Barrett's Landing Concession, 300 South Main St, Franklin, VA 23851 - Seasonal Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Barrett's Landing Concession
Address: 300 South Main St, Franklin, VA 23851
Type: Seasonal Fast Food Restaurant
Phone: 757 562-6900
Total inspections: 4
Last inspection: 11/13/2015
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Inspection findings

Inspection date

Type
Overall very good sanitation with this event the last of the season for the facility. Noted: equipment issue that effects food safety to correct during time closed. Good handwashing, good glove use, clean and well organized facility with sanitizer present at 100 ppm Cl and used. Discussed employee health with good symptom knowledge and reminders given for diseases and return to work if diagnosed with reportable disease or in close contact with reportable disease. Food temperatures mixed, with hot holding in need of improvement and managed tonight with time.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: 1) Grilled onions set to side of grill on table in plastic food container and in stainless food container with covers. Onions in plastic bin checked at 96 F x 30 minutes. Onions in metal bin still in temperature at 141 F.
    2) Corn dog checked in "hot dog holder/steamer" at 121 F x 45 minutes. Thermostat to unit not working.
    Correction: 1) Onions out of temperature reheated to 212F x 15 secs on grill top. Discussed making double boiler or other method to keep onions hot on grill at 135 F or above.
    2) Hot dogs, corn dogs and hamburgers in steamer to use time as a public health control for tonight - time labels attached. Time runs out within an hour before closing - if all food not sold discard and make fresh if ordered. All foods in unit wrapped, so cleaning and sanitizing between batches not needed. Repair unit and ensure it can hold foods at 135 or above.
11/13/2015Routine
Overall excellent sanitation. Observed good glove use, handwashing, food temperatures, and sanitizing. Two new workers in place without district food handler cards (district method to ensure all staff in restaurants have basic food safety training). Ensure they obtain cards right away.
  • Person in Charge
    Observation: Two staff present without required food safety training. One that uses dry cloth to "wipe hands
    Correction: Obtain cards right away.
  • Critical: Employee Health* (corrected on site)
    Observation: Good to mixed knowledge of employee health policy by new staff, good knowledge by trained staff.
    Correction: Reviewed policy.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Improper use of dry wiping cloth, carried in new staff member pocket, and per member used to wipe hands.
    Correction: Discussed, wash hands at handwashing sink. Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
05/28/2015Routine
Overall excellent. Clean well organized facility with sanitizer in place at 100 ppm Cl, good food temperatures, good handwashing and glove use, and good employee health knowledge. Per manager, cheese in prep table sometimes kept in unit from for more than one weekly event. Discussed, date label when package is opened and do not use for more than 7 days. No other leftovers in facility. Current food handler cards needed for staff.
No violation noted during this evaluation.		06/05/2014Risk Factor
Overall excellent sanitation, noted, good handwashing, good glove use (with changing and handwashing missed 1 time and discussed and corrected), clean well organized facility with 100 ppm Cl in place and used. Noted: Uneven "cooking" temperatures for pre-cooked chicken tenders in deep fryer. No raw meats cooked in fryer, so uneven temperatures a quality issue not a safety issue. Have maintenance done on unit. Please contact EHS with results. New staff present needs Western Tidewater food handler card.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
06/20/2013Risk Factor

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