Bg's Family Restaurant, 288 Craig St, Craigsville, VA 24430 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: BG's Family Restaurant
Address: 288 Craig St, Craigsville, VA 24430
Type: Full Service Restaurant
Phone: 540 997-5019
Total inspections: 6
Last inspection: 03/29/2016
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Inspection findings

Inspection date

Type
Facility is clean and orderly. Staff is knowledgeable of proper food handling procedures.Hand sink in use and stocked with warm water, soap, and paper towels. Gloves provided for handling RTE foods. Good equipment and holding temps observed. Discussed storage of raw animal proteins in refrigeration units, proper cooling times and procedures, proper use of storage containers for food items, and the employee health code with the PIC.
No violation noted during this evaluation.		03/29/2016Routine
Hand sink in use and stocked with warm water, soap, and paper towels. Gloves provided for handling RTE foods. A 0-220 thermometer is provided and in use. Facility is clean and orderly and staff is knowledgeable of proper food handling procedures.
No violation noted during this evaluation.		10/09/2015Risk Factor
Hand washing sink stocked with warm water, soap, and paper towels. Gloves available and in use when handling ready to eat foods. Discussed with PIC proper cooling procedures, cook temps, reheating procedures, having QT test strips for the 3 compartment sink, obtaining a 0-220 food thermometer, and have the condensation leak in the 3 door ref. repaired.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one 0-220 degree food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the QUAT chemical sanitizing solution at the 3 bay sink.
    Correction: Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment
    Observation: 3 door refrigerator was observed dripping condensation in 3 different places.
    Correction: Repair the 3 door refrigerator to restore a state of condition that allows for proper operation, functioning, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the 3 door refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
03/20/2015Routine
Overall the kitchen is clean and orderly, hand sinks well stocked with soap and paper towels, staff knowledgeable of proper food safety practices. Discussed keeping and track of the temperature of the three door ref. in the back and possibly turning down the thermostat, the small prep ref. needs to be defrosted, resurfacing the prep table cutting board, and using masking tape to write date makings on the alum. pans.
No violation noted during this evaluation.		09/11/2014Routine
Kitchen appears clean. Handsink stocked. Gloves observed in use. Ready to eat foods appear properly date-marked. Good food/equipment temperatures observed. Employee health policy available. Discussed the following: need to clean grease filters above deep fryers
No violation noted during this evaluation.		03/06/2014Routine
Kitchen appears clean. Handsink stocked with soap/towels. Employee health policy available. Gloves available for handling ready to eat foods. Most all ready to eat foods are properly date marked for disposition (make sure that all staff are following the same procedure for date-marking). Good hot food temperatures observed. Discussed following with manager: insure that all cold foods in 3-door refrigerator are at 41F or below (service call to be made today to insure that refrigerator is functioning properly)
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Mixed vegetables/sweet potatoes cold holding at improper temperatures in 3-door refrigerator.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods voluntarily discarded by staff. Service call will be made to inspect refrigeration unit.
07/17/2013Risk Factor

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