Big Daddy's, 2623 N. Main St. Suite A, Danville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Big Daddy's
Address: 2623 N. Main St. Suite A, Danville, Virginia
Phone: (434) 822-5860
Total inspections: 18
Last inspection: Jul 28, 2009

Restaurant representatives - add corrected or new information about Big Daddy's, 2623 N. Main St. Suite A, Danville, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0480 - Corrected During Inspection Unlabeled food containers of flour and sugar.
  • 1580 - Repeat The cutting board at sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Overhead air vents and ceiling in food prep area.
  • 1780 E - Repeat Ice machine in need of cleaning.
July 28, 2009Routine14Details / Comments
1580 - Repeat The cutting board at the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.October 21, 2008Follow-up01Details / Comments
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0820 A 2 - Critical Sliced tomatoes, milk and macaroni salad cold holding in single-door Victory unit at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk-in, undercounter, and Victory refrigeration units are not properly dated for disposition.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
  • 1580 - The cutting board at the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1780 E - Ice machine in need of cleaning.
October 07, 2008Routine42Details / Comments
0570 - Repeat Wiping cloths improperly stored between use.January 08, 2008Follow-up01Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0450 - Critical No single-use (disposable) gloves available for employee use when handling ready-to-eat foods.
  • 0480 - Unlabeled food container of sugar.
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 2 - Critical Sliced tomatoes and cole slaw in sandwich prep unit and raw shell eggs stored next to cook surface cold holding at improper temperatures
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
December 19, 2007Routine33Details / Comments
  • 0220 - Corrected During Inspection Critical The employee is drinking from an uncovered container in the food preparation area.
  • 0820 - Critical Rice pudding hot holding at improper temperatures.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of food
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards and food prep tables.
January 30, 2007Critical Procedures32Details / Comments
  • 1570 - The door gasket of the small sandwich refrigerator is (missing, damaged).
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: area around and under soda fountain caps
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom area of inside oven.
  • 1800 - Freezers need defrosting
  • 3180 - Wall area beside deep fryers noted in need of cleaning.
August 17, 2006Routine05Details / Comments
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside oven area
  • 1800 - The nonfood contact surface of the area behind grill has accumulations of grime and debris.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
April 21, 2006Other04Details / Comments
  • 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: inside oven area.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove top area, ice cream freezer.
  • 1800 - Repeat The nonfood contact surface of the hood filters has accumulations of grime and debris.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - Repeat Wall area behind grill and men's toilet fixtures noted in need of cleaning.
  • 3190 - Dustless methods are not being used when cleaning the floor
March 02, 2006Routine16Details / Comments
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: inside oven , refrigerators, freezers.
  • 1800 - Repeat The nonfood contact surface of the hood/vent system, outside areas of stove, deep fryers has accumulations of grime and debris.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
October 05, 2005Routine12Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven, chest freezers
  • 1800 - The nonfood contact surface of the shelves, countertops, hood/vent system, outside areas of equipment such as door handles have accumulations of grime and debris.
  • 3180 - Wall area behind grill noted in need of cleaning.
June 01, 2005Routine13Details / Comments
  • 0380 - Critical Dented cans of food on storage shelf.
  • 1770 A - Critical Chest freezer needs defrosting
  • 1800 - Stove top area, side of stove/deep fryers not clean
February 04, 2005Routine21Details / Comments
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: grill area, inside oven, deep fryers, ice cream freezer
  • 1800 - Repeat The nonfood contact surface of the outside area of oven, containers holding clean utensils has accumulations of grime and debris.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0660 - Condiments are not stored or dispensed in a manner to prevent contamination.
  • 3180 - Repeat Men's toilet room noted in need of cleaning.
September 27, 2004Routine14Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside freezer, food prep tables, grill area
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1800 - Repeat The nonfood contact surface of the sides of equipment such as deep fryers, shelves, countertops has accumulations of grime and debris.
  • 3190 - Repeat Dustless methods are not being used when cleaning the floor
  • 3180 - Repeat Toilet rooms noted in need of cleaning.
May 11, 2004Routine14Details / Comments
  • 1800 - The nonfood contact surface of the side areas of grill, deep fryers, shelves above and below steam table had accumulations of grime and debris.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces:inside refrigerators
  • 3190 - Dustless methods are not being used when cleaning the floor
  • 1750 - Manufacturer containers were observed reused for the storage of food
  • 3180 - Repeat Toilet fixtures noted in need of cleaning.
  • 0470 - Unwrapped or uncovered food in the dry goods storage area.
February 09, 2004Routine06Details / Comments
  • 1570 - Spatula was observed in a state of disrepair and damaged.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: aluminum foil on bun warmer and beside grill, stove, refrigerator.
August 06, 2003Routine02Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside small refrigerator
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3180 - toilet room noted in need of cleaning.
May 07, 2003Routine04Details / Comments
  • 1800 - The nonfood contact surface of the hood/vent system had accumulations of grime and debris.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside bottom area of refrigerator, freezer needs defrosting
February 13, 2003Routine02Details / Comments

July 28, 2009 (Routine)



Violations:
  • 0450 - Critical Repeat 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 of flour and sugar.
    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.
  • 1580 - Repeat The cutting board at sandwich prep 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Overhead air vents and ceiling in food prep area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 E - Repeat Ice machine in need of cleaning.
    Clean the ice machine at frequency necessary to preclude the accumulation of rust, soil or mold.
Comments:
potato salad - 41 degrees Fahrenheit.
cantaloupe - 41 degrees Fahrenheit.
Stearamine used as sanitizer; test strips available.

