| No violation noted during this evaluation. | 02/05/2016 | Risk Factor | |
| No violation noted during this evaluation. | 10/07/2015 | Risk Factor | |
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps between the door and door frame of the service door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The floor is not maintained in good repair. Observed cracks in the vinyl flooring
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
|
04/30/2015 | Routine | |
| No violation noted during this evaluation. | 01/28/2015 | Risk Factor | |
| No violation noted during this evaluation. | 09/30/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: The Beef Brisket in the Smoker noted as not being adequately cooled to prevent the growth of harmful bacteria. Observed a Temperature of 94'F, 95'F and 104'F on each piece of Brisket that had been Hot Holding at around 140'F until 9:30am in the Smoker. Temperature was taken by EHS around 11:40am.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Good Repair and Proper Adjustment
Observation: The Kenmore chest freezer door, several plastic containers and the Excellence Reach in Freezer were observed in a state of disrepair and damaged. Observed cracks and a broken seal on the Kenmore Chest Freezer door. Observed Several Plastic containers that where melted. Observed ice accumulation around the condenser and shelving in the Excellence Reach in Freezer.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the Soda Nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of Soda Nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed Gaps between the door and door frame of the facility back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
05/16/2014 | Routine | |
| No violation noted during this evaluation. | 02/19/2014 | Risk Factor | |
| No violation noted during this evaluation. | 10/17/2013 | Risk Factor | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tile is noted in need of cleaning due to excessive dust and debris build-up.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
05/31/2013 | Routine | |
| No violation noted during this evaluation. | 01/08/2013 | Risk Factor | |
| No violation noted during this evaluation. | 02/08/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Big Daddy's Berbecue & Ribs, 6359 Jahnke Road, Richmond, VA 23225 »