Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: A food handler was observed scooping French fries & touching the ready to eat food with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Good Repair and Proper Adjustment
Observation: A small leak was observed on the three vat sink plumbing.
Correction: Repair the leak as needed.
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01/07/2016 | Routine | |
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front service undercounter cooler, drive-thru salad cooler and outside walk-in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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09/01/2015 | Routine | |
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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03/30/2015 | Routine | |
Establishment with an adequate metal food stem thermometer and quaternary test kit. The three vat sink & sanitizer set ups were adequate. Adequate employee health policy in place. Health permit posted & visible. Note: Hot water was in the three vat sink but not the hand-sinks. The pilot light on the hot water heater had blown out due to a draft from outside and a malfunctioning baffle in the ceiling according to maintenance staff.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The reach-in refrigerator door does not close properly and was holding at 50 degree Fahrenheit.
Correction: Repair/replace the reach-in refrigerator so that the door closes properly and the unit maintains food product temperatures of 41 degree Fahrenheit or below.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from all hand-sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Exterior roof of the food establishment is not protecting the establishment from the weather.
Correction: Repair roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects.
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11/26/2014 | Routine | |
Notes:
Missing thermometers in the front Silver King and sandwich units, according to Manager thermometers have been ordered and will arrive this week.
Maintenance call must be placed to adjust rear reach-in freezer.
- Equipment - Good Repair and Proper Adjustment
Observation: Rear reach-in freezer is not supporting 20 F or less.
Correction: Repair rear reach -in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/20/2014 | Routine | |
No violation noted.
No violation noted during this evaluation. | 03/28/2014 | Routine | |
NOTES:
* All non-critical violations must be corrected within 30 days.
* Please call Chesterfield Health Department at (804)748-1694 once water temperature issue has been addressed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beef & Bean Chilli hot holding at improper temperature.
Correction: Rapidly reheat chilli to 165 F for 15 seconds, then hot hold chill at 135 F or higher.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Food stem thermometer was not sanitized after cleaning and prior to use.
Correction: Sanitize food stem thermometer prior to use after contamination occurs.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water temperature at handwashing sinks was recorded at 75F.
Correction: Handwashing sinks must provide water at 100F.
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08/27/2013 | Routine | |
NOTES:
* Violation corrected at the time of inspection.
* Verified employee health policy, food stem thermometer, sanitizer concentration, and test kit.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (salad lettuce) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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04/23/2013 | Routine | |
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