Virginia Barbeque, 11552 Busy St., North Chesterfield, VA 23236 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Virginia Barbeque
Address: 11552 Busy St., North Chesterfield, VA 23236
Type: Full Service Restaurant
Total inspections: 8
Last inspection: 01/11/2016
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Inspection findings

Inspection date

Type
Notes:
Reach-in cooler was adjusted to lower temperature during inspection.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. Sanitizing solution found at low concentration.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Baked beans cold holding at improper temperatures on the bottom of RIC.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
01/11/2016Routine
Notes:
1. Ice is now being kept on the butter packets.
2. Provided ServSafe and Youth Activities food safety class flyers.
3. Talking with all facilities that use the dumpster. No VA BBQ trash noted on ground, but the area is most definitely not being properly maintained. Whenever staff take out trash make sure they get it in the receptacle and close the doors of the unit.
No violation noted during this evaluation.		08/20/2015Routine
Explained to the PIC the need to refrigerate/cold hold packets of butter.
Clean and well organized kitchen.
Brunswick stew is still being made. Seasonally, it is to be made October to April.
No violation noted during this evaluation.		03/16/2015Routine
Quizzed employees on employee health and what signs/symptoms they need to report to the person-in-charge. They were aware of the basic signs/symptoms and had signed FDA form 1-B upon being hired.
Sanitizing with steramine tablets. Two metal stem thermometers found slightly out of calibration (one 2°F off and a second 4°F off). Adjust with necessary tools.
Please reconnect the self-closure device on the rear door to the facility.
Brunswick stew is being made seasonally. This item is cooked, cooled, and reheated, meaning the facility should be moved to being inspected every 3 months instead of every 4 months.
Make sure wiping cloths are stored in sanitizer water when not in use to help prevent microbial growth.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Butter packets stored at room temperature on the front counter.
    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.
11/10/2014Risk Factor
Adequate thermometer, 3-vat setup, quaternary ammonia (steramine tablets) and test kit. Reviewed employee health and quizzed employees on signs and symptoms.
Notes:
1. If slaw or potato salad are to be held over 24 hours add those items to the list of things to be date marked.
2. Chicken is now being purchased raw and cooked in house. Considering purchasing and cooking own raw pork ribs. Reviewed proper cooling methods. In two hours the product must cool from 135 F to 70 F, and then you get an additional 4 hours to cool from 70 F to 41 F or less.
3. Label sugar bin.
4. Review hair restraint policy. Front of the house staff that assist with food handling would also need to be included.
No violation noted during this evaluation.		06/04/2014Routine
Recommended to operator that any time an individual enters the kitchen, hands are washed.
Ensure to date mark all ready-to-eat foods within 24 hours.
Rest-rooms should have a self closing device. Rest-rooms doors must be kept closed.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Observed employee handling money and donning a new pair of gloves for food prep without washing hands in between.
    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.
10/29/2013Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
No violation noted during this evaluation.		05/13/2013Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
No violation noted during this evaluation.		02/07/2013Routine

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