Inspection findings | Inspection date | Type | |
---|---|---|---|
Observed small diameter probe thermometer, unscented bleach, chlorine test kit, and gloves.
|
09/12/2015 | Routine | |
Discussed the following items: * Reheating of pork and baked beans. Pork must be reheated to 165°F within 2 hours. Baked beans must be reheated to 135°F within 2 hours. Hot hold after reheating at 135°F or greater. * Keeping handwashing sink unblocked at all times -- when setting up make accessible quickly and used sink as needed. * Datemarking of product -- any ready-to-eat product kept more than 24 hours must be labeled to ensure it is sold/discarded within 7 days at refrigerated temperatures. * Unscented chlorine bleach has been obtained. No violation noted during this evaluation. | 05/17/2014 | Risk Factor | |
Chlorine test kit available -- unscented (non-splashless) bleach needed. Proposed cooling pork from previous days, chicken, and beans (when applicable). Discussed proper cooling parameters. Discussed reheating of pork, beans, and pulled chicken. Gloves available. Ice to be purchased. Unit was not in operation at time of inspection. Facility is proposing to open on May 1, 2014. Unit plans to operate Thursday - Sunday from approx. 11am until sold out. No violation noted during this evaluation. | 04/22/2014 | Pre-Opening |
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Restaurant representatives - add corrected or new information about Frank's Bar Bq, Llc, 410 Saumsville Road, Woodstock, VA 22664 »