- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored under sink next to chemicals (BBQ sauce).
Correction: Relocate food storage (BBQ sauce) to an approved area.
- Critical: Plumbing Approved Materials*
Observation: The hoses conveying water for this mobile unit are not constructed of approved materials and are not smooth, durable, nonabsorbent, and/or corrosion-resistant.
Correction: Disconnect unapproved hose and replace with hose constructed of approved materials. Correct immediatly
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03/10/2016 | Routine | |
A commissary is required if large quantities of meat products will be cooked at one time since there is limited area available for food preparation inside the mobile unit. Otherwise, small quantities of meats may be cooked and prepared in mobile unit.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily stained wiping cloths in use.
Correction: Replace wiping cloths with washable , cleanable cloths. Wiping cloths shall be free of food debris and visible soil and stains. Replace in 10 days
- Cooling Methods
Observation: The methods used for cooling were not adequate. Cole slaw observed cooling in plastic container with lid on with 5-6" of product ; 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. BACTERIOLOGICAL HAZARD for improperly cooled foods such as vegetables, pasta, rice: Bacillus cereus. BACTERIOLOGICAL HAZARD for meats: chlostridium perfringens
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) meats and cole slaw the refrigeration unit were not properly dated for disposition.
Correction: If TCS (time and temperature control for safety) foods are held for more than 24 hours, date marking is required . 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 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. Correct today BACTERIOLOGICAL HAZARD: Listeria monocytogenis
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic food bins
Correction: Clean and sanitize these surfaces for food contact. Correct before use
- Water Tank Hose Connection, Construction and Identification
Observation: The water supply hose from the water tank does not meet the standards of construction, durability, condition, and identification.
Correction: Immediately replace the water supply hose with one that meets the safety standards associated with potable water supply. Correct within 10 days
- Mobile Food Units - Removing Mobile Food Establishment Wastes
Observation: Waste (sewage) from mobile unit transported to dump station by owner in 17 gallon plastic container.
Correction: Sewage and other liquid waste shall be removed in one of two ways: 1. Contract with a licensed sewage hauler to come to site and remove sewage from mobile unit waste tank 2. Transport mobile unit to approved wastewater dump station (as contracted). Correct today
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling , walls, cloth bag dispensor, and attached fans observed soiled to touch.
Correction: Step up cleaning schedule to maintain inside of mobile unit clean and free of visible grease and organic matter. Correct in 10 days
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03/26/2015 | Routine | |
Discussed cooking, cooling, reheating of PHF's. Provide screens or windows for insect control. Contact the Floyd Health Department for inspection of new commissary once ready.
No violation noted during this evaluation. | 12/09/2014 | Routine | |
Employee health policy in place. Please implement cooling procedures as discussed. Provide to health department cooling log as requested.
- Cooling Methods
Observation: The methods used for cooling in the mobile unit 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.
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05/13/2014 | Complaint | |
Discussed procedure for dumping grey water from mobile unit at commissary. Commissary permitted by VDACs for sauce production, used to house single use utensils ect,walk-in cooler used to cool BBQ meats.
No violation noted during this evaluation. | 12/19/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beans hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Gloves used to handle cooked meats observed in hand wash station.
Correction: The handwash facility identified above is to be used for washing hands only
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12/14/2012 | Routine | |
Restaurant representatives - add corrected or new information about Bootleg Bbq, Llc, 616 Deer Field Lane, Floyd, VA 24091 »