Todd's BBQ, 1176 Magnolia Ave., Buena Vista, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Todd's BBQ
Address: 1176 Magnolia Ave., Buena Vista, Virginia
Total inspections: 23
Last inspection: Nov 6, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1570 - Mechanically vented hood filters are not in the hood; they are at the owner's home being soaked..
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the cutting boards, the inside lid of the ice machine, the stainless steel food containers on the shelf under the hot line.
  • 3180 - The ceiling in the back storage room remains "un-mudded" and painted and the floor is black with grease. Some of the ceiling tiles in the kitchen, need to be cleaned or replaced.
  • 3200 - Ventilation systems to the outside are creating a public health hazard. Since the vents are gone, there is a tremendous amount of grease up in the hood itself. This represents a fire danger.
  • 3270 - Flies. Maybe having the back door propped open allowed them to come in.
November 06, 2008Routine05Details / Comments
  • 0820 A 2 - Critical Repeat Cold holding at improper temperatures: potato salad in the bottom of the sandwich unit was 59 degrees.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting board has dark stains, the inside of the microwave, and the inside of the unused beer cooler in the bar end.
July 23, 2008Routine20Details / Comments
  • 0820 A 2 - Critical Cold holding at improper temperatures: tomatoes in the top of the make unit are 49 degrees.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards have an accumulation of food debris on them that is more than a day old.
April 10, 2008Critical Procedures20Details / Comments
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:cutting boards have food debris on them.January 10, 2008Routine10Details / Comments
- October 31, 2007Follow-up00Details / Comments
  • 0760 - Critical The brown gravy was put on the warming unit. It had NOT been cooked to 165 degrees.
  • 0820 - Critical Repeat Cold holding at improper temperatures: potato salad in bottom of .
  • 1570 - The backflow preventer on the dish machine is broken. At present it is covered with aluminum foil.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting board on the make unit is stained with food debris. The ice scoops have greasy film on them. The insides of refrigerators need cleaning.
  • 3180 - Repeat Various areas need cleaning: look at the intake grill of the ice machine. This kind of film is on various pieces of equipment. The storage room is being straighten, but still needs a clear separation between this business's things and the fathers. There are still things that need to e tossed out.
October 04, 2007Routine32Details / Comments
  • 0820 - Critical Repeat Multiple cold holding at improper temperatures Of all the foods I temped, ONLY the potato salad in the Westinghouse was BELOW 41 degrees. MOST all else was between 42 and 49.
  • 1320 - Repeat There was no temperature measuring device located in ANY of the refrigerators.
  • 1450 - Repeat Refrigerators seem to be unable to keep foods 41 degrees or colder. And this seems to be the SAME THING every time I come. Last time and today, the walk in was iced up. The 2 door True unit has been out of order for over 6 months.
  • 1570 - The chemical lines in the dish machine have no rhyme or reason. It is impossible for the kitchen help to follow a line from the tank to the pump to the spout.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. There was NO sanitizer being used in the 3 compartment sink, There was NO sanitizer getting into the dish machine. AND the bucket of sanitizer was EMPTY and there is not another bucket of sanitizer that can be found.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting boards have black food debris on them. Some also have red rust stains on them.
  • 2790 - BIG hole in the store room ceiling.
  • 3180 - Repeat Parts of this establishment are looking much better. There is still a way to go. Look at the dish machine, look inside of some refrigerators, look at the shelves in refrigerators, look at the fan guard on the large fan in the kitchen.
July 05, 2007Routine35Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat Cold holding at improper temperatures: foods in the sandwich unit and in the walk in are ABOVE 41 degrees. The walk in is iced up and maybe the sandwich unit is also since there is water standing in the bottom.
  • 1320 - Repeat There was no temperature measuring device located in the ANY OF YOUR THREE REFRIGERATORS. If you do not have a thermometer, you can not daily monitor the temperatures to insure foods are 41 degrees or colder.
  • 1450 - Corrected During Inspection Only ONE of your three existing refrigerators is holding foods below 41 degrees. Your 2 door True unit is out of order. You may NOT operate if you are unable to keep potentially hazardous foods BELOW 41 degrees.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. There are seeds, food debris, paper and plastic particles in the dish machine wash arms and the dish machine man just left MINUTES AGO. Maybe you need to find a new man.
  • 3180 - It's time to organize the storage room, repair the ceiling, seal the shelves, removed "unused" pieces of equipment and then do the same thing throughout the rest of the back of the house.
April 19, 2007Routine14Details / Comments
  • 0610 - Corrected During Inspection Food stored in a commonly wet or soiled location. Potatoes were stored on the floor in the walk in. Potatoes and onions will absorb fluids like a sponge, so whatever is spilled on the floor may be soaked into the food. It is possible that cooking the food will not deactivate what is absorbed, especially is it was a chemical.
  • 0820 - Corrected During Inspection Critical Repeat Chicken salad in the bottom of the salad unit was 46 degrees. It needs to be 45 degrees or below. ALSO starting March 2007, all potentially hazardous foods must be maintained 41 degrees or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) LIKE the chicken salad in the cold slaw containers in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the bottom of the sandwich unit or the walk in refrigerator.
  • 1600 - Corrected During Inspection Repeat The wash arms of the dishmachine have most of the ports stopped up with lemon seeds and food particles. This decreases the effectiveness of the unit.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside bottom of the sandwich unit is full of dirty water; fan grill in the walk in refrigerator has mold on it; the red ice scoop has dried food particles on it; the slicer has dried food particles on it.
January 11, 2007Critical Procedures33Details / Comments
  • 0610 - Corrected During Inspection Food stored in a commonly wet or soiled location. Potatoes were stored on the floor in the walk in. Potatoes and onions will absorb fluids like a sponge, so whatever is spilled on the floor may be soaked into the food. It is possible that cooking the food will not deactivate what is absorbed, especially is it was a chemical.
  • 0820 - Corrected During Inspection Critical Repeat Chicken salad in the bottom of the salad unit was 46 degrees. It needs to be 45 degrees or below. ALSO starting March 2007, all potentially hazardous foods must be maintained 41 degrees or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) LIKE the chicken salad in the cold slaw containers in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the bottom of the sandwich unit or the walk in refrigerator.
  • 1600 - Corrected During Inspection Repeat The wash arms of the dishmachine have most of the ports stopped up with lemon seeds and food particles. This decreases the effectiveness of the unit.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside bottom of the sandwich unit is full of dirty water; fan grill in the walk in refrigerator has mold on it; the red ice scoop has dried food particles on it; the slicer has dried food particles on it.
January 11, 2007Critical Procedures33Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0820 - Critical Cold holding at improper temperatures: foods in the sandwich unit are above 45 degrees.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) - like the macaroni salad or the potato salad - in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in several of the refrigerators.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - 1. The can opener blade is rusted and dull. 2. Hood filters are missing.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Ports in the upper and the lower wash arms are stopped up with lemon seeds.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. mold is starting to grow in the walk in. 2. There are greasy lip prints on the plastic glasses. 3. The can opener is greasy. 4. Large stainless steel pans in the dry storage are greasy. 5. Large cutting boards have a dark food scum on them.
  • 1900 - Critical All kitchen employees need to know the proper way to operate a 3 compartment sink in case the dish machine breaks AND for washing - rinsing - sanitizing the large stainless steel pans that are too big to go thru the dishmachine.
  • 2250 - Repeat The existing mop sink does not seem to function correctly. 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.
  • 3020 - Soap was not provided at the hand washing lavatory in the employee's bathroom. Use SOAP not hand sanitizer.
  • 3030 - A heated air hand drying device was not being provided at the hand washing lavatory in employee's bathroom.
  • 3170 - Repeat There is one small section of the ceiling in the dry storage room that needs repair.
  • 3200 - Exhaust air ducts in the hood are not being cleaned
  • 3270 - Critical FLIES.
October 04, 2006Routine710Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0820 - Critical Cold holding at improper temperatures: foods in the sandwich unit are above 45 degrees.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) - like the macaroni salad or the potato salad - in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in several of the refrigerators.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - 1. The can opener blade is rusted and dull. 2. Hood filters are missing.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Ports in the upper and the lower wash arms are stopped up with lemon seeds.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. mold is starting to grow in the walk in. 2. There are greasy lip prints on the plastic glasses. 3. The can opener is greasy. 4. Large stainless steel pans in the dry storage are greasy. 5. Large cutting boards have a dark food scum on them.
