Hillbilly Reds Bbq, 353 East Williamsburg Road, Sandston, VA 23150 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Hillbilly Reds BBQ
Address: 353 East Williamsburg Road, Sandston, VA 23150
Type: Full Service Restaurant
Phone: 804 737-2007
Total inspections: 12
Last inspection: 11/10/2015
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Inspection findings

Inspection date

Type
No critical violations. Ok to permit.
  • Temperature Measuring Devices
    Observation: Observed the lack of a thermometer in the cook line low boy refrigerator.
    Correction: Supply a thermometer in the unit.
  • Non-Food Contact Surfaces
    Observation: Observed the line low boy is in need of cleaning.
    Correction: Clean the refrigeration unit.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Observed a box of food containers on the rear flooring.
    Correction: Store all single service items at least 6" off the flooring.
11/10/2015Routine
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Observed less than 50 ppm of sanitizer in the 3 compartment sink.
    Correction: Supply between 50-200 ppm of sanitizer in the sink (3rd compartment).
10/05/2015Risk Factor
No critical violations.
No violation noted during this evaluation.		07/13/2015Risk Factor
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: Observed pans of cooked pork dated 3/12 and 4/13
    Correction: observed a pan of ribs dated 4/13.
04/23/2015Risk Factor
No critical violations noted.
No violation noted during this evaluation.		02/11/2015Risk Factor
Ok for permit.
  • Non-Food Contact Surfaces
    Observation: Observed the outside of the pressure cooker is in need of cleaning.
    Correction: Clean the outside of the pressure cooker.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Observed "insect motel" being stored atop of the wall knife rack.
    Correction: Refrain from storing toxic items with foods/food equipment. Insect motel was removed.
11/03/2014Routine
A small one pan steam table has been put to use. This holds pork that has been partially pulled for service. This makes it possible to maintain hot temps on whole butts of pork. Hood filters are clean but cookline is in need of thorough cleaning.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located in the kitchen is blocked with a fan, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the fan preventing its use. Corrected.
07/28/2014Risk Factor
Norovirus discussed: contamination, prevention and clean up. Employee health policy is present.
No violation noted during this evaluation.		04/14/2014Training
Don't forget that seven days is maximum for hot dogs and other RTE/TCS foods. Replace old chlorine test strips. Permit issued.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Pressure cooker exterior, fryer cabinet, shelf above stove and below cookline found soiled. Interior of make table is soiled.
    Correction: Clean these areas. If you ar using foil for easy cleaning, you must change when soiled.
01/08/2014Routine
100 ppm at 3-c sink Chicken BBQ was being cooled. I recommend cooling in walk in and not in reach in make table. BBQ was still 70 F. PIC relocated to freezer. No critical violations. Good date marking.
No violation noted during this evaluation.		09/18/2013Risk Factor
No critical violations. Good date marking. Ribs found cooling uncovered in walk-in. Good job. PIC labeled pan with date and time. "Haier" unit has been removed. 100 ppm at 3 compartment.
No violation noted during this evaluation.		05/22/2013Risk Factor
Discussed cooling and gave a handout on cooling issues/information to owner.100 ppm 3 compartment.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: No dates found on bologna. Hot dogs were found mismarked.
    Correction: Once opened a date must be placed on product. Do not use sell by date found on package. Date upon opening.
02/15/2013Risk Factor

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