Boss Hog Smoked Bar-B-Q - Inspection Report

Inspection Information:

Facility Type:Full Service Restaurant
Inspection type:Risk Factor
Inspection date:January 22, 2013
Number of critical violations:4
Number of non-critical violations:  0

Definition of critical and non critical violations


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
2-201.11(A)(1)-(5)  Corrected During Inspection Critical Repeat Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." EHP was confirmed by CFM that employees understood and signed copies, but documents could not be provided during inspection.
A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
3-501.14(A)(1)  Corrected During Inspection Critical The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: collard greens at 100F on counter and at room temperature (4hrs). collard greens in container in Hobart 4dr cooler at 94F(4hrs). both items discarded by cfm.
Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
3-501.17  Corrected During Inspection Critical The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked meatloaf, clam chowder, collard greens- Hobart 4dr. cfm labeled items.
Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
3-603.11(C)   Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: egg items on breakfast menu. consumer advisory needs to be done on ALL printed menus.
The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".


Today’s inspection was to conduct a Risk Factor Assessment. EHS provided additional training, handouts, and/or written instructions on: Cooling Method, Consumer Advisory example, extra Employee Health Policy On February 4, 2011, August 24, 2011, and March 23, 2012 inspections, the Consumer Advisory(3-603.11-A) was cited. At the August 24, 2011 inspection the person in charge (PIC) was given a printed disclosure and reminder statement to display for the menu board in the restaurant. At today's inspection (January 22, 2013) the consumer advisory still is not adequately in place. The complete consumer advisory was given to the PIC, to display at the menu board and printed menus again at today's inspection. If you have any questions or concerns, please call 703-246-2444. Thank You.