Mission Bbq Richmond, 5440 Glenside Drive, Richmond, VA 23228 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Mission BBQ Richmond
Address: 5440 Glenside Drive, Richmond, VA 23228
Type: Fast Food Restaurant
Phone: 804 548-4622
Total inspections: 7
Last inspection: 08/25/2015
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Inspection findings

Inspection date

Type
Good handwashing and glove use observed. Good label and date practices. Dishmachine - 100 ppm chlorine. We discussed can opener and accumulated food debris.
No violation noted during this evaluation.		08/25/2015Risk Factor
Notes: replenished with fresh product below former product
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Found unlabeled spray bottle with yellow liquid.
    Correction: Provide accurate labels on all containers.
03/24/2015Routine
Good glove use. Good label and date practices. Light intensity 71 foot candles in prep. We discussed - watches, bracelets, open drink, employee health practices, replenish hot foods old onto fresh. Good temperature control.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Dishmachine does not demonstrate effective chlorine sanitizer.
    Correction: Discontinue use of dishmachine until sanitizer remedied. Corrected on site - using 3 compartment sink.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: Found some food residues on clean utensils.
    Correction: Clean and keep clean.
11/24/2014Routine
Excellent handwash and glove use practices observed.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Clean wares have food residue on interior surfaces.
    Correction: Remove visible food residue prior to sanitizing wares. PIC moved pans with visible food residue in them to the dish wash area and instructed employee to rewash them.
07/21/2014Risk Factor
Good employee handwash and glove use practices. Employees know illnesses and symptoms reporting requirements. We discussed cooling requirements - when cooling from ambient or less than 135°F you must cool to <42°F within 4 hours. If you've heated the food to >135°F you have 6 hours to cool from 135°F to <42°F and must cool from 135 to <71° within two hours.
  • Critical: Cooling* (corrected on site)
    Observation: Potatoes blanched >6 hours ago are 49°F.
    Correction: If potatoes are heated to >135° during blanching process you have 6 hours to cool from 135 to <42°F and must cool from 135°F to <71°F within the first 2 hours. If the potatoes do not reach 135°F when they are blanched they must be cooled to <42°F within 4 hours. Do not cover containers of potatoes until you verify that the potatoes have cooled as required. PIC discarded potatoes that had not cooled as required.
  • Cooling Methods (corrected on site)
    Observation: TCS foods cooling in containers that are too deep and /or covered tight before food cooled to <42°F.
    Correction: PIC corrected by instructing employees to cool TCS foods in shallow pans that are not covered or stacked in a manner that prolongs cooling. Thermometers will be used to verify foods cooled as required before the foods are covered for storage.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Mixer non-food contact areas have food residue that was not removed when the mixer was cleaned. Outside surfaces of pans have build up of grease residue.
    Correction: Clean these areas.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Temp tape did not turn black to indicate wares washed in dishmachine reached required sanitizing temperatures.
    Correction: PIC turned up temp of booster heater and called service tech. Temp increased and turned temp tape black indicating that sanitizing temps are reached. Wares were re-washed.
04/10/2014Routine
Construction manager agreed to repair coving tiles at mop sink. All food of animal origin served here will be fully cooked. Cooks know cooking temp requirements and have food thermometers. Final cleaning to be completed before food prep begins. TCO due to exterior finishing not yet complete.
30 Day Permit issued - operational inspection scheduled for week prior to April 12 and issuance of annual permit.
No violation noted during this evaluation.		03/14/2014Pre-Opening
Inspection at the request of the facility - construction nearing completion with anticipation of CO on 3-14-2014. A pre-opening inspection is scheduled for 3-14-2014. Today we discussed: Food flow and HACCP plans submitted with application, employee health reporting requirements, and construction details yet to be completed.
No violation noted during this evaluation.		03/12/2014Other

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