  • 1900 - Critical All kitchen employees need to know the proper way to operate a 3 compartment sink in case the dish machine breaks AND for washing - rinsing - sanitizing the large stainless steel pans that are too big to go thru the dishmachine.
  • 2250 - Repeat The existing mop sink does not seem to function correctly. 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.
  • 3020 - Soap was not provided at the hand washing lavatory in the employee's bathroom. Use SOAP not hand sanitizer.
  • 3030 - A heated air hand drying device was not being provided at the hand washing lavatory in employee's bathroom.
  • 3170 - Repeat There is one small section of the ceiling in the dry storage room that needs repair.
  • 3200 - Exhaust air ducts in the hood are not being cleaned
  • 3270 - Critical FLIES.
October 04, 2006Routine710Details / Comments
  • 1800 - Repeat The equipment on the cooks line still has a greasy food debris build-up.
  • 3170 - Repeat The ceiling in the dry storage room is still in poor repair. It is water damaged with exposed rafters and insulation.
  • 3180 - Repeat The walls at the dish machine area had black mold on the back splash. The floors in the walk-in and under the equipment in the kitchen was soiled.
  • 3300 - Repeat Remove the broken/unused mop sink. This sink had a lot of debris in the bottom and soda lines/cold plate are not to be routed to a mop sink.
February 15, 2006Follow-up04Details / Comments
  • 1800 - Repeat The equipment on the cooks line still has a greasy food debris build-up.
  • 3170 - Repeat The ceiling in the dry storage room is still in poor repair. It is water damaged with exposed rafters and insulation.
  • 3180 - Repeat The walls at the dish machine area had black mold on the back splash. The floors in the walk-in and under the equipment in the kitchen was soiled.
  • 3300 - Repeat Remove the broken/unused mop sink. This sink had a lot of debris in the bottom and soda lines/cold plate are not to be routed to a mop sink.
February 15, 2006Follow-up04Details / Comments
  • 0450 - Critical Observed employee using bare hands to prep. the deli meat at the prep. table. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
  • 0470 - Critical The tea urns at the customer area were not covered.
  • 0570 - Repeat Observed a wet wiping cloth placed on the countertop. Put wiping cloths in a bucket of 1capful of bleach to 1 full gal. of water= 100 ppm chlorine.
  • 0610 - Repeat Observed boxed potatoes on the floor in the walk-in. Remove the pallets from the walk-in unit. Pallets are not an approved shelving unit.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1100 - Observed significant rust on the interior of the microwave. REPLACE THIS MICROWAVE. Both the of the microwaves were heavily soiled on the inside top. The oven mitts were heavily soiled and heat damaged. Replace the oven mitts.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the canopener blade was soiled and had metal shavings on the blade.
  • 1800 - Repeat Virtually all of the equipment in the kitchen had accumulations of grime and debris.
  • 2250 - The existing mop sink was falling off of the wall and no longer funtions. HAVE THE MOP SINK FIXED A.S.A.P.
  • 3170 - The ceiling in the dry storage room was water damaged. The ceiling tile was water damaged and there was exposed insulation.
  • 3180 - Repeat The floors, walls, and ceiling were soiled and require cleaning. There was a lot of grease build up and food debris on the floor. The ceiling tiles were discolored due to the grease build-up. The floor in the walk-in refrigerator had spillage and what appeared to be dried blood on the floor.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
January 31, 2006Routine48Details / Comments
  • 0450 - Critical Observed employee using bare hands to prep. the deli meat at the prep. table. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
  • 0470 - Critical The tea urns at the customer area were not covered.
  • 0570 - Repeat Observed a wet wiping cloth placed on the countertop. Put wiping cloths in a bucket of 1capful of bleach to 1 full gal. of water= 100 ppm chlorine.
  • 0610 - Repeat Observed boxed potatoes on the floor in the walk-in. Remove the pallets from the walk-in unit. Pallets are not an approved shelving unit.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1100 - Observed significant rust on the interior of the microwave. REPLACE THIS MICROWAVE. Both the of the microwaves were heavily soiled on the inside top. The oven mitts were heavily soiled and heat damaged. Replace the oven mitts.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the canopener blade was soiled and had metal shavings on the blade.
  • 1800 - Repeat Virtually all of the equipment in the kitchen had accumulations of grime and debris.
  • 2250 - The existing mop sink was falling off of the wall and no longer funtions. HAVE THE MOP SINK FIXED A.S.A.P.
  • 3170 - The ceiling in the dry storage room was water damaged. The ceiling tile was water damaged and there was exposed insulation.
  • 3180 - Repeat The floors, walls, and ceiling were soiled and require cleaning. There was a lot of grease build up and food debris on the floor. The ceiling tiles were discolored due to the grease build-up. The floor in the walk-in refrigerator had spillage and what appeared to be dried blood on the floor.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
January 31, 2006Routine48Details / Comments
  • 0610 - Repeat The pallets don't provide a six inch clearance from the floor in the walk-in.
  • 1530 - Repeat There is still no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1800 - The following non-food contact surfaces were soiled and require cleaning: the equipment on the cooks line, and the outside of the ice machine.
  • 3180 - Repeat The floors had been cleaned, however the facility is due for an equipment removal and full cleaning in this area on the cooks line. The floor in the walk-in looked much better.
March 03, 2005Follow-up04Details / Comments
  • 0570 - Observed wet wiping cloths on the countertop in the kitchen. Use one capful of bleach to one full gal. of water in the sanitizing solution bucket.
  • 0610 - Several food items were on the floor in the walk-in refrigerator. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
  • 0820 - Critical A few of the cold foods were in the temperature danger zone on the sandwich prep. unit. Have this unit adjusted/serviced.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1580 - Repeat The cutting board used to slice the meat for B.B.Q. is scratched/scored and no longer cleanable. The surface was visibly stained.
  • 1700 - Critical The dish machine was not sanitizing. Less than 10 ppm chlorine was detected in the final rinse.
  • 1770 A - Critical Observed build-up on the inside lid of the ice machine.
  • 1800 - Repeat The following non-food contact surfaces were soiled and require cleaning: the equipment on the cooks line, and the outside of the ice machine.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2890 - The florescent light bulb above the dish machine was not shielded.
  • 3180 - Repeat The floors were soiled under the kitchen equipment and in the walk-in refrigerator.
February 23, 2005Routine38Details / Comments
  • 0550 - The ice scoop was observed stored on top of the ice machine.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1800 - Repeat The following non food contact surfaces were soiled and require cleaning: the outside top of the ice machine, and the large fan in the kitchen.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
June 02, 2004Routine04Details / Comments
  • 0820 - Critical Most of the food temperatures were fine, however the pork chops were in the temperature danger zone. Do not use the steamtable to "reheat" food. Mngr. corrected on site.
  • 1070 - Critical Use of grocery store bags to store food in was observed.
  • 1100 - Critical The oven mitts were heat damaged and no longer cleanable. The mngr. corrected at the time of evaluation.
  • 1570 - The gasket was torn on the reach-in unit next to the cooks line.
  • 1580 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - Repeat The reach-in unit on the cooks line was soiled and requires cleaning.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked by a table preventing access by employees for easy handwashing.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2720 - The outside dumpster lids were open.
  • 3180 - Repeat The floors were soiled especially under the equipment and in the walk-in refrigerator.
April 20, 2004Routine46Details / Comments
No violation noted during this evaluation. July 29, 2003Follow-up00Details / Comments
  • 1800 - Repeat The nonfood contact surface of the tabletop, fryers, and the outside of the equipment had accumulations of grime and debris.
  • 0480 - Repeat There were a few containers that were not labeled.
  • 3180 - Repeat The floor in the walk-in was soiled.
  • 2890 - Repeat There were several lights in the kitchen that were not shielded.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door
  • 1150 - Repeat The nonfood contact surface of the chest freezer and the shelving were badly rusted.
July 10, 2003Follow-up06Details / Comments
  • 1800 - The nonfood contact surface of the the outside of the reach-in refrigerator, the outside of fryers, and the tabletop underneath the fryers had accumulations of grime and debris.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: canopener blade.
  • 0470 - There was a grinder with raw hamburger that was stored next to the produce (tomatoes). Recommend to store all meats on a designated shelf storing the raw meats on the bottom shelf. The produce (RTE) ready to eat foods should be stored separately.
  • 0820 - Critical The food on the steamtable was hot holding at improper temperatures. Please have the steamtable checked or serviced to maintain food temperatures of 140 degrees F or above.
  • 0480 - The bulk food containers need to be relabeled the existing labels have worn off.
  • 1100 - The food contact surface of the cutting board at the bar is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3180 - The floors were soiled throughout the kitchen, especially under the equipment. The floor in the dry storage room was soiled and had mouse droppings and dead bugs in the corners.
  • 2890 - Repeat Light bulbs in the kitchen were not shielded, coated, or otherwise shatter-resistent.
  • 2920 - The mens and ladies restrooms were not provided with a self-closing door.
  • 1150 - The nonfood contact surface of the chest freezer lid was badly rusted and is not easily cleanable.
  • 2720 - The dumpsters were in poor repair with broken lids.
June 09, 2003Routine110Details / Comments

