Monk's Bbq, 251 N. 21st Street, Purcellville, VA 20132 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Monk's BBQ
Address: 251 N. 21st Street, Purcellville, VA 20132
Type: Fast Food Restaurant
Total inspections: 6
Last inspection: 07/23/2015
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Inspection findings

Inspection date

Type
All items noted during the previous inspection have been corrected.
No violation noted during this evaluation.		07/23/2015Follow-up
Maintain the corrected items as corrected.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Employee observed not immediately covering foods when removing them from cooking equipment and transferring them to new pans.
    Correction: Cover foods without delay.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw animal foods stored above fresh produce in the walk in cooler.
    Correction: Store raw animal foods below ready to eat foods.
  • Critical: Cooling* (corrected on site)
    Observation: Foods prepared last night improperly cooled.
    Correction: Cool hot foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours. Cooling deviations can only be corrected during the 4/6 hour cooling period.
07/16/2015Routine
All items corrected on the spot - please maintain the corrected items as corrected. A dish machine was added since the previous inspection -> please install a sanitizer alarm within 90 days.
Please be sure to monitor cooling -> 1 step and 2 step.
* correct remaining items from pre-open ->. 90 days
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Food hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Some foods cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: According to the date mark the planned cold holding period is eight days.
    Correction: Mark the date to indicate a maximum holding period of seven days.
06/26/2014Risk Factor
Site visit made due to report if outdoor cooking area fire made by on-call EHS.
The fire was in a smoker in the outbuilding. The is equipment was damaged in the fire and needs to be sent back to the manufacturer for overhaul/rebuild. The facility has a portable smoker that has been set up in the parking lot. The meats will be cooked in this temporary set-up in the parking lot while the damaged equipment is repaired. Please clean the area as needed prior to re-install.
*Please drink from closed container such as a cup with a lid and straw while cooking/handling food.
No violation noted during this evaluation.		05/28/2014Other
  • Critical: Plumbing Approved Materials*
    Observation: The water supply line for the ice machine is blue.
    Correction: Provide documentation that this is an approved material for potable water or replace.
  • Critical: Backflow Prevention, Air Gap*
    Observation: There is no air gap in between the flood level rim of the mop sink and hose.
    Correction: Provide an air gap at this fixture.
  • Critical: Backflow Prevention*
    Observation: There is a direct connection between the drain line of the ice bin and the floor sink.
    Correction: Provide an air break in between the drain line and floor sink.
03/19/2014Pre-Opening
Site visit made to discuss /observe location of sneeze guard -> photos taken of agreed location.
No violation noted during this evaluation.		03/05/2014Pre-Opening

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