Burger Boy #170, 505 Virginia Avenue, Rich Creek, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Burger Boy #170
Address: 505 Virginia Avenue, Rich Creek, Virginia
Total inspections: 8
Last inspection: May 4, 2009

Restaurant representatives - add corrected or new information about Burger Boy #170, 505 Virginia Avenue, Rich Creek, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0550 - Observed dispensing utensils for the cole slaw improperly stored between uses.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer and walk-in cooler.
  • 0820 A 2 - Critical Cole slaw, gravy, cut tomatoes, butter, and bacon cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) cut tomatoes, cut onion, gravy, and cole slaw in the walk-in refrigeration unit is not properly dated for disposition.
  • 0960 2 - The food contact surface of the scoop for the cole slaw is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  • 3180 - Repeat Hood Vent Filters, walls behind the cook line, and floors around the kitchen (particularly underneath equipment and at wall/floor junction) are all noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
May 04, 2009Routine26Details / Comments
No violation noted during this evaluation. May 15, 2008Follow-up--Details / Comments
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed boxes of food and oil stored on the floor.
  • 0800 - Critical Repeat Cooked chili and cooked sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Large metal stock pots of both chili and gravy were observed inside the walk-in cooler and 86 degrees more than 2 hours after being placed in there.
  • 0830 - Critical The prepared ready-to-eat (RTE) cole slaw and other foods in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface underneath the fryers is not corrosion resistant, nonabsorbent, and/or smooth. Observed cardboard soaked with grease under the deep fryers.
  • 1570 - Repeat Deep fryers were observed in a state of disrepair and leaking excess fryer grease on the floor.
  • 1570 - Repeat The can opener blade is rusted and dull. Observed excess metal shavings on can opener blade and around can opener mount.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Inside of sandwich prep. cooler and inside of Henny Penny cooker.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of Blodgett cooking unit, outside of Henny Penny cooking unit.
  • 3030 - No disposable towels were provided at the hand washing lavatory beside the 3 vat sink.
  • 3170 - Tile flooring underneath griddle is not maintained in good repair.
  • 3180 - Floors underneath the fryer units and underneath the Refrigeration and Freezer units in the kitchen were observed with an accumulation of grease, food particles,and food residues and are in need of cleaning. Walls behind the equipment is also saturated with grease and is in need of cleaning.
April 28, 2008Routine--Details / Comments
  • 0380 - Corrected During Inspection Critical Dented can of ham observed not seperated from food to be processed and served.
  • 0550 - Corrected During Inspection Ice Scoop stored on top of soiled ice machine.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0800 - Corrected During Inspection Critical Chili noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Coleslaw, tomatoes, cold holding at improper temperatures.
  • 0960 2 - Corrected During Inspection The food contact surface of several bowels in the utentsil storage is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1320 - There was no temperature measuring device located in the walk-in cooler.
  • 1570 - Unused or non-functioning pepsi drink machine observed. Refrigerator between the grill not being used for storage of potentially hazardous food was observed holding 48F.
  • 1780 - Corrected During Inspection Critical The temperature measuring device probe was not observed cleaned before use and/or storage. Cleaned bowel in storage was observed to have accumulations of food debris.
  • 2000 - Single service take out boxes, cups, bowels observed unprotected from contamination over the preparation table.
  • 2810 - Cardboard has been placed on the floor under the grill and deep fryer and is observed soiled with food and grease.
  • 3500 1 - Corrected During Inspection Critical Containers of cleaner, oil, fertilizer, are not separated by spacing or partitioning
April 16, 2007Routine57Details / Comments
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1570 - Food Prep Table was observed in a state of disrepair and damaged.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 3180 - Floors in the walk-in cooler and underneath fryer equipment noted in need of cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
March 02, 2006Routine04Details / Comments
  • 1720 - The facility had no chlorine test strips.
  • 1770 A - Critical The stove hoods were in need of cleaning.
  • 0830 - Critical Repeat The was ham, bacon and etc. that was not date labeled.
  • 1880 - Critical The facility had no sanitizer solution.
  • 1190 - The walk-in cooler's thermometer was not working.
October 07, 2004Critical Procedures32Details / Comments
2120 - Critical The handsink and 3 tier sink have no hot water.October 06, 2004Routine10Details / Comments
  • 0820 - Critical Ham on hot holding at 129 degrees F
  • 1770 - pans stored next to office were encrusted with food debris
  • 0610 - potatoes in dry storage were on floor
  • 2310 B - hand sink was being used to store soiled utensils
  • 1530 - no sanitizer testing device available
  • 0810 - Chili being cooled at room temperature
  • 0830 - Critical vegetable soup, chicken, coleslaw, not labelled and date marked in cooler
April 18, 2003Routine25Details / Comments

May 04, 2009 (Routine)



Violations:
  • 0550 - Observed dispensing utensils for the cole slaw improperly stored between uses.
    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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer and walk-in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 2 - Critical Cole slaw, gravy, cut tomatoes, butter, and bacon cold holding at improper temperatures.
    Fix walk-in refrigerator so that it can maintain 41 F or below. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) cut tomatoes, cut onion, gravy, and cole slaw in the walk-in refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods 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 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.
  • 0960 2 - The food contact surface of the scoop for the cole slaw is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
    Alter, clean, or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 3180 - Repeat Hood Vent Filters, walls behind the cook line, and floors around the kitchen (particularly underneath equipment and at wall/floor junction) are all 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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 15, 2008 (Follow-up)

Comments:
All violations were corrected. New wall coverings have been installed, overhead ceiling tiles and hood vent system have been painted, new floor tiles installed to replace broken ones, food safety literature posted for all employees to read, food is being cooled correctly, wiping clothes are being stored in sanitizer, and old fryers have been replaced with new ones and all equipment has been cleaned of food residue.