November 06, 2008 (Routine)



Violations:
  • 1570 - Mechanically vented hood filters are not in the hood; they are at the owner's home being soaked..
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the cutting boards, the inside lid of the ice machine, the stainless steel food containers on the shelf under the hot line.
    Clean and sanitize these surfaces for food contact.
  • 3180 - The ceiling in the back storage room remains "un-mudded" and painted and the floor is black with grease. Some of the ceiling tiles in the kitchen, need to be cleaned or replaced.
    IT IS TIME TO DO WHAT YOU TOLD ME YOU WOULD DO.
  • 3200 - Ventilation systems to the outside are creating a public health hazard. Since the vents are gone, there is a tremendous amount of grease up in the hood itself. This represents a fire danger.
    Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge
  • 3270 - Flies. Maybe having the back door propped open allowed them to come in.
    Kill them.
Comments:
I am disappointed, since I called and told you I would be here this week. You CAN do better than this.
NOTE: Remove the aluminum foil on shelves. Any liners allow food and other debris to accumulate and attract bugs. If the surface is old and rough, then re-surface it
NOTE: Foods in the walk in are 41 to 42, even though the thermometer on the wall reads in the 30's. You need to set this unit so foods stay about 38 degrees so you have a margin of error.

July 23, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical Repeat Cold holding at improper temperatures: potato salad in the bottom of the sandwich unit was 59 degrees.
    The potato salad was discarded. There is to be NO POTENTIALLY HAZARDOUS FOODS stored in the sandwich unit. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting board has dark stains, the inside of the microwave, and the inside of the unused beer cooler in the bar end.
    Clean and sanitize these surfaces for food contact.
Comments:
NOTE: During the past several inspections there have been potentially hazardous foods stored in the top or the bottom of the sandwich unit which is UNABLE to hold foods BELOW 41 degrees. In each case the PHFoods have been discarded. If employees can not learn NOT to put PHFoods in this unit. The unit must be REMOVED from the kitchen.
It's time for some general cleaning.