October 21, 2008 (Follow-up)



Violation: 1580 - Repeat The cutting board at the sandwich prep 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.
Comments:
According to PIC, no bare hand contact with ready-to-eat foods has been addressed with all employees.
The cutting board at sandwich prep unit is on order (for replacement).

October 07, 2008 (Routine)



Violations:
  • 0450 - Critical Repeat 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.
  • 0820 A 2 - Critical Sliced tomatoes, milk and macaroni salad cold holding in single-door Victory unit 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) foods in the walk-in, undercounter, and Victory 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. 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.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 1580 - The cutting board at the sandwich prep 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.
  • 1780 E - Ice machine in need of cleaning.
    Clean ice machine at frequency necessary to preclude accumulation of rust, soil or mold.
Comments:
Quaternary ammonium used as a sanitizer. Sanitizer test strips available for monitoring concentration.

January 08, 2008 (Follow-up)



Violation: 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

December 19, 2007 (Routine)



Violations:
  • 0050 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 0450 - Critical No single-use (disposable) gloves available for employee use when handling ready-to-eat foods.
    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 - Unlabeled food container of sugar.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 2 - Critical Sliced tomatoes and cole slaw in sandwich prep unit and raw shell eggs stored next to cook surface 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.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

January 30, 2007 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical The employee is drinking from an uncovered container 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.
  • 0820 - Critical Rice pudding hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1530 - Repeat 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.
  • 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of food
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards and food prep tables.
    Clean and sanitize these surfaces for food contact.
Comments:
Spoke with owner about foodborne illness and use of gloves with ready to eat foods. Gravy only food being cooked at this time.

August 17, 2006 (Routine)



Violations:
  • 1570 - The door gasket of the small sandwich refrigerator is (missing, damaged).
    Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: area around and under soda fountain caps
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom area of inside oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Freezers need defrosting
    Defrost all freezers needed
  • 3180 - Wall area beside deep fryers 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.

April 21, 2006 (Other)



Violations:
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside oven area
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the area behind grill 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.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

March 02, 2006 (Routine)



Violations:
  • 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: inside oven area.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove top area, ice cream freezer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the hood filters 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.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3180 - Repeat Wall area behind grill and men's toilet fixtures 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.
  • 3190 - Dustless methods are not being used when cleaning the floor
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds

October 05, 2005 (Routine)



Violations:
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: inside oven , refrigerators, freezers.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the hood/vent system, outside areas of stove, deep fryers 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

June 01, 2005 (Routine)



Violations:
  • 0610 - 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven, chest freezers
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the shelves, countertops, hood/vent system, outside areas of equipment such as door handles 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.
  • 3180 - Wall area behind grill 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.

February 04, 2005 (Routine)



Violations:
  • 0380 - Critical Dented cans of food on storage shelf.
    Do not use any dented cans of food.
  • 1770 A - Critical Chest freezer needs defrosting
    Defrost freezer
  • 1800 - Stove top area, side of stove/deep fryers not clean
    clean all equipment dailty

September 27, 2004 (Routine)



Violations:
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: grill area, inside oven, deep fryers, ice cream freezer
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the outside area of oven, containers holding clean utensils 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.
  • 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.
  • 0660 - Condiments are not stored or dispensed in a manner to prevent contamination.
    Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
  • 3180 - Repeat Men's toilet room 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.

May 11, 2004 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside freezer, food prep tables, grill area
    Clean and sanitize these surfaces for food contact.
  • 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.
  • 1800 - Repeat The nonfood contact surface of the sides of equipment such as deep fryers, shelves, countertops 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.
  • 3190 - Repeat Dustless methods are not being used when cleaning the floor
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
  • 3180 - Repeat Toilet rooms 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.

February 09, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the side areas of grill, deep fryers, shelves above and below steam table had 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.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces:inside refrigerators
    Clean and sanitize these surfaces for food contact.
  • 3190 - Dustless methods are not being used when cleaning the floor
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
  • 1750 - Manufacturer containers were observed reused for the storage of food
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3180 - Repeat Toilet fixtures 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.
  • 0470 - Unwrapped or uncovered food in the dry goods storage area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

August 06, 2003 (Routine)



Violations:
  • 1570 - Spatula was observed in a state of disrepair and damaged.
    . , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: aluminum foil on bun warmer and beside grill, stove, refrigerator.
    Replace foil daily and keep clean..Clean and sanitize all equipment daily.

May 07, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside small refrigerator
    Clean and sanitize these surfaces for food contact.
  • 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3180 - toilet room 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.

February 13, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the hood/vent system had 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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside bottom area of refrigerator, freezer needs defrosting
    Clean and sanitize these surfaces for food contact.
Comments:
Good

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