Central Drive In Theater, 5111 Kent Junction Rd., Norton, VA 24273 - Seasonal Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Central Drive In Theater
Address: 5111 Kent Junction Rd., Norton, VA 24273
Type: Seasonal Fast Food Restaurant
Phone: 276 328-4663
Total inspections: 6
Last inspection: 09/11/2015
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Inspection findings

Inspection date

Type
Previous hazard corrected. No hazards noted today. Good hand washing and cooking temperature monitoring observed. Person in charge calibrated product thermometer successfully, good job.
No violation noted during this evaluation.		09/11/2015Risk Factor
Facility in very good condition. Good personal hygiene observed. Proper glove use and cooking temperatures being taken, good job. Please correct freezer seals prior to next inspection.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The under counter freezer was observed in a state of disrepair, the door seals need replaced.
    Correction: Repair the under counter refr. 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.
05/15/2015Routine
Good temperatures in all units. Discussed time frames and sliced tomatoes needing to be either refrigerated after slicing. Other option is to use or discard within 4 hours.
Items from previous inspection have been worked on. Fix the above items as soon as possible-they must be fixed before the next season.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Cutting boards are heavily scored and are no longer easily cleanable.
    Correction: Replace or repair the cutting boards.
  • Lighting, Intensity (repeated violation)
    Observation: Less than 50 foot candles of light was noted in the kitchen prep area. The lighting has improved but it is still not adequate.
    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
10/11/2014Routine
Good prevention of barehand contact observed. Good handwashing observed.
  • Equipment - Fixed Equipment, Elevation or Sealing
    Observation: There is floor mounted shelves that are not elevated off the floor or sealed to the floor. A cleaning hazard exists. This is in the new dry storage room and some in the kitchen area.
    Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gaskets to the freezer and prep refrigerator are in poor repair. The cutting boards are heavily scored and are no longer easy to clean.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Replace the cutting boards.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor wall junctures in the dry storage room are not coved and closed to no larger than 1/32 inch space.
    Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the kitchen.
    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
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floors behind the large chest freezer and the shelf for the butter machine were noted in need of cleaning.
    Correction: 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.
05/16/2014Routine
No hazards noted today. Very good food handling practices observed, new storage facilities very nice, facility in very good shape.
No violation noted during this evaluation.		08/23/2013Risk Factor
No hazards noted. Well trained staff, facility in very good condition. Excellent personal hygiene observed, staff taking cooking temperatures, good job!
No violation noted during this evaluation.		04/12/2013Routine

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