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

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Business Info

Restaurant: Dudley's Truck Stop
Address: 18151 Virgil Goode Highway, Rocky Mount, Virginia
Total inspections: 29
Last inspection: Sep 8, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0820 A 2 - Critical Repeat Buttermilk (47F), Raw Pork (46F), and Macaroni (47F) cold holding at improper temperatures.September 08, 2009Routine10Details / Comments
No violation noted during this evaluation. June 11, 2009Follow-up00Details / Comments
  • 0820 A 2 - Critical Buttermilk (43F), Potato Salad (43F), Green Beans (45F), Macaroni Salad (46F) cold holding at improper temperatures
  • 1450 - Glass, sliding front refrigerators were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
June 05, 2009Routine22Details / Comments
  • 0160 - Corrected During Inspection Critical Employees are not cleaning hands before putting on gloves or changing jobs.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Pot of brussel sprouts on table directly next to hand wash sink.
  • 0930 - Critical Raw and/or undercooked foods is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
  • 1800 - The nonfood contact surfaces of the exterior of refrigerators have accumulations of grime and debris.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. THe bathroom exhaust fans are not functiona..
  • 3180 - The floor under the shelves and freezers in dry storage room noted in need of cleaning.
March 05, 2009Routine25Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Whole milk (43F), sasuage (43F) and vegetable soup (42F) cold holding at improper temperatures in back 2-door glass front refrigerator.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Registered 0 PPM
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing sink in the kitchen
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors out of bathrooms. Neither mens or womens bathroom exhaust fans are working.
November 19, 2008Routine22Details / Comments
No violation noted during this evaluation. August 21, 2008Follow-up00-
  • 0820 A 1 - Corrected During Inspection Critical Repeat Hamburger on grill (upper container not in contact with grill) hot holding at improper temperatures.
  • 0820 A 2 - Critical Raw tubes of sausage (under cooling meatloaf) (53F), Pork and beans (43) in 2-door refrigerator near dishwasher; ground beef rolls (55) and cole slaw (43F) in refrigerator near freezers cold holding at improper temperatures
August 13, 2008Critical Procedures20Details / Comments
2350 ii - Leaking faucet at 3-compartment sink. This amount of water adds to stress of sewage system.May 13, 2008Follow-up01Details / Comments
  • 0700 - Critical The fried chicken (see above for details) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 0800 - Critical Beef in gravy and beef tips (see above for details) noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 1 - Critical Sweet potatoes hot holding at improper temperatures.
  • 0820 A 2 - Critical Creamer in metal pitchers cold holding at improper temperatures
May 07, 2008Critical Procedures40Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use at sandwich prep. refrigerator.
  • 1150 - The nonfood contact surface of the soda crates used as storage shelves in dry storage room are not designed or constructed to be easily cleanable.
  • 2000 - Repeat Knives stored between equipment - provide potential cross contamination situation.
  • 3180 - The exhaust fans in both bathrooms noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
February 05, 2008Routine05Details / Comments
No violation noted during this evaluation. November 14, 2007Follow-up00Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 - Critical Shelled eggs and stuffed peppers cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) potato salad and stuffed peppers in the refrigeration units are not properly dated for disposition.
  • 1100 - Plastic containers used for storing flour, corn meal and similar foods are not approved.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Soda pumps and storage box stands and related pipes and connections.
  • 1800 - The nonfood contact surface of the circular floor fan has accumulations of grime and debris.
  • 2000 - Knives stored between equipment - refrigerator and gread 2-drawer cabinet.
  • 2350 ii - Leaking handwash sink in kitchen.
October 31, 2007Routine26Details / Comments
1800 - Repeat The nonfood contact surface of the bulk meat slicer has accumulations of grime and debris.June 13, 2007Follow-up01Details / Comments
  • 0820 - Critical Food (see detailed list above) cold holding at improper temperatures.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Interior of microwave.
  • 1800 - The nonfood contact surface of the bulk meat slicer has accumulations of grime and debris.
  • 3180 - Repeat Wall where hand wash sink attached and light covers in 2 sets of lights in kitchen noted in need of cleaning.
June 01, 2007Routine13Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use. Wiping cloths stored in the dishwashing sink and not in a sanitizing solution.
  • 1510 - The person in charge could not provide a food temperature measuring device. Cooks could not provide a thermometer in the kitchen while cooking food.
