Granny's Kitchen, 15130 Carroll Bridge Rd., Smithfield, VA 23430 - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: Granny's Kitchen
Address: 15130 Carroll Bridge Rd., Smithfield, VA 23430
Type: Mobile Food Unit
Phone: 540-998-9668
Total inspections: 4
Last inspection: 01/26/2016
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Inspection findings

Inspection date

Type
Great job of keeping your facility clean and organized.
  • Person in Charge
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Owner needs to obtain food handlers card per county ordinance.
    Correction: Train all employees in food safety as it relates to their assigned duties.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. EHS observed raw eggs stored above califlower, cabbage and tortillas.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the reach in refrigerator. EHS observed thermometer missing in Frigideire refrigerator.
    Correction: Provide 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.
01/26/2016Routine
Inspection conducted at the beginning of event. no cooking or hot holding observed. Food mainly cooked to order. Mobile clean and well maintained.
No violation noted during this evaluation.		06/27/2015Routine
No food was being prepared during inspection. Owners were replacing range in the mobile unit. Mobile unit was clean to sight. Food items are purchased from Sysco, Restaurant Depot and P Edwards. Unit uses well water and recommended annual water sampliing. Undercooked food items are prepared when in full operation so a consumer advisory is required. Also ensure proper date marking is established.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation 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.
  • 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 under cooked foods that may be served raw and/or undercooked
    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.
03/30/2015Routine
A pre-opening inspection was conducted on 12/11/14. Facility had not purchased any food yet besides some fruits and vegetables. Facility was not preparing any food during inspection. EHS Mason Hoggard advised the operators of small details needed both in commissary and mobile unit (finishing coating of concrete to be non-absorbent, hand wash signs, etc) Both operators are employed by other food establishments and have food safety knowledge along with health cards/serve safe.
No violation noted during this evaluation.		12/11/2014Pre-Opening

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