Woodhead's Grill, 7440 Deborah Drive, Mechanicsville, VA 23111 - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: Woodhead's Grill
Address: 7440 Deborah Drive, Mechanicsville, VA 23111
Type: Mobile Food Unit
Total inspections: 4
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type
Currently unit is operating weekly at Pleasants Hardware in Richmond. This business is closing and the PIC stated he is not sure where the unit will operate in the future. Hours of operation are 11 a.m. to 3 p.m. Menu includes steak and chicken philly subs, commercial BBQ, sausage and hot dogs, French fries and potato tots, canned beverages. Chicken and steak are cooked from frozen state per order. Sausage and hot dogs are cooked and hot held. BBQ is reheated to 165 degrees on grill and hot held in crockpot. Discussed the use of time control for onions and frozen French fries that are held on the counter prior to frying. Discussed reheating temperature for BBQ, handwashing and glove use. Employee health was discussed and information is posted. Owners are only employees for daily operation. Since most food items are cooked to order, there is little, if any, food left over to cool for next day service. PIC stated the intent is not to cool foods.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employee did not wash hands after multi-tasking and prior to donning gloves.
    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. EHSS explained observation and discussed when to wash hands including prior to donning gloves.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee wiping gloved hands on clothing and not changing glove before working with ready to eat food.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Recommend changing gloves when contaminated and before touching ready to eat foods.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed cooked onions hot holding at less than 135 degrees.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. PIC stated onions would be used within 4 hours. Container was not marked for time control. Recommend either keeping the onions at 135 or above or using time as a control. EHSS provided a copy of a time control form. Onions were reheated and will be held hot on the grill.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Single-service items were observed reused for the storage of raw onions and peppers.
    Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Water Tank Protective Cover or Device
    Observation: There is no protective cover with chain for the water tank inlet.
    Correction: Provide protective equipment/cover for the water tank inlet.
01/20/2016Routine
Facility put on Time Control Plan for items left out on counter area. Advised to have plan observable with time stamps on each item.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: cooked green peppers and cooked onions hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria PIC decided to sue time control..
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cut tomatoes, chicken steak cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC decided to use time control.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: 3 vat sink observed not set up and therefore no sanitizing occurring,.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Critical: Handwashing Lavatory* (corrected on site)
    Observation: Handwash sink observed blocked preventing routine handwashing by food workers.
    Correction: Unblock handsink to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
08/01/2015Risk Factor
Observed chlorine test strips for testing sanitizer concentration. Observed grey water waste tank attached and properly sealed to unit.
No violation noted during this evaluation.		02/19/2015Other
Both owners are ServSafe Certified. Jason Kelley: 9335235, 8/14/17. Neale Kelley, 93353236, 8/14/15. Once permitted, owners want to participate in fairs/festivals. Unit will operate daily at 701 Stockton Drive in Richmond. Menu includes hot dogs, commercial BBQ, Breakfast sandwiches with egg, sausage and bacon, pancakes, hamburgers, steak and cheese. Eggs and hamburgers will not be undercooked. Discussed consumer advisory. Recommend purchasing test strips for chlorine sanitizer. Recommend attaching graywater tank to underside of unit. Tank was disconnected at time of inspection. Food grade hose and backflow prevention device is available.
No violation noted during this evaluation.		02/10/2015Pre-Opening

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