  • 2310 B - The handwash station at the back wall in kitchen is being used for purposes other than washing hands.
  • 3180 - Walls in the Kitchen noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
February 27, 2007Routine05Details / Comments
  • 0480 - Repeat Unlabeled food containers. Bulk container on top of refrigerator with while powder.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.. Pan of just fried chicken in square pan siting in handwash sink.
October 13, 2006Follow-up02Details / Comments
  • 0480 - Unlabeled food containers. Bulk container on top of refrigerator with while powder.
  • 0550 - Cup without handle used to serve House-Autry mix in dry storage
  • 0570 - Repeat Wiping cloths improperly stored between use at preparation refigerator cutting board.
  • 0610 - Clothes and dust pan stored on top of sealed bulk soda syrup boxes.
  • 0820 - Critical Hamburger, salomon cakes and pork chops hot holding at improper temperatures.
  • 0820 - Critical Gravy on counter cooling - at 101 F - in large deep bowl.
  • 0830 - Critical The prepared ready-to-eat (RTE) gravy, cole slaw and related foods in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the top of refrigerators, inside front cabinets, dry storage shelves and bulk soda pump has accumulations of grime and debris.
  • 2930 - Repeat Missing self-closer on back door.
  • 3080 - Less than 20 foot candles of light was noted in the 2-door glass door refrigerator. Light out.
  • 3180 - Repeat Floors in kitchen and dry storage noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry. MOp sitting in soiled water.
  • 3270 - Flies present.
October 03, 2006Routine210Details / Comments
  • 0240 - Server has hat on that no cover her hair bangs.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Raw eggs cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in 3 freezers.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: INterior of center reachin freezer.
  • 1800 - Repeat The nonfood contact surface of the tops of 2 reach-in freezers in kitchen have accumulations of grime and debris. Pot and pan shelves soiled.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2350 ii - Leaking faucet at 3-compartment sink.
  • 2930 - Self-closer missing on back door to kitchen.
  • 3170 - The hood filters positioned so as to leave space.
  • 3220 - Repeat Mops not hung up to air dry. Stored in very soiled mop water in mop bucket.
July 06, 2006Routine210Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the SLIDE GLASS COOLER BY 3 COMPARTMENT SINK (RICE AND BEANS).
  • 0570 - Wiping cloths improperly stored between use.
  • 1060 - The nonfood contact surface of the DOOR HANDLE FOR UPRIGHT WHIRLPOOL FREEZER; WOODEN FLOOR BLOCKS HOLDING UP FRONT COUNTER GLASS COOLER is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1150 - The nonfood contact surface of the PEPSI CRATES USED AS SHELVES ARE not designed or constructed to be easily cleanable.
  • 1320 - Repeat There was no temperature measuring device located in the SANDWICH PREP COOLER.
  • 1800 - Repeat The nonfood contact surface of the DOOR SEALS OF REFRIGERATION UINTS; EXTERIOR OF SLICER; SLIDE GLASS COOLER DOORS, SLIDE PANNEL, AND FLOOR; DRY STORAGE SHELVESL UPRIGHT FREEZERS EXTERIOR AND TOPS; EXTERIOR OF ICE MACHINE; DRINK GLASS TRAYS has accumulations of grime and debris.
  • 2310 - Critical The handwashing facility located at the BACK KITCHEN HANDSINK is blocked, preventing access by employees for easy handwashing.
  • 2790 - The indoor ceiling material located ABOVE HANDSINK AREA does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2800 - Repeat BACK DOOR AREA IS such that it does not minimize dust, facilitate maintenance or prevent muddy conditions.
  • 3180 - Repeat AREA ABOVE AND AROUND HANDSINK INCLUDING CEILING PIPES, FIRE EXTINGUISHERS, AND AIRCONDITIONER; WALLS THROUGHOUT; TOP OF DISHWASHER; SHELVES THROUGHOUT; FLOOR UNDER SHELVE UNITS noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3340 - Corrected During Inspection Critical Containers of metal sealant, bug spray, etc are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 14, 2006Routine39Details / Comments
  • 0550 - In-use utensils improperly stored between use (CORN MEAL BIN NEEDS SCOOP WITH HANDLE).
  • 1320 - There was no temperature measuring device located in the SANDWICH CART.
  • 1800 - The nonfood contact surface of the DOOR SEALS OF REFRIGERATION UNITS; SLICER; INTERIOR OF SANDWICH CART has accumulations of grime and debris.
  • 2800 - BACK DOOR AREA is such that it does not minimize dust, facilitate maintenance or prevent muddy conditions.
  • 2810 - Ceiling in kitchen is not smooth and easily cleanable (water damage, paint is starting to peel).
  • 3180 - Repeat EXTERIOR OF WHIRLPOOL FREEZER; AREA ABOVE AND AROUND HANDSINK; AIR CONDITIONER, AREA AROUND AND CEILING ABOVE; TABLE UNDER SLICER; LIGHT FIXTURE IN HOOD; HOOD VENTS; WALLS IN GENERAL, GENERAL AREAS noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 3280 - Dead or trapped INSECTS were found in the control device
November 07, 2005Routine08Details / Comments
No violation noted during this evaluation. August 01, 2005Follow-up00Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Cabbage observed on the floor.
