Pifer Bros. Bbq Company, Llc, 6019 Hot Spring Lane, Fredericksburg, VA 22407 - Mobile Food Unit inspection findings and violations
Business Info
Restaurant: Pifer Bros. BBQ Company, LLC
Address: 6019 Hot Spring Lane, Fredericksburg, VA 22407
Type: Mobile Food Unit
Phone: 540 295-5646
Total inspections: 3
Last inspection: 05/09/2015
Address: 6019 Hot Spring Lane, Fredericksburg, VA 22407
Type: Mobile Food Unit
Phone: 540 295-5646
Total inspections: 3
Last inspection: 05/09/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Inspection conducted at the BBQ Jamboree. The brisket in the refrigerator will not be served- taking home
|
05/09/2015 | Routine | |
| PIC is able to demonstrate food safety knowledge at this time. Operator will obtain a test kit for bleach water sanitizer and will seal the three compartment sink to the wall as soon as possible. Facility is not in operation at this time. No food is being stored on the unit for inspection. Operator will prepare foods on the mobile unit, carry them in a covered container or wrapped to the smoker for cooking, and will finish preparation and service from inside the unit. Facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Please place this permit in a location where it can easily be seen by the public while you are in operation.
|
10/07/2014 | Routine | |
| The following items are needed to facilitate health department approval of the plans you submitted for your mobile unit, Pifer Bros. BBQ Company, LLC. With regards to the Application for Foodservice Plan Review: 1. Credentials for a Food Protection Manager (if you have them). If you do not have a certification, you will need to be able to demonstrate food safety knowledge prior to opening your facility. I have included a letter with upcoming class information for your convenience. 2. Manufacturer specification sheets for equipment, or photographs if already purchased. 3. Page 3, Question 2 under the Cooling section: What type of thermometer will you be using? At least one small diameter, metal stem probe thermometer is required for taking temperatures of thin foods. You may also use other types of metal stemmed thermometers, but please ensure you have a small diameter probe thermometer available. 4. Page 5: How will food employees be trained in food sanitation practices? What is the method of training? How many staff will go through training? When do you plan to have the training completed? I have attached a list of upcoming classes to assist with this. 5. Page 5, the employee health policy needs to be more specific. It must list symptoms to be reported to the PIC as well as what action the PIC is to take. I have included an example of what a written employee health policy would look like. 6. Page 5, Question 5b. you stated you would be using chlorine at a concentration of 1-5. Chlorine for sanitizing food contact surfaces is to be used at a concentration of between 50 and 200 parts per million. Please ensure you have a test kit available to monitor the concentration of the bleach water. 7. Page 6: What material will be used for coving or the floor/wall join throughout the interior of the mobile unit? 8. Page 7: Question 4. Is the water tank inlet ¾ of an inch in diameter or less? 9. Page 7: H No violation noted during this evaluation. | 05/14/2014 | Other |
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