Burgers, Shakes & Cream Family Restaurant, 10 Oak Drive, Blue Ridge, VA 24064 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Burgers, Shakes & Cream Family Restaurant
Address: 10 Oak Drive, Blue Ridge, VA 24064
Type: Fast Food Restaurant
Phone: 540 977-8648
Total inspections: 5
Last inspection: 09/25/2015
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Raw Beef, Cole Slaw, Cheese cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
09/25/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cole Slaw (46°F) cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
    Observation: Repair the handwashing sink so that a supply of hot water is available to rinse hands.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
02/24/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Milk, Shredded Pork, Chili, Cheese, Cole Slaw, Sliced Tomato cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) cole slaw in the refrigeration unit is not properly dated for disposition.
    Correction: 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 41°F 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.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surfaces of various pieces of equipment are not corrosion resistant, nonabsorbent, and/or smooth because of exposed wood.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Repair or replace any exposed wood so that thesurface is smooth, durable and nonabsorbent.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: The seal around the door of the dorm style refrigerator was observed in a state of repair and condition preventing the equipment to be used as designed.
    Correction: Discard, replace or repair the dorm style refrigerator to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor and wall juncture in various places in the dining and food preparationareas not sealed.
    Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
08/25/2014Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cole slaw, lettuce, cheese, and sliced tomatoes cold holding at improper temperatures in the top portion of the sandwich prep unit.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
09/06/2013Routine
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: 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.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw raw hamburger.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: hot dogs hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
03/09/2012Routine

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