  • 0820 - Critical Cold holding at improper temperatures. Small GE countertop cooler was 51F. Second small GE cooler to right of ice machine was 47F. Glass front cooler where eggs are stored was 43F.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition.
  • 1560 - Small GE coolers have been installed on a table without sealing to the table or installing legs. This is a cleaning hazard.
  • 1570 - Chest freezer lid was observed in a state of disrepair and damaged. Plastic is broken and insulation is exposed.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Under microwave; under cookie maker; under tea maker; back of wood surface at steam table; door seals on sandwich unit.
  • 2600 - Dumpster is on dirt surface.
  • 2890 - Repeat Light bulb in food pantry not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Repeat Floors need cleaning in corners and under equipment. Walls need cleaning near deep fryer and back wall near window. Ceiling needs cleaning.
  • 3270 - Many flies observed in kitchen.
July 20, 2005Routine29Details / Comments
  • 0480 - Corrected During Inspection Unlabeled food containers. (flour)
  • 0580 - Corrected During Inspection Single-use gloves while worn during multi-tasked food preparation.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. (flour and cornmeal bins uncovered)
  • 0960 2 - The food contact surface of the plastic containers in under counter cooler is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1060 - The nonfood contact surface of the wire shelves in under counter cooler is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Table next to dishwasher was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1800 - The nonfood contact surface of the under counter cooler door seals, inside of under counter cooler, inside of upright freezers, sides of range and grill has accumulations of grime and debris.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2890 - Repeat Light bulb in dry storage not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Floor under shelves and steam table, and ceiling near air conditioner noted in need of cleaning.
April 13, 2005Routine19Details / Comments
  • 1800 - The nonfood contact surface of the inside of small brown refrigerator, inside top of microwave, door seals and inside of under counter cooler, door seal and inside of freezer by slicer, bottom of slicer, and inside glass door refrigerators has accumulations of grime and debris.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (uncovered flour bin in storage room)
  • 0960 2 - The food contact surface of the containers with sliced meat is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 2890 - Light bulb in storage area not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Floor behind and under equipment and wall behind range noted in need of cleaning.
December 16, 2004Routine05Details / Comments
  • 0550 - In-use utensils improperly stored between use.
  • 0820 - Critical Repeat Pasta salad cold holding at improper temperatures.
  • 1320 - The temperature measuring device located refrigeration units are not easily readable or visible.
  • 3180 - Repeat Dry storage area shelves and floor; food prep area reach-in refrigerator; Frigidare freezer in the kitchen noted in need of cleaning.Soda dispenser in need of cleaning.
September 09, 2004Routine13Details / Comments
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in red plastic container with the handles up.
March 31, 2004Routine02Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0540 - Critical Food in contact with soiled equipment or utensils.
  • 0820 - Critical potato salad, cole slaw, and macaroni salad cold holding at improper temperatures.
  • 3180 - Repeat Walls and floor in the kitchen noted in need of cleaning.
October 09, 2003Routine22Details / Comments
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  • 0570 - Wiping cloths improperly stored between use.
  • 1780 - Critical Surfaces of the nozzles of soda fountain was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 0790 - Improper methods used to thaw meat and fish.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 1800 - The nonfood contact surface of the can opener, shelf under slicer table, and top inside of microwave had accumulations of grime and debris.
  • 3180 - Repeat Floor under dishwasher, 3 compartment sink and under store room shelves noted in need of cleaning.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3080 - Less than 10 foot candles of light was noted in the dry storage area.
  • 3080 - Less than 50 foot candles of light was noted in the grill area and food prep area.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (dry food uncovered in storage area)
  • 0480 - Unlabeled food containers in dry storage area.
  • 3220 - Mops and brooms not hung up to air dry.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 2000 - Single service items observed unprotected from contamination.
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination
June 20, 2003Routine215Details / Comments
2000 - Clean plates, bowls and cups were observed stored with the food-contact surface facing upward.March 17, 2003Routine01Details / Comments

