Peck's Bar-B-Que Company, 477 Lee Jackson Hwy, Staunton, VA 24401 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Peck's Bar-B-Que Company
Address: 477 Lee Jackson Hwy, Staunton, VA 24401
Type: Full Service Restaurant
Phone: 540 886-4647
Total inspections: 7
Last inspection: 03/22/2016

Restaurant representatives - add corrected or new information about Peck's Bar-B-Que Company, 477 Lee Jackson Hwy, Staunton, VA 24401 »

Inspection findings	Inspection date	Type
Temperatures of hot holding and cold holding foods are good. Hood ventilation system in smoke room need cleaning. Slicers need cleaning. microwave needs cleaning. Employees observed using gloves and washing hands. No violation noted during this evaluation.	03/22/2016	Routine
Hand washing sink available and in use with soap and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. No sanitizer observed tested within low temp washer. Three compartment sink set up for ware washing and sanitizing. One door True (glass) refrigerator to be monitored for adequate temperatures. PIC to monitor low temp ware washing machine for adequate temperature. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Chlorine sanitizing solution used was not at an acceptable concentration within the ware washing machine. Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F. Physical Facilities - Cleaning Frequency and Restrictions Observation: All walls (including underneath machine and sinks) in ware/dish washing room are noted in need of cleaning. Also, coving under washer and drainboard is in need of repair/replacement. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	01/09/2015	Routine
Hand washing sink available with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Small prep unit/cooler taken out of use due to not cooling properly. Maintenance has been called and TCS food has been relocated and/or discarded depending on length of time present within unit. Several areas and pieces of equipment require proper and timely cleaning within the facility. Reviewed the following information with the PIC: establishing check lists/logs for tracking and monitoring temperatures of food and proper cooling Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS food in small prep unit in grill area 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. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Table and it's shelf in smoker room Correction: Knifes and holder in cutting room Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation) Observation: Vent surfaces and filters in the hood system above the smoker/oven are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	07/14/2014	Routine
No violations observed during inspection. Reviewed food safety information with PIC. Proper product cooling and holding temperatures observed. Ware washer OK. Hand washing sink available and in use with warm water, soap, and towels. No violation noted during this evaluation.	01/21/2014	Routine
Hand washing sink available and in use with warm water, soap, and towels. Reviewed the following with PIC: proper sanitizing requirements of food contact equipment Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Chlorine sanitizing solution used was not at an acceptable concentration, <25ppm. Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of meat grinder and outside and inside of warmer in the meat prep room Correction: defrost and clean white chest freezers. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation) Observation: Vents and filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	09/17/2013	Routine
Hand washing sinks available with soap and towels. Sanitizing wiping cloth solution available. Testing strips available. Reviewed food safety information, cooling and handling of pork butt roasts, and cleaning schedules with PIC. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of ware washer Correction: walls and pipes around ware washer Physical Facilities - Cleaning Frequency and Restrictions Observation: All floors (grill area Correction: prep area Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent hood and filters in the grill area and smoke room systems are not being maintained in a clean condition. Correction: Maintain cooking hood systems and vent filters in a clean condition.	05/07/2013	Routine
Hand washing sink available with soap and towels. Sanitizing wiping cloth solution available at 100 ppm. Sanitizing testing strips available and in use. Beard guards in use. PIC has good food safety knowledge. Wood, Use Limitation Observation: A cardboard box is used for storage of food contact surface equipment. Correction: Discontinue use of cardboard, wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.	01/09/2013	Routine

Peck's Bar-B-Que Company respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Burger King-#9471	Staunton, VA
McDonald's #10801	Staunton, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA

Restaurants in neighborhood

Name
Peck's Bar-B-Que #1
Peck's Bar-B-Que Company
Applebee's Neighborhood Grill & Bar
Red Lobster
Hampton Inn
Hot Wok
Laconi's Pizzeria
McDonald's #10801

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses