Note: Discussed with the operator to update and identify the TCS food products associated with the facilities' use of time-in-lieu of temperature on the cookline.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bagged cooked onions were cold holding at improper temperatures in the small cookline maketable unit (cooked onions measured 47 degrees F). the operator voluntarily discarded the TCS food product..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/11/2016 | Follow-up | |
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Critical: Hands - When to Wash* (repeated violation)
Observation: The male dishwasher was observed handling soiled and then clean, sanitized dishware without conducting handwashing between activities.
Correction: Instruct employees/dishwasher to clean their hands and exposed portions of their arms immediately before working with, clean equipment and utensils, and unwrapped single-service and single-use articles and as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw salmon in the pizza small maketable unit and grilled onions and grilled onions and peppers in the line grill maketable unit were cold holding at improper temperatures. The operator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (heated cabinet units on the cookline with products of shrimp, chicken, and burgers hot holding in the units, as stated by the chef)
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions for the bar Glasstender warewashing machine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The Champion high temperature dishmachine, when tested had a final rinse temperature of 120 degrees. The operator reset the Champion hi-temperature dish machine ( when operating the pressure gauge had a reading below 10 psi). The operator was instructed to contact a service technician for the high temperature dish machine.
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.
- Plumbing System Maintained in Good Repair
Observation: A stripped cold water faucet handle was observed at the warewashing handsink.
Correction: Repair and maintain all plumbing components and fixtures.
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12/21/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. The sanitizing set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
Note: Monitor reheating temperatures as discussed.
No violation noted during this evaluation. | 08/31/2015 | Follow-up | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash*
Observation: An employee failed to wash his hands between loading dirty dishes into the dish machine & unloading clean items from the dish machine.
Correction: Instruct employees to wash their hands between loading dirty items into the dish machine & unloading the clean items from the dish machine.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the bar hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the bar hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
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08/11/2015 | Routine | |
Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The sanitizer set-ups were adequate. Adequate employee health policy in place.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken was found hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. (food was discarded)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, shrimp & salmon was found 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The small refrigerator beside the pizza oven was observed in a state of disrepair and damaged.
Correction: Repair/replace the unit so that a food product temperature of 41 or below can be maintained at all times.
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03/04/2015 | Routine | |
The operator provided a metal probe thermometer and quat. test strips at this time. In addition, an Employee Health policy was discussed.
The facility is approved for foodservice operation pending issuance of a Certificate of Occupancy by Chesterfield Building Department.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions for the bar chemical GlasTender.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at Family and male restroom measured at a temperature less than 100°F ( the hot water measured 98F and 67 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.
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02/11/2015 | Follow-up | |
A pre-opening inspection was conducted as a result of the renovations that occurred at the facility. The operator provided a probe thermometer at this time.
The following observations were noted: All equipment was not operable during today's pre-operational inspection, a designated employee area was not available, additional lighting to be provided in the warewashing area (by the hi-temp dishmachine), and seal the spacing located on the tables , on the expo side of the food processing area.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine and quaternary ammonium test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front bar equipment were not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service line or pipe from the designated beer walk-in cooler obstructs or prevents cleaning of the floor, adjacent to the cookline.
Correction: Relocate utility service line to allow access to floor for cleaning.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed under and between the food processing exit 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 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 (bar)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/05/2015 | Pre-Opening | |
Aquaphenate (quaternary ammonia solution) sanitizer. A test kit has been ordered. Reviewed employee health and provided FDA 1-B.
Nacho cheese is now served in a sealed individual package called Ricos Nacho Cheese Sauce. It is heated in a hot box, but is not to be microwaved. It is shelf stable and does not require refrigeration.
Install hooks for hanging ice buckets to allow for proper draininage.
Recommend cleaning the ice machine once a month.
Post permit where it is visible to the public.
Provided new handwashing signs for the handsinks.
Serving popcorn, nachos/cheese and cotton candy.
No violation noted during this evaluation. | 12/30/2013 | Routine | |
Aquaphenate (ammonium chloride) pump for 3-vat sanitizing. Only serve popcorn, nachos with cheese, candy, cotton candy, and drinks.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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12/03/2012 | Routine | |
All non-critical violations must be corrected within 30 (thirty) days.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice machine in the kitchen on left from the entrance was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine interior, floors, surfaces under equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Indoor Areas - Surface Characteristics
Observation: There is hole in the wall in the storage area at the right refreshment centre. The indoor wall material located at storage area on the right from entrance does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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11/09/2010 | Routine | |
Restaurant representatives - add corrected or new information about Carmike Cinema 10, 1100 Alverser Drive, Midlothian, VA 23113 »