Firebirds Wood Fired Grill, 11448 Belvedere Vista Ln, Bon Air, VA 23235 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Firebirds Wood Fired Grill
Address: 11448 Belvedere Vista Ln, Bon Air, VA 23235
Type: Fast Food Restaurant
Phone: 804 440-0000
Total inspections: 17
Last inspection: 12/07/2015
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Inspection findings

Inspection date

Type
Keep buckets of sanitizer off the floor.
According to the box, ahi tuna served is yellowfin.
Make sure parasite destruction letter for salmon is kept on file. Update letter once a year or when supplier changes.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Melted butter hot holding at improper temperatures. Explained to the operator that if this cannot be kept out of the temperature danger zone, at time policy must be implemented.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (hand sink on the cook line)
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Hank sink on the cook line is in need of being cleaned.
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
12/07/2015Routine
Notes:
1. Some knat activity still noted around the potato bin in the outer room where potatoes and onions are stored. Suggest placing the product in air tight containers (with tight fitting lids). A floor fan is blowing air in the area and this is helping some. The mop sink in the same area is bleached each night as well, with all food residues being cleaned out from the drain. Fly strips are also being used in the area and are being changed out regularly. Pellets for flies are being used on the exterior of the facility by the pest control company.
2. A new dumpster with a tight fitting lid has been brought in, and the area around the grease collection container is being maintained.
3. Suggested rearranging of product in some of the units has been done and has aided in better temperature control.
4. All proteins with the exception of raw chicken are being iced in the drawers under the grill. Much better temperatures today. Keep small quantities of chicken in the drawers -- one that should definitely be used within a four hour period. This is thought to be a better option than trying to ice the product in its marinade.
No violation noted during this evaluation.		07/27/2015Follow-up
Adequate thermometer and test kit. Corporate employee health policy is already on file.
Notes:
1. Reviewed daily line check logs since 3/2015 and overall temperature control seems to be well maintained. Product has been rearranged in several units to help promote better temperature control of TCS foods. Some temperatures were noted above 41 F, but the temperatures found today are significantly better than in the previous inspection. Ice bags are being utilized and smaller portions for some items. Some suggestions based on today: always ice shrimp on the line
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Coucous salad, butter, sliced fruit salad, portioned turkey, shrimp skewers, raw chicken, sliced and portioned chicken, grind meat, and sirloin cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Fixed Equipment, Spacing or Sealing (corrected on site)
    Observation: The area between the wall and stainless steel table around the dish machine has areas with missing caulk and mold/food debris is collecting in these areas.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Assorted pans and lids 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.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station along the rear prep line is being used as a dump station. Food debris noted in the bottom of the sink.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Some greasey residues present on the ground around the grease collection container outside . The grease is attracting flies.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Critical: Pests-Controlling Pests*
    Observation: Observed/adequate methods are not being used to control flies and knats in the outer room where the potatoes and onions are stored.
    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.
  • Critical: Toxics - Conditions of Use* (corrected on site)
    Observation: Cans of flying insect killer is being sprayed by staff in the outer storage area between the main kitchen and the WIC and around/outside of the back door.
    Correction: Only licensed pest control applicators are allowed to spray chemicals inside of a food facility. Ask Ecolab to step up treatment and consider hanging fly strips in non-food handling/preparation areas.
07/14/2015Routine
Today's follow-inspection wraps up the implementation period of the formal Risk Control Plan (RCP). The facility has clearly proven that is very capable of maintaining proper temperature control of all temperature control for safety (TCS) foods. Monitoring equipment (every 4 hrs) and product temperatures (every 2 hrs) has enabled staff to take corrective action within safe time parameters whenever temperatures above 41 F have been detected.
Changes that have taken place over the past 4 weeks include:
1. The thermostat of the WIC was lowered the first week to provide better cold holding temperatures of all products prior to bringing them out on the service line.
