Brock's Bbq, 11310 Ironbridge Rd, Chester, VA 23831 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Brock's BBQ
Address: 11310 Ironbridge Rd, Chester, VA 23831
Type: Full Service Restaurant
Phone: 804 796-7539
Total inspections: 11
Last inspection: 01/13/2016

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Inspection findings	Inspection date	Type
No violations were noted during today's inspection. Note: The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.The operator stated that the hood suppression system is scheduled for routine cleaning as of 2/2016. No violation noted during this evaluation.	01/13/2016	Routine
Time control policy updated to include a few hot items. Warewashing Equipment, Cleaning Frequency Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Operator called to have the machine cleaned during todays inspection. Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Cups were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Plumbing System Maintained in Good Repair Observation: Hot water turned off at the hand sink at the front waitstaff area. Correction: Repair and maintain all plumbing components and fixtures. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition. Operator called to have hood system during todays inspection. Correction: Maintain hood system vent filters in a clean condition.	08/31/2015	Routine
Ensure cups are air dried prior to stacking. Do not leave utensils in standing water. Wash, rinse, and sanitize utensils at least every four hours. Cold TCS (time control for safety) foods on the buffet are discarded after 11-3 lunch time frame and after 5-9 dinner time frame. Had operator bump up the temperature on the hot box. Monitor hot box items every four hours. Excellent focus on food safety. No violation noted during this evaluation.	04/15/2015	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. The bleach water sanitizing bucket set ups were adequate. Adequate employee health policy in place. Health permit posted & visible. Inspection focus on food handling and temperature control. No violation noted during this evaluation.	12/15/2014	Routine
Additional food temperatures: Chicken salad - 40, Chicken - 40, Chicken - 138, Mashed potatoes - 137. Recommended using half & half that does not require refrigeration. Critical: Hands - When to Wash* (corrected on site) Observation: Dishwasher going from dirty to clean dishes did not wash her hands. Correction: 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. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent Observation: Rusted shelving noted in the salad Pepsi reach-in cooler. Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.	09/22/2014	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The wiping cloth set-ups and dish machine had an adequate chlorine residual when tested. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted & visible. Additional food temperatures (degree Fahrenheit) coleslaw 41, 36, 36, 36, 37, turkey 37, potato salad 37, 36, green beans 171, sliced tomatoes 36, chicken (cooking) 202, 211, 198, 199, 201, 203, beans 168+, Brunswick stew 188, 178, clam chowder 146-168 (reheating) crab meat 18, 16, diced cooked potatoes 36, vegetable beef stew 179, spiced shrimp 36, BBQ 173+, Boston Butts 37, 37, 38, 37, ribs 37, 38, 38, 37, 37, chicken 37, 38, 37, clam strips 36, 37, Baked beans 36, roast beef 37, 37, 36, 36, 37, 36, bacon 38, 36. Note: Monitor salad dressing refrigerator storage racks. Pests - Controlling Pests* Observation: Harborage conditions exist. Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Provide a detailed crack & crevice treatment as needed.	06/06/2014	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The three vat sink was set up correctly. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Health permit posted & visible to the public. Adequate employee health policy in place. Note: Repair fryer as needed. Additional food temperatures (degree Fahrenheit) coleslaw 42, 38, potato salad 40, 38, apple sauce 41, pickles 41, deli ham 39, 37, 37, 36, 37, sliced turkey 39, 37, 37, 36, 37, sliced tomato 39, 39, sliced cheese 39, 40, sliced pork 37, 38, pork butts 37, 38, 38, 35, 36, 36, 37, 38, 38, 37, 37, 36, 35, St. Louis ribs 37, 37, Memphis ribs 38, 37, 37, 37, prime rib 38, macaroni & cheese 38, cooked pasta 38, shell eggs 37, 38, country ham 38, 37, bologna 37, baked beans 38, 37, green beans 38, chicken 37, 37, 38, 37, chicken livers 37, 36, 36, 37, produce 38, 39, 37, 37, 38, 39, 40, 41, 37, 35, 38, 39. Salad bar cold items: beets 38, 39, tomato wedges 39, 39, 40, 38, shredded cheese 40, sliced peaches 40, sliced red onions 41, banana pepper rings 38, salad dressings 39, 41, apple sauce 36. Buffet hot items: dressing 161+, mashed potatoes 168+, gravy 189, 173, green beans 168+, baked beans 188, greens 187, corn 182, BBQ 168-172, chicken breasts 177, 179, 182, 169, breaded chicken 181, 171, 189, 192, 177, 169. Non-Food Contact Surfaces Observation: Debris build-up on the spice rack beside the hot holding box. Correction: Clean the spice rack as needed. Physical Facilities - Cleaning Frequency and Restrictions Observation: Debris build-up on the ceiling vents & the ceiling tile. Correction: Provide a detailed ceiling vent & tile cleaning. Replace ceiling tile as needed.	02/18/2014	Routine
The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy during today's inspection. Critical: Time as a Public Health Control* (corrected on site) Observation: Cold food items (potato salad) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.	11/12/2013	Routine
Add'l temp: cut tomatoes-40F, potato salad-39F, soup-165F, cooked chicken-41F, cooked marinating chicken-43F. The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy was available during today's inspection. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Raw hamburger patties and cooked marinating chicken in cookline maketable unit was observed cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.	07/23/2013	Routine
Additional food temperatures: Potato salad - 39, Hamburger - 32-35 , Brisket - 41, Chicken bbq - 38, Meatloaf - 38, Mac & cheese - (cooling 45 minutes) 71, Ribs - 41, Pork butt - 38, Milk - 40, Brunswick stew - 135, Bean soup - 180, Chili - 165, Potato soup - 170, Beef & vegetable soup - 148. Critical issues were addressed with staff immediately. Non-critical violation must be corrected within 30 days. Critical: Eating, Drinking, or Using Tobacco* Observation: Employee observed eating on the cook line. Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Food Storage - Clean and Dry Location Observation: Boxes of food observed being stored on the floor in the walk-in freezer. Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Green beans hot holding at improper temperatures. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.	04/09/2013	Routine
Additional food temperatures: Sliced tomato - 41, Sliced ham - 41, Coleslaw - 42, Steamed shrimp - 39, and Sweet potatoes - 39. Adequate metal stem thermometers. Chlorine sanitizer at proper concentration Food Storage - Clean and Dry Location Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of food stored directly on the floor of the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the interior of the ice machine. Correction: Maintain nonfood-contact surfaces of equipment clean. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station next to the wait staff area is being used as a dump station. Correction: The handwash facility identified above is to be used for washing hands only	12/21/2010	Routine

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