Carmax Home Office Cafeteria, 12800 Tuckahoe Creek Parkway, Richmond, VA - Commissary inspection findings and violations

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Business Info

Restaurant: Carmax Home Office Cafeteria
Address: 12800 Tuckahoe Creek Parkway, Richmond, VA
Type: Commissary
Phone: 804 747-0422
Total inspections: 3
Last inspection: 10/19/2015
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Inspection findings

Inspection date

Type
Food suppliers include Sysco, Pepsi, Coke, Starbucks, Keany, and Cavalier Produce. Proteins are received mostly raw and fresh. Some routine cooling is done
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed numerous TCS (time temperature controlled for safety) foods in the top portion of the deli prep unit cold holding at improper temperatures > 41 F. Observed sliced roast beef at 47 F, cooked corn at 50 F, bologna at 50 F, chicken salad at 47 F, and sliced turkey at 48 F. PIC stated these items were all placed in the unit at 10:00am. Unit was observed cold holding at 38 F.
    Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC placed items on 4 hour time control and food was discarded at 1:30pm.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Observed hot and cold TCS (time temperature controlled for safety) foods, including chicken tenders and salad bar items, for which time rather than temperature is being used as a control, not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Recommend discarding food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. PIC stated that the food is routinely placed out between 10-10:30am each morning and discarded after lunch at 1:30pm. Food was observed discarded at 1:30pm at end of lunch. PIC to create method to label or track time for all food on time control.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: Observed the handwash station at the grill station being used for purposes other than washing hands
    Correction: observed utensils in the hand sink.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed floors and floor drains throughout kitchen in need of cleaning.
    Correction: Recommend cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
10/19/2015Routine
Reviewed menu. Most items start raw fresh Reviewed cooking logs. Recommend starting to use the logs again. Handsink pizza side. Concern with possible contamination and may need to reposition. Items @ grill station use time, no temp. Discard at end of service (11 - 1:30pm) Temperature logs for equipment observed. Recommend adding cooling logs to document proper cooling temps and methods. Consumer advisory needed for breakfast. Reviewed Employee Health.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.(observed being used for dish rinse)
    Correction: Discontinue to use the automated handwash station. This station must be used in accordance with the manufacturers operating procedures.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (front sinks)
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Critical: Sanitizer - Criteria/Chemicals for food contact*
    Observation: Quattenary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (< 150ppm)
    Correction: Utilize only quattenary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
11/12/2014Routine
Reviewed menu. No ROP or vacuum packaging done. Good use of handwashing and glove use. Observed proper cooling methods.
  • Temperature Measuring Devices (corrected on site)
    Observation: There was no temperature measuring device located: under the grill RIC, cold buffet line.
    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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: gaskets on all RIC
    Correction: Clean and sanitize these surfaces for food contact.
12/02/2013Routine

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