September 08, 2009 (Routine)



Violation: 0820 A 2 - Critical Repeat Buttermilk (47F), Raw Pork (46F), and Macaroni (47F) cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.

June 11, 2009 (Follow-up)

Comments:
Pump for sanitizer on dishwasher replaced to make sure adequate Chlorine sanitizer getting into dishwasher -- tested 75 PPM -- OK.
Need to be careful to not block air flow from fans at top of refrigerator units. Need to always make sure there is good air flow throughout all refrigerators, so adequate cooling can happen quickly. Do not over stock refrigerators and prechill any hot foods before put in refrigerator.

June 05, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Buttermilk (43F), Potato Salad (43F), Green Beans (45F), Macaroni Salad (46F) cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Cooling food before placing into refrigerator will assist in keeping food already in teh refrigerator cold while reducing cooling time. Accelerated cooling can be achieved by ice bath, ice wand, or blast cooling in a freezer.
  • 1450 - Glass, sliding front refrigerators were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Reduce the amount of food that does not need to be refrigeratred and cool food before placing in refrigerator to maintain food items at 41F or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
Comments:
Log Tag placed in glass front refrigerator next to entrance to kitchen. (11)

March 05, 2009 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical Employees are not cleaning hands before putting on gloves or changing jobs.
    Make sure to clean hands between operations. and when change gloves and/or put on gloves.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Pot of brussel sprouts on table directly next to hand wash sink.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0930 - Critical Raw and/or undercooked foods is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
    The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • 1800 - The nonfood contact surfaces of the exterior of refrigerators have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
    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
  • 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. THe bathroom exhaust fans are not functiona..
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3180 - The floor under the shelves and freezers in dry storage room 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.
Comments:
Chlorine sanitizer in dishwasher = 50 PPM -- OK

November 19, 2008 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Whole milk (43F), sasuage (43F) and vegetable soup (42F) cold holding at improper temperatures in back 2-door glass front refrigerator.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Registered 0 PPM
    Need to keep Chlorine sanitizer level at 50 - 100 PPM. After adjustment got level to 100 PPM Chlorine.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing sink in the kitchen
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors out of bathrooms. Neither mens or womens bathroom exhaust fans are working.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes

August 13, 2008 (Critical Procedures)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical Repeat Hamburger on grill (upper container not in contact with grill) hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Raw tubes of sausage (under cooling meatloaf) (53F), Pork and beans (43) in 2-door refrigerator near dishwasher; ground beef rolls (55) and cole slaw (43F) in refrigerator near freezers cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Do not place hot food for cooling in contact with cold holding food. This will heat cold holding food above 41F.
Chlorine sanitizer - in dishwasher = 50 PPM and wiping cloth container at front counter = 200 PPM -- both OK>