2. The thermostats in the two True RICs have been replaced to provide better temperature control with less fluctuation. Also, staff are not utilizing the bottom 1-2 shelves in each unit (especially the front unit) since the refrigeration units have proven that they cannot consistently maintain product temperatures under 41 F. Product previously stored on these shelves have been relocated to other refrigeration units.
3. The left MUT cooler is to be replaced, with the new unit having been ordered. Receipt is thought to be within 3 weeks.
4. A large quantity of metal pans have been ordered and are being used in the kitchen. Staff have seen the better temperatures that metal pans can help sustain when held under refrigeration.
5. Staff check every morning and night to ensure the drawers under the grill remain plugged in. The drawers are emptied every night for cleaning and all product is stored in the WIC.
Discussed the importance of maintaining the excellent state of temperature control observed today. Management states that they plan to continue with monitoring equipment and product temperatures as set forth in the RCP. All log sheets should be saved and shown to the health inspector in future visits. Once records have been reviewed for the previous 90 day period by the inspector they can be discarded.
****Make sure staff are closely detailing the slicer after each use! Residues observed again today.
No violation noted during this evaluation.		03/03/2015Follow-up
  • Cooling Methods (corrected on site)
    Observation: Tomato basil provolone sauce was found on the serving line at 44-50 F. Product was not completely cooled prior to being placed on the cook line, in the top wells behind the stove top burners. This area tends to run warm, and will not allow for proper cooling. The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Shrimp, lobster, steaks, chicken, beef kabobs, Caesar dressing, ranch dressing, blue cheese crumbles, diced tomatoes, coleslaw, whipped goat cheese, and portioned turkey cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
    Observation: Assorted dishes 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.
01/28/2015Routine
* Training inspection conducted with DSO.
No violation noted during this evaluation.		09/11/2014Routine
1. Product in the tops of the MUT coolers are now all being kept on an ice water bath. Bags of ice are also being kept on most meats in all line refrigeration.
2. Facility has changed equipment maintenance companies and are seeing improved functionality. Decisions will be made to replace equipment as needed.
3. Staff MUST pay attention to overstocking on any shelf in the True RIC units, as well as in the WIC. In the True RICs, the compressors are located in the top of the units, and so with blocked air flow, product temperature will increase with each successive shelf in the unit.
4. In the WIC, a suggestion was made to remove meats from the cardboard boxes, and to make a point to spread out product on the shelving. Elevated temperatures noted today with containers of steaks stored in close proximity (and some on top of) cardboard boxes of product.
5. Suggest dividing the temperature column on the line check sheet into two columns, so it is clear what temperatures are taken in the am versus pm.
6. Line check logs are to be maintained on file in the facility until the next routine inspection is done. The inspector will review the logs at that time. The inspector will also randomly contact the chef and request that line check logs be faxed to her for intermittent review.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Cut sirloins and portioned turkey were cold holding at improper temperatures in various refrigeration units.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
06/27/2014Follow-up
An additional follow-up inspection will be conducted on 6/27/14. A column for measuring product and refrigeration unit temperatures has been added to the line check form, but is not being utilized. Staff must brainstorm and come up with methods that can regulate and maintain temperature control for safety foods under 41 F at all times.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Cooked ribs, butter, sourcream, shaved prime rib, trout, lobster queso, cut sirloins, mahi, sliced tomatoes and chicken wings cold holding at improper temperatures in various refrigeration units.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
06/17/2014Follow-up
Notes:
1. Take the side left MUT cooler out of surface immediately until the unit can be repaired. All product moves to the WIC overnight and so the elevated temperatures noted will only get worse.
2. The line check logs from the past week were faxed to the inspector. An additional column needs to be added to the form so there is a place for recording refrigeration and product temperatures.
3. Dumpster area is to be powerwashed on 6/18/14.
4. Some mold still visible along the inner surfaces of the ice machine.
5. Still need to find out whether defrost cycle times can be set or not.
6. Raw beef noted above raw fish in the rear Tall RIC.
7. Maintenance must figure out why the temperatures in the top wells of the right MUT cooler are lower than the bottom. There's also a variation of temperature noted between the drawers on the left and right side.
