Whitner's Barbecue (01-4185), 869 Lynnhaven Parkway #106, Virginia Beach, VA 23452 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Whitner's Barbecue (01-4185)
Address: 869 Lynnhaven Parkway #106, Virginia Beach, VA 23452
Type: Full Service Restaurant
Phone: 757 689-8215
Total inspections: 10
Last inspection: 12/14/2015

Restaurant representatives - add corrected or new information about Whitner's Barbecue (01-4185), 869 Lynnhaven Parkway #106, Virginia Beach, VA 23452 »

Inspection findings	Inspection date	Type
Observations discussed for correction. No violation noted during this evaluation.	12/14/2015	Routine
Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.	06/16/2015	Routine
Kitchen closed during inspection No violation noted during this evaluation.	03/05/2015	Routine
Temperature Measuring Devices Observation: There was no temperature measuring device located in two of the hot boxes. Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Critical: Plumbing System Maintained in Good Repair (corrected on site) Observation: Handsink faucet in poor repair. Correction: Repair and maintain all plumbing components ans fixtures.	11/13/2014	Routine
Critical: Package Integrity* (corrected on site) Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Food Storage Containers - Identified with Common Name of Food Observation: Unlabeled food containers: sugar and brown sugar. Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Temperature Measuring Devices Observation: There was no temperature measuring device located in hot box and lowboy. Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.	07/29/2014	Routine
No violation noted during this evaluation.	04/25/2014	Routine
No violation noted during this evaluation.	01/08/2014	Routine
Drainboards Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items. Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. Outer Openings - Protected Observation: Air curtain is not properly designed and/or installed. Correction: Install air curtain properly. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Critical: Toxics - Identifying Toxic Containers* (corrected on site) Observation: Chemical spray bottle observed without a label. Correction: Label spray bottles with contents or discard.	09/10/2013	Routine
Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. Temperature Measuring Devices (corrected on site) Observation: There was no working temperature measuring device located in the hot box warmer. Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.	05/14/2013	Routine
Employee illness reporting form discussed with PIC. Restaurant being maintained in good sanitary condition! Critical: Employee Health* (corrected on site) Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Critical: Employee Health* (corrected on site) Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus Critical: Employee Health* (corrected on site) Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.	01/10/2013	Routine

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