May 13, 2008 (Follow-up)



Violation: 2350 ii - Leaking faucet at 3-compartment sink. This amount of water adds to stress of sewage system.
Repair faucet so stop leaking.
Comments:
Ms. Dudley has placed information sheet in kitchen where easily accessed. Sheet was provided by Health Dept. and tells what are proper cooking temperatures. Also shows how best to cool foods and time frames for cooling. Also includes cold and hot holding temperatures.
Staff seems to well understand cooking, cooling and holding temperatures now.
Metal creamer containers have been replace with non-refrigerated individual creamers.

May 07, 2008 (Critical Procedures)



Violations:
  • 0700 - Critical The fried chicken (see above for details) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
    Continue to cook the fried chicken to heat all parts to 165F or above for 15 seconds.
  • 0800 - Critical Beef in gravy and beef tips (see above for details) noted not being adequately cooled to prevent the growth of harmful bacteria.
    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.
  • 0820 A 1 - Critical Sweet potatoes hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 A 2 - Critical Creamer in metal pitchers cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. If use metal pitchers then need to discard contents of pitcher each time return from table.
Comments:
Make sure any food made and then stored for more than 24 hr., need to date mark for 7 days to dispose of on container or top.
Make sure to thaw properly. Do not allow frozen food to sit out at room temperature. Can place under running water while in container, or thaw in refrigerator, or in microwave or in process of cooking.
Chlorine sanitizer - in dishwasher = 50 PPM and in wiping cloth container = 200 PPM -- both OK

February 05, 2008 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use at sandwich prep. refrigerator.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1150 - The nonfood contact surface of the soda crates used as storage shelves in dry storage room are 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.
  • 2000 - Repeat Knives stored between equipment - provide potential cross contamination situation.
    Obtain magnetic strip holder for storing knives or use other way to store knives clean. CLean at least every 4 hrs. and clean immediately after cut raw foods.
  • 3180 - The exhaust fans in both bathrooms noted in need of cleaning.
    Need to lubricate mens bathroom fan after clean. 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.
Comments:
Sanitizer in dishwasher (Chlorine) = 50 PPM and wiping cloth bowl = 200 PPM -- make sure to not make too strong.

November 14, 2007 (Follow-up)

Comments:
Standing freezer next to back exit door is going to be replaced -- freezer on order and should be delivered soon.
New hand wash sink installed -- very nice.
Thank you for all the good work.

October 31, 2007 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Shelled eggs and stuffed peppers cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below - stuffed peppers and 45F or below for shelled eggs.
  • 0830 - Critical The prepared ready-to-eat (RTE) potato salad and stuffed peppers in the refrigeration units are 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.
  • 1100 - Plastic containers used for storing flour, corn meal and similar foods are not approved.
    Need provide food-grade plastic containers for storing all foods.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Soda pumps and storage box stands and related pipes and connections.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the circular floor fan has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Knives stored between equipment - refrigerator and gread 2-drawer cabinet.
    Store knives on magnetic strip holder or equivalent and keep cleaned, rinsed and sanitized when needed.
  • 2350 ii - Leaking handwash sink in kitchen.
    Need to repair so not flood drainfield.
Comments:
Sanitizer in dishwasher = 50 PPM - ok

June 13, 2007 (Follow-up)



Violation: 1800 - Repeat The nonfood contact surface of the bulk meat slicer has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Make sure to keep soap dispenser at kitchen handwash sink so can keep hands cleaned. To install soap dispenser.
Thank you for correcting problems and maintaining good clean and sanitary place.

June 01, 2007 (Routine)



Violations:
  • 0820 - Critical Food (see detailed list above) cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Check food temperatures in glass front refrigerator nearest door and sandwich prep. refrigerator. Suggest use metal pans in top of sandwich prep. refrigerator.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Interior of microwave.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the bulk meat slicer has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Wall where hand wash sink attached and light covers in 2 sets of lights in kitchen 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.
Comments:
Reviewed employee health policy.
Reviewed menu.

