Bowie's Restaurant, Rt. 3, Oak Grove, VA - Restaurant inspection findings and violations

April 02, 2009 (Routine)

• 0550 - 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 135F.
• 0570 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0820 A 1 - Corrected During Inspection Critical vEG SOUP hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1570 - The door gasket to the on the Quality Line Frig is in poor repair. Also the Gasket on the Superior 2 door Frig.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3080 - Less than 10 foot candles of light was noted in the BOTH BATHROOMS and PEPSI Dessert frig
  Provide at least50 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

January 08, 2009 (Critical Procedures)

September 17, 2008 (Routine)

• 0450 - Corrected During Inspection Critical 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 1 - Corrected During Inspection Critical Repeat FOOD hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.

June 13, 2008 (Critical Procedures)

• 0820 A 1 - Corrected During Inspection Critical FOOD hot holding at improper temperatures. Green Beans - 106 Deg. F., Lima Beans - 112 Deg. F., Vegetable Beef Soup - 97 Deg. F., and Beef Gravy - 109 Deg. F. (Product taken off flame and placed on pilot (to keep from scourching), - approximately 30 minutes ago, per chef on duty.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Critical FOOD cold holding at improper temperatures. Mashed Potatoes on counter - please keep refrigerated or in Ice bath on counter if need for full time access. Tuna Salad in Gibson Stand-Up Frig. out of Temp. = 49 Deg. F. Need to lower Cold Hold Temp. of Gibson Frig. so that it is cabable of maintaining product Temps. at 41 Deg. F. or less. Thermometer inside unit read 50 Deg. F. products inside read 49-50 Deg. F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

July 18, 2007 (Routine)

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: WATER PITCHERS, ETC.
  Store food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses. DISPENSING UTENSIL HANDLE IN PRODUCT - ICE BIN AT WAITTRESS STATION.
  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.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. WET WIPING CLOTHS OBSERVED STORED OUT OF SOLUTION AT ONSET OF INSPECTION.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat FOOD hot holding at improper temperatures. CHIPPED BEEF - PRODUCT SITTING ON STOVE TOP OVER PILOT LIGHT - IMPROPER HOT HOLD, HOLD AT 140 DEG. F. OR HOTTER OR COLD HOLD AT 41 DEG. F. OR LESS UNTIL READY TO USE. - DISCUSSED WITH OPERATOR/COOK ON DUTY -COOK STATES SHE HAD JUST TAKEN PRODUCT OUT FOR AN INDIVIDUAL ORDER AND HAD NOT PUT PRODUCT AWAY YET - PRODUCT WILL NOT COOL ON STOVE TOP OVER A PILOT LIGHT.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Critical Repeat FOOD cold holding at improper temperatures. NEED TO WATCH TEMP. OF FOODS IN WALK - IN REFRIGERATOR. UNIT MAY NOT BE CAPABLE OF HOLDING FOODS AT 41 DEG. F. OR LESS. ALL PRODUCTS CHECKED IN WALK-IN FRIG. RANGED IN TEMPERATURE FROM 43.5 DEG. F. TO 47 DEG. F. EVEN THOUGH A THERMOMETER INSIDE THE UNIT READ 38 DEG. F. TRIED TO TAKE TEMPS OF COLD FOODS TO GET COLDEST READING POSSIBLE IN UNIT.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3020 - Soap was not provided at the hand washing lavatory in the FOOD PREP. AREA.
  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.

February 15, 2007 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Wet Wiping cloths stored out of Sanitizer Wiping Cloth Solution at onset of Inspection.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0800 - Corrected During Inspection Critical POTENTIALLY HAZ FOOD noted not being adequately cooled to prevent the growth of harmful bacteria. Large Batch/Pot Cooked Fried Potato's and Med. Sized Batch Cooked& fried Potato's in Walk-in Refrigerator Temps were 90 Deg. F. and 83 Deg. F. between approx. 4:00 PM and 4:30 PM, Also Large Stock Pot of Dark Beef Gravy Temp. = 79 Deg. F. (Temp. Taken around same time as above). Operators on duty say products were in Walk-in when they came on duty at approx. 11:00 AM this morning and believe that is about when products prepared and placed in. VDH Rep. appreciates the honesty of staff AND has not observed this type of practice at this facility before and suspects there must have been some communications errors or some other confusion taking place this morning as products are not labeled or broken down in smaller batches, etc. Looks like cooked, and placed in Walk-In. Again, this does not appear to be "normal practice" for this facility. VDH Rep. explained cooling process to staff on duty and need to properly cool product as rapidly as possible - (Also date labeling potentially hazardous foods held over 24 hours).
  Cool potentially hazardous foods from 140F 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.
• 0820 - Corrected During Inspection Critical Repeat FOOD cold holding at improper temperatures. Raw Chicken in Quality Line Cold Hold Unit out of Temp. = 58 Deg. at time of Insp. (Temps. taken at approx. 4:00 PM.) Operators state Chicken out because just finished thawing bird. Chicken should not have been thawed to greater than 41 Deg. F. unless product being cooked as part of thawing process.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical FOOD hot holding at improper temperatures. Soups observed Hot Held on Gas Stove Top over Pilot Lights - This will not maintaine product(s) at minimum required Hot Hold Temperatures. VDH Rep. Discussed this in detail with operators at time of this inspection and explained need to maintain higher temps. in order to inhibit potential bacterialogical growth in the product. Soups observed out of Temp. Tomatoe Vegetable, Chicken and Black Bean & Ham. VDH Rep notified personnel of need to discard soups as all three soups had been out for approximately 4 hours or more at the approximate heat settings observed at the time of this inspection per operators on duty - soup discarded.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no temperature measuring device located in the Freezer Section of the Gibson Combo unit.
  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.
• 1800 - Corrected During Inspection Repeat The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris. General Cleaning of Facility needed. Behind Cook line equipment, Grease Storage Area, Interiors of Cold Hold Equipment, etc.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Food Prep. Tables and Counter Tops.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide SANITIZING AGENTS at proper CONCENTRATIONS and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 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.
• 3080 - Less than 20 foot candles of light was noted in the Men's and Women's Restroom's.
  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
• 3330 - Critical Repeat Working containers of HAZARDOUS PRODUCT are not properly labeled. Need to label all Toxics/Sanitizer Solutions, including 3- Compartment Sink Sanitizer Solution Section. Should be labeled...Wash, Rinse, Sanitize.
  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.

