Halligan's Bar-B-Q Express, 10180 Lakeridge Parkway, Suite 104, Ashland, VA 23005 - Fast Food Restaurant/Caterer inspection findings and violations

Business Info

Restaurant: Halligan's Bar-B-Q Express
Address: 10180 Lakeridge Parkway, Suite 104, Ashland, VA 23005
Type: Fast Food Restaurant/Caterer
Phone: 804 299-2921
Total inspections: 7
Last inspection: 03/11/2016

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Inspection findings	Inspection date	Type
Discussed the following with the person in charge (PIC): 1. Food is prepared at the permitted commissary located in Henrico County and delivered to this site on Monday, Wednesday, and Friday of each week. 2. The only food cooked on site is smoked sausage All other foods are reheated to a minimum of 165°F in the oven prior to placing the food into the holding cabinet or steam table. 3. The fire extinguishers and fire suppression system were inspected in February 2016. Observed good reheating and holding temperatures of foods and the overall facility clean. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: The quaternary ammonium sanitizing solution (in the 3 compartment sink) that is being applied to food contact surfaces is too strong and does not meet the requirements of 40 CFR 180.940. Observed the sanitizing solution concentration at 500 ppm. The PIC diluted the solution to 300 ppm. Correction: Utilize only quaternary ammonium sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces	03/11/2016	Risk Factor
Discussed the following with the person in charge (PIC): 1. Food is prepared at the permitted commissary located in Henrico County and delivered to this site on Monday, Wednesday, and Friday of each week. 2. The only food cooked on site is smoked sausage All other foods are reheated to a minimum of 165°F in the oven prior to placing the food into the holding cabinet or steam table. 3. Observed the employee health policy that was signed by all staff and kept on file in the office. Recommend posting a copy of the policy in the kitchen or in a location that is visible to the staff. 4. Leftover foods are cooled down at the end of the night using an ice bath prior to placing the food into the reach-in cooler. 5. The fire extinguisher has not been inspected since the facility opened in July 2014. Ensure that the fire extinguisher and suppression system is inspected as soon as possible and each year thereafter. Observed the overall facility very clean and well maintained. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers (two spray bottles) of cleaners are not properly labeled. The person in charge (PIC) discarded the contents of each bottle. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	09/02/2015	Routine
Discussed the following with the person in charge (PIC): 1. Upon arrival the PIC stated that the reach-in freezer is not operating at the required temperatures (observed temperature at 23°F) and was being serviced by the refrigeration technician at the time of inspection. Observed no foods stored in the unit except for bread. 2. Food is prepared at the permitted commissary located in Henrico County and delivered to this site on Monday, Wednesday, and Friday of each week. 3. No foods are cooked on site. All foods are reheated to a minimum of 165°F in the oven prior to placing the food into the holding cabinet or steam table. 4. Observed the employee health policy that was signed by all staff and kept on file in the office. Recommend posting a copy of the policy in the kitchen or in a location that is visible to the staff. 5. Leftover foods are cooled down at the end of the night using an ice bath prior to placing the food into the reach-in cooler. 6. The PIC stated that his ServSafe certification expired last year. Recommend that the PIC get recertified. Observed good holding and reheating temperatures of foods and the overall facility very clean. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The prepared ready-to-eat (RTE) pulled pork in the refrigeration unit is not properly dated for disposition. The date marked on the pulled pork had a preparation date of 2/3/14 which as of today exceeds the 7 day use by date. The PIC stated that the pork was frozen after preparation but was not date marked with the date that it was pulled from the freezer. The person in charge relabeled the pulled pork with the date it was pulled from the freezer. Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). Responsibilities of Owner or Proprietor Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy	02/10/2015	Risk Factor
Observed pulled pork reheating in convection oven for 1 hour at 106/145. Final reheat in microwave to required temperature. Discussed reheatiing times and temperatures with person in charge. Discussed cooling methods, times and temperatures. Discussed employee health, handwashing and glove use with employee and person in charge. Form 1 B signed by employees and OEHS Guide to Employee Health available. Microwave used to reheat foods for hot holding as needed. Observed 1 cutting board heavily scored. Recommend repairing or replacing cutting board. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed cooked pulled pork cold holding at improper temperatures. Person in charge did not know how long pork had been out of temperature. 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. Responsibilities of Owner or Proprietor Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy	08/15/2014	Risk Factor
Drainline from steam table has been plumbed to an open cap leading to the floor sink. County plumbing inspector approved this configuration. Permit was issued. No violation noted during this evaluation.	07/14/2014	Other
Owner agreed to hard plumb drain line into the floor sink per plumbing code. Permit will be issued Monday, July 14, 2014 after followup inspection by EHSS. EHSS will notify plumbing inspector. Owner requested permission to bring food in for training staff over the weekend. EHSS agreed. No food may be sold or given to public. No violation noted during this evaluation.	07/11/2014	Other
Facility has passed all final county inspections. Food prepared at permitted Henrico commissary and transported daily (except Sunday) to facility cold in coolers. Food temperatures will taken when food leaves the commissary and when food arrived at facility. Food is stored, reheated and hot held as needed. Minimal amount of food is planned to be cooled. Discussed cooling method (ice bath), datemarking system, employee health (provided OEHS Guide and Form 1B). Eggs are preformed, cooked patties. No consumer advisory is required. Chemical will be stored either on shelf in locked cabinet in restroom or in office. Employee personal items to be stored in office. Mop to be hung outside. PCO is Western Pest Control. EHSS observed drain line from steam table emptying into bucket. No violation noted during this evaluation.	07/10/2014	Routine

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