Debbie's Kitchen, 13155 Mountain Road, Glen Allen, VA 23059 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Debbie's Kitchen
Address: 13155 Mountain Road, Glen Allen, VA 23059
Type: Full Service Restaurant
Phone: 804 752-2432
Total inspections: 5
Last inspection: 01/21/2016

Ratings Summary

Based on 1 vote

Overall Rating:
*•
1.5
Ratings in categories:
Food:
*
1.0
Service:
*
1.0
Price:
**
2.0
Ambience:
*
1.0
Cleanliness:
***
3.0

Restaurant representatives - add corrected or new information about Debbie's Kitchen, 13155 Mountain Road, Glen Allen, VA 23059 »


Inspection findings

Inspection date

Type

Food suppliers are US foods and PFG. Observed good datemarking, and overall clean facility.
  • Person in Charge (corrected on site)
    Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided PIC with FDA Form 1B. PIC reviewed with employees at the time of inspection.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food (hamburger bun) with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. EHSS instructed food employee to wash his hands and put on gloves before handling RTE foods. Food employee discarded hamburger bun.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. Observed large deep containers of cooked kale and green beans used to cool items in walk in cooler.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Cooked onions (101°) hot holding at improper temperatures on the cook line
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Per the PIC, the onions have been on line less than 4 hours. PIC reheated to 165° for hot holding.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked chicken (44/45) and crab meat (44°) 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 discarded chicken and moved crab meat to the walk in cooler.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
    Observation: Raw and/or undercooked foods are provided on the menu without proper disclosure.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • Temperature Measuring Devices (corrected on site)
    Observation: There was no temperature measuring device located in the True reach in cooler, True drawer cooler, or the salad prep unit.
    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.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Surfaces of the soda nozzle observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, at a frequency necessary to preclude accumulation of soil or mold, or per manufacturer specifications.
01/21/2016Routine
Food suppliers are PFG, Sysco, Sams Club, & Restaurant Depot. Oysters - Cowart Seafood Company. Discussed Employee Health, thawing, cooling & reheating procedures. Recommend always storing ice scoop handle out of ice & wearing hair restraints during food preparation.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
    Observation: Raw and/or undercooked hamburger, steak, & eggs are provided on the menu, menu board, table tent or brochure without proper disclosure.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. PIC is creating table tents with proper disclosure statement.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the True RIC & the milk/juice RIC is in poor repair.Observed pressure gauge on dishmachine in need of repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.Repair gauge on dishmachine.
01/22/2015Routine
  • Temperature Measuring Devices (corrected on site)
    Observation: There was no temperature measuring device located in the RIC next to prep RIc.
    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: Water - Approved Water System*
    Observation: Drinking water identified as nonpublic water is not obtained from an approved nonpublic water system.
    Correction: Make proper corrections to qualify as approved system.
  • Critical: Sewage Disposal System - Approved Sewage Disposal System*
    Observation: Sewage disposes of in an unapproved disposal system or discharged improperly.
    Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
02/11/2014Routine
All corrections made with the exception of 3170 and the fire suppression system still needs to be checked. PIC to fax copy of service record or email copy to EHS once completed.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following Physical structures not maintained in good repair: molding at doorway at pass thru area, wall at dish sink, shelves in dry storage.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/13/2013Follow-up
discussed menu. Discussed items cooked, cooled and reheated. all items received frozen except for ground beef. Observed cooling. Recommend using WIF to help with this. 3042: Fire suppression system observed with 2010 service tag. needs service as soon as possible. 3042: class K fire extinguisher not observed. Facility produces grease laden vapors so recommend purchasing as soon as possible. consumer advisory observed. Cooking temp log observed. Recommend adding cooling temps and hot holding items on steam table. Sausage on hot line observed not hot holding but PIC indicates uses within 2 hours or discards. Discussed water pressure issues. none visible at time of inspection. Discussed seating capacity issue and need for correction by end of March.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (new bathroom)
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities in Good Repair
    Observation: The following Physical structures not maintained in good repair: molding at doorway at pass thru area, wall at dish sink, shelves in dry storage.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/26/2013Routine

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1 User Review:

Dottie Evans

Added on Jul 3, 2014 3:50 PM
Visited on Jun 22, 2014 3:00 PM
Food:
*
Service:
*
Price:
**
Ambience:
*
Cleanliness:
***
Our family makes many trips between Virginia Beach and Greene County and first began stopping at Debbie's Kitchen because our daughter is named Debbie and it's a good halfway point. Their coffee is always good and we all like the cobbler. Recently our Debbie and I made our usual stop for coffee & cobbler. She takes her ice cream on the cobbler; I take mine on the side. I noticed right away that her scoop was nice and round but my side scoop was small and resembled cobbled together scrapings. When I tasted it there was ice in it just as you get from scraping the sides of the container. I tried one more small bite with the same results so turned my attention to my cobbler while it was still warm. Then I got the attention of our waitress and explained about my ice cream and why I couldn't eat it and wanted her to take it back. She took it away but never brought a replacement or apologized or anything so when we went to pay and ask to have it taken off the check, since we were still being charged for it, my daughter asked me to let her do it as she is nicer in these situations than I am usually. I agreed and sat finishing my coffee. Soon from the cash register my daughter turned and said the middle aged lady refused to deduct for the ice cream. So I approached them and explained to her myself why mine was inedible and deserved being removed. She became very agitated saying that there was nothing wrong with the ice cream and that I HAD EATEN IT! She then whipped the ice cream container out, stuck it in my face, and exclaimed that this was where my serving came from and everyone could see it was fine! So now my daughter and I are liars trying to con them out of $2.00, right? Our waitress standing there then cut her eyes to another lady nearby, whose name escapes me, saying this other lady "saw it too", whatever IT was. The middle-aged lady treated us to two more episodes of the ice cream container under our noses while my daughter and I tried to defend ourselves by explaining no one tasted my ice cream but me and the sides of the container were obviously scraped clean. So the middle-aged lady, still very agitated and now even angry, then said she was going to remove the $2 because it was too much aggravation and arguing. I pointed out that we had already had the aggravation and arguing. I also said I was never coming back and she said she didn't care that I wouldn't be back. We sat in the car right outside the window by our table and we talked briefly about how we had never been treated like liars and cheats in any restaurant before and we have dined at restaurants literally all over the world. We saw the middle-aged lady beginning to clear our table so, not wanting to tip our eye-cutting waitress, I took $2 inside, laid it on the table in front of her while saying, "This isn't a tip; it's for the scoop." I have never felt the need in my life not to tip anything at all. We are a large family who have been stopping at Debbie's Kitchen since early 2002 but not one of us will again and we have told our many friends at church and at our various jobs of our horrible dining experience. And we are also going to put it on Facebook. In the car that day, my Debbie & I discussed taking this up with the owner. But we concluded that we believe the middle-aged lady was the owner from all we can deduce from the Internet. We do believe that "What goes around, comes around", some call it karma, and also believe that even if we were the first customers to be treated this way there that it's unlikely we will be the last.
Would you recommend Debbie's Kitchen to others? No
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