Cowboy Jack's, 2312 Plank Road, Fredericksburg, VA 22401 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Cowboy Jack's
Address: 2312 Plank Road, Fredericksburg, VA 22401
Type: Full Service Restaurant
Phone: 612 987-2044
Total inspections: 14
Last inspection: 01/14/2016

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Inspection findings	Inspection date	Type
ServeSafe handouts were provided to the person in charge during the inspection. The facility is very clean and well maintained. Abbreviations: WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million. No violation noted during this evaluation.	01/14/2016	Risk Factor
Discussed the following with the PIC: -Purchasing chlorine test strips for the bar three compartment sink The recommended manufacturer use concentration for the quaternary ammonium sanitizer is 150 – 400 ppm (used at the three compartment and in the sanitizer buckets). Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS) Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation) Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steaks and burgers that may be served undercooked. PIC stated that new menus are currently being printed and should arrive shortly. Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.	06/04/2015	Risk Factor
Abbreviations: WIC - walk in cooler Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. Handouts relating to these items was left with the person in charge. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Handouts relating to these items were left with the person in charge. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Critical: Package Integrity* (corrected on site) Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed four dented cans of olives on the dry storage shelves. Cans were placed on a separate shelf to be returned to distributor. Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Critical: Food - Consumption of Raw or Undercooked Animal Foods Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked. A copy of the regulations relating to this was left with the person in charge. Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The blade of the can opener was observed soiled to sight and touch. Can opener was taken to the dish machine to be cleaned. Correction: Clean and sanitize these surfaces for food contact. Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) Observation: Surfaces of the interior of the ice machine and the soda gun nozzles at the bar which were in contact with non-potentially hazardous food items (ice, soda) were observed soiled with accumulations of grime and debris. All items were cleaned during inspection. Correction: Clean the surface of ice machine and the soda gun nozzles at the bar at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Non-Food Contact Surfaces Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the exterior of the ice buckets, 2-the top of the pizza ovens, 3-the soda gun holders at the bar. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Clean plates were observed stored with the food-contact surface facing upward on the cook's line. Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage. Toilet Room Receptacle Covered Observation: There is no cover to the feminine napkin refuse container in the ladies room stall. Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall. Light Bulbs Protective Shielding Observation: The light bulbs in a fixture on the cook's line is not shielded, coated, or otherwise shatter-resistant. Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Outer Openings - Protected Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a large gap between the two front entry doors. Correction: Protect 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.	03/18/2015	Routine
Follow up to complaint investigation conducted on July 8, 2014. Per the PIC the inside door to facility is being kept shut to minimize the entry of pests into facility. Operator is in the process of installing vertical door sweeps at the two front doors. Discussed with operator: ensure the outdoor bar guidelines are followed as the coil doors at the bar are kept open. Another copy of the outdoor bar guidelines will be sent to the PIC. Ensure the coil doors at the bar shut completely to prevent the possible entry of insects/pests. Insecticides may only be applied by a certified pest control company. Observed 1 to 2 flies in the bar area of facility. The air curtain filters were cleaned which increased the flow of air at the air curtains servicing the coil doors. No violation noted during this evaluation.	07/17/2014	Other
Critical: Pests-Controlling Pests* Observation: Observed methods are not being used to control pests. Observed several flies in the dining room near the large window near the kitchen. Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.	07/08/2014	Complaint
Air curtains, with an automatic contact switch, have been installed at the 2 coil doors to prevent entry of pests when the coil doors are open. Four coats of sealer have been applied to the walls and ceilings in the restrooms and at the bar area. Operator advised that 2 to 3 more coats of sealer will be applied this weekend. There are air gaps under the 3 compartment sinks in the kitchen area and the bar and at the prep sink. Discussed with operator: 1. provide thermometers in all refrigeration/freezer units 2. gaskets are on order for all undercounter RIC's in the kitchen area - gaskets should be in place within the next week 3. replace 6 damaged floor tiles adjacent to the large mixer 4. ensure all refrigeration units are set at 36'F to 38'F in order to hold all potentially hazardous foods at 41'F or colder 5. provide a detailed and thorough cleaning of all floors, walls, and ceilings, as well as all equipment, prior to opening for business. This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health. A Virginia Department of Health permit will be issued upon receipt of a copy of the certificate of occupancy from the building department. No violation noted during this evaluation.	03/14/2014	Routine
