Pulaski Baseball, Inc, 700 South Washington Avenue, Pulaski, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 25, 2009 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | June 20, 2008 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | July 04, 2007 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | August 23, 2006 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | June 09, 2006 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | June 22, 2005 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | July 21, 2004 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | June 19, 2003 | Routine | 0 | 0 | Details / Comments |
July 25, 2009 (Routine)
Violations:
- 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0170 - Corrected During Inspection A food employee reported cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. - 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0820 A 2 - Corrected During Inspection Critical Coleslaw cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - There was no temperature measuring device located in the walk-in cooler.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Person in should complete an approved food safety class. Please contact Sarah Burkett at 980-7761 for class information. Sample employee health policy received by the person in charge.
June 20, 2008 (Routine)
Comments:Recommend permit Hot foods was being heated. Chilli, hot dogs chicken and hamburgers are all frozen products. Hamburger is being cooked to 160 degrees or more for 15 seconds
July 04, 2007 (Routine)
Comments:Being used as a commissary for temporary food facility.
August 23, 2006 (Routine)
Comments:Complying with Food Regulations
June 09, 2006 (Routine)
Comments:Recommwnd permit. Complying with the food regulations.
June 22, 2005 (Routine)
Comments:Recommend permit. Frozen foods are cooked from frozen state.
July 21, 2004 (Routine)
Comments:Complying with the Food Regulations.
June 19, 2003 (Routine)
Comments:No hot food at inspection.
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