April 10, 2008 (Critical Procedures)



Violations:
  • 0820 A 2 - Critical Cold holding at improper temperatures: tomatoes in the top of the make unit are 49 degrees.
    If you are going to keep tomatoes ABOVE 41 degrees, they must be discarded EVERY 4 HOURS and there MUST be a note telling the EXACT TIME they are to be discarded. Tomatoes today were discarded. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards have an accumulation of food debris on them that is more than a day old.
    Cutting boards are to be scrubbed back to white EACH DAY before sanitizing, and then they are to be cleaned and sanitized EVERY 4 hours during the day.Clean and sanitize these surfaces for food contact.
Comments:
This was a critical control inspection so ONLY critical items are debited, but there are two non critical items which need to be addressed:
1. The hot wash water and the hot rinse water in a chemical dish machine is to be 120 minimum. Today yours is 115 degrees.
2. The hood filters and drip tray needs to be cleaned.
Thank you for the following: accessible hand sink with soap and towels and sign; thermometers in all refrigerators; two calibrated food thermometers; all potentially hazardous foods , except tomatoes in top of make unit) are at correct temperatures; the cook is in a clean outfit with hair restraints and gloves for handling ready to eat foods.

January 10, 2008 (Routine)



Violation: 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:cutting boards have food debris on them.
DAILY these cutting boards need to be SCRUBBED back to WHITE before rinsing and sanitizing, and they should be washed - rinsed - sanitized at least each 4 hours during the day when in continuous use. Clean and sanitize these surfaces for food contact.
Comments:
NOTE: Please have the dish machine man check the concentration of soap and sanitizer; they are excessive, and that is costing you money.
Thank you for the following: accessible hand sink with soap and towels and sign; thermometers in all refrigerators; potentially hazardous foods at correct temperatures; a food thermometer for monitoring food temps; equipment, silver, dishes, glasses are clean to sight and touch; clean employees with aprons, hair restraints and gloves as needed; dealing with violations from previous inspections.

October 31, 2007 (Follow-up)



Violation: -

Comments:
WOW !!! You all have done a lot of work and it shows. Thank you for the toil. I hope you are as proud of the establishment as I am. Keep "replacing ceiling tiles on your "to do" list. The new one almost put your eyes outs. Thanks.

October 04, 2007 (Routine)



Violations:
  • 0760 - Critical The brown gravy was put on the warming unit. It had NOT been cooked to 165 degrees.
    Rapidly reheat food for hot holding to 165F or above within 2 hours. Gravy was put on stove and re-heated to 179 and then set back into the warmer.
  • 0820 - Critical Repeat Cold holding at improper temperatures: potato salad in bottom of .
    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.
  • 1570 - The backflow preventer on the dish machine is broken. At present it is covered with aluminum foil.
    Repair or replace.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting board on the make unit is stained with food debris. The ice scoops have greasy film on them. The insides of refrigerators need cleaning.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Repeat Various areas need cleaning: look at the intake grill of the ice machine. This kind of film is on various pieces of equipment. The storage room is being straighten, but still needs a clear separation between this business's things and the fathers. There are still things that need to e tossed out.
    It is time for a grand cleaning and "tossing" of stuff that you do not use any more. The kitchen and storage room is not to be used as a storage facility.
Comments:
You have made progress dealing with violations from the past inspection. Thank you for your help. You will need to address all the ones above and do a through "fall cleaning" before October 31, 2007 so your permit can be re-issued. Give me a call at number listed on this sheet when you are ready for an inspection.

July 05, 2007 (Routine)



Violations:
  • 0820 - Critical Repeat Multiple cold holding at improper temperatures Of all the foods I temped, ONLY the potato salad in the Westinghouse was BELOW 41 degrees. MOST all else was between 42 and 49.
    It seems impossible to transfer foods to a colder refrigerator since NONE of them were below 41 degrees AND there were no thermometers in ANY 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.
  • 1320 - Repeat There was no temperature measuring device located in ANY of the refrigerators.
    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. They need to be EASILY seen when you open the door.
  • 1450 - Repeat Refrigerators seem to be unable to keep foods 41 degrees or colder. And this seems to be the SAME THING every time I come. Last time and today, the walk in was iced up. The 2 door True unit has been out of order for over 6 months.
    It is necessary to maintain food items a 41 degrees or colder. Your units need to be replaced since it seems you have had the refrigeration man in come in time after time.
  • 1570 - The chemical lines in the dish machine have no rhyme or reason. It is impossible for the kitchen help to follow a line from the tank to the pump to the spout.
    The dish machine man OUGHT to be able to install a white(clear), a blue and a red line so the soap, the rinse aid, and the sanitizer have DIFFERENT color lines.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. There was NO sanitizer being used in the 3 compartment sink, There was NO sanitizer getting into the dish machine. AND the bucket of sanitizer was EMPTY and there is not another bucket of sanitizer that can be found.
    The dish machine is to be CUT OFF and EVERYTHING is to be washed - rinsed- sanitized in the 3 compartment sink, using a capful of bleach in the 3rd sink. When the dish machine is again operating correctly, then you may use it but you are still to wash - rinse - SANITIZE all food contact surfaces in the 3 compartment sink that do NOT go through the dish machine. Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting boards have black food debris on them. Some also have red rust stains on them.
    ALL your cutting boards MUST be scrubbed back to white EACH NIGHT before being rinsed and sanitized. AND each 4 hours during the day they should be cleaned off and sanitized. Clean and sanitize these surfaces for food contact.
  • 2790 - BIG hole in the store room ceiling.
    The roof leak needs to be repaired and then the ceiling needs to be repaired.
  • 3180 - Repeat Parts of this establishment are looking much better. There is still a way to go. Look at the dish machine, look inside of some refrigerators, look at the shelves in refrigerators, look at the fan guard on the large fan in the kitchen.
    If it does NOT work get it out of here - NOT in the back store room. It's better to have less equipment that is maintained correctly, than more things. Also, keep working in the back store room. If it is YOURS, it must be stored on the side closet to the kitchen, on clean, painted shelves and off the floor.
Comments:
There are two issues here: 1 the immediate concern for food temperatures and use of the dish machine and 3 compartment sink, cleaning the cutting boards REGULARLY, etc. 2. The long term items that need to be addressed. The manager and I spoke several months ago and he is aware the 2007-8 permit will be allowed to run out and not be re-issued if all the items are not fixed. He has had information to this effect for well over a year. For the critical items which are immediate, I am asking my supervisor to follow up on these since I will be on vacation almost all of the remainder of July. If you wish to call him before he calls you, his name is Mac McMahan and he may be reached at 540-332-7830, extension 350.

