Bill's Barbecue, 9958 Midlothian Tnpk, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Bill's Barbecue
Address: 9958 Midlothian Tnpk, Richmond, Virginia
Total inspections: 22
Last inspection: Oct 20, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Corrected During Inspection Critical Sliced lemons and limes cold holding at improper temperatures (on counter with no ice)
  • 1450 - Front small Pepsi counter cooler is not maintaining food temperatures of 41 degrees or less.
October 20, 2009Routine11Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoop is left in ice making machine, where ice may be exposed to bare hand contact in retrieving it.
  • 0800 - Critical Minced pork noted not being adequately cooled to prevent the growth of harmful bacteria. Four inch deep half pans registered 41-47 degrees (dated May 16) and 53 degrees (dated May 19) in refrigerator with ambient air temp of 38 degrees.
  • 1320 - There was no temperature measuring device located in the Pepsi "meat" refrigerator, and the one in the Pepsi counter refrigerator is inaccurate.
  • 1700 - Corrected During Inspection Critical One employee stated washing and rinsing is done from faucet (without sanitzer) because drains can't be stopped (they can). Another stated hot water is used as a sanitizer, but water temp peaks at 94 degrees and there is no booster on the sink.
  • 1780 - Corrected During Inspection Critical Beverage dispenser spouts on Pepsi machine encrusted with 1/4 inch thick build up of syrup residue.
  • 2190 - Corrected During Inspection Water from the handwashing sink in kitchen was measured at a temperature less than 100F.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
May 20, 2009Routine35Details / Comments
  • 1800 - The nonfood contact surface of the shelf above prep. table has accumulations of grime and debris.
  • 3180 - Ceiling vent in the kitchen noted in need of cleaning.
August 15, 2008Routine02Details / Comments
0820 A 2 - Critical Turkey cold holding at improper temperaturesApril 16, 2008Routine10Details / Comments
  • 0820 1 - Critical Cole slaw in glass front refrigerator at 60 deg. F.
  • 1570 - Glass front refrigerator operating at 58 deg. F.
December 18, 2007Routine11Details / Comments
  • 1080 - Counter surface near handsink is deteriorated.
  • 1570 - Glass front refrigerator drain is not working.
  • 1800 - The nonfood contact surface of the utensil rack has accumulations of grime and debris.
August 23, 2007Routine03Details / Comments
0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cole slaw in the refrigeration unit is not properly dated for disposition.May 02, 2007Routine10Details / Comments
1570 - Reach in refrigerator operating at 48 deg. F.January 04, 2007Routine01Details / Comments
1800 - Corrected During Inspection The nonfood contact surface of the front of refrigerator has accumulations of grime and debris.September 14, 2006Routine01Details / Comments
  • 3180 - Floor near bulk soda containers noted in need of cleaning.
  • 3200 - Ceiling vent not being maintained in a clean condition.
May 25, 2006Routine02Details / Comments
  • 0820 - Corrected During Inspection Critical Beef hot holding at improper temperatures.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: three compartment sink.
  • 1800 - The nonfood contact surface of the shelf over prep. table has accumulations of grime and debris.
February 01, 2006Routine21Details / Comments
  • 0470 - Critical Shell eggs food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0820 - Corrected During Inspection Critical Hamburger hot holding at improper temperatures.
October 04, 2005Routine20Details / Comments
  • 2180 - Critical Plumbing leak at rear area handsink.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the rear area.
June 16, 2005Routine11Details / Comments
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: drink container lid.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning compounds are not properly labeled.
February 23, 2005Routine20Details / Comments
  • 1080 - The strainer,plastic food bin with deteriorated surfaces that are not easily cleanable.
  • 1800 - The nonfood contact surface of the front side of hot holding area has accumulations of grime and debris.
  • 3080 - Less than 20 foot candles of light was noted in the rear area.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
October 28, 2004Routine04Details / Comments
No violation noted during this evaluation. October 04, 2004Complaint00Details / Comments
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
June 17, 2004Routine11Details / Comments
  • 3170 - Ceiling tile in men's room is not maintained in good repair
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: plastic bowls
  • 3220 - Mops and brooms not hung up to air dry.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  • 0820 - Critical Baked beans hot holding at improper temperatures.
February 17, 2004Routine14Details / Comments
  • 1800 - The nonfood contact surface of the portable fan had accumulations of grime and debris.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: water cooler
  • 3200 - Intake and exhaust air ducts are not being cleaned
October 14, 2003Routine03Details / Comments
No violation noted during this evaluation. June 09, 2003Complaint00Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: cutting board, plastic pail
  • 1180 - The food temperature measuring device (degrees F) located in the is not accurate.
May 08, 2003Routine02Details / Comments
  • 0820 - Critical Repeat Beef hot holding at improper temperatures.
  • 3170 - Ceiling tiles not maintained in good repair
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: bottom of freezer,shelf on prep table.
January 10, 2003Routine12Details / Comments

