Apollo's, 10226 Midlothian Tpke., North Chesterfield, VA 23235 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Apollo's
Address: 10226 Midlothian Tpke., North Chesterfield, VA 23235
Type: Full Service Restaurant
Phone: 804 320-9595
Total inspections: 10
Last inspection: 09/29/2015

Restaurant representatives - add corrected or new information about Apollo's, 10226 Midlothian Tpke., North Chesterfield, VA 23235 »

Inspection findings	Inspection date	Type
Written procedures for the items where time is used in lieu of temperature were generated during todays inspection. Remove plastic from ice wand prior to placing in product. Wrap ice wands after being washed, rinsed and sanitized and filled with water. Remove spray nozzle from hose when not in use. Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) Observation: Surfaces of the soda nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Toilet Room Receptacle Covered Observation: There is no cover to the feminine napkin refuse container in the ladies room stall. Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall. Outer Openings - Protected Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed at the back door. Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.	09/29/2015	Routine
Notes: 1. When tested the chlorine dish machine was not delivering any sanitizer. A technician came out after the inspection and repaired the unit. Therefore, the violation is noted as being corrected above. 2. Slight elevation of temperatures noted on a few items in the left MUT cooler (sliced sausage, meatballs, raw chicken, spaghetti noodles) and one item in the drawers (raw chx ). Make sure to continue monitoring temperatures in the coming weeks as warm weather arrives. Thermostat adjustments or servicing of equipment may become necessary. 3. Time as a public health control must ALSO be used on the garlic knots. This bread is coated with garlic+oil and so it cannot sit out at room temperature for longer than 4 hours. Please start marking the time on this in addition to the pizzas already held a marked. 4. Garlic+oil MUST be kept at 41 F or less at all times since it is a temperature control for safety item. It would be ideal for the PIC to find a spot in the top wells of the pizza MUT cooler to store it, to increase the chances of the item being held at proper temperatures. 5. Reviewed methods for making cooling more effective. Ice baths were in use with some water (needed to add more), but no stirring of product was taking place. Also, items placed in the WIC for further cooling should be stored uncovered, and placed on a high shelf for good air flow during the cooling process. 6. Reminded staff to store wet wiping cloths in sanitizer when not in use. Also, sanitizer buckets should be changed out at least every 4 hours (more frequent if cloudy). Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Garlic+oil and some of the proteins stored in the left MUT cold holding at improper temperatures 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. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: low temperature dish machine is not delivering any detectable levels of chlorine. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishes may be washed in the machine, but a manual sanitizing dip must be made of all dishes until the machine can be fixed.	04/23/2015	Routine
No violation noted during this evaluation.	01/09/2015	Follow-up
Adequate thermometer, 3-vat setup, chlorine sanitizer buckets, chlorine dish machine, and test kit. Reviewed employee health. Signed copies of the form could not be verified during the inspection. Notes: 1. Label any squirt bottles for dressings with the common name of the contents. Label the degreaser in the sprayer as well. 2. Paint and seal the bare wooden shelf that extends over the MUT coolers to make them smooth, durable, and easily cleanable. 3. Hoods were professionally cleaned 11/14. 4. Data logger being set up to monitor the ambient air temperatures of the WIC, left MUT, and drawers under the grill. 5. Risk control plan is to be implemented over the next 4 weeks. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Food cold holding at improper temperatures in the WIC, left MUT cooler, and drawers under the grill. 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.	12/09/2014	Routine
Adequate thermometer, 3-vat sink setup, chlorine sanitizer bucket, chlorine dish machine, and test kit. Reviewed employee health and saw signed copies for all current staff. Notes: 1. Suggest lowering the thermostat on the left MUT a few degrees to help bring down the air temperature. 2. DO NOT place warm food in any of the line coolers. Diced chicken should be cooled in the WIC prior to being placed in the drawers under the grill. 3. A new roof is being put on the facility next week. There's a leak along the rear prep line (over the walkway) and in the dining area. 4. Air curtains have been installed on the WIC and WIF doors and they are helping immensely with better temperature control!!! Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Garlic+oil, meatballs, raw chicken, hardboiled eggs, and burger patties cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	07/10/2014	Routine
Technician is coming in today to service the chlorine dish machine. A faulty test kit was being used and so staff thought the machine was working properly. After checking it with three other test kits, management agrees that it is not operating properly. The drawers under the grill have been recharged with freon. Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation) Observation: Chlorine dish machine is not delivering any detectable levels of sanitizer. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Manually sanitize if washing in the dish machine.	03/10/2014	Follow-up
Additional temperatures taken: WIC: salami, ham, lasagna, cooked groundbeef 40-41 Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw philly steak stored over grated cheese and salad. Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) Observation: Observed that grated cheese and salad were not protected from contamination because it was not in packages, covered containers, or wrapped. Correction: Prevent contamination by storing food in packages, covered containers, or wrappings. Critical: Cooling* Observation: Cooked pasta noted not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Sliced tomatoes, hardboiled eggs, turkey, ham, raw chicken, cooked chicken, crabmeat, and pasta cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Hand soap dispenser was observed in a state of disrepair and damaged. Correction: Repair the soap dispenser 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 the soap dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Non-Food Contact Surfaces (corrected on site) Observation: The nonfood contact surface of the high shelf to the left of the food preparation sink has accumulations of old oil build-ups. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Critical: Equipment and Utensils - Before Use After Cleaning* Observation: Chlorine dish machine is not delivering any detectable levels of sanitizer. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Manually sanitize if washing in the dish machine.	03/05/2014	Routine
Non-critical violation must be corrected within 30 days. Sanitizing solution tested correctly at 100 ppm in the 3 VAT sink, dish machine and sanitizing buckets. Equipment - Good Repair and Proper Adjustment Observation: Soap dispenser above kitchen hand sink and a lid to the left MUT unit was observed in a state of disrepair and damaged. Correction: Replace soap dispenser and repair/replace sandwich unit lid 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.	10/11/2013	Routine
Adequate thermometer, chlorine sanitizer, chlorine dish machine, and test kit. Reviewed employee health. No violations observed today. No violation noted during this evaluation.	05/21/2013	Routine
Adequate thermometer, 3-vat setup, chlorine sanitizer water, chlorine dish machine, and test kit. Reviewed employee health. No violation noted during this evaluation.	02/11/2013	Routine

Apollo's respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Lupita Cafe	North Chesterfield, VA
Lunch Connection	North Chesterfield, VA
Trudys Donuts	North Chesterfield, VA
Karen's Diner	North Chesterfield, VA
CS Roadhouse	North Chesterfield, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA

Restaurants in neighborhood

Name
Taco Bell #3720
TGI Fridays
Hong Kong King Buffet of Richmond
Asian Chef Inc.
Tripps
Penn Station/East Coast Subs
Subway
Chuck E' Cheese's

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses