Brigman's Barbeque, LLC., 3859 Old Kings Hwy., Keysville, VA - Restaurant inspection findings and violations

June 27, 2008 (Routine)

Violation: 0860 - Critical Specialized processing method of food preservation used for ribs.
Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
Comments:
Facility pre-cooks spare ribs and packages the food item using a reduced oxygen packaging method. Operator shall provide to the health department the specifications of the equipment used in packaging. EHS will provide operator with complete details from the PIM to ensure compliance.

July 13, 2007 (Routine)

Comments:
No Violations

September 22, 2006 (Routine)

Comments:
No Violations

March 03, 2006 (Routine)

Violations:

• 1150 - The nonfood contact surface of the cardboard box holding mixer, etc., on the lower shelf of the work table is 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. Use a container that can be easily cleaned.
• 2810 - Ceiling in the Kitchen at the walk in refrigeration unit is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.

August 12, 2005 (Routine)

Violations:

• 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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. No container that is easily reached located in the Kitchen.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 - Single service items observed unprotected from contamination. Under counter in the Kitchen, utensils on waitress work table not displayed with handle up.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Store all utensils in a container with the handle up.

March 17, 2005 (Pre-Opening)

Comments:
Premit to operate effective 03/17/2005