - Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
The food service employee (cook) needs a food handler's card.

June 28, 2005 (Routine)



Violations:
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use.
    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.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - There was no temperature measuring device located in the refrigeration units.
    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.
  • 1460 - Corrected During Inspection Employees are using an alternative manual warewashing method that has not been approved by the health department. Observed washing in the middle compartment of 3 compartment sink.
    Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave oven, and interior surface of refrig. units.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

March 17, 2005 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 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.
  • 0530 - Corrected During Inspection Packaged food stored in direct contact with undrained ice.
    Cease storing packaged food in direct contact with undrained water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use, wiping cloths laying on prep. counters.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Interior surface of microwave oven is rusting.
    Repair the microwave oven 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 microwave oven, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

December 03, 2004 (Routine)



Violation: 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave oven.
Clean and sanitize these surfaces for food contact.
Comments:
15-30, In accordance with the City Code of Portsmouth, all food service employees must have a food handlers card.
Note: Permit issued

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