Jack Brown's Catering, 11702 Spotswood Trail, Harrisonburg, VA 22801 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Jack Brown's Catering
Address: 11702 Spotswood Trail, Harrisonburg, VA 22801
Type: Full Service Restaurant
Phone: 540 433-5225
Total inspections: 4
Last inspection: 03/16/2016

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Inspection findings

Inspection date

Type

No Violations At Time Of Inspection. Menu Reviewed and Approved by EHS.
No violation noted during this evaluation.
03/16/2016Routine
On December 4th, 2015, I met with Barb Pedeville, GM of Jack Brown's Catering, Jack Brown's Restaurant, and Billy Jack's Wing & Draft Shack at the downtown physical location for Jack Brown's Restaurant. Consequently, Ms. Pedeville and I discussed the need for a food inspection of Jack Brown's Catering's "Mobile Food Unit". However, Ms. Pedeville described her executive management's decision to shut-down the "Mobile Food Unit" for Jack Brown's Catering unit March of 2016. Therefore, I inquired of the current menu items and other pertinent details for Jack Brown's Catering. Furthermore, I told Ms. Pedeville that I would need to schedule a follow-up inspection date for Jack Brown's Catering in early 2016.
No violation noted during this evaluation.
12/04/2015Risk Factor
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a Quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
03/20/2014Routine
Soap and paper towels available at the hand sink. Refrigeration units operating at 41F or below. Employees wear disposable gloves when handling foods. Educational material provided to manager.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Refried Beans hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
04/04/2013Risk Factor

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