Boyd's Restaurant, 5110 Ararat Highway, Ararat, VA - Restaurant inspection findings and violations

May 14, 2009 (Follow-up)

Violation: 1150 - Repeat The nonfood contact surface of the milk crates used as shelving units inside freezer in kitchen are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
Comments:
Thank you for correcting the previous observations.

May 08, 2009 (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.
• 0820 A 2 - Corrected During Inspection Critical Shell eggs, sliced tomatoes and cole slaw cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed sliced ham 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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat baked spaghetti, BBQ pork, and pinto beans in the freezer is not properly dated for disposition.
  Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
• 1150 - The nonfood contact surface of the milk crates used as shelving units inside freezer in kitchen and refrigerator ion storage room are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - There was no temperature measuring device located in the Frigidaire freezer in the back and on the small white freezer under counter.
  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.
• 1750 - Manufacturer containers were observed reused for the storage of cole slaw and pinto beans.
  Discontinue the reuse of manufacturer containers for cole salw and pinto beans. Provide approved reusable food storage containers designed for your food storage needs.
• 3030 - No disposable towels were provided at the hand washing lavatory in the front 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:
A suggestion of setting up a petition in the handsink area to prevent contamination of milk shake mixer and tea urn that are kept near this area was provided. Proper glove use fact sheet was provided to the person in charge.

November 25, 2008 (Routine)

Comments:
- Clean cabinet under hand sink in front bar.
- Remove pots, pans and rack that stores equipment away from the mop/service sink area.
- Mops must be hung up to air dry.
- Ensure that all refrigerations units have an ambient air thermometer. This will ensure proper equipment temperature monitoring.
- Handwashing signs needed in the front bar handsink. Provided by VDH.