October 20, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Sliced lemons and limes cold holding at improper temperatures (on counter with no ice)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below or store the items in ice..
  • 1450 - Front small Pepsi counter cooler is not maintaining food temperatures of 41 degrees or less.
    Provide additional refrigeration necessary to maintain food items at 41 degrees or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
Comments:
Additional temperatures taken:
hot dogs38, beans 36, beef BBQ 35, minced 38
Adequate sanitizer bucket, chlorine test kit, and thermometer. Dishes not being done during inspection and so 3-vat sink was not set up.
Employee health policy clearly posted.
Food should not be kept in the front Pepsi counter cooler until the unit has been shown to maintain temperatures of 41 degrees or less.
Note: All food prepared at the commissary downtown and brought into the facility with the exception of hamburgers and hotdogs.

May 20, 2009 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoop is left in ice making machine, where ice may be exposed to bare hand contact in retrieving it.
    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.
  • 0800 - Critical Minced pork noted not being adequately cooled to prevent the growth of harmful bacteria. Four inch deep half pans registered 41-47 degrees (dated May 16) and 53 degrees (dated May 19) in refrigerator with ambient air temp of 38 degrees.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 1320 - There was no temperature measuring device located in the Pepsi "meat" refrigerator, and the one in the Pepsi counter refrigerator is inaccurate.
    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.
  • 1700 - Corrected During Inspection Critical One employee stated washing and rinsing is done from faucet (without sanitzer) because drains can't be stopped (they can). Another stated hot water is used as a sanitizer, but water temp peaks at 94 degrees and there is no booster on the sink.
    Procedures discussed and informational flyer provided. Three-vat sink was set up using chlorine solution sanitizer.
  • 1780 - Corrected During Inspection Critical Beverage dispenser spouts on Pepsi machine encrusted with 1/4 inch thick build up of syrup residue.
    Clean at a frequency to preclude accumulation.
  • 2190 - Corrected During Inspection Water from the handwashing sink in kitchen was measured at a temperature less than 100F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Chlorine used as a sanitizer in buckets; solution at proper strength; test kit on hand.
Employee health policy discussed and sample template provided in English.

August 15, 2008 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the shelf above prep. 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. Repaint shelf if needed.
  • 3180 - Ceiling vent 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.
Comments:
Trained management in the use of disposable gloves when handling ready to eat foods. Sanitizer bucket set up in the kitchen. Accurate probe thermometer in use.

April 16, 2008 (Routine)



Violation: 0820 A 2 - Critical Turkey cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Probe thermometer in use. Disposble gloves worn by food handlers

December 18, 2007 (Routine)



Violations:
  • 0820 1 - Critical Cole slaw in glass front refrigerator at 60 deg. F.
    Move product to another refrigerator. Service/adjust refrigerator to maintain a holding temperature of 41 deg. F. (or lower).
  • 1570 - Glass front refrigerator operating at 58 deg. F.
    Repair refrigerator as needed.
Comments:
Observed good handwashing practices. Probe thermometer in use. Sanitizer bucket set up in the kitchen.