8. Still need the answer regarding whether or not defrost cycle times can be set on the facility's refrigeration units.
9. Still need documentation regarding the pen conditions the aqua-cultured salmon are raised under. Letter regarding type of feed was received.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Steaks, butter, sourcream, shaved prime rib, trout, and chicken wings cold holding at improper temperatures in various refrigeration units.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
    Observation: Mold present along interior surfaces of the ice machine. Per chef, the unit was professionally cleaned the previous week.
    Correction: Clean the interior surfaces of the ice machine as often as necessary to prevent mold build-ups, or per manufacturer specifications.
  • Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
    Observation: Greasy/food debris/residues present around trash/grease receptacles.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Powerwash at least once a month during the summer.
06/09/2014Follow-up
Additional temperatures taken:
left tall True RIC on cookline: meatloaf 37, gravy 40
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored over cooked ribs.
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses. Water to the dipper well by the soup station was off. Standing water/food debris present with utensils.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Steaks, raw chicken, cooked ribs, butter, sourcream, slaw, turkey, shaved prime rib, sliced tomatoes, ahi tuna, burgers, trout, salmon, salad dressings, and chicken wings cold holding at improper temperatures in various refrigeration units.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Mold present along interior surfaces of the ice machine. Per chef, the unit was professionally cleaned the previous week.
    Correction: Clean the interior surfaces of the ice machine as often as necessary to prevent mold build-ups, or per manufacturer specifications.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Assorted pans/lids 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.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the waitstaff area is being used as a dump station. Coffee stains all over the sink.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Greasy/food debris/residues present around trash/grease receptacles.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Powerwash at least once a month during the summer.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory along the cook line.
    Correction: 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 must be 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
05/29/2014Routine
Adequate thermometer, quaternary ammonia sanitizer buckets, test kit, steramine tablets at bar, and hi-temperature dish machine. Reviewed employee health.
Additional temperatures taken:
beef kabobs in True tall fridge on cookline 39
milk in side low waitstaff cooler 37
chicken breasts cooling @15 minutes (95-138 F) @30 minutes (61-84 F)
green chile cheese sauce cooling at 1.5 hr (50-79 F)
Notes:
1. Confirmed same suppliers of aqua-cultured fish. Get a parasite destruction letter on the salmon that comes in frozen for the facility's health department record.
2. Cooked ribs were wrapped a little prematurely. Get as much heat off of the product before wrapping since the plastic will hold the heat in quite readily. Pan in question today was bumped to the WIF for 30 minutes to provide a rapid chill.
  • Critical: Cooling* (corrected on site)
    Observation: Cooked ribs noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
01/28/2014Routine
Additional documentation has been provided showing the facility has taken measures to address cold holding issues. The violation 820 A2 written on 7/15/13 is now noted as being corrected. See note to file from 7/19/13 for details.
No violation noted during this evaluation.		07/19/2013Follow-up
The True tall fridge on the cook line had a new thermostat installed in it about 2 hours ago. Temperatures noted above reflect it being open for service and being located across from the open grill/ beside an oven.
Management lowered the thermostats in the rear True tall fridge and left side MUT cooler. Air temperatures in the units are definitely better, but product temperature is still an issue.
Recommendations for the True tall fridges: do not use the bottom two shelves of the units during warm weather months
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Product stored on the lower shelves of the two True tall RICs, the left side MUT cooler,and overstocked portioned sliced chicken and diced tomatoes behind the stove top burners cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
07/17/2013Follow-up
Additional temperatures taken:
tuna and breaded shrimp in True drawers under small flattop grill 39-41
sliced chicken, hardboiled eggs in left front MUT 35-38
pico (42), sourcream (42), wings (49-56***) in left side MUT
prime rib (42-43***), chx wings (40), diced chicken (39-42***), raw meats (32-40), hot dogs (41) in WIC
waitstaff low fridge 38, hot water 100+, hi-temp dish machine 160+
Adequate thermometer, quaternary ammonia spray bottles, 3-vat setup, hi-temperature dish machine, and test kit.
