Porky's Bbq Inc., 23218 Main St., Capron, VA 23829 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Porky's BBQ Inc.
Address: 23218 Main St., Capron, VA 23829
Type: Full Service Restaurant
Phone: 434 658-3131
Total inspections: 8
Last inspection: 12/08/2015

Restaurant representatives - add corrected or new information about Porky's Bbq Inc., 23218 Main St., Capron, VA 23829 »

Inspection findings	Inspection date	Type
Overall excellent sanitation with good handwashing on entering kitchen and good glove use for no bare hand contact for making sandwiches with one instance of cross contamination discussed and corrected. Good food temperatures, storage and labeling, good employee health knowledge - clean well organized facility. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: When preparing steak sandwiches with thin raw frozen beef, gloves not removed and hands washing between handling raw beef and ready to eat French fries, and bread etc, and handle for equipment. Correction: Discussed cross contamination, gloves removed and hands washed, handle sanitized.	12/08/2015	Routine
Overall very good sanitation. EHS to facility just before closing time, no handling of Ready to Eat food seen. Good handwashing on entering kitchen, sanitizer still in place at 200 ppm Cl and adjustment of reach in refrigerator needed for good food holding, good storage and labeling. Ensure food temperatures are taken with calibrated food thermometer to spot check cold holding etc. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Beans in reach in refrigerator - not out for use, tested at 47 F, unit temperature 42 F. Per owner, unit thermostat may have been bumped. Correction: Beans voluntarily discarded. Hamburger in unit present x 3 hrs taken home with owner for use. Unit turned down and temperature down to 37 before end of inspection. Handwashing Cleanser - Availability (corrected on site) Observation: Soap not present at outside cooking area sink. Correction: Soap placed at sink.	08/20/2015	Risk Factor
Overall very good with good handwashing, glove use, sanitizing solution in place at 200 ppm Cl and used, good food labeling and storage. Some foods above temperature in outside kitchen refrigerator and separated to take home with owner. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Raw chicken stored in outside kitchen reach in refrigerator temperature checked at 49-50 F > 4 hours. Food temperatures checked with EHS thermocouple calibrated at 32.3 F. Correction: Owner plans to take food home for use, ensure items are not served from facility. Outside refrigerator has had borderline temperatures in the past, recommend using inside kitchen unit for all time and temperature controlled (TCS) foods until unit is repaired and able to cold hold foods at 41 F or below.	04/02/2015	Routine
Overall very good sanitation with good handwashing, glove use, food temperatures and storage, well organized facility with sanitizer in place at 200 ppm Cl and used. Some food containers in poor condition, please replace. Some additional non-food surface cleaning needed. Food - Miscellaneous Sources of Contamination Observation: Refrigerator shelving in outside reach in refrigerator rusting. Correction: Replace or refinish shelving to prevent food contamination by flaking rust/metal particles from shelving. If shelving is refinished, ensure that a food safe product is used. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent Observation: Bottom shelving rough and starting to rust. Correction: Refinish. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of grease, and some food residue especially on equipment in outside cooking area. Correction: Maintain nonfood-contact surfaces of equipment clean.	11/21/2014	Routine
Overall excellent. Noted good handwashing, good glove and utensil use for no bare hand contact, good cleanliness (with better cleaning needed near the outside fryer area), sanitizer in place at 200 ppm Cl and used and good food temperatures and good employee health knowledge and practices. No violation noted during this evaluation.	06/30/2014	Risk Factor
- Good date-labeling. - Health cards are up-to-date. - Melted, cracked, and/or broken plastic should be replaced due to the surface being no longer smooth and easily cleanable. Critical: Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site) Observation: Two sugar scoops without handle found. Correction: PIC removed both scoops from product. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger (frozen) in fridge door. PIC moved product immediately to the bottom of the fridge. Also, raw eggs were stored over RTE products. Eggs were relocated to proper storage area. Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) tomato in the refrigeration unit is not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Prohibitions (corrected on site) Observation: Re-use of egg cartons are not approved. Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.* PIC immediately removed all empty egg cartons. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Primer found next to hand sink. Correction: PIC removed primer immediately to proper storage area. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Spray bottle contained > 200 ppm Cl and three-compartment sink was <50ppm. Correction: Ensure that any sanitizing chemical meet the requirements of 40 CFR 180.940 when applying to food contact surfaces	01/13/2014	Routine
Overall very good sanitation. Noted good handwashing, good glove use, overall clean well organized facility with sanitizer in place at 200 ppm Cl and used. Overall good food temperatures, and good food storage to prevent cross contamination. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Raw wings cold holding in reach in refrigerator in outside cook building at 44 F > 4 hours, stem temperature. EHS thermocouple used for temps and calibrated at 32.5 F. Soda from RIR tested at 42 F, stem temp. Correction: Owner stated she will take wings home for use and not serve them at the facility. No additional wings present, so food not tagged for identification. Have refrigerator checked to ensure unit can cold hold food at 41 F or below. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Strainer with greasy build up, and pans with carbon build up noted. Equipment handles somewhat soiled. Correction: Clean tableware. Clean and sanitize equipment handles when other food contact surfaces are cleaned and sanitized. Equipment handles are touched both with and without gloves on while preparing foods and can contaminate gloves during food preparation. Kitchen equipment handles cleaned and sanitized during inspection.	08/21/2013	Routine
Overall very good sanitation. Noted good handwashing, glove / or utensil use for no bare hand contact, food contact surfaces clean, sanitizer in place at 200 ppm Cl and used. Chicken and eggs stored in commercial refrigerator in outside cooks area checked at 47 and 48 F stem temps. Unit frequently opened, to fill about 1-2 hours ago for extended period of time and food possibly set out when filling. Discussed with owner, uncertain how long food out of temperature so suggest discarding. Owner stated she will take food home, ok if not used at facility. Owner agreed to check a beverage with a calibrated food thermometer directly after opening in the morning to ensure unit is working. Food thermometer present and calibrated during inspection. No violation noted during this evaluation.	02/12/2013	Risk Factor

Porky's BBQ Inc. respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
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
Popeyes # 5738	Chesapeake, VA
Mister Softee of Hampton Roads	Norfolk, VA

Restaurants in neighborhood

Name
NAZ Dogs
Capron Elementary School
Meechies
Southampton Co. Jail Farm
G All American
Southampton High School
Meherrin Elementary School
Southampton Middle School

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

Business Search - 14 Million verified businesses