Buz And Ned's Real Barbecue, 8205 West Broad Street, Richmond, VA 23294 - Full Service Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: Buz and Ned's Real Barbecue
Address: 8205 West Broad Street, Richmond, VA 23294
Type: Full Service Restaurant/Caterer
Phone: 804 346-4227
Total inspections: 10
Last inspection: 08/24/2015
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Inspection findings

Inspection date

Type
Notes: Observed cooked, pulled bbq chicken in vacuum packaged bags. PIC states that chicken is cooked, cooled on site and then vacuum packaged and frozen. According to the VA Food Regs, a variance would be required to do this, if the facility uses a cook-chill vacuum packaging method similar to the method used at the other unit for soups/stews, a variance may not be required. Please have the Buz contact me to discuss further.
Very good cooling methods for meat. Watch cooling of other products (greens are mounded in pans and should be spread into shallow layer
No violation noted during this evaluation.		08/24/2015Risk Factor
Note: hand signs at back hand sinks are no longer legible - please post new hand sinks.
Excellent facility sanitation. Ok for permit.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: Observed blocked for use with equipment: meat room and bar hand sinks.
    Correction: Keep all hand sinks clear for use at all times.
  • Plumbing System Maintained in Good Repair
    Observation: Observed piping under table by dishmachine leaks.
    Correction: Repair (work order placed).
  • Refuse - Covering Receptacles
    Observation: Outside dumpster lids are open. Area around dumpsters needs cleaning.
    Correction: Keep dumpster lids closed and area clean.
  • Hand Drying Provision (corrected on site)
    Observation: No paper towels in dispenser at bar hand sink.
    Correction: Provide paper towels at all hand sinks.
  • Lighting, Intensity
    Observation: Some overhead lights out or missing: in prep area, back hood, front hood.
    Correction: Maintain all overhead lights working.
  • Physical Facilities in Good Repair
    Observation: Some areas of worn floor tile grout (standing water between tiles in front line area and dishmachine area).
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/04/2015Routine
Facility is very clean and well maintained. Good handwashing and glove use observed.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed low boy at service line pick up area was not turned on. Shredded cheese inside at 65F.
    Correction: Discarded cheese, sour cream, and facility made salad dressings. Unit was turned on. Ensure all refrigeration is maintaining product at <41F.
11/24/2014Risk Factor
Facility is clean and very well kept! Good employee handwash and glove use practices observed. Good temperature monitoring for foods reheated for hot holding -temps taken and proper corrective actions taken as needed.
Quat =200ppm
Dishmachine wash 160, rinse 180+ turned temp tape black.
No violation noted during this evaluation.		07/22/2014Risk Factor
Good employee handwash and glove use practices. Facility is clean and well maintained.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: No soap at one handsink.
    Correction: Refilled dispenser.
04/21/2014Routine
Standardization inspection.
No violation noted during this evaluation.		03/18/2014Training
Very good employee practices observed (handwashing, glove use). Employees are using thermometers to verify food temps - some foods found improperly reheated were on same trays as other foods that had reached the temperature requirements - remember to check items in different places on the trays especially the larger pieces of meat.
  • Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
    Observation: Pork butts and ribs reheated for hot holding were <165 F when moved from heating unit to hot holding unit.
    Correction: Cook returned butts and ribs to reheating unit and continued reheating to >/= 165 F.
12/11/2013Risk Factor
Quat = 200ppm in 3rd sink in kitchen and in bar
Dishmachine - OK - temp tape turned black.
Well kept facility
Good handwash & glove use practices
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Observed emplyees drink from open cups in food prep areas.
    Correction: Employees disposed of open cups and washed their hands. Beverages can be consumed by employees while working/in work areas if the beverage is in a covered cup with a straw and stored in manner to prevent contamination of food, hands and wares.
  • Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
    Observation: TCS foods heated this morning prior to placing in hot hold units were not heated to >/=165 degrees F. Pork butts were found at 140 and 147 degrees F about 2 hours after heating began. One pan of collard greens was 140 degrees in steam table (also @ about 2 hours).
    Correction: These foods were reheated to >/= to 165 degrees F. Employees must verify temperatures by using thermometers.
08/31/2013Risk Factor
Observed slime mold build up in floor drain where keg lines drain. Recommend use of enzymatic drain cleaner in drain ( and if possible, pour down overflow drains for keg at bar). Excellent handwash/glove use. Excellent facility sanitation.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: TCS food reheated for hot holding not >165 degrees (ribs 117 degrees and butts 120 degrees).
    Correction: Corrected by returning to oven to finish reheating to 165 degrees. Watch temperatures on larger pieces of meat.
05/15/2013Risk Factor
Observed frozen vacuum packaged bags of chili and Brunswick stew in walk-in freezer. PIC states they are prepared and frozen at other (Richmond) location, thawed approximately 1 day in walk-in refrigerator then heated >165 degrees in boiling water and served. I'll get back to you on this
  • Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
    Observation: Raw chicken cooked on skewer on grill was 158 degrees when placed in basket for service.
    Correction: Corrected by returning chicken skewer to grill and finishing at 171 degrees. Must cook chicken to 165 degrees or more. Cook will use thermometer to check cooking temperatures.
  • Handwashing Signage/Handwashing Facilities
    Observation: No handwash sign at sink in meat room.
    Correction: Provide sign.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Meat room floor and floor under some equipment isn't clean.
    Correction: Clean floors - move equipment as necessary.
02/11/2013Routine

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