August 23, 2007 (Routine)



Violations:
  • 1080 - Counter surface near handsink is deteriorated.
    Repair/ resurface counter surface as needed.
  • 1570 - Glass front refrigerator drain is not working.
    Repair refrigerator as needed.
  • 1800 - The nonfood contact surface of the utensil rack 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.
Comments:
Sanitizer bucket set up in kitchen. Sanitizer test kit in use. Observed good handwashing practices.

May 02, 2007 (Routine)



Violation: 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cole slaw 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.
Comments:
Sanitizer bucket set up in kitchen. Sanitizer test kit and probe thermometer in use. Good holding temperatures.

January 04, 2007 (Routine)



Violation: 1570 - Reach in refrigerator operating at 48 deg. F.
Service/adjust refrigerator to maintain 41 deg. F. (or lower).
Comments:
Sanitizer bucket set up in kitchen. Sanitizer test kit and probe thermometer in use.

September 14, 2006 (Routine)



Violation: 1800 - Corrected During Inspection The nonfood contact surface of the front of refrigerator 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.
Comments:
Sanitizer bucket set up in kitchen. Accurate probe thermometer in use.

May 25, 2006 (Routine)



Violations:
  • 3180 - Floor near bulk soda containers 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 - Ceiling vent not being maintained in a clean condition.
    Clean ceiling vent as needed.
Comments:
Test kit for the sanitizer is available. Sanitizer bucket set up in the kitchen.

February 01, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Beef hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: three compartment sink.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the shelf over prep. 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.
Comments:
Sanitizer bucket set up in kitchen. Test kit for the sanitizer is available.

October 04, 2005 (Routine)



Violations:
  • 0470 - Critical Shell eggs food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate shell eggs 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.
  • 0820 - Corrected During Inspection Critical Hamburger hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Comments:
Sanitizer bucket at 100 ppm chlorine residual which is satisfactory. Probe thermometer in use.

June 16, 2005 (Routine)



Violations:
  • 2180 - Critical Plumbing leak at rear area handsink.
    Repair handsink plumbing as needed.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the rear area.
    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
Comments:
Bucket sanitizer at 100ppm chlorine. Test kit for sanitizer in use.

February 23, 2005 (Routine)



Violations:
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: drink container lid.
    Clean and sanitize these surfaces for food contact.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning compounds 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.

October 28, 2004 (Routine)



Violations:
  • 1080 - The strainer,plastic food bin with deteriorated surfaces that are not easily cleanable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1800 - The nonfood contact surface of the front side of hot holding area 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.
  • 3080 - Less than 20 foot candles of light was noted in the rear area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

October 04, 2004 (Complaint)

Comments:
Complaint: Customer ordered one half pound of barbecue. Opened package at home and found a mouse dropping in the barbecue.
Investigation: Checked the barbecue in hot holding and on stove. No evidence of mouse droppings in food product. No evidence of mice in kitchen/counter areas.

June 17, 2004 (Routine)



Violations:
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.

February 17, 2004 (Routine)



Violations:
  • 3170 - Ceiling tile in men's room is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: plastic bowls
    Clean and sanitize these surfaces for food contact.
  • 3220 - Mops and brooms 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.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 0820 - Critical Baked beans hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

October 14, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the portable fan 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: water cooler
    Clean and sanitize these surfaces for food contact.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

June 09, 2003 (Complaint)

Comments:
Complaint on 6/4/03 Server scrubbing floor and handling food without proper handwashing
Investigation: Manager stated a trainee was on duty evening of 6/4/03. Instructed manager to encourage handwashing when changing tasks to prevent cross contamination. All new employees should be monitored for good handwashing practices. ddc

May 08, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: cutting board, plastic pail
    Clean and sanitize these surfaces for food contact.
  • 1180 - The food temperature measuring device (degrees F) located in the is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.

January 10, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Beef hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3170 - Ceiling tiles not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: bottom of freezer,shelf on prep table.
    Clean and sanitize these surfaces for food contact.

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