Smoke Shack Bbq, 125 15th St. Se, Norton, VA 24273 - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: Smoke Shack BBQ
Address: 125 15th St. Se, Norton, VA 24273
Type: Mobile Food Unit
Phone: 276 275-1230
Total inspections: 7
Last inspection: 10/17/2015
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Inspection findings

Inspection date

Type
Facility in good shape. One insulated container just had one item of potatoes in it. When initial surface temp taken, the person in charge immediately put the potatoes back into the cooker. If these are tightly packed they will hold temperature well, if not temperature will not be held well.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Beans hot holding at improper temperatures due to them beign the only item in the insulated container.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Reheat the product to 165°F.
10/17/2015Risk Factor
Was coming through Norton and spotted operation. Conducted inspection. Facility in good shape, good food handling procedures observed. No hazards noted.
No violation noted during this evaluation.		05/22/2015Risk Factor
Observed prep for two events. One being operated with the mobile unit and one being operated as a temporary event.
Good temperature monitoring by the operator. Discussed hot holding and as long as the temperature is above 135°F, then it can be held indefinitely. Just continue to monitor the temperature as it is being held.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
04/17/2015Risk Factor
There were no previous open hazards to follow-up on. Pork barbecue ribs had just been put in the smoker. All foods were covered and kept at appropriate temperatures. Hair restraints were worn
No violation noted during this evaluation.		08/30/2014Risk Factor
Preparing food for an event in Tennessee.
Facility in good shape. Roof in place above smoker for rainy days like today. Good temperature monitoring.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the inside of refrigeration units are in need of cleaning.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
05/16/2014Routine
Overall the facility is in good shape.
Quick action on above items.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw ribs stored higher than ready to eat foods.
    Correction: Store raw foods below ready to eat foods.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Beans in the steamer were below 135°F. This was due to the unit having been turned off by accident.
    Correction: Assure foods are stored above 135°F for hot holding.
08/02/2013Risk Factor
Baked beans reheated while inspecting.
Pulled pork barbecue is under time control once it is pulled out of the insulated containers.
Good operation.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: One employee was not wearing a hair restraint.
    Correction: Provide hair restraints for all employees.
  • Food Storage - Prohibited Areas (corrected on site)
    Observation: Cole slaw stored subject to splash from the handsink.
    Correction: Move cole slaw away from the hand sink.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Baked beans in cooker were at 118°F.
    Correction: Reheat the baked beans to 165°F.
04/05/2013Routine

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