Notes:
1. Facility must make efforts to improve air flow in the two tall True reach-in-cooler units. The arrangement of pans is blocking air flow, resulting in high holding temperatures for product stored on the lower shelves.
2. The left side MUT cooler needs to be checked out as well, with the left side of the unit running at least 4 F higher than the right.
3. Staff must stir product that is being cooled via ice bath to help dissipate heat more rapidly.
4. Soup condiments (diced tomato, sourcream, guacamole) are being kept on ice, but ice water levels were found to not be touching the bottom of the product containers.
5. Suggest rearranging some product in the WIC -- store produce near the door and potentially hazardous items further back in the unit.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Product stored on the lower shelves of the two True tall RICs, the left side MUT cooler,and overstocked portioned sliced chicken and diced tomatoes behind the stove top burners cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The left side MUT cooler and two True reach-in-coolers were not maintaining product temperatures of 41 F or less.
    Correction: Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration units, replace them with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter.
07/15/2013Routine
Additional temperatures taken:
diced tomatoes and sliced chicken in left MUT (both prep this morning) 45-46***, hardboiled eggs 36
top wells behind stove top burners: diced tomatoes 47-52***, sliced chicken 47-58*** (both morning prep)
right MUT: sliced prime rib 53***, bagged turkey 43-45***, burger 46*** (all morning prep), mixed fruit 47*** (yesterday prep)
drawers under small flattop: salmon, crab cake mixture both 42***
left side MUT: cooked wings 40-41, mango salsa (morning prep) 42-45***
rear True tall fridge: shrimp 30, steak (cut today) 43, whole slabs of beef 41
Adequate thermometer, 3-vat setup, hi-temperature dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Notes:
1. Provided inspector with additional parasite destruction information on fish products purchased and served.
2. Some temperatures found elevated today, but they are thought to be due to recent stocking of coolers on the serving line prior to lunch rush. Some items may have sat out on the pushcarts a little too long, allowing product temperature to start to rise. Encourage staff to pull product and get it under refrigeration ASAP.
3. Review with staff the proper procedures for breaking down and cleaning of the slicer. It was not in use during the inspection, but had not been closely detailed after it's immediate use as management encourages.
4. Remind cooks on the grill about proper glove usage and hand washing. If touching of raw and then cooking meats is to take place, gloves must be removed, hands washed, and new gloves put on before touching anything that is cooking or is cooked.
  • Gloves - Use Limitation (corrected on site)
    Observation: Single-use gloves while worn during multi-tasked food preparation. Gloves used to pick up raw steaks and burgers and later used to touch cooking food on the grill to check to see if it was done/ready.
    Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Metal pans 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.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the bar is being used as a dump station.
    Correction: The handwash facility identified above is to be used for washing hands only
04/18/2013Routine
Additional temperatures taken:
prime rib (still cooking) 124-126 facility goal is 140
cooked ribs in cookline True tall fridge 40
slaw, sliced tomatoes, turkey, sliced prime rib, sliced fruit, burgers in right MUT 35-41
mashed potatoes 176, au ju 186, baked potato 142
Caesar dressing, hardboiled eggs in left MUT 37-41
salmon and chicken in drawers under flat top 36-39
salmon, ribeye, shrimp in rear True tall fridge 40-42***
Suggest lowering the thermostat on the rear tall True fridge -- air temperature and product temperature borderline today.
Will start using Maxsol XL fry filtering powder shortly.
Only 2 steramine tablets needed in the bar sanitizer compartment. Make sure hand sink is kept clear and accessible at all times.
Tuna is now purchased from Sea Delight. Species is Yellow fin and so a parasite destruction letter is NOT needed, and consumer advisory denotes the item as cooked to order on the menu.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Bagged sliced chicken and diced tomatoes cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Refuse - Covering Receptacles (corrected on site) (repeated violation)
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory on the cook line.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
01/10/2013Routine
A routine inspection was performed as part of a standardization exercise.
No violation noted during this evaluation.		11/12/2010Routine

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