Biscuitville, 1041 Piney Forest Road, Danville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Biscuitville
Address: 1041 Piney Forest Road, Danville, Virginia
Total inspections: 20
Last inspection: Aug 5, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0820 A 2 - Corrected During Inspection Critical Raw shells eggs above 45 degrees Fahrenheit and shredded cheese above 41 degrees Fahrenheit cold holding at improper temperaturesAugust 05, 2008Routine10Details / Comments
No violation noted during this evaluation. August 29, 2007Follow-up00Details / Comments
  • 0080 - Upon questioning the PIC and reading the company policy it was determined that there is no mandatory reporting of the big four. Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to ( the big four) Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after placing raw breaded frozen chicken into plastic containers.
  • 0760 - Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant such as gravy was not reheated to the proper temperature for hot holding.
  • 0820 - Critical Raw eggs, pancake batter, shell eggs, sliced tomatoes; cold holding at improper temperatures. Grits, oatmeal; hot holding at improper temperatures.
  • 0850 - Critical Fried steak, fried chicken, & scrambled eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
July 10, 2007Routine41Details / Comments
No violation noted during this evaluation. March 30, 2007Routine00-
  • 1320 - Repeat There was no temperature measuring device located in the several cooling units.
  • 2580 - A condensate drain line was dripping onto food products in the walk-in freezer.
January 04, 2007Routine02Details / Comments
1320 - There was no temperature measuring device located in the reach-ins.September 21, 2006Routine01Details / Comments
No violation noted during this evaluation. June 23, 2006Routine00-
0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.March 14, 2006Routine01Details / Comments
No violation noted during this evaluation. November 04, 2005Routine00-
1320 - There was no temperature measuring device located in several cooling units.August 24, 2005Routine01Details / Comments
No violation noted during this evaluation. June 01, 2005Routine00-
No violation noted during this evaluation. March 09, 2005Routine00-
1570 - Mechanically vented hood filters not in good repair or have gaps in between filters. Filter unit over deep fryers.November 19, 2004Routine01Details / Comments
1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:Large Can Opener.September 03, 2004Routine10Details / Comments
No violation noted during this evaluation. May 17, 2004Routine00-
No violation noted during this evaluation. February 19, 2004Routine00-
1770 - Observed accumulations of grime and debris on the following food contact surfaces: Filters over grill.December 04, 2003Routine01Details / Comments
No violation noted during this evaluation. August 07, 2003Routine00-
No violation noted during this evaluation. May 12, 2003Routine00-
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Filters Over Grill & Deep Fryers.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes
February 13, 2003Routine02Details / Comments

August 05, 2008 (Routine)



Violation: 0820 A 2 - Corrected During Inspection Critical Raw shells eggs above 45 degrees Fahrenheit and shredded cheese above 41 degrees Fahrenheit cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining shredded cheese food storage at 41F or below and raw shell egg storage at 45 degrees Fahrenheit or below..

August 29, 2007 (Follow-up)

Comments:
Ms. Stagno, the manager, submitted a copy of the chart they are using for time as a public health control.

July 10, 2007 (Routine)



Violations:
  • 0080 - Upon questioning the PIC and reading the company policy it was determined that there is no mandatory reporting of the big four. Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to ( the big four) Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    Develop an employee health policy for mandatory reporting exclusion and restriction of ill employees. Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after placing raw breaded frozen chicken into plastic containers.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0760 - Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant such as gravy was not reheated to the proper temperature for hot holding.
    Reheat commercially processed RTE food for hot holding to 135F or above.
  • 0820 - Critical Raw eggs, pancake batter, shell eggs, sliced tomatoes; cold holding at improper temperatures. Grits, oatmeal; hot 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.
  • 0850 - Critical Fried steak, fried chicken, & scrambled eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
Comments:
Additional food temperatures in degrees Fahrenheit: Fried Steak 129, Fried Chicken 150, Sliced Tomatoes 43, Sausage 170, Fried Steak 190, Raw Shell Eggs Cooked 186, Beef Hash 158, Scrambled Eggs 172.

January 04, 2007 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the several cooling 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.
  • 2580 - A condensate drain line was dripping onto food products in the walk-in freezer.
    Repair the condensate drain line to prevent incidental contact with foods.

September 21, 2006 (Routine)



Violation: 1320 - There was no temperature measuring device located in the reach-ins.
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.

March 14, 2006 (Routine)



Violation: 0240 - Corrected During Inspection 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.

August 24, 2005 (Routine)



Violation: 1320 - There was no temperature measuring device located in several cooling 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.

November 19, 2004 (Routine)



Violation: 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters. Filter unit over deep fryers.
Repair or replace hood filters and/or eliminate gaps between filters.

September 03, 2004 (Routine)



Violation: 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:Large Can Opener.
Clean and sanitize these surfaces for food contact.

December 04, 2003 (Routine)



Violation: 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Filters over grill.
Clean and sanitize these surfaces for food contact.

February 13, 2003 (Routine)



Violations:
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Filters Over Grill & Deep Fryers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes

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