When smoking large portions of beef and pork (>10 lbs) ensure that the meat is cooked with an oven temperature of 250 degrees F at a minimum and the meat has a final internal temperature of 130 degrees F for 122 minutes. Chicken shall be cooked to internal temp of 165 for 15 sec.
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The prepared ready-to-eat (RTE) cooked chicken, potato salad and cole slaw in the refrigeration unit is not properly dated for disposition.
Correction: 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.
Critical: Toxics - Identifying Toxic Containers* Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
10/09/2015
Routine
this mobile unit meets the requirements of the Commonwealth of Virginia Board of Health Food Regulations and is approved to open for business. Service area = Town of Warrenton No violation noted during this evaluation.
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