April 19, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat Cold holding at improper temperatures: foods in the sandwich unit and in the walk in are ABOVE 41 degrees. The walk in is iced up and maybe the sandwich unit is also since there is water standing in the bottom.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1320 - Repeat There was no temperature measuring device located in the ANY OF YOUR THREE REFRIGERATORS. If you do not have a thermometer, you can not daily monitor the temperatures to insure foods are 41 degrees or colder.
    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.
  • 1450 - Corrected During Inspection Only ONE of your three existing refrigerators is holding foods below 41 degrees. Your 2 door True unit is out of order. You may NOT operate if you are unable to keep potentially hazardous foods BELOW 41 degrees.
    The walk in and the sandwich unit are old and they continue to malfunction. If the repairman is unable to fix them then you need to buy some new units.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. There are seeds, food debris, paper and plastic particles in the dish machine wash arms and the dish machine man just left MINUTES AGO. Maybe you need to find a new man.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. The owner/manager and I disassembled the upper and lower wash arms and cleaned them.
  • 3180 - It's time to organize the storage room, repair the ceiling, seal the shelves, removed "unused" pieces of equipment and then do the same thing throughout the rest of the back of the house.
    If you need to, build a storage shed or rent a storage space so you can free up the space you need for JUST what you need to operated this establish.
Comments:
VERY IMPORTANT NOTE: It is time to have the refrigeration service man work on your refrigeration units.You MUST call me at 540-332-7830, extension 343 or at my home phone 540-943-9563 AS SOON AS the walk in and sandwich unit (and the 2 door True unit if you decide to fix it) are holding foods 41 degrees or colder.You must find a way to keep the food in the walk in 41 degrees until the walk in is repaired. You do have 2 freezers and 1 homestyle refrigerator or you can use the beer refrigerator in the front of the house. IF I RECEIVE NO CALL BY NOON TOMORROW, Friday, 20 April 2007, then I will ask the health director to suspend your permit.
ANOTHER NOTE; Your permit EXPIRES 31 October 2007. Renewal of the permit is not an automatic thing. Unless there is some real effort put into this establishment, I will ask the health director to allow this permit to elapse. Look at the back inspections and you will see countless notations concerning the refrigeration units, the dish washer, the back storage room. NOW is the time to decide if you wish to put money and effort into this kitchen. I and my supervisor would welcome a chance to speak with the manager and the owner of the building about this at any time.
20 April 2007 NOTE: The manager called to say the walk in has been fixed. A bird was building in the mechanism on the roof. Refrigerator is now holding in the 30's. He also said he would be able to deal with the other issues in the near future.

January 11, 2007 (Critical Procedures)



Violations:
  • 0610 - Corrected During Inspection Food stored in a commonly wet or soiled location. Potatoes were stored on the floor in the walk in. Potatoes and onions will absorb fluids like a sponge, so whatever is spilled on the floor may be soaked into the food. It is possible that cooking the food will not deactivate what is absorbed, especially is it was a chemical.
    Protect food from contamination by storing the food in a clean and dry location. Potatyoes were put up on some plastic drink boxes. More shelves or a dunnage rack will allow you to mop and sweep under them.
  • 0820 - Corrected During Inspection Critical Repeat Chicken salad in the bottom of the salad unit was 46 degrees. It needs to be 45 degrees or below. ALSO starting March 2007, all potentially hazardous foods must be maintained 41 degrees or below.
    It was moved to the 2 door True unit.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) LIKE the chicken salad in the cold slaw containers 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.
  • 1320 - Repeat There was no temperature measuring device located in the bottom of the sandwich unit or the walk in refrigerator.
    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. Please put them where they are EASILY SEEN so daily you can monitor the temperatures of your refrigerators.
  • 1600 - Corrected During Inspection Repeat The wash arms of the dishmachine have most of the ports stopped up with lemon seeds and food particles. This decreases the effectiveness of the unit.
    Use a flashlight and daily take a look. When needed, you know how to remove the arms and clean them. Today they were removed and cleaned.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside bottom of the sandwich unit is full of dirty water; fan grill in the walk in refrigerator has mold on it; the red ice scoop has dried food particles on it; the slicer has dried food particles on it.
    Clean and sanitize these surfaces for food contact. The inside of refrigerator need to be cleaned periodically. If there is water in the bottom and the temperature is not quite cold enough (and this one is) then it may need deicing or the intake cleaned or some other maintenance. Clean the fan grill in the walk in periodically to prevent mold. As it is now, the fan is circulating it throughout the walk in. the red ice scoop and the slicer need to be scrubbed hard and rinsed and sanitized.
Comments:
NOTE: Starting in March 2007, refrigerators must maintain potentially hazardous foods at 41 degrees or colder.
NOTE: This is a Critical Control inspection. There are some violations from the October 4, 2006 inspection that still need to be addressed. I have attached a copy of that inspection for your information. These noncritical items need to be put in your "to do" list.
Thank you for the following: Two calibrated food thermometers; all PHFoods (except one) are at correct temperatures; employees are clean, with apron, short hair and plastic gloves when needed; raw meats are being stored appropriately in the walk in and reach in refrigerators; the soda drink nozzles are clean; bathrooms are clean and well stocked; addressing 8 items from the past inspection.

January 11, 2007 (Critical Procedures)



Violations:
  • 0610 - Corrected During Inspection Food stored in a commonly wet or soiled location. Potatoes were stored on the floor in the walk in. Potatoes and onions will absorb fluids like a sponge, so whatever is spilled on the floor may be soaked into the food. It is possible that cooking the food will not deactivate what is absorbed, especially is it was a chemical.
    Protect food from contamination by storing the food in a clean and dry location. Potatyoes were put up on some plastic drink boxes. More shelves or a dunnage rack will allow you to mop and sweep under them.
  • 0820 - Corrected During Inspection Critical Repeat Chicken salad in the bottom of the salad unit was 46 degrees. It needs to be 45 degrees or below. ALSO starting March 2007, all potentially hazardous foods must be maintained 41 degrees or below.
    It was moved to the 2 door True unit.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) LIKE the chicken salad in the cold slaw containers 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.
  • 1320 - Repeat There was no temperature measuring device located in the bottom of the sandwich unit or the walk in refrigerator.
    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. Please put them where they are EASILY SEEN so daily you can monitor the temperatures of your refrigerators.
  • 1600 - Corrected During Inspection Repeat The wash arms of the dishmachine have most of the ports stopped up with lemon seeds and food particles. This decreases the effectiveness of the unit.
    Use a flashlight and daily take a look. When needed, you know how to remove the arms and clean them. Today they were removed and cleaned.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside bottom of the sandwich unit is full of dirty water; fan grill in the walk in refrigerator has mold on it; the red ice scoop has dried food particles on it; the slicer has dried food particles on it.
    Clean and sanitize these surfaces for food contact. The inside of refrigerator need to be cleaned periodically. If there is water in the bottom and the temperature is not quite cold enough (and this one is) then it may need deicing or the intake cleaned or some other maintenance. Clean the fan grill in the walk in periodically to prevent mold. As it is now, the fan is circulating it throughout the walk in. the red ice scoop and the slicer need to be scrubbed hard and rinsed and sanitized.
Comments:
NOTE: Starting in March 2007, refrigerators must maintain potentially hazardous foods at 41 degrees or colder.
NOTE: This is a Critical Control inspection. There are some violations from the October 4, 2006 inspection that still need to be addressed. I have attached a copy of that inspection for your information. These noncritical items need to be put in your "to do" list.
Thank you for the following: Two calibrated food thermometers; all PHFoods (except one) are at correct temperatures; employees are clean, with apron, short hair and plastic gloves when needed; raw meats are being stored appropriately in the walk in and reach in refrigerators; the soda drink nozzles are clean; bathrooms are clean and well stocked; addressing 8 items from the past inspection.

