Td's Smokehouse Barbecue, 8919 Patterson Avenue, Richmond, VA 23229 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: TD's Smokehouse Barbecue
Address: 8919 Patterson Avenue, Richmond, VA 23229
Type: Fast Food Restaurant
Phone: 804 741-9804
Total inspections: 10
Last inspection: 03/04/2016
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Inspection findings

Inspection date

Type
Observed good glove use. Discussed employee health and temperature control. Monitor temperatures of beans in the hot holding unit- it appears to not be functioning properly.
  • Critical: Cooling* (corrected on site)
    Observation: Collard greens in reach-in refrigerator observed at 47 degrees F.
    Correction: Discussed cooling methods. Cool using an ice bath or store in smaller, metal pans.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Baked beans hot holding at 70-110 degrees F.
    Correction: Beans were reheated to 165.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
    Observation: Oven cleaner observed stored on shelf with food.
    Correction: Cleaner was removed.
03/04/2016Risk Factor
Permit issued
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed chipped bowls on the wire shelving.
    Correction: Refrain from using bowls (could break/adulterate food).
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Observed a spray bottle of cleanser on prep table with open cans of beans.
    Correction: Store toxic items separate from foods. Bottle removed.
10/20/2015Routine
No risk factor violations observed. Gloves worn.
No violation noted during this evaluation.		03/19/2015Risk Factor
Gloves worn, utensils used.
  • Critical: Cooling* (corrected on site)
    Observation: Found large 4" pan of BBQ covered with plastic wrap at 102 degrees after 4 hours in cold storage.;Product to be less than 70 after 2 hours. Please cool properly to less than 70 degrees in 2 hours. Product was reheated and cooled in freezer (reheated to 168 degrees) and spread out in shallow pans.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Found macaroni and cheese at 117 degrees.
    Correction: All hot hold to be above 135 degrees. Please hot hold macaroni and cheese above 135 degrees (product was reheated to 175 and held hot).
11/21/2014Risk Factor
Gloves worn. Discussed DOK expiration. 3 compartment sink - chlorine sanitizer - 100+ ppm - test kit (ok). Permit issued.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Found top damaged to freezer.
    Correction: All equipment to be in good order. Please repair/replace freezer.
09/12/2014Routine
No violations noted.
No violation noted during this evaluation.		06/18/2014Risk Factor
No critical violations noted.
No violation noted during this evaluation.		03/06/2014Risk Factor
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Observed a spray bottle of green liquid at the 3 compartment sink with no identification label.
    Correction: Label all toxic items.
11/15/2013Risk Factor
Gloves worn. Annual inspection for permit. 3 compartment sink - chlorine sanitizer - 100+ ppm/test kit (ok).
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Found macaroni & cheese in steam well after heating and temperature 104 degrees.
    Correction: All reheat to be 165 degrees and then hot hold at 135 degrees or more. Please reheat to 165 degrees. (Product was microwaved).
08/30/2013Routine
No critical violations.
No violation noted during this evaluation.		02/12/2013Risk Factor

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