February 27, 2007 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use. Wiping cloths stored in the dishwashing sink and not in a sanitizing solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1510 - The person in charge could not provide a food temperature measuring device. Cooks could not provide a thermometer in the kitchen while cooking food.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 2310 B - The handwash station at the back wall in kitchen is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 3180 - Walls in the Kitchen 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 - Repeat 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.

October 13, 2006 (Follow-up)



Violations:
  • 0480 - Repeat Unlabeled food containers. Bulk container on top of refrigerator with while powder.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.. Pan of just fried chicken in square pan siting in handwash sink.
    Never store food of any kind in hand wash sink. 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.
Comments:
Thank you for correction of violations. Keep up good work.

October 03, 2006 (Routine)



Violations:
  • 0480 - Unlabeled food containers. Bulk container on top of refrigerator with while powder.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Cup without handle used to serve House-Autry mix in dry storage
    Use dispensing device with handle such as spoon or scoop, to avoid contamination.
  • 0570 - Repeat Wiping cloths improperly stored between use at preparation refigerator cutting board.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Put wet cloth in container of sanitizer (100 PPM Chlorine) or equivalent.
  • 0610 - Clothes and dust pan stored on top of sealed bulk soda syrup boxes.
    Keep dust pan and clothes from being stored on food or food conatiners, to avoid contamination.
  • 0820 - Critical Hamburger, salomon cakes and pork chops hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Gravy on counter cooling - at 101 F - in large deep bowl.
    Put foods in refrigerator/ freezer once reached 130 F. Store food in shallow pans to allow for quick cooling in refrigerator.
  • 0830 - Critical The prepared ready-to-eat (RTE) gravy, cole slaw and related 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 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.
  • 1800 - The nonfood contact surface of the top of refrigerators, inside front cabinets, dry storage shelves and bulk soda pump has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2930 - Repeat Missing self-closer on back door.
    Install self-closer on back door to keep fliles out.
  • 3080 - Less than 20 foot candles of light was noted in the 2-door glass door refrigerator. Light out.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3180 - Repeat Floors in kitchen and dry storage 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 - Repeat Mops not hung up to air dry. MOp sitting in soiled water.
    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.
  • 3270 - Flies present.
    Work on control of flies.
Comments:
Creamer/milk placed on table in metal pitchers must be discarded between customers.

July 06, 2006 (Routine)



Violations:
  • 0240 - Server has hat on that no cover her hair bangs.
    Wear hat so that bangs restrained to keep from getting hair in food.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Store in Chlorine solution of 100 PPM - label container.
  • 0820 - Corrected During Inspection Critical Raw eggs cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Do not stack eggs above rim of cold holding pan and keep top on between rushes.
  • 1320 - There was no temperature measuring device located in 3 freezers.
    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. Thermometers must be easily found and read. Suggest put on door shelves.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: INterior of center reachin freezer.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the tops of 2 reach-in freezers in kitchen have accumulations of grime and debris. Pot and pan shelves soiled.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the 2 boxes of hash browns preventing its use.
  • 2350 ii - Leaking faucet at 3-compartment sink.
    Plumbing systems and components shall be maintained in good repair. This added water may cause premature failure of sewage system.
  • 2930 - Self-closer missing on back door to kitchen.
    Need install self-closer on back door to keep flies and rodents out.
  • 3170 - The hood filters positioned so as to leave space.
    Reposition hood filters to close off all spaces so grease does not go directly up exhaust chimney.
  • 3220 - Repeat Mops not hung up to air dry. Stored in very soiled mop water in mop bucket.
    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.
Comments:
Dishwash machine = 50 - 75 PPM, which is GOOD.
The new airconditioners are GOOD addition in kitchen.
Cold holding for older equipment is maximum of 45 F at present but changes to maximum of 41 F as of March 2007. Must adjust equipment or replace equipment so that fiood can be maintained at 41 F or lower by March 2007.
Potato salad just put on line above - why higher temperature.

