Cd's Bbq, 12950 Broad Street, Richmond, VA 23233 - Mobile Food Unit inspection findings and violations

Business Info

Restaurant: CD's BBQ
Address: 12950 Broad Street, Richmond, VA 23233
Type: Mobile Food Unit
Total inspections: 8
Last inspection: 01/19/2016

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Inspection findings	Inspection date	Type
Unit closes at 2:00pm on Tuesday & Thursday. Food suppliers are PFG, Pepsi, and Sam's Club. Most proteins are received raw. No menu changes. BBQ is cooked Wednesday No violation noted during this evaluation.	01/19/2016	Risk Factor
PFG, Pepsi, and Sam's Club are the suppliers. New schedule: facility closes at 2pm on Tuesday & Thursday. Pork butts are received raw, fresh and cooked/ cooled on Wednesdays. Discussed cooling and reheating. Employee health Form 1B in use. Fire inspection completed 6/16/15 per report. Dew's Septic is used for wastewater removal Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed TCS (time temperature controlled for safety) foods in the Kenmore reach in cooler in the rear unit cold holding at improper temperatures. Observed 2 Boston butts at 45 F, potato salad at 43 F, NC BBQ at 44 F, VA BBQ at 44 F, and BBQ chicken at 43 F. PIC stated Boston butts were cooked and cooled on 8/19, per date mark, and had been in the unit. PIC stated NC and VA BBQ and BBQ chicken were thawed from a frozen state this morning at 8:00am. PIC stated potato salad was purchased from Sam's Club this morning at 9:00am. Correction: Recommend relocating the potato salad, NC and VA BBQ, and BBQ chicken to a refrigeration unit that is capable of maintaining food storage at 41°F or below	08/24/2015	Routine
PFG and Sam's Club are the food suppliers. Pork and chicken are received raw, fresh. Most sides are commercial products. Discussed reheating, hot holding and cooling. Employee health Form 1B is in use. Dews Septic is used for removing grey water No violation noted during this evaluation.	05/18/2015	Risk Factor
Food suppliers are PFG and Sam's Wholesale. All proteins are received raw, both frozen and fresh. Per PIC, all food is prepared in the unit. Bottled sauces inspected by VDACS. Discussed employee health Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: Observed prepared ready-to-eat (RTE) and commercially processed RTE foods in the refrigeration unit(s) not properly dated for disposition. Observed hot dogs, sliced bologna, chili, and North Carolina BBQ not date marked. Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation or when the commercial package is opened 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. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: Observed the handwash station being used for purposes other than washing hands. Observed food storage container in hand sink. Correction: Recommend that the handwash facility is only used for washing hands. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Observed working containers of chemicals not properly labeled. Observed unlabeled spray bottle of cleaning chemicals. Correction: Recommend that working containers of toxic items are properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	01/06/2015	Risk Factor
Food suppliers are PFG and Sam's Club. Discussed cooking temps., cooling, reheating, and cleaning and sanitizing. Observed good date marking. Discussed employee health Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Observed wet wiping cloths improperly stored between use Correction: observed wet wiping cloth stored on counter. Temperature Measuring Devices Observation: Observed no temperature measuring device located in the Kenmore or Whirlpool reach in freezers and the Whirlpool reach in cooler (in back trailer). Correction: Recommend providing a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Outer Openings - Protected (corrected on site) Observation: Observed outer opening of the food establishment not protected against entry of insects and rodents. Observed screen at door of mobile unit pulled and left open. Correction: Recommend protecting the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.	09/17/2014	Routine
Food suppliers are PFG and Sam's Club. No changes to the menu. BBQ is cooked, cooled, and prepped in unit. Discussed cooling and methods used. County water used. PIC to send EHS invoice/ receipt for last waste water pump out. Bottled sauces made in unit are inspected by VDACS. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed numerous time and temperature controlled for safety (TCS) food items in the Kenmore reach in cooler (RIC) cold holding at improper temperatures. Observed 8 containers of VA BBQ at 44 and 45 F, 2 bags of bologna at 44 F, 2 containers of chili at 47 F, hotdogs at 45 F and 2 (cooked) Boston butts at 45 and 48 F. Observed thermometer in the back of the unit reading 26 F. Observed unit not adjusted to the coldest setting. PIC was not aware how long the food had been improperly cold holding > 41 F. Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend adjusting unit to a colder setting and not storing any TCS food in the unit until it is confirmed to be able to cold hold at or below 41 F. PIC adjusted unit colder and put a calibrated thermometer in the unit. PIC asked to take food home for personal consumption. EHS discussed with Technical Specialist if the food would need to be impounded. PIC allowed to take food home without impoundment hearing, for personal use, after labeling all containers "not for use" and EHS observing PIC driving off-site with the food. Hand Drying Provision Observation: Observed no disposable towels provided at the hand washing lavatory. Correction: Recommend ensuring that hand drying devices, such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device, are provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	04/28/2014	Risk Factor
Complaint investigation. Complaint included waste water being dumped on the ground, food being prepared/ prepped at owner's home and owner smoking in the unit. PIC/ owner provided a receipt from Dews Septic showing last pump out of waste water tank on 8/28/13. PIC demonstrated how on board waste water holding tank is drained into bucket, how flow can be adjusted, and then how the waste water is emptied into an exterior holding tank, which is pumped out approximately every 6 months. EHS observed standing water in a ditch in the nearby field. PIC stated this routinely occurs due to rain, etc. Complaint not confirmed. EHS did not observe the PIC or any staff smoking inside the unit during the inspection. PIC stated he occasionally smokes in the unit but stated he will no longer continue that practice. PIC stated BBQ is cooked on Wednesdays. PIC stated the BBQ cooked on Wednesday, 10/2/13, was taken home to prep (picked and sauce added), put in freezer and then brought back to the unit on the morning of 10/3/13. EHS observed 14 bags of frozen pulled BBQ. PIC stated that 10 of these bags were prepped at home the previous night. PIC stated that all other food in the unit was prepared on-site. EHS impounded 10 bags of pulled BBQ. PIC requested, in writing, a hearing (IFFC) to use the impounded food for personal use. No violation noted during this evaluation.	10/03/2013	Complaint
Suppliers are PFG and Sam's. Discussed cooling and methods. Discussed reheating and hot holding. Fire suppression system serviced July 2013. Observed good date marking. Observed good hand washing and glove use. Discussed employee health No violation noted during this evaluation.	09/13/2013	Routine

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