Meechies, 21047 Barrow Road, Capron, VA 23829 - Mobile Food Unit inspection findings and violations

Business Info

Restaurant: Meechies
Address: 21047 Barrow Road, Capron, VA 23829
Type: Mobile Food Unit
Phone: 757 376-2617
Total inspections: 6
Last inspection: 04/08/2015

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Inspection findings	Inspection date	Type
Overall good sanitation with sanitizer in place (as part of soapy water) at 200 ppm Cl and used. Separate sanitizing solution made during the inspection and tested at 200 ppm Cl. Good employee health knowledge, handwashing, glove use, food temperatures and storage. Leftover BBQ - small tubs commercially prepared removed from bulk container, and not labeled. No sharpie - other to label. Discussed labeling. Receipts for BBQ not on mobile unit, please ensure receipts are present. Discussed eight major allergens, flyer left. Discussed upcoming requirements for certified food manager training / certification and to post a statement that food safety inspection reports can be viewed on Virginia Department of Health website. Additional cleaning needed in non-food contact areas. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation) Observation: Date labels missing on BBQ. Correction: Ensure labels are placed on leftovers and items are discarded if not used within 7 days. Nothing available today to label items. Label as soon as possible. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of cooler for drinks, trash can, etc. Correction: Maintain nonfood-contact surfaces of equipment clean.	04/08/2015	Routine
Overall sanitation improved with good handwashing and glove use, seen, sanitizer in place at 200 ppm Cl and good food temperatures. No cooling etc. seen, correction by discussion. Instant read thermometer present. One stack of cheese checked with some debris present on food. Discussed, ensure all surfaces etc. used for food are clean and sanitized and other sources of contamination, ie from air systems are not present. Cheese voluntarily discarded during inspection. Food receipts for food portioned to use small amounts at a time present. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Cleaning improved, areas such as drawers and containers holding utensils and inside of refrigerator with debris present. Correction: Ensure all areas are routinely cleaned and areas where food area prepared are cleaned and sanititzed as needed.	04/04/2014	Follow-up
Owner shutting down mobile unit when inspection started. Some poor practices in place and discussed: Food in containers that are not the original containers. Per owner, original containers will not fit in reach in refrigerator. Ensure sales receipts are kept on hand for review. Per owner, chili reheated on grill in ceramic container then placed in small hot hold unit. Discussed, container not designed to heat items on grill top, and reaching a reheat temperature is unlikely. Food temperatures including cooking, reheating, cooling, cold holding and hot holding not taken. No ice present in unit to calibrate thermocouple. Discussed, keep ice in one of the freezers. Follow up within 2 weeks. Person in Charge Observation:* Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Cooling Methods (corrected on site) Observation: Chili removed from hot holding placed in deep container with a lid checked at 63 F < 20 minutes. Correction: Chili placed in freezer. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Small reach in refrigerator present on mobile unit with temperature of 48 F and food present temperature checked at 4 containers of BBQ,46, 46, 46, 47 and sliced cheese 44, 46, and 45 for an unknown period of time. Correction: Owner states he will take food home for use, discussed, food can NOT be served or given to public. Ensure refrigerator is working properly and able to cold hold food at 41 F or below to prevent the growth of harmful bacteria. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: No leftover labels seen for commercially processed or prepared ready to eat foods. Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. Temperature - Food Temperature Measuring Devices - Provided Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Several areas including inside of reach in refrigerator soiled. Correction: Thoroughly clean mobile unit, with emphasis on any areas where food or utensils are stored. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Cutting board set on floor leaning against freezer. Board not in use. Correction: Ensure board is stored in a clean location.	03/21/2014	Routine
Overall improvements made. BBQ and slaw not present during this inspection. Per owner, BBQ ordered not in yet. Slaw will be purchased in small containers. Overall cleaning improved, inside of refrigerator, microwave and container used to transport bread need cleaned. Sanitizer made during inspection. No test strips present. Tested at 200 ppm Cl by EHS. Some left along with phone number to order, or purchase from restaurant supply store. No restaurant supply stores located closer than a 2 hour drive from county. Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) Observation: Sanitizer not yet made, but per owner, no food prep done yet. Correction: Sanitizer made at 200 ppm Cl and used. Discussed with owner, sanitize food contact surfaces prior to opening for service, after areas are soiled, clean and sanitize and no less than every 4 hours.	04/17/2013	Follow-up
Overall improvements needed. Unit deep cleaning needed. Handwashing not seen, however, handwashing not needed during inspection, gloves present, food temperatures good. Follow up scheduled in 2 weeks. Critical: Food - Compliance with Food Law* Observation: 1) Owner preparing BBQ at home, packaging and selling for sandwiches on mobile unit. 2) Owner storing bulk containers of food, slaw mentioned today in refrigerator at home, and dipping out smaller containers of food to offer for meals from mobile unit. Correction: Discussed with mobile owner. Immediately stop serving BBQ to the public. Any BBQ made at home must be for personal use, never for serving to the public. All foods for mobile unit must be obtained from an approved source, examples discussed. All food for mobile must be purchased and stored on unit. Unit self contained, and commissary only for water fill and wastewater disposal. If food storage desired so that buying in bulk can be done, an additional agreement with a commissary for food prep/storage will be needed. Owner agreed to stop selling BBQ and using slaw today, and take food home for use. Critical: Equipment - Food Contact Surfaces and Utensils Observation: No sanitizing solution or cleaning solution prepared and used prior to opening and serving food. Correction: Discussed with owner, sanitize food contact surfaces prior to opening for service, after areas are soiled, clean and sanitize and no less than every 4 hours.	03/28/2013	Risk Factor
Mobile unit inspection done. No food preparation seen. Mobile unit operates in different locations, food service never observed. Reach in refrigerator with only condiments and margarine present. Margarine temperature taken at 10 F by EHS thermocouple. Per owner, unit is plugged into power source or generator used to keep power to refrigeration so unit is not turned on and off. Suggest: Place calibrated dial thermometer in unit and adjust temperature to properly cold hold foods above freezing and at 41 F or below. Unit very dark even with windows open. Light fixture in middle of unit no longer working. Add lighting, ensure lights are shatterproof or covered. One to two utensils with surface rust present. Clean utensils, if surfaces are not smooth and easy to clean and sanitize after cleaning, remove from unit. Food thermometer and gloves present for use. 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Utensils and drawers with debris present. Correction: Clean utensils and storage drawers before next event. Handwashing Cleanser - Availability Observation: No handwashing soap present in the mobile unit. Correction: Ensure handwashing soap is always available for use.	12/12/2012	Routine

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