Acac Fitness & Wellness Of Richmond, 11621 Robious Rd, Midlothian, VA 23113 - Seasonal Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: ACAC Fitness & Wellness of Richmond
Address: 11621 Robious Rd, Midlothian, VA 23113
Type: Seasonal Fast Food Restaurant
Phone: 804 378-1600
Total inspections: 4
Last inspection: 05/21/2015

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Inspection findings

Inspection date

Type

Notes:
1. Lower the thermostat in the left Pepsi RIC asap. Suggest also having the unit checked out. This unit had temperature issues back in January 2015, and some product elevation today (even with the snack bar being closed and the unit not opened). Any TCS product to be stored in the unit needs to be kept on the top shelf to get the best air flow. Do NOT overstock the unit, or create a solid barrier of product on any of the shelving. This adversely effects air flow in the unit.
2. Defrost the 2-door low RIF asap. Heavy ice build-up present in the back of the unit.
3. Recalibrate the thermometer. It's off 5-10 degrees.
4. Label all spray bottles with their common name (of the contents).
5. Make a point to keep water levels up in the bottom of the steam wells. If water levels aren't kept high enough this will cause a lower hot holding temperatures. Make SURE everyone knows the correct settings on the unit to ensure product reaches 165 F within two hours. Once it does, heat can be cut back as long as temperatures are maintained at 135 F or higher.
6. Opened/unused chili and liquid cheese need to be date-marked if they are to be cooled down and kept for more than one day.
7. Make a point to turn all utensils in the dispensing bins the same way, so the lipservice portion is facing inward, and you must pick them up by the handle.
8. Replace two missing light shields.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: A container of BBQ (on the third shelf of the left Pepsi RIC) cold holding at improper temperatures. Measured at 44-45 F.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
05/21/2015Routine
Facility was not operating today. No sanitizer mixed up or 3-vat sink setup.
Notes:
1. Snack bar is currently only open on the weekends, and is shutting down at the end of the September. Staff MUST monitor all refrigeration temperatures daily to prevent situations like today. If temperature control for safety foods are not stored under 41 F they must be discarded after being in the temperature danger zone for over 4 hours.
2. Cleaning in the snack bar area is not being maintained. Old toast found sitting in the toaster (at least two days old). Container of peanut butter left open with knife still inside. These type of practices will attract pests, and show work surfaces are not being cleaned and sanitized at the end of each shift.
3. Interior of microwaves should be wiped down daily.
4. No date marking of any product currently being stored in the snack bar area, and if operation is only on the weekend, the 7-day rule for ready-to-eat foods is clearly being violated (for deli meats, cheeses, pasta salad, sliced fruit, etc).
5. Empty the left Pepsi RIC and defrost it completely. Call Pepsi to service the unit, and replace the door seals on the unit. Seals are not tight, and this may be influencing the unit's cold holding ability.

  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Half+half, milk, potato salad, and liquid egg cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) pasta salad, opened deli meats, and cheeses in the refrigeration units are 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.
09/22/2014Routine
Adequate thermometer, 3-vat sink setup, steramine tablets, and test kit. Reviewed employee health with manager and she has copies of FDA form 1-B to have new staff (still being hired) to fill out.
Snack bar is currently operating only on the weekends. Some repairs that need to be completed prior to opening daily come Memorial Day weekend:
1. Repaint floor of snack bar and new storage area/closet on the exterior.
2. Resurface or replace the cutting board along the MUT cooler.
3. Reseal the wood shelving above the MUT cooler and seal the new piece of wood kept under the microwaves.
4. Clean the flat top grill.
5. Wipe down the interior of the microwaves on a daily basis.

  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gaskets to the two Pepsi RICs and Traulsen RIC are in poor repair. Gaps present and cold air is escaping.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
05/13/2014Routine
Adequate thermometer, 3-vat setup, steramine tablets, and test kit. Reviewed employee health and signed copies are on file for all new staff.
Nacho cheese and chili are to be hot held on a steam table this year -- reheated and cooled down each day. Reviewed proper heating in the microwave and cooling procedures to use at the end of the day.
All ready-to-eat and pre-cooked product used.
Did a training session with all staff on basic food safety/handling.
New health permits delivered.

No violation noted during this evaluation.
05/03/2013Routine

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