October 04, 2006 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Whenever an employee has been on break, they must wash their hands when they come back into the kitchen.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.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Use a cup/glass that has a sealed lid and a straw. 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 - Critical Cold holding at improper temperatures: foods in the sandwich unit are above 45 degrees.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. There needs to be a thermometer INSIDE this unit so you can daily monitor the temperature and regulate the controls so foods stay cold.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) - like the macaroni salad or the potato salad - 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.
  • 1320 - There was no temperature measuring device located in several of the refrigerators.
    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. You can buy some at Ace Hardware or Wal Mart.Buy a BIG one for the walk in refrigerator so you can see it easily.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. You need a food thermometer which registers 0 to 220 degrees in 2 degree increments so YOU can monitor the cooking temperatures of your food. You can buy these usually at a Ace Hardware or Wal Mart or food supplier.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level in the dish machine and in the 3 compartment sink.
  • 1570 - 1. The can opener blade is rusted and dull. 2. Hood filters are missing.
    1. Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. 2. Check with the local fire department or replace the missing hood filters.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Ports in the upper and the lower wash arms are stopped up with lemon seeds.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. mold is starting to grow in the walk in. 2. There are greasy lip prints on the plastic glasses. 3. The can opener is greasy. 4. Large stainless steel pans in the dry storage are greasy. 5. Large cutting boards have a dark food scum on them.
    1. Wipe down all black, moldy areas with a sanitized rag. 2. You need a 3 brush bar brush so glasses can be physically cleaned with friction. A low temperature dish machine does not get hot enough to dissolve the grease. 3. Scrub the can opener blade and the cog wheel. 4. These large pans need to be washed - rinsed - sanitized in the 3 compartment sink. 5. These cutting boards need to be scrubbed back to "white" each night before they are sanitized. Clean and sanitize these surfaces for food contact.
  • 1900 - Critical All kitchen employees need to know the proper way to operate a 3 compartment sink in case the dish machine breaks AND for washing - rinsing - sanitizing the large stainless steel pans that are too big to go thru the dishmachine.
    You need to WASH in the first sink - RINSE off the soap and food in the middle sink - SANITIZE in the third sink , using a capful of bleach in the water.
  • 2250 - Repeat The existing mop sink does not seem to function correctly. 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.
    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.
  • 3020 - Soap was not provided at the hand washing lavatory in the employee's bathroom. Use SOAP not hand sanitizer.
    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.
  • 3030 - A heated air hand drying device was not being provided at the hand washing lavatory in employee's bathroom.
    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
  • 3170 - Repeat There is one small section of the ceiling in the dry storage room that needs repair.
    THIS IS ON ORDER WHEN THE ROOF LEAK HAS BEEN MENDED. It appears the entire ceiling has been fixed except this one small area. Please complete the job.
  • 3200 - Exhaust air ducts in the hood are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3270 - Critical FLIES.
    You may use a fly swatter if you wipe up the "kill" with a sanitized rag. You may use the "ugly" fly tapes but not over food prep areas. You may use the fly glue traps that are inside a cardboard box almost anywhere since they are inside the box.
Comments:
Thank you for the following: raw foods are being stored on the bottom shelves in the walk in and cooked foods are on the upper shelves - GOOD PRACTICE; the employees are clean; they have aprons and their hair ties back, and the cook used gloves when needed; the soda drink nozzles are clean; the customer's bathrooms are clean and well stocked: the equipment along the grill line is really shiny and clean, so is the slicer, the 3 compartment sink, the microwaves, and steam table.
There are a lot of violations marked here, and when I look at past inspections there are times when many violations are noted. It has taken a time for the back part of the house to reach this stage and it will take some time to turn it around, BUT TURN IT AROUND YOU MUST. If you wish I will come in and explain all the above to the owner at his convenience and you can work out a schedule of compliance. You may telephone me at 1-540-3327830 extension 343 (Staunton Health Department). I will call you back and we can set up a time and day since I only work part time and am not in Buena Vista each week. I am depending on you to begin working on these issues and I will be discussing this with my supervisor.