March 14, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the SLIDE GLASS COOLER BY 3 COMPARTMENT SINK (RICE AND BEANS).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1060 - The nonfood contact surface of the DOOR HANDLE FOR UPRIGHT WHIRLPOOL FREEZER; WOODEN FLOOR BLOCKS HOLDING UP FRONT COUNTER GLASS COOLER is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1150 - The nonfood contact surface of the PEPSI CRATES USED AS SHELVES ARE not designed or constructed to be easily cleanable.
    Replace this item with shelving units that provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - Repeat There was no temperature measuring device located in the SANDWICH PREP 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.
  • 1800 - Repeat The nonfood contact surface of the DOOR SEALS OF REFRIGERATION UINTS; EXTERIOR OF SLICER; SLIDE GLASS COOLER DOORS, SLIDE PANNEL, AND FLOOR; DRY STORAGE SHELVESL UPRIGHT FREEZERS EXTERIOR AND TOPS; EXTERIOR OF ICE MACHINE; DRINK GLASS TRAYS has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Critical The handwashing facility located at the BACK KITCHEN HANDSINK is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the FOOD CONTAINERS preventing its use.
  • 2790 - The indoor ceiling material located ABOVE HANDSINK AREA does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    FINISH PAINTING. Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2800 - Repeat BACK DOOR AREA IS such that it does not minimize dust, facilitate maintenance or prevent muddy conditions.
    Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
  • 3180 - Repeat AREA ABOVE AND AROUND HANDSINK INCLUDING CEILING PIPES, FIRE EXTINGUISHERS, AND AIRCONDITIONER; WALLS THROUGHOUT; TOP OF DISHWASHER; SHELVES THROUGHOUT; FLOOR UNDER SHELVE UNITS 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.
  • 3340 - Corrected During Inspection Critical Containers of metal sealant, bug spray, etc are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of sealant, bug spray, etc must be located in an area that is not above or directly adjacent to food, equipment, utensils, linens or single service items.

November 07, 2005 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use (CORN MEAL BIN NEEDS SCOOP WITH HANDLE).
    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.
  • 1320 - There was no temperature measuring device located in the SANDWICH CART.
    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.
  • 1800 - The nonfood contact surface of the DOOR SEALS OF REFRIGERATION UNITS; SLICER; INTERIOR OF SANDWICH CART has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2800 - BACK DOOR AREA is such that it does not minimize dust, facilitate maintenance or prevent muddy conditions.
    Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
  • 2810 - Ceiling in kitchen is not smooth and easily cleanable (water damage, paint is starting to peel).
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3180 - Repeat EXTERIOR OF WHIRLPOOL FREEZER; AREA ABOVE AND AROUND HANDSINK; AIR CONDITIONER, AREA AROUND AND CEILING ABOVE; TABLE UNDER SLICER; LIGHT FIXTURE IN HOOD; HOOD VENTS; WALLS IN GENERAL, GENERAL AREAS 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3280 - Dead or trapped INSECTS were found in the control device
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

August 01, 2005 (Follow-up)

Comments:
>This inspection was to observe previously marked violations only.
>New commercial chest freezer was purchased and installed.
>Casters have been purchased for glass front coolers, but have not been installed.
>Small coolers have been elevated with wood. This is not cleanable and must be replaced with cleanable legs.
>Bulb in pantry is now coated, and will be replaced with flourescent fixture.
>Front small coolers will be used for storage of pies and non-PHF salads. Milk and other PHFs will be in commercial quick recovery cooler.
>Dumpster in rear that was marked last inspection is owned by the store next door.

July 20, 2005 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Cabbage observed on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Cold holding at improper temperatures. Small GE countertop cooler was 51F. Second small GE cooler to right of ice machine was 47F. Glass front cooler where eggs are stored was 43F.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Small home or dormitory style coolers often do not perform well in commercial settings. They have very low capacity cooling units and no interior fans for air circulation. Consider replacing these units with a commercial cooler.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit were 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 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.
  • 1560 - Small GE coolers have been installed on a table without sealing to the table or installing legs. This is a cleaning hazard.
    Alter the installation of the equipment to allow easy cleaning under the equipment. Make of the following corrections. 1. Remove the equipment from the establishment 2. Elevate the equipment at least 4 inches off the table 3. Seal the equipment to the table
  • 1570 - Chest freezer lid was observed in a state of disrepair and damaged. Plastic is broken and insulation is exposed.
    Repair the freezer top 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Under microwave; under cookie maker; under tea maker; back of wood surface at steam table; door seals on sandwich unit.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2600 - Dumpster is on dirt surface.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2890 - Repeat Light bulb in food pantry not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat Floors need cleaning in corners and under equipment. Walls need cleaning near deep fryer and back wall near window. Ceiling needs 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.
  • 3270 - Many flies observed in kitchen.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

April 13, 2005 (Routine)



Violations:
  • 0480 - Corrected During Inspection Unlabeled food containers. (flour)
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0580 - Corrected During Inspection Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. (flour and cornmeal bins uncovered)
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0960 2 - The food contact surface of the plastic containers in under counter cooler is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the containers with food grade to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - The nonfood contact surface of the wire shelves in under counter cooler is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Table next to dishwasher was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair 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.
  • 1800 - The nonfood contact surface of the under counter cooler door seals, inside of under counter cooler, inside of upright freezers, sides of range and grill has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket preventing its use.
  • 2890 - Repeat Light bulb in dry storage not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Floor under shelves and steam table, and ceiling near air conditioner 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.
Comments:
Good things noticed during inspection: hair coverings, temperature on foods, and overall cleanliness better than before.

December 16, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the inside of small brown refrigerator, inside top of microwave, door seals and inside of under counter cooler, door seal and inside of freezer by slicer, bottom of slicer, and inside glass door refrigerators has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (uncovered flour bin in storage room)
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0960 2 - The food contact surface of the containers with sliced meat is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Replace the containers with reusable food grade plastic to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 2890 - Light bulb in storage area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Floor behind and under equipment and wall behind range 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.

September 09, 2004 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use.
    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.
  • 0820 - Critical Repeat Pasta salad cold holding at improper temperatures.
    Reduce temperature of refrigeration unit so that it is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - The temperature measuring device located refrigeration units are not easily readable or visible.
    Provide an easily readable and visible thermometer so employees can accurately read the thermometer.
  • 3180 - Repeat Dry storage area shelves and floor; food prep area reach-in refrigerator; Frigidare freezer in the kitchen noted in need of cleaning.Soda dispenser 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.

March 31, 2004 (Routine)



Violations:
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in red plastic container with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.

October 09, 2003 (Routine)



Violations:
  • 0240 - Repeat 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.
  • 0540 - Critical Food in contact with soiled equipment or utensils.
    Use only cleaned and sanitized utensils or equipment during food preparation.CORRECTED by cleaning and sanitizing
  • 0820 - Critical potato salad, cole slaw, and macaroni salad cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.CORRECTED by covering and turning unit down.
  • 3180 - Repeat Walls and floor in the kitchen 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.

June 20, 2003 (Routine)



Violations:
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1780 - Critical Surfaces of the nozzles of soda fountain was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 0790 - Improper methods used to thaw meat and fish.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 1800 - The nonfood contact surface of the can opener, shelf under slicer table, and top inside of microwave had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Floor under dishwasher, 3 compartment sink and under store room shelves 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.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0240 - Repeat 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.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3080 - Less than 10 foot candles of light was noted in the dry storage area.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3080 - Less than 50 foot candles of light was noted in the grill area and food prep area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (dry food uncovered in storage area)
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0480 - Unlabeled food containers in dry storage area.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3220 - Mops and brooms 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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
Comments:
Critical violation 1780 corrected.

March 17, 2003 (Routine)



Violation: 2000 - Clean plates, bowls and cups were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.

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