Restaurant Inspections: Bad to the Bone Smokehouse Cited for 9 Violations of Health Code

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Bad to the Bone Smokehouse, located at 8045 Stonewall Shops Square in Gainesville, received nine citations Mar. 20 from the Prince William County Health District for equipment and sanitary violations.

According to the health report, the critical violation includes:

Critical (Corrected During Inspection): High concentration of chlorine sanitizer at bar 3-vat sink 200 PPM+.

The non-critical violations include:

  • Repeat: There were no thermometers in deli cooler, 1-door work-top cooler, work-top freezer, prep cooler, or keg cooler.
  • Repeat: The rear kitchen handsink between the prep sink and the work-top cooler lacks splash guards.
  • (Corrected During Inspection): Ice maker ice scoop buried In ice in bin.
  • (Corrected During Inspection): Heavy dust on keg cooler refrigeration coils air filter and vent grill.
  • Accumulation of debris in the deli cooler door guides.
  • Repeat: The mop sink water line to the chemical mixer/dispenser lacks a backflow or backsiphonage prevention device meeting the standards set by the American Society of Sanitary Engineering.
  • Repeat: The dishwasher rinse-arm wall brace is broken.
  • Damaged ceiling panel and walls in mop sink room.

Click here to search for detailed information about this restaurant.

“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the Health District said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”

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