Crater Health District
301 Halifax Street Petersburg, VA 23803 | Visit Official Website (opens in a new tab)
VDH Home | Crater Health District | BTJ Wings | Fast Food | Routine
3001 Oaklawn Blvd Hopewell, VA 23860
Status: Permitted
September 27, 2023
Observations & Corrective Actions
28: 3360 (3) A one gallon plastic container of Household Insect Control was observed on the floor in front of the walk in refrigerator. The label did not state that it is allowed to be used in a food establishment. PIC stated that it is used inside sometimes.
Corrective Actions: Remove Household Insect Control from facility. Only a licensed pest control operator should apply pesticides in the food establishment. PIC removed insecticide from inside premises.
38: 3270 (3) Observed methods are not being used to successfully control pests as rodent droppings were observed under the front counter. At the time of this inspection, PIC could not provide any confirmation that the facility is on contract with a licensed pest control company.
Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Advised PIC that licensed pest control operator should be contacted immediately to service the facility.
38: 3270 (1) (2) (4) Premises are not being routinely inspected for evidence of pests. Rodent droppings were observed under front counter area on shelving beside boxes of single service items
Corrective Actions: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Facility needs to be serviced routinely by a licensed pest control company.
39: 610 Food stored on the floor or food stored less than 6" above the floor. Two bags of onions were observed stored on the floor in the storage area near rear door.
Corrective Actions: Elevate food onto approved shelving with minimum 6" legs or casters. Both bags of onions were placed on bottom shelf at time of inspection.
41: 570 Wiping cloths improperly stored between use. Several wet wiping cloths were observed on prep tables in the food prep area.
Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
49: 1800 The nonfood contact surface of the area around the base of the wok has accumulations of grime and debris.
Corrective Actions: Clean around the base of the wok at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
52: 2520 A direct connection exists between the drain line of the three compartment sink and the sewer line.
Corrective Actions: Eliminate the direct connection between the sewer line and the three compartment sink.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| raw shrimp | 40 °F | Cold Holding |
| cut chicken (cooked) | 38 °F | Cold Holding |
| cooked beef | 38 °F | Cold Holding |
| rice | 176 °F | Cooking |
| raw fish | 39 °F | Cold Holding |
| chicken wing | 203 °F | Cooking |
| chicken wing | 169 °F | Hot Holding |
| rice | 143 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 comp sink | chemical | 50 | bleach | chlorine | 100 °F |
Equipment Temperatures
| Description | Temperature |
| Walk In Ref | 27 °F |
| IDW RI Ref | 39 °F |
| Avantco Make Up Bar Ref #2 | 34 °F |
| Walk In Freezer | 3 °F |
| Avantco Make Up Bar Ref #1 | 40 °F |
| Hand wash sink | 104 °F |
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
OUT
28 Toxic substances properly identified, stored & used.
COS
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Prevention of Food Contamination
OUT
38 Insects, rodents, animals absent.
Repeat
Observations
OUT
38 Insects, rodents, animals absent.
Repeat
Observations
OUT
39 Contam. prevented during food prep., storage, display.
COS
Observations
OUT
41 Wiping cloths: properly used & stored.
Repeat
Observations
Utensils, Equipment, and Vending
OUT
49 Non-food contact surfaces clean.
Repeat
Observations
Physical Facilities
OUT
52 Sewage & waste water properly disposed.
Repeat
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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