October 04, 2006 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Whenever an employee has been on break, they must wash their hands when they come back into the kitchen.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.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Use a cup/glass that has a sealed lid and a straw. 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 - Critical Cold holding at improper temperatures: foods in the sandwich unit are above 45 degrees.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. There needs to be a thermometer INSIDE this unit so you can daily monitor the temperature and regulate the controls so foods stay cold.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) - like the macaroni salad or the potato salad - 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.
  • 1320 - There was no temperature measuring device located in several of the refrigerators.
    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. You can buy some at Ace Hardware or Wal Mart.Buy a BIG one for the walk in refrigerator so you can see it easily.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. You need a food thermometer which registers 0 to 220 degrees in 2 degree increments so YOU can monitor the cooking temperatures of your food. You can buy these usually at a Ace Hardware or Wal Mart or food supplier.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level in the dish machine and in the 3 compartment sink.
  • 1570 - 1. The can opener blade is rusted and dull. 2. Hood filters are missing.
    1. Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. 2. Check with the local fire department or replace the missing hood filters.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Ports in the upper and the lower wash arms are stopped up with lemon seeds.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. mold is starting to grow in the walk in. 2. There are greasy lip prints on the plastic glasses. 3. The can opener is greasy. 4. Large stainless steel pans in the dry storage are greasy. 5. Large cutting boards have a dark food scum on them.
    1. Wipe down all black, moldy areas with a sanitized rag. 2. You need a 3 brush bar brush so glasses can be physically cleaned with friction. A low temperature dish machine does not get hot enough to dissolve the grease. 3. Scrub the can opener blade and the cog wheel. 4. These large pans need to be washed - rinsed - sanitized in the 3 compartment sink. 5. These cutting boards need to be scrubbed back to "white" each night before they are sanitized. Clean and sanitize these surfaces for food contact.
  • 1900 - Critical All kitchen employees need to know the proper way to operate a 3 compartment sink in case the dish machine breaks AND for washing - rinsing - sanitizing the large stainless steel pans that are too big to go thru the dishmachine.
    You need to WASH in the first sink - RINSE off the soap and food in the middle sink - SANITIZE in the third sink , using a capful of bleach in the water.
  • 2250 - Repeat The existing mop sink does not seem to function correctly. 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.
    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.
  • 3020 - Soap was not provided at the hand washing lavatory in the employee's bathroom. Use SOAP not hand sanitizer.
    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.
  • 3030 - A heated air hand drying device was not being provided at the hand washing lavatory in employee's bathroom.
    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
  • 3170 - Repeat There is one small section of the ceiling in the dry storage room that needs repair.
    THIS IS ON ORDER WHEN THE ROOF LEAK HAS BEEN MENDED. It appears the entire ceiling has been fixed except this one small area. Please complete the job.
  • 3200 - Exhaust air ducts in the hood are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3270 - Critical FLIES.
    You may use a fly swatter if you wipe up the "kill" with a sanitized rag. You may use the "ugly" fly tapes but not over food prep areas. You may use the fly glue traps that are inside a cardboard box almost anywhere since they are inside the box.
Comments:
Thank you for the following: raw foods are being stored on the bottom shelves in the walk in and cooked foods are on the upper shelves - GOOD PRACTICE; the employees are clean; they have aprons and their hair ties back, and the cook used gloves when needed; the soda drink nozzles are clean; the customer's bathrooms are clean and well stocked: the equipment along the grill line is really shiny and clean, so is the slicer, the 3 compartment sink, the microwaves, and steam table.
There are a lot of violations marked here, and when I look at past inspections there are times when many violations are noted. It has taken a time for the back part of the house to reach this stage and it will take some time to turn it around, BUT TURN IT AROUND YOU MUST. If you wish I will come in and explain all the above to the owner at his convenience and you can work out a schedule of compliance. You may telephone me at 1-540-3327830 extension 343 (Staunton Health Department). I will call you back and we can set up a time and day since I only work part time and am not in Buena Vista each week. I am depending on you to begin working on these issues and I will be discussing this with my supervisor.

February 15, 2006 (Follow-up)



Violations:
  • 1800 - Repeat The equipment on the cooks line still has a greasy food debris build-up.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 3170 - Repeat The ceiling in the dry storage room is still in poor repair. It is water damaged with exposed rafters and insulation.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The walls at the dish machine area had black mold on the back splash. The floors in the walk-in and under the equipment in the kitchen was soiled.
    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.
  • 3300 - Repeat Remove the broken/unused mop sink. This sink had a lot of debris in the bottom and soda lines/cold plate are not to be routed to a mop sink.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Continue to work on the cleaning issues. Recommend to implement a master cleaning schedule to keep up with the cleaning. The mop sink located off of the kitchen is required to have a mixing faucet with hot and cold running water going through the faucet. Correct this item by the next routine inspection. Highly recommend a remodel of certain structural items that are worn and no longer cleanable.

February 15, 2006 (Follow-up)



Violations:
  • 1800 - Repeat The equipment on the cooks line still has a greasy food debris build-up.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 3170 - Repeat The ceiling in the dry storage room is still in poor repair. It is water damaged with exposed rafters and insulation.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The walls at the dish machine area had black mold on the back splash. The floors in the walk-in and under the equipment in the kitchen was soiled.
    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.
  • 3300 - Repeat Remove the broken/unused mop sink. This sink had a lot of debris in the bottom and soda lines/cold plate are not to be routed to a mop sink.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Continue to work on the cleaning issues. Recommend to implement a master cleaning schedule to keep up with the cleaning. The mop sink located off of the kitchen is required to have a mixing faucet with hot and cold running water going through the faucet. Correct this item by the next routine inspection. Highly recommend a remodel of certain structural items that are worn and no longer cleanable.

January 31, 2006 (Routine)



Violations:
  • 0450 - Critical Observed employee using bare hands to prep. the deli meat at the prep. table. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical The tea urns at the customer area were not covered.
    Protect food from cross contamination by covering.
  • 0570 - Repeat Observed a wet wiping cloth placed on the countertop. Put wiping cloths in a bucket of 1capful of bleach to 1 full gal. of water= 100 ppm chlorine.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Observed boxed potatoes on the floor in the walk-in. Remove the pallets from the walk-in unit. Pallets are not an approved shelving unit.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The prepared ready-to-eat (RTE) food 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.
  • 1100 - Observed significant rust on the interior of the microwave. REPLACE THIS MICROWAVE. Both the of the microwaves were heavily soiled on the inside top. The oven mitts were heavily soiled and heat damaged. Replace the oven mitts.
    Replace the microwave to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the canopener blade was soiled and had metal shavings on the blade.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat Virtually all of the equipment in the kitchen 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.
  • 2250 - The existing mop sink was falling off of the wall and no longer funtions. HAVE THE MOP SINK FIXED A.S.A.P.
    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.
  • 3170 - The ceiling in the dry storage room was water damaged. The ceiling tile was water damaged and there was exposed insulation.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The floors, walls, and ceiling were soiled and require cleaning. There was a lot of grease build up and food debris on the floor. The ceiling tiles were discolored due to the grease build-up. The floor in the walk-in refrigerator had spillage and what appeared to be dried blood on the floor.
    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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Please work on cleaning items especially the food contact surfaces such as the slicer and the meat grinder. The mechanical dishmachine was sanitizing@ 50 to 100 ppm chlorine.

