Chick-Fil-A #478, 11500 Midlothian Tnpk, North Chesterfield, VA 23235 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Chick-Fil-A #478
Address: 11500 Midlothian Tnpk, North Chesterfield, VA 23235
Type: Fast Food Restaurant
Phone: 804 794-4355
Total inspections: 9
Last inspection: 11/24/2015

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Inspection findings	Inspection date	Type
Facility has switched to a quaternary ammonium at the three compartment sink, however chlorine sanitizer is still being used in the wiping cloth buckets. A correlating test kit must be purchased for each sanitizer that is used. When deliveries come in with any TCS product, foods MUST be moved to the cooler immediately. Suggest purchasing and installing a dual check valve on the mop sink to protect the red hose. Staff state they like to leave the red hose (with sprayer) on during the day, meaning the line is kept under constant pressure. An atmospheric bell breaker does not protect against backflow and backpressure when left under constant pressure. FDA form 1-B provided in English and Spanish to operator. 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Handwashing Lavatories - Maintaining and Using Handwashing Lavatories Observation: Hand sink in the kitchen, is in need of being cleaned. Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.	11/24/2015	Routine
Notes: 1. Adjust thermostats and monitor product temperatures to ensure all refrigeration units are capable of maintaining product temperatures of 41 F or less at all times. 2. Suggest cooling large batches of chicken salad on sheet trays in the front low chiller for rapid cooling. A thick portion does not drop quickly. 3. Suggest closing up the gap located in the top left lid of the salad MUT cooler. Cold air is escaping and can be contributing to the elevated temperatures noted in the unit today. 4. Staff should be checking the concentration of the sanitizer in the 3-vat sink and sanitizer buckets. A test kit was present, but clearly not used. 5. You only get four hours to cool chicken salad since it is made from pre-chilled ingredients. 6. Suggest purchasing and installing a dual check valve on the mop sink to protect the red hose. Staff state they like to leave the red hose (with sprayer) on during the day, meaning the line is kept under constant pressure. An atmospheric bell breaker does not protect against backflow and backpressure when left under constant pressure. 7. Noticed some floating particles in the lemonade dispenser. Make sure the unit is broken down and cleaned frequently enough. The same applies to the ice machine. Critical: Cooling* (corrected on site) Observation: Ambient temperature or pre-chilled large container of chicken salad (in the bottom of the salad MUT cooler) and portioned chicken salad (in the left Traulsen RIC) not being adequately cooled to prevent the growth of harmful bacteria. After 4 hours the product was measured at 45-50 F. Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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* (repeated violation) Observation: Sliced chicken strips, shredded cheese, yogurt (in salad MUT), portioned chicken salad (in Traulsen left RIC), and milk wash (at breading station) 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 - Non-Food Contact Surfaces and Utensils Observation: Mold present along interior surfaces of the ice machine (along the shoot where ice drops down into the bin). Correction: Clean the interior surfaces of the ice machine 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. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Chlorine water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Tested at 200 ppm in the sanitizer compartment of the 3-vat sink and in the sanitizer buckets around the kitchen. Correction: Utilize only chlorine sanitizer water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm). Packet needed to be diluted with more water.	07/13/2015	Routine
1. Elevated temperatures noted in the Randell top wells where sandwich condiments are stored. Temperature control for safety foods must be maintained at 41 F or less at all times. It is thought that staff left the lid up on the unit during the lunch rush period. May consider stocking smaller portions in the unit to force quicker turn over of product. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced tomatoes and sliced cheeses stored in the Randell cold wells on the food preparation line 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.	02/02/2015	Routine
NOTES: * Violation corrected at the time of inspection, * Observed good hand-washing practices, verified calibrated bimetallic stem thermometer, verified adequate sanitizer concentrations, verified sanitizer test kit, and adequate employee health policy through e-train. Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use. Correction: WIPING CLOTHES RELOCATED AT THE TIME OF INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.	09/24/2014	Routine
Adequate thermometer, 3-vat sink setup, chlorine sanitizer buckets, and test kit. Reviewed employee health and actual corporate policy. Suggest wiping down the upper regions of the ice machine between monthly, full unit cleaning. Not exactly sure why some of the strips were hot holding under 135 F. Thought that batches of strips may have been accidentally mixed, instead of pulled for cooling at the end of the 20 minute hold time on the hot line. No violation noted during this evaluation.	05/12/2014	Routine
Adequate thermometer, 3-vat sink setup, chlorine sanitizer water, and test kit. Reviewed employee health. Notes: 1. Please review with staff the appropriate way to handle coughing and/or sneezing in the kitchen area. If symptoms cannot be handled properly the employee should be removed from the facility until well. If coughing or sneezing on hands they must be washed before regloving for food handling. 2. If touching hair/face/body parts with bare hands or gloves, hands must be washed before regloving and resuming food handling. 3. Hair restraints must be worn at all times if an employee is to remain in the kitchen area and handle food. She realized her error and put one on without the inspector mentioning it. 4. The WIC needs a new thermometer. The one hanging in the unit is off by 10 degrees. Critical: Hands - When to Wash* (corrected on site) Observation: Cook observed touching his face and hair and failed to wash his hands before putting on gloves to resume food handling. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Discharges from the Eyes, Nose, and Mouth* (corrected on site) Observation: Cook observed repeatedly coughing along the food prep line and failing to turn away and cough into his elbow. Correction: Prevent employees who are experiencing persistent sneezing, coughing or a runny nose that causes discharges from the eyes, nose or mouth from working with exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Hair Restraints - Effectiveness (corrected on site) Observation: Employee observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Equipment - Cutting Surfaces Observation: The cutting board(s) along the salad MUT unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.	01/02/2014	Routine
Adequate thermometer, chlorine sanitizer water, and test kit. 3-vat sink not currently setup or in use. Reviewed employee health. The compressor is being replaced in the Traulsen 2-door thaw cabinet and is due to be back in service in the next day or two. If sanitizer is heavily used staff should replace it more often than at the end of shift change. No violations observed. No violation noted during this evaluation.	07/02/2013	Routine
Additional temperatures taken: raw chicken in Traulsen 2-door by office 29, raw chicken in 2-door Hobart low 27, cooled chicken in low Traulsen chiller by hand sink 33 Adequate thermometer, chlorine sanitizer water, and test kit. Reviewed employee health. Suggest keeping an eye on the chicken breading table. It appears to be holding borderline temperatures. When questioned, staff stated the milk wash had been in use for a while, and the temperature was noted as elevated. Management voluntarily discarded the milk wash and agreed to monitor the temperature of the product kept in the unit. Chicken is cycled through the table so routinely that the product in use was still at or below 41 F as noted above. Get the unit serviced as soon as possible if the issue continues. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Milk wash at breading table cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	03/22/2013	Routine
Adequate thermometer, 3-vat sink setup, chlorine sanitizer bucket, and test kit. Reviewed employee health. Excellent cooling practices. Food Storage - Clean and Dry Location (corrected on site) Observation: Boxes of lemons and frozen soup mix stored on the floor or food stored less than 6" above the floor in WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.	12/19/2012	Routine

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