Huckleberry Cafe & Catering, 11400 Ironbridge Rd Ste. 100, Chester, VA 23831 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Huckleberry Cafe & Catering
Address: 11400 Ironbridge Rd Ste. 100, Chester, VA 23831
Type: Full Service Restaurant
Phone: 804 221-9267
Total inspections: 12
Last inspection: 01/05/2016
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Inspection findings

Inspection date

Type
The operator provided probe thermometers, chlorine test strips and a posted Employee Health policy at this time.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Raw hamburger patties/rolls were cold holding at improper temperatures, in the lower compartment of the maketable unit. The operator discarded the TCS food product.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
01/05/2016Routine
No violation noted during this evaluation.08/21/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Boiled egg, sour cream and sliced tomato cold holding at improper temperatures. These items were being stored on the far left side of the make table cooler. Person in charge moved these foods to the right hand side of the cooler. Data loggers were placed on the far left hand side and the far right hand side of the make table. Inspector will return tomorrow to pick them up.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
04/16/2015Routine
Front hand sink is in need of being cleaned. Do not dump coffee and/or tea down the hand sinks. They should only be used for hand washing.
Do not store sanitizer bucket in the hand sink.
Gloves must be worn with ready-to-eat food.
Any refrigerator storing TCS (time control for safety), must have a thermometer.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Box of individual butters cold holding at improper temperatures. Butters were stored at the bottom of the Pepsi reach-in. Drinks and other items were blocking air flow to the bottom of the cooler. Butters were voluntarily discarded.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
12/30/2014Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: A few items on the left hand side of the make table were observed with elevated food temperatures. Thermometer reading at 34 F. Foods were discarded and foods in the make table were rearranged. Foods in the bottom of the make table were moved to another cooler to help with air flow.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
09/26/2014Other
Splash guards being installed on the hand sinks.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Foods on the left hand side of the make table cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Ambient air temperature of the left side of the cooler is slightly elevated. Unit had been serviced after the last inspection. Operator called technician who explained he believed the cooler is stocked to full. He was returning to the facility to check on the cooler.
    Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
09/16/2014Follow-up
Additional food temperatures: half & half - 47.
Prior to donning gloves, ensure hands are washed.
Sanitizer was a little on the stronger side. Use one capful of bleach per every gallon of water.
Make sure thermometer in refrigerators is in the warmest part of the unit. (by the door)
Splash guards should be placed on the right hand side of the hand sink, by the coffee pot and one is also needed on the left hand side, by the three compartment sink.
Discussed calibrating a thermometer with staff and proper cooling methods. Ensure when making an ice bath to use ice and water.
Recommended placing new thermometers on both and left and right hand side of the make table.
Discussed upcoming serv-safe course coming up September 23, 2014.
A follow-up inspection will occur on/about September 16, 2014.
  • Critical: Cooling* (corrected on site)
    Observation: Red beans and rice (made last night) 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Foods on the left hand sink of the make table cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The commercially processed ready-to-eat (RTE) buttermilk and whole milk in the refrigeration unit was not discarded by the ""consume by"" date.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Ambient air temperature on the left hand sink of the make table cooler was observed at 48 F. Temperature on the left hand side observed at 41 F. Unsure why there was such a large variation of temperature. Have this cooler serviced immediately.
    Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
09/05/2014Routine
The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation.		06/03/2014Routine
The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy during today's inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Prepared pasta salad, cut tomatoes, and sliced turkey in the food processing area maketable unit cold holding at improper temperatures (the operator immediately discarded those identified PHF/TCS food products)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
01/10/2014Routine
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection
No violation noted during this evaluation.		09/05/2013Routine
No violations were observed during today's inspection.
The facility provided the following items: a metal probe thermometer, chlorine test strips and a Employee Health policy during today's inspection.
No violation noted during this evaluation.		05/30/2013Routine
There are no violations noted during inspection.
Notes:
When cooling down a whole chicken, the best practice is to pull it/portion it while its hot(comfortable to touch), ice it, loosely cover and put in the refrigerator.
Sanitizing solution tested corrected at 50 ppm in the wiping cloth bucket.
No violation noted during this evaluation.		01/11/2013Routine

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