Kreggers, 9523 Kings Charter Dr. Dr., Ashland, VA 23005 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Kreggers
Address: 9523 Kings Charter Dr. Dr., Ashland, VA 23005
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 11/09/2015

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Inspection findings	Inspection date	Type
The person in charge (PIC) stated that they are no longer partial cooking the hamburgers to be hot held. They are cooking all hamburgers to order. The fried onions, grilled onions, & mushrooms are now kept in the prep unit and reheated per order. The lowboy reach-in cooler and breading reach-in cooler were serviced by a refrigeration technician. Observed no food stored in the lowboy reach-in cooler during the inspection. The PIC placed thermometers in all refrigeration units in a location where they are easily readable. No violation noted during this evaluation.	11/09/2015	Follow-up
Discussed the following with the person in charge (PIC): 1. The species of tuna purchased that may be served undercooked is Thunnus albacares. 2. The EHSS provided the PIC with the requirements from the FDA Food Code regarding non-continuous cooking of raw animal products. Recommended that the PIC follow these requirements for partial cooking of raw animal foods. Critical: Food Contact with Equipment and Utensils* (corrected on site) Observation: Observed the cook handle a raw hamburger patty with his gloved hand and then proceed to handle ready to eat foods at the sandwich prep station without changing gloves and washing hands. The EHSS interrupted the cook to instruct him to change his gloves and wash his hands after handling raw meats. Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: (CORRECTED DURING INSPECTION): The following foods hot holding at improper temperatures: 1. Hamburgers (partially cooked) observed at 76°F-80°F. 2. Fried onions observed at 67°F. Grilled onions and cooked mushrooms at room temperature. 3. Beef brisket-104°F. The person in charge (PIC) discarded the hamburgers, fried & grilled onions, and mushrooms. The beef brisket was rapidly reheated in the microwave oven and then hot held. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: The following foods cold holding at improper temperatures: 1. Grill lowboy reach-in cooler: deli turkey-45°F, pigs & peppers-45°F. 2. Breading station reach-in cooler: raw chicken-45°F, coleslaw-46°F. The PIC stated that he will lower the thermostat on both units. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: All prepared ready-to-eat (RTE) foods in the walk-in cooler are 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. Equipment - Non-Food Contact Surfaces and Utensils Observation: Interior surfaces of the ice machine that is in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris. Correction: Clean the surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.	11/04/2015	Risk Factor
The person in charge stated that the bacon jam will be held cold on the cook's line (inside the prep unit) until a product assessment is conducted. Time as a public health control will not be used. No violation noted during this evaluation.	07/22/2015	Follow-up
Observed the foods on the steam table hot holding at the required temperatures. The EHSS gave the PIC a template for the written procedures when using time as a public health control (TPHC). The written procedures are required when using TPHC. The PIC would like to use TPHC for the bacon jam. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: The following foods cold holding at improper temperatures in the indoor walk-in cooler: 1. Coleslaw-44°F, 2. Chicken wings-45°F The person in charge (PIC) had the unit serviced on 7/20/15 but a part needed to be ordered (defrost switch). The PIC expects the part to be delivered and installed tomorrow (7/22/15). Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.	07/21/2015	Follow-up
Discussed the following with the person in charge (PIC): 1. Food source is RRS. 2. Ensure that thermometers are provided in all prep units and that they are located in the front or top of the unit where they are easily readable. 3. Ensure that all dinnerware (plates) are stored protected. Recommend inverting the plates or making the top plate a cover plate. 4. Repairing the walk-in cooler or making adjustments to the thermostat in the cooler so that it is capable of holding the foods at or below 41°F. All ready to eat foods are served within two days of preparation. Most foods are prepped daily. A follow-up inspection will be conducted on July 21, 2015 . Critical: Reheating for Hot Holding* Observation: (CORRECTED DURING INSPECTION): The following foods stored on the steam table were not reheated to 165F within 2 hours to eliminate pathogenic bacteria: 1. Jambalaya-118°F, 2. Beef brisket-122°F, 3. Black beans-132°F, The person in charge (PIC) immediately reheated all of the foods in the microwave oven. Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: The following foods cold holding at improper temperatures: 1. Walk-in cooler: Chicken wings-44°F, Jambalaya-44°F, Sliced cheese-44°F. All ready to eat foods stored in the unit were prepared within the past two days. 2. Cook's line: Bacon jam-44°F, Raw chicken-44°F, Raw hamburger-44°F. The bacon jam was immediately placed into the salad prep unit. The raw chicken and raw hamburger had just been removed from the walk-in cooler. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Repair the walk-in cooler so that it is capable of maintaining the food at or below 41°F. The PIC stated that he will contact the refrigeration technician today.	07/17/2015	Risk Factor

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