Permit Issued!
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the reach-in unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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03/09/2016 | Routine | |
Inspection entered but not preformed by Anita Blackwell. Note cambros of meat stored outside mobile unit, CFM will correct.
No violation noted during this evaluation. | 05/29/2015 | Routine | |
Permit issued after fees are paid.
No violation noted during this evaluation. | 02/09/2015 | Routine | |
No operation at this time . The owner stated that he had an inspection 10/8/14 in Hampton at Oyster Point.
No violation noted during this evaluation. | 10/09/2014 | Risk Factor | |
Commissary in good sanitary condition! Mobile truck not in operation at time of inspection. Mobile truck is clean and in good sanitary condition!
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the threaded faucet is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. (toilet room)
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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06/03/2014 | Routine | |
Permit Issued!
No violation noted during this evaluation. | 03/14/2014 | Routine | |
Mobile truck not in operation at time of inspection. New mobile commissary has been constructed adjacent to Malbon BBQ and Catering. Plans and application have not been submitted to health department.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Sprayer hose connected at three-compartment sink.
Correction: Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure connected.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at commissary three-compartment sink, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory near three-compartment sink in mobile commissary to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the mobile commissary kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (mobile commissary kitchen)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/12/2013 | Routine | |
Cooling procedures discussed with PIC. Maintain hot temperature controlled food at minimum 135 degrees Fahrenheit. Only use approved methods to rapidly cool barbecue and brisket.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beef brisket and pork barbecue hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the hot holding unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature Measuring Devices
Observation: The temperature measuring device in the refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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04/19/2013 | Routine | |
Opening Inspection: wash, rinse and sanitized before using. Please bring unit to office for a follow-up. (518-2738) Permit Issued!
No violation noted during this evaluation. | 01/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Malbon's Bbq The Flying Pig (05-0010), 141 Sykes Avenue #151, Virginia Beach, VA 23451 »