This establishment was not yet open for the season at the time an inspection was attempted.
No violation noted during this evaluation. | 03/09/2016 | Routine | |
This inspection was received by William Ancarrow.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee was observed handling ready-to-eat (RTE) food with bare hands (putting lettuce on sandwich, handling the sandwich bun).
Correction: Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. If wearing gloves, change gloves whenever changing tasks, such as starting to work with ready-to-eat food after handling raw meat.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The barbecue on the hot-holding table was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria before being put in hot-holding.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours after removal from refrigeration. Reheat in microwave or on grill
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Tested at over 200 parts per million, which is the regulatory maximum for chlorine.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F, or approximately "room temperature".
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03/18/2015 | Routine | |
- Gloves - Use Limitation (corrected on site)
Observation: Gloves were not changed between tasks.
Correction: Change gloves whenever changing task.
- Floor Carpeting, Restrictions and Installation (repeated violation)
Observation: Carpeting installed as floor covering in food preparation area.
Correction: Remove carpeting and replace with approved floor material that is "smooth, easily cleanable, and not absorbent".
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02/12/2014 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf under the steam table is not corrosion resistant, nonabsorbent, and/or smooth. Aluminum foil was observed used as shelf liner.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove foil
- Equipment - Cutting Surfaces
Observation: The wooden "butcher block" cutting board(s) along the steam table is heavily dented and scored. The food-contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface (as by sanding to smoothness, or by reversing the board if under side is in good condition). If unable to restore to condition of easily cleaned and sanitized, discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: Accumulations of grime and debris observed on the nonfood contact surface of (1) the exterior of refrigeration equipment
Correction: (2) assorted other equipment exteriors
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting (scatter rugs or mats) installed as floor covering.
Correction: Remove carpeting and replace with approved floor material. Carpeting shall not be installed as floor covering in food preparation areas. Remove
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08/30/2013 | Routine | |
Note: need to ensure consistency in date labeling.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly used: detergent mixed in with sanitizing solution.
Correction: For final wiping of food-contact surfaces, use only plain water + sanitizer, at proper concentration, so that there will be no detergent residue on the surfaces, and the surfaces will be properly sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of assorted installations and equipment (for example: shelving
Correction: refrigerator doors) has accumulations of grime and debris and cooking grease deposits.
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02/26/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
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04/12/2011 | Routine | |
Restaurant representatives - add corrected or new information about Rocket Billy's, 851 Rappahannock Drive P.O. Box 643, White Stone, VA 22578 »