June 15, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OPEN DRINKS OBSERVED IN FOOD PREP. AREA AT ONSET OF INSPECTION.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: OPEN PITCHERS OF WATER OUT ON COUNTER (FOR PANCAKE MIX) AND OPEN PAN OF MELTED BUTTER OUT ON COUNTER.
  Store food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. WET WIPING CLOTHS OBSERVED STORED OUT OF SANITIZER SOLUTIONS.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical FOOD cold holding at improper temperatures. Chicken Salads - Chicken = 61 Deg. F. at onset of inspection - salads just prepped (chicken cut up from frig.). Noted however, cold foods must be held at 41 Deg. F. or less at all times - may want to consider preparring smaller batches at a time - (placing salads back under refrigeration prior to exceeding cold hold limits) and or maintaining cold hold temp. in mid. to lower 30's range to allow for a little longer prep. time.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no temperature measuring device located in the FREEZER SECTION OF THE GIBSON COMBO FRIG./FREEZ.
  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.
• 1570 - EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning. DOOR DAMAGED INSIDE GIBSON COMBO COLD HOLD UNIT.
  Repair 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. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gasket of the SUPERIOR FREEZER AND THE GIBSON COLD HOLD UNIT IS IN NEED OF CLEANING AND/OR DAMAGED.
  Repair or replace the EQUIPMENT door gasket in accordance with the manufacturer's specifications.
• 1750 - Manufacturer containers were observed reused for the storage of FOOD. (NOTED IN QUALITY LINE REFRIGERATOR).
  Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - Repeat The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris. INTERIOR OF SUPERIOR FREEZER NEEDS CLEANING AS DO FLOORS UNDER COOK LINE EQUIPMENT AND UNDER COLD HOLD EQUIPMENT.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

October 27, 2005 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. WET WIPING CLOTHS OBSERVED STORED OUT OF SANITIZER SOLUTIONS.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - FOOD STORED ON TRAYS INSIDE GARBAGE BAGS. GARBAGE BAGS ARE NOT AN APPROVED FOOD STORAGE CONTAINER/FOOD WRAP. PLEASE USE ONLY FOOD GRADE/QUALITY APPROVED STORAGE BAGS - CONTACT YOUR VENDOR FOR FURTHER DETAILS.
  Protect food from miscellaneous sources of contamination.
• 1320 - There was no temperature measuring device located in the TOP SECTION OF GIBSON - FREEZER SECTION.
  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.
• 1570 - Repeat The door gasket of the EQUIPMENT is damaged. ON SUPERIOR FREEZER.
  Repair or replace the EQUIPMENT door gasket in accordance with the manufacturer's specifications.
• 1800 - Repeat The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris. NEED TO CLEAN FLOORS UNDERNEATH AND ALONG EDGEDS OF COOK LINE EQUIPMENT AND UNDERNEATH QUALITY LINE REFRIGERATOR.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean TABLEWARE were observed stored with the food-contact surface facing upward. DISHES ARE STORED ON WIRE RACKS WITH FOOD CONTACT SURFACES FACING UPWARD.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3330 - Corrected During Inspection Critical Working containers of HAZARDOUS PRODUCT are not properly labeled. SANITIZER WIPING CLOTH SOLUTIONS 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.

December 27, 2004 (Routine)

• 1800 - Repeat The nonfood contact surface of the bottom shelf area in the Freezer and Refrigeration Units and door gaskets 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.
• 1800 - The nonfood contact surface of the corner floor area by 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.
• 3080 - Less than 50 foot candles of light was noted in the food prep. area. Avg. of 20 Foot Candles in prep area and 5 Foot Candles under hood - (No lighting provided under hood.)
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 1570 - The door gasket of the White Gibson stand up Refrigeration Unit and the Superior Freezer Unit damaged.
  Repair or replace the EQUIPMENT door gaskets in accordance with the manufacturer's specifications.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in theWhite Gibson Refrigeration Unit is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can Opener.
  Clean and sanitize these surfaces for food contact.
• 3380 - Corrected During Inspection Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Concentration greater than 300 PPM.
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

January 06, 2004 (Routine)

• 1750 - Repeat 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.
• 1800 - The nonfood contact surface of the storage shelves 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

August 20, 2003 (Routine)

• 0220 - 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.
• 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.
• 1580 - The cutting board(s) along the food prep table are 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.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the refrigerator is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.

April 24, 2003 (Routine)

• 0820 - Critical Scrapple hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 1800 - Interior of refrigeration/freezer units need to be cleaned
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.