Suffolk Bbq Co., 1208 N Main St. F, Suffolk, VA 23434 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Suffolk BBQ Co.
Address: 1208 N Main St. F, Suffolk, VA 23434
Type: Full Service Restaurant
Phone: 757 925-0030
Total inspections: 7
Last inspection: 09/28/2015
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Inspection findings

Inspection date

Type
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. EHS observed wiping cloths stored in bucket with the sanitizer solution too low. Chlorine sanitizer not reading on test strips.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. PIC corrected onsite.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ceiling tiles have dust accumulation. EHS observed dust accumulation on ceiling tiles above three compartment sink.
    Correction: Maintain nonfood-contact surfaces of equipment clean. Employees corrected onsite.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the Fryer and refrigerator has accumulations of grime and debris. EHS observed build up of debris on refrigerator shelf and and fryers.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
09/28/2015Routine
No violation noted during this evaluation.06/08/2015Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Tomatoes and cole slaw cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: brisket, chicken, hotdogs and hot sausages cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Sandwich prep table was not holding proper cold temperatures and was observed in a state of disrepair and damaged.
    Correction: Repair/replace the prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the 2 door bev aire reach in is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
05/28/2015Routine
No violation noted during this evaluation.01/27/2015Routine
No violations observed. Restaurant was undergoing thorough cleaning when arrived. Reminded to open doors on front of fryers and grills to ensure removal of grease build-up.
manager stated that work has been scheduled to lay a pad underneath the grill outside. will email pictures once completed so that a visit can be made.
sandwich table in process of being repaired, work order placed. No items being stored in bottom of unit until repaired, items on top are being cooled by ice in metal lexans and food items sitting in another container to prevent contact with ice. discussed with manager to use only minimal amounts and discard at 4 hour intervals to ensure safety of items served.
food handlers list revised. records not on file at restaurant, manager to email expiration dates for newly added individuals. One individual in training, yet to receive food handlers card. Reminded to have her take test as soon as possible.
No violation noted during this evaluation.		10/06/2014Routine
Lights out in hood system.
Cooked chicken/cooked ribs stored together inside of reach-in. Not intended to be used as ingredients together, but reheated individually upon order. Possible cross contamination issue. Store like foods together as best practice.
Scoops with handles required.
Refuse container shared among multiple businesses-->Doors open.
Outdoor cooking authorized, however, grill observed to be sitting on rocks and not on concrete or pavement as approved during preliminary inspection. PIC advised that landlord required grill to be removed from original location. PIC further advised that a new, acceptable location would be sought.
Minimal handwashing among staff observed. PIC to review proper handwashing/glove use policy with employees.
All above information reviewed with PIC.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw shell eggs (personal use) stored above RTE food items.
    Correction: Relocate shell eggs to a shelf designated for personal food items that is beneath RTE food to prevent cross contamination should an egg crack or break.
  • Single-Service and Single-Use Articles, Use Limitation (corrected on site)
    Observation: Single service containers observed improperly re-used for vinegar/hot sauce storage.
    Correction: Discontinue this practice. Single service containers are for one time use only.
02/04/2014Routine
New establishment anticipated to open 01/09/13.
Discard all chipped/cracked plastic insert pans in prep unit.
Ice scoop requires protective covering.
Dented can section required in dry storage area.
Employees required current Suffolk health cards.
Long stem digital thermometer provided.
Chlorine used as sanitizer. Test kit provided and properly demonstrated- 50ppm.
Establishment has been thoroughly cleaned- floors, walls, ceiling tiles, equipment, dishes, utensils, etc.
Outside smoker located behind facility. Authorized for use. No prep work to take place at smoker- cooking purposes only.
Issues corrected during inspection.
Permit issued.
No violation noted during this evaluation.		01/07/2013Pre-Opening

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