The following items were discussed with the PIC during this preopening inspection: 1. ensure all refrigeration units are set at 36'F to 38'F 2. the 2 basin prep sink is in the process of being repurposed - install a splashguard on either side of the prep sink to prevent possible cross contamination of food and/or equipment 3. provide a thorough and detailed cleaning of facility 4. remove all construction equipment 5. submit a copy of the certificate of occupancy from the building department to the health department The floor in the WIF has been resurfaced and is now smooth, easily cleanable and non absorbent. Please call for a reinspection when the items on the previous preopening inspection and this preopening inspection have been addressed. 6. provide at least 20 foot candles in the WIC and the WIF No violation noted during this evaluation.	02/18/2014	Pre-Opening
No violation noted during this evaluation.	02/11/2014	Other
Please address the following issues prior to receiving a Virginia Department of Health permit: 1. the 2 basin prep sink will be repurposed - one of the basins will be utilized for prepping food items and the other basin will be utilized as an additional handsink. Install a separate faucet for servicing the new handsink basin as well as a splash guard, soap dispenser and paper towel dispenser at this new handsink. 2. a variance is required if planning on opening the 2 rolled up coil windows to the outside. 3. ensure the reclaimed barn wood utilized on the walls and ceiling of the men's and ladies' restrooms are smooth, easily cleanable and non absorbent 4. resurface the walk in freezer floor to ensure that it is smooth, easily cleanable and non absorbent 5. install a splash guard on both sides of the handsink next to the salad prep unit 6. provide handwashing signage at all handsinks. A reinspection has been tentatively scheduled for February 18, 2014, No violation noted during this evaluation.	02/11/2014	Pre-Opening
February 11, 2014 Mr. Dominic Zignego 2312 Plank Road Fredericksburg, Va. 22401 Re: Cowboy Jacks, 2312 Plank Road, Fredericksburg, Va. 22401 Dear Mr. Zignego: In regards to the proposed bar, with the 2 rolled up coil windows which will be open to the outside, without screens, for the above referenced food establishment, the following items are required in order to be in compliance with the Virginia Department of Health Regulations: 1. All foods and ice at the bar will need to be protected from potential contamination. Lids will be required for all garnish and ice containers. The lids will be kept closed when not in use. 2. No food preparation will be allowed in the bar area. All food, including garnishes, will be prepared in the kitchen. All drinks will be dispensed from a drink dispenser (beer tap and soda) or from bottles (wine, liquor, and bar mixes). 3. All bottled drinks stored at the bar need to be protected with pour spouts or some other type of approved covering that protects the drinks from potential contamination. Screens or lids that are built into them may protect the pour spouts. 4. All tableware such as glasses, dinnerware, and silverware stored at the bar must be stored inverted or covered to protect from contamination. 5. Ensure the door into the entrance of the facility, from the new bar, is tight fitting and self-closing. 6. If necessary, provide additional professional pest control measures to help minimize the number of flying insects in the facility that may result from the addition of an outside bar. Please ensure that the Health Department inspection is conducted on your proposed outdoor bar prior to operation. Please do not hesitate to contact me if you have further questions or wish to schedule a preoperational inspection. You may reach me at (540 322-5944 or Scott Widener at (540) 322-5925. Sincerely, Lauren T. Gibson Environmental Health Specialist, Sr. No violation noted during this evaluation.	02/11/2014	Other
Meeting with PIC regarding the plans for this facility as well as approval of construction plans. January 24, 2014 Mr. Jeffrey Bragg Fredericksburg Building Official P.O. Box 7447 Fredericksburg, Va. 22404 Subject: Cowboy Jack’s, 2312 Plank Road, Fredericksburg, Va. 22401 Dear Mr. Bragg: Construction/renovation plans for the above referenced establishment have been reviewed to assure that they comply with applicable requirements of the Virginia Department of Health. __X_ Approved: Construction/renovation plans for this establishment, as submitted on December 27, 2013 appear to be within compliance of requirements of the Virginia Department of Health. Please note: a site visit to this facility is scheduled for January 29, 2014 in order to ascertain whether an additional handsink will be required at the cookline area. __ Not Approved: Plans for this establishment, as submitted on December 27, 2013 do not clearly provide for all items required by the Virginia Department of Health. These items are described in the attached letter to the responsible individual. Please note that all items are subject to a final inspection. I reserve the right to make additional requirements at the time of the inspection for items that were not shown on the plans. Sincerely, Lauren T. Gibson Environmental Health Specialist, Sr. CC: Ken Juby No violation noted during this evaluation.	01/24/2014	Other
No violation noted during this evaluation.	01/09/2014	Other
Continuation of review of construction plans, plan review and application for health permit. No violation noted during this evaluation.	01/08/2014	Other
Review of construction plans, plan review, and the application for health permit. No violation noted during this evaluation.	01/07/2014	Other

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