April 28, 2008 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed boxes of food and oil stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0800 - Critical Repeat Cooked chili and cooked sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Large metal stock pots of both chili and gravy were observed inside the walk-in cooler and 86 degrees more than 2 hours after being placed in there.
    Cool potentially hazardous foods from 135F 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) cole slaw and other foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods 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 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.
  • 1060 - The nonfood contact surface underneath the fryers is not corrosion resistant, nonabsorbent, and/or smooth. Observed cardboard soaked with grease under the deep fryers.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Repeat Deep fryers were observed in a state of disrepair and leaking excess fryer grease on the floor.
    Repair the deep fryers 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 deep fryers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat The can opener blade is rusted and dull. Observed excess metal shavings on can opener blade and around can opener mount.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Inside of sandwich prep. cooler and inside of Henny Penny cooker.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of Blodgett cooking unit, outside of Henny Penny cooking unit.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3030 - No disposable towels were provided at the hand washing lavatory beside the 3 vat sink.
    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
  • 3170 - Tile flooring underneath griddle is not maintained in good repair.
    Replace the broken/removed tile flooring underneath the griddle unit. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors underneath the fryer units and underneath the Refrigeration and Freezer units in the kitchen were observed with an accumulation of grease, food particles,and food residues and are in need of cleaning. Walls behind the equipment is also saturated with grease and is 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.

April 16, 2007 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Dented can of ham observed not seperated from food to be processed and served.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0550 - Corrected During Inspection Ice Scoop stored on top of soiled ice machine.
    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 and the container.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0800 - Corrected During Inspection Critical Chili noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature 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 Coleslaw, tomatoes, cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0960 2 - Corrected During Inspection The food contact surface of several bowels in the utentsil storage is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the bowels to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1320 - There was no temperature measuring device located in the walk-in cooler.
    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 - Unused or non-functioning pepsi drink machine observed. Refrigerator between the grill not being used for storage of potentially hazardous food was observed holding 48F.
    Remove any unused or non-functioning equipment from the premises. Please adjust refrigeration unit to maintain 41F or below if the unit is used to store potentially hazardous food products.
  • 1780 - Corrected During Inspection Critical The temperature measuring device probe was not observed cleaned before use and/or storage. Cleaned bowel in storage was observed to have accumulations of food debris.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 2000 - Single service take out boxes, cups, bowels observed unprotected from contamination over the preparation table.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2810 - Cardboard has been placed on the floor under the grill and deep fryer and is observed soiled with food and grease.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3500 1 - Corrected During Inspection Critical Containers of cleaner, oil, fertilizer, are not separated by spacing or partitioning
    Containers of cleaner, oil, fertilizer must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
It is recommended that the person in charge take an approved food safety class. Please contact the Giles Health Department for class scheduling information. Good personal hygienic practices observed.

March 02, 2006 (Routine)



Violations:
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Food Prep Table was observed in a state of disrepair and damaged.
    Repair the food prep table 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 table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 3180 - Floors in the walk-in cooler and underneath fryer equipment 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.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.

October 07, 2004 (Critical Procedures)



Violations:
  • 1720 - The facility had no chlorine test strips.
    Provide chlorine test strips to check the parts per million of the sanitizer solution.
  • 1770 A - Critical The stove hoods were in need of cleaning.
    Have a professional clean the stove hoods.
  • 0830 - Critical Repeat The was ham, bacon and etc. that was not date labeled.
    Date label all potentially hazardous foods.
  • 1880 - Critical The facility had no sanitizer solution.
    Purchase sanitizer solution today.
  • 1190 - The walk-in cooler's thermometer was not working.
    Replace walk-in cooler's thermometer.
Comments:
Violation 2120 has been corrected. The facility can reopen. Violation 1880 was corrected on October 8.

October 06, 2004 (Routine)



Violation: 2120 - Critical The handsink and 3 tier sink have no hot water.
Close down and fix this problem immediately. Call health department after this problem is fixed.
Comments:
Talked to Rick (the manager of Burger Boy over the phone at 3:55 on October 6 and told him he must close down until the hot water is fixed. He told me that he would close and call the health department when the problem was fixed.

April 18, 2003 (Routine)



Violations:
  • 0820 - Critical Ham on hot holding at 129 degrees F
    Hold PHF's at 140 degrees or higher
  • 1770 - pans stored next to office were encrusted with food debris
    clean pans sufficiently to remove baked on food
  • 0610 - potatoes in dry storage were on floor
    store food clean and dry >6" above floor
  • 2310 B - hand sink was being used to store soiled utensils
    use hand sink for hand washing only
  • 1530 - no sanitizer testing device available
    obtain and use proper sanitizer testing device
  • 0810 - Chili being cooled at room temperature
    cool by placing in ice bath, shallow pans in cooler, or use ice paddle, to promote quck chilling
  • 0830 - Critical vegetable soup, chicken, coleslaw, not labelled and date marked in cooler
    label and date mark PHF's in cold holding, discard after 7 days

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