January 31, 2006 (Routine)



Violations:
  • 0450 - Critical Observed employee using bare hands to prep. the deli meat at the prep. table. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical The tea urns at the customer area were not covered.
    Protect food from cross contamination by covering.
  • 0570 - Repeat Observed a wet wiping cloth placed on the countertop. Put wiping cloths in a bucket of 1capful of bleach to 1 full gal. of water= 100 ppm chlorine.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Observed boxed potatoes on the floor in the walk-in. Remove the pallets from the walk-in unit. Pallets are not an approved shelving unit.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The prepared ready-to-eat (RTE) food 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.
  • 1100 - Observed significant rust on the interior of the microwave. REPLACE THIS MICROWAVE. Both the of the microwaves were heavily soiled on the inside top. The oven mitts were heavily soiled and heat damaged. Replace the oven mitts.
    Replace the microwave to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the canopener blade was soiled and had metal shavings on the blade.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat Virtually all of the equipment in the kitchen 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.
  • 2250 - The existing mop sink was falling off of the wall and no longer funtions. HAVE THE MOP SINK FIXED A.S.A.P.
    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.
  • 3170 - The ceiling in the dry storage room was water damaged. The ceiling tile was water damaged and there was exposed insulation.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The floors, walls, and ceiling were soiled and require cleaning. There was a lot of grease build up and food debris on the floor. The ceiling tiles were discolored due to the grease build-up. The floor in the walk-in refrigerator had spillage and what appeared to be dried blood on the floor.
    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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Please work on cleaning items especially the food contact surfaces such as the slicer and the meat grinder. The mechanical dishmachine was sanitizing@ 50 to 100 ppm chlorine.

March 03, 2005 (Follow-up)



Violations:
  • 0610 - Repeat The pallets don't provide a six inch clearance from the floor in the walk-in.
    Phase out the pallets and obtain approved shelving/dunnage racks as discussed.
  • 1530 - Repeat There is still 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.
  • 1800 - The following non-food contact surfaces were soiled and require cleaning: the equipment on the cooks line, and the outside of the ice machine.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat The floors had been cleaned, however the facility is due for an equipment removal and full cleaning in this area on the cooks line. The floor in the walk-in looked much better.
    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:
The facility looked better, continue working on cleaning issues. The mechanical dish machine was sanitizing at 50 to 100 ppm chlorine. The wiping cloth solution was set up correctly with 100 ppm chlorine. The chef's thermometer needs to be calibrated regularly as was demonstrated at the time of evaluation.

February 23, 2005 (Routine)



Violations:
  • 0570 - Observed wet wiping cloths on the countertop in the kitchen. Use one capful of bleach to one full gal. of water in the sanitizing solution bucket.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Several food items were on the floor in the walk-in refrigerator. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical A few of the cold foods were in the temperature danger zone on the sandwich prep. unit. Have this unit adjusted/serviced.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1530 - Repeat 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.
  • 1580 - Repeat The cutting board used to slice the meat for B.B.Q. is scratched/scored and no longer cleanable. The surface was visibly stained.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1700 - Critical The dish machine was not sanitizing. Less than 10 ppm chlorine was detected in the final rinse.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
  • 1770 A - Critical Observed build-up on the inside lid of the ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The following non-food contact surfaces were soiled and require cleaning: the equipment on the cooks line, and the outside of the ice machine.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 2890 - The florescent light bulb above the dish machine was not shielded.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat The floors were soiled under the kitchen equipment and in the walk-in refrigerator.
    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 02, 2004 (Routine)



Violations:
  • 0550 - The ice scoop was observed stored on top of the ice machine.
    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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1800 - Repeat The following non food contact surfaces were soiled and require cleaning: the outside top of the ice machine, and the large fan in the kitchen.
    Clean the surface at a frequency necessary to preclude accumulation of soil.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Comments:
The mechanical dishmachine was sanitizing @ 100 ppm chlorine in the final rinse. The mngr. stated that the light shield for flourescent bulb in kitchen and the gaskets for the reach-in units have been ordered.

April 20, 2004 (Routine)



Violations:
  • 0820 - Critical Most of the food temperatures were fine, however the pork chops were in the temperature danger zone. Do not use the steamtable to "reheat" food. Mngr. corrected on site.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1070 - Critical Use of grocery store bags to store food in was observed.
    Discontinue use of the grocery store bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 1100 - Critical The oven mitts were heat damaged and no longer cleanable. The mngr. corrected at the time of evaluation.
    Replace the oven mitts to provide a food contact surface that is smooth and easily cleanable to prevent buildup of food debris.
  • 1570 - The gasket was torn on the reach-in unit next to the cooks line.
    Repair or replace the reach-in unit door gasket in accordance with the manufacturer's specifications.
  • 1580 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - Repeat The reach-in unit on the cooks line was soiled and requires cleaning.
    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 in the kitchen is blocked by a table 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 table preventing its use.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2720 - The outside dumpster lids were open.
    Cover all waste containers when not in continuous use.
  • 3180 - Repeat The floors were soiled especially under the equipment and in the walk-in refrigerator.
    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.

July 29, 2003 (Follow-up)

Comments:
The violations from the previous report have been corrected. The kitchen looked much better overall.

July 10, 2003 (Follow-up)



Violations:
  • 1800 - Repeat The nonfood contact surface of the tabletop, fryers, and the outside of the equipment had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 0480 - Repeat There were a few containers that were not labeled.
    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.
  • 3180 - Repeat The floor in the walk-in was soiled.
    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.
  • 2890 - Repeat There were several lights in the kitchen that were not shielded.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 1150 - Repeat The nonfood contact surface of the chest freezer and the shelving were badly rusted.
    Resurface the chest freezer and the metal shelving in the walk-in refrigerator as discussed.

June 09, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the the outside of the reach-in refrigerator, the outside of fryers, and the tabletop underneath the fryers 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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: canopener blade.
    Clean and sanitize these surfaces for food contact.
  • 0470 - There was a grinder with raw hamburger that was stored next to the produce (tomatoes). Recommend to store all meats on a designated shelf storing the raw meats on the bottom shelf. The produce (RTE) ready to eat foods should be stored separately.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 - Critical The food on the steamtable was hot holding at improper temperatures. Please have the steamtable checked or serviced to maintain food temperatures of 140 degrees F or above.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0480 - The bulk food containers need to be relabeled the existing labels have worn off.
    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.
  • 1100 - The food contact surface of the cutting board at the bar is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 3180 - The floors were soiled throughout the kitchen, especially under the equipment. The floor in the dry storage room was soiled and had mouse droppings and dead bugs in the corners.
    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.
  • 2890 - Repeat Light bulbs in the kitchen were not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2920 - The mens and ladies restrooms were not provided with a self-closing door.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 1150 - The nonfood contact surface of the chest freezer lid was badly rusted and is not easily cleanable.
    The surface should be sealed with a washable paint ie: metal enamel paint.
  • 2720 - The dumpsters were in poor repair with broken lids.
    Cover all waste containers when not in continuous use.
Comments:
The dishmachine was sanitizing between 50 to 100 ppm chlorine in the final rinse.

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