Bulls Restaurant, 1887 Graves Mill Road, Forest, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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April 01, 2009 | Routine | 5 | 1 | Details / Comments |
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August 05, 2008 | Routine | 1 | 1 | Details / Comments |
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July 16, 2007 | Routine | 0 | 3 | Details / Comments |
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January 05, 2007 | Routine | 2 | 5 | Details / Comments |
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July 11, 2005 | Routine | 1 | 5 | Details / Comments |
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July 11, 2005 | Routine | 1 | 5 | Details / Comments |
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April 16, 2004 | Routine | 1 | 8 | Details / Comments |
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March 26, 2003 | Routine | 0 | 4 | Details / Comments |
April 01, 2009 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. (Raw beef stored over raw fish in the line reach-in unit and the walk-in cooler.)
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0820 A 1 - Corrected During Inspection Critical Food hot holding at improper temperatures: picante sauce.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0820 A 2 - Corrected During Inspection Critical Food cold holding at improper temperatures: cut tomatoes on the line.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45F. 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. - 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 chlorine at a proper concentration of 50 parts per million and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 3180 - HVAC vents over the line have an accumulation of dust/debris.
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.
August 05, 2008 (Routine)
Violations:
- 0550 - Corrected During Inspection Chicken salad scoop observed with handle in salad..
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. - 0820 A 2 - Corrected During Inspection Critical Chicken salad cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Store salad in smaller containers to ensure even cooling.
July 16, 2007 (Routine)
Violations:
- 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: prepped salads, meat, condiments, items in freezer.
Store food in packages, covered containers, or wrappings. - 1320 - Corrected During Inspection Repeat There were no temperature measuring devices located in the: prep tables reach-ins, meat refrigerator..
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. - 2350 ii - Faucet at 3X sink leaking.
Plumbing systems and components shall be maintained in good repair.
Gasket ordered per manager for faucet at 3x sink. Dishmachine at 50 ppm and wiping cloths at 100 ppm (chlorine).
January 05, 2007 (Routine)
Violations:
- 0610 - Food stored on the floor or food stored less than 6" above the floor. Onions on floor in prep area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Corrected During Inspection Critical Rice in warmer and chili on steam table at 110F.
Heat foods to proper temperatures before hot holding. Heat to 140 F or above and hold at or above. Reheat previously cooked foods to 165F or above then hold over 140F. - 1320 - Repeat There was no temperature measuring device located in the prep 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. - 1580 - The cutting board(s) in the grill area is 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. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryers.
Clean and sanitize these surfaces for food contact. - 3180 - Repeat Dust on ceiling and food and grease accumulation under grill area 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. - 3330 - Corrected During Inspection Critical Repeat Working containers of purple spray cleaner 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.
Dishmachine sanitizer at 50 ppm and wiping cloths at 100 ppm (chlorine).
July 11, 2005 (Routine)
Violations:
- 0610 - Boxes of food on floor in walkin.
Store all foods 6 inches off floor. - 0820 - Critical Temperature of salad unit at 60 degrees F.
Check and repair unit so that food is held at 41 degrees F. or below. ( operator contacted 7-12-05, unit had been serviced and was maintaining at 41 degrees F.) - 1770 B - Grease accumulation over fryers.
Clean as needed. - 1770 C - Dust on front of freezer in prep area.
Clean as needed. - 2890 - Repeat No end caps on light bulbs.
Install end caps to hold protective shielding. - 3180 - Dust on ceiling and lights. Floor under ice machine dirty, cabinet under wait station sink dirty and unorganized.
Clean as needed, clean and organize under sink.
July 11, 2005 (Routine)
Violations:
- 0610 - Boxes of food on floor in walkin.
Store all foods 6 inches off floor. - 0820 - Critical Temperature of salad unit at 60 degrees F.
Check and repair unit so that food is held at 41 degrees F. or below. ( operator contacted 7-12-05, unit had been serviced and was maintaining at 41 degrees F.) - 1770 B - Grease accumulation over fryers.
Clean as needed. - 1770 C - Dust on front of freezer in prep area.
Clean as needed. - 2890 - Repeat No end caps on light bulbs.
Install end caps to hold protective shielding. - 3180 - Dust on ceiling and lights. Floor under ice machine dirty, cabinet under wait station sink dirty and unorganized.
Clean as needed, clean and organize under sink.
April 16, 2004 (Routine)
Violations:
- 1600 - Top of dishmachine dirty.
Clean regularly. - 2830 - Baseboard missing under shelves and rack.
Replace baseboard. - 1320 - No thermometer in reach in refrigerator.
Keep thermometers in all refrigerated units. - 2890 - Shields on lights not complete, missing end caps.
Install shields correctly. - 3330 - Critical Spray bottle at dishmachine and bar not labeled.
Label all bottles with common name of contents. (corrected at time of inspection) - 3180 - Repeat Ceiling around vent dusty, floor and wall dirty behind grill. Food and grease accumulation inbetween stove and oven. Doust on electric outlet on prep island. Ceiling dirty in dishroom.
Clean physical facilities as needed. - 0790 - Fish and chicken thawing in containers of water.
Thaw foods properly under running water, under refrigeration or other approved methods. (corrected at time of inspection) - 0470 A 4 - Tortilla bowls not covered on shelf. Containers not covered in reach in. Conainers stacked in waitstation refrigerator.
Cover all foods properly before storing or stacking. - 1770 C - Exterior front of reach in dusty. Top of double door reach in dirty.
Clean as needed.
March 26, 2003 (Routine)
Violations:
- 3180 - Ceiling vents dirty. Floor under stove, under 2 compartment sink and wall behind grill dirty.
Clean as needed. - 3080 - Not enough light in dishwashing area and grill area.
Need at least 20 footcandles in dishwashing area and 50 foot candles in grill and cooking area. Add stronger bulbs to acheive lighting requirements. - 0470 - Sour cream and butter not covered in reach in, container of sauce not covered in small reachin. Potatoes stored on floor under 2 compartment sink.
Cover all foods properly when storing. Store all food 6 inches off floor and away from potential sources of contamination. - 2740 - Trash on ground around dumpster. Lid to waste grease container open.
Keep area around dumpster clean, keep lid closed on waste grease container.
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