Dudley's Truck Stop, 18151 Virgil Goode Highway, Rocky Mount, VA 24151 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Dudley's Truck Stop
Address: 18151 Virgil Goode Highway, Rocky Mount, VA 24151
Type: Full Service Restaurant
Phone: 540 483-2624
Total inspections: 14
Last inspection: 02/02/2016

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Inspection findings

Inspection date

Type

Note: Need to put symbol beside the foods that are offered undercooked to match the symbol beside the consumer advisory statement on the menus. Also, missing hand washing sign in the restroom. Need to label the one container of flour with its common name on the preparation table beside the stove top burner. Management stated getting ready to clean behind and around the grill area between the next shift change.
No violation noted during this evaluation.
02/02/2016Routine
Note: Need to put symbol beside the foods that are offered undercooked to match the symbol beside the consumer advisory statement on the menus.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw beef stored over ready-to-eat (RTE) cake in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw fish and chicken.
    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
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the dish machine in the kitchen is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only
10/07/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed the following food cold holding at improper temperatures: Cut Melon 50°F at the front service counter.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the chest freezer is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The fans and the air conditioning cover in the kitchen are noted in need of cleaning.
    Correction: 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.
07/08/2015Routine
Note: Missing a hand washing sign at the hand washing sink in the kitchen. Noticed a container of potato salad is missing its date mark in the slide door reach-in unit. Also, a box of to-go plates is on the floor in the dry storage area and needs to be on approved shelving or at least six inches off the floor.
No violation noted during this evaluation.
04/08/2015Routine
  • Critical: Cooling* (corrected on site)
    Observation: Vegetable soup, made in bulk (82°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. USE SHALLOW METAL PANS THAT ARE NOT COVERED UNTIL REACH 41°F or below.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the 2 chest freezers and one standing freezer..
    Correction: 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.
  • Physical Facilities in Good Repair
    Observation: Back screen door needs to be adjusted to close fully and fits tight when closed.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This will allow to keep vermin out.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor under the dry storage shelves and freezers noted in need of cleaning.
    Correction: 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Outside back door has accumulation of unused equipment and bottle crates.
    Correction: Maintain the premise free of unnecessary equipment and other items.
12/16/2014Routine
Dish Machine Sanitizer 200 ppm - Okay
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after putting on a new pair of gloves for working with foods or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The hinge of the bottom right door on the sandwich unit across from the grill is in poor repair or not closing well.
    Correction: Repair or replace the door hinge in accordance with the manufacturer's specifications to ensure no loss of cold air for the foods.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the sides of the fryer and grill has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the coffee pot, gloves, and wiping cloth preventing its use.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor and wall behind the cook line in the kitchen are noted in need of cleaning.
    Correction: 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.
05/06/2014Routine
Dish Machine Sanitizer 100 ppm - Okay
Keep up the good work on properly date marking foods!

No violation noted during this evaluation.
01/30/2014Routine
Dish Machine Sanitizer 200 ppm - Okay
Thank you for your corrective action.

No violation noted during this evaluation.
11/13/2013Follow-up
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Chlorine sanitizing solution used was measured at 10 ppm which is not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
11/06/2013Follow-up
Thank you for installing a mop sink.
Wipe Cloths Sanitizer 200 ppm - Okay
Note: Observed an unlabeled container of flour near the meat slicer. Just make sure to label the container with the common name of the contents. Also, observed the thermometer is missing in the chest freezer in the dry storage area.
Dish Machine Sanitizer 50 ppm

  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employee observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Thawing
    Observation: Observed Tilapia fillets thawing in a container at room temperature on a table beside of the hand wash sink which is an improper method.
    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: The following food was hot holding at improper temperatures: Salmon Cakes 119°F - 121°F.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed the following food cold holding at improper temperatures: Sliced Beef 83°F.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Observed the following food cold holding at improper temperatures: Sliced Tomatoes 51°F
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
10/28/2013Routine
  • Sink - Service Sink (repeated violation)
    Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Observed the sides of the stove top unit and the grill in the kitchen in the are noted in need of cleaning.
    Correction: 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.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
    Observation: The handles of the handwashing sink in the kitchen were observed needing cleaning.
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
08/09/2013Follow-up
Note: Need label the container holding flour at the cook line with its common name.
Dish Machine Sanitizer 100 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay

  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Food Storage - Clean and Dry Location
    Observation: Observed a bag of cabbage and a bag of onions stored on the floor in the dry storage room or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Cooling*
    Observation: Observed Baked Potatoes at 74°F at three hours noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
  • Sink - Service Sink (repeated violation)
    Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed the sides of the stove top unit and the grill in the kitchen in the are noted in need of cleaning.
    Correction: 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.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: The handles of the handwashing sink in the kitchen were observed needing cleaning.
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
07/30/2013Routine
  • Sink - Service Sink (repeated violation)
    Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Observed standing mop water outside the back of the facility.
    Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The floors under the shelves in the dry storage room are noted in need of cleaning.
    Correction: 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.
05/14/2013Follow-up
Wipe Cloths 100 ppm - Okay
Dishwashing Machine 150 ppm - 200 ppm - Okay
On next printing of menu, need to specify which foods on the menu are under the consumer advisory.
Label the ? bulk container beside the slicer.

  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: The following foods were hot holding at improper temperatures: Porkchops 116°F and Salmon Cakes 87°F.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: The following foods were cold holding at improper temperatures: Baked Potatoes 75°F, Homemade Thousand Island Dressing 49°F, Sliced Tomatoes 50°F, Milk 50°F, and Creamer 75°F.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Food-PHF/TCS-Cold Holding-shell eggs
    Observation: Observed raw shell eggs were stacked above the effective refrigeration level.
    Correction: Store raw shell eggs in a proper manner in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
  • Equipment - Fixed Equipment, Elevation or Sealing
    Observation: There are two floor mounted chest freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the cabinet shelves at the front counter has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Clean plates were observed stored unprotected on top of the shelf at the front counter.
    Correction: Protect plates by putting under shelf or other protection. Do not store on top of shelf.
  • Sink - Service Sink
    Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Observed standing mop water outside the back of the facility.
    Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • Outer Openings - Protected
    Observation: A broken window over the three compartment sink is not protected against entry of insects and rodents.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floors under and behind the two chest freezers and under the shelves in the dry storage room are noted in need of cleaning.
    Correction: 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.
04/23/2013Routine

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