Discussed with the Person-in Charge:
1. Obtain test kit for quaternary ammonium.
2. Ensure plans are submitted for remodel.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed a food employee wash their hands for less than a 10 second count. EHS discussed proper handwashing technique with the PIC and the PIC will instruct all employees on proper handwashing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives on the magnetic strip above the prep sink and pan near the 3 compartment sink. PIC relocated all items to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
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02/29/2016 | Risk Factor | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The prep sink and 4-compartment sink are not sealed (caulked) to adjoining equipment or walls. (Management attempted to secure sinks to walls but it didn't work well. They are still working on a solution to resolve this.)
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the salad prep table are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition (The cutting boards were sanded, but scores remain. New cutting boards have been ordered and are expected next week).
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel containers on shelf across from 4- compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures in the noted in need of cleaning: Floor below ice machine, Wall and ceiling above toasters.
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.
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08/20/2015 | Follow-up | |
Shell eggs are currently being used in lieu of liquid pasteurized eggs. Ensure eggs are handled and stored properly to prevent cross-contamination.
Contact the health department prior to remodeling facility or changing equipment.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths/sanitizer in bucket in the chicken prep area heavily soiled.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Gloves - Use Limitation (corrected on site)
Observation: Unapproved slash-resistant gloves used for cutting ready-to-eat lemons. (Instructed employee to wear a disposable glove over the slash resistant glove.)
Correction: Use only those slash-resistant gloves that have a smooth, durable and nonabsorbent outer surface with RTE food. Absorbent and hard to clean slash-resistant gloves may be used with RTE food if they are covered with a smooth, durable, nonabsorbent glove or a single-use glove.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Uncovered container of cut lemons was placed on table where employee drinks are stored. (Lemons were relocated.)
Correction: Store food where it is not exposed contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk wash at the chicken station 51'F and sliced cheese at the sandwich make station 48-49'F cold holding at improper temperatures. (The foods were relocated to the walk in cooler.)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The prep sink and 4-compartment sink are not sealed (caulked) to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the salad prep table and on the shelf across from the dish washing area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition (The salad prep table cutting boards were replaced during inspection).
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Tomato slicer, chicken slicer (corrected), cutting boards at salad prep table stained (corrected), cutting board on storage shelf across from dish washing area stained.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The cleaning schedule for the soft serve machine is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. Per conversation with the Person In Charge, the soft serve machine is only being cleaned 2 times per week.
Correction: Ensure the soft serve machine is being cleaned at least every 24 hours.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine around the rectangular chute observed soiled.
Correction: Clean the surface of equipment 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface of the have accumulations of grime and debris: Paper towel and hand cleanser dispensers next to chicken prep station, Interior surfaces of the biscuit hot holding cabinet, All door handles to refrigeration units, Exterior surfaces of French fryers, Exterior surface of stove, Interior surfaces of fry freezer, Ice machine ice scoop holder, Magnetic knife strips, Shelving across from 4-compartment sink.
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 - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Observed employee dip salad spinner lid into sanitizer and remove immediately.
Correction: Provide chlorine sanitizing solution at proper concentration of 50-200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time (at least 10 seconds).
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food storage containers on shelf above 4-compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware (corrected on site)
Observation: Carry out sandwich boxes and containers were stored on prep table with the food contact surface facing upwards. (Items were inverted)
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over chicken thawing reach in and soda bag-n-boxes where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Insect Control Devices - Design and Installation
Observation: Insect control device does not retain the insects within the device (Fly Catchers).
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures in the noted in need of cleaning: Floor below ice machine, Wall behind chicken prep station, Wall and ceiling above toasters.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed 2 chemical spray bottles hanging over the food prep table across from the chicken breading station. (Bottles were relocated)
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/16/2015 | Routine | |
All items noted during the routine inspection dated 8 August 2014 have been corrected. Employees have done an excellent job in making the corrections. Thank you!
The manager stated that he has provided training for the employees on the issues noted in the previous inspection.
Recommend using 1/2 package of sanitizer for the 3-compartment sink rather than the whole package and test the solution for each batch made.
RIC= Reach In Cooler
No violation noted during this evaluation. | 08/20/2014 | Follow-up | |
Abbreviations: RIC- Reach In Cooler, WIC- Walk In Cooler, ST- Surface Temperature, IT- Internal Temperature, PIC- Person In Charge
Additional Temperatures: RIC- Cheese (ST) 40'F
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed an employee wash hands for 3-5 seconds after handling raw chicken with gloved hands. (Employee was advised to wash hands for at least 20 seconds).
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee drink from an open beverage container then immediately don gloves to begin food preperation without first washing his hands. (Employee was advised remove his gloves and wash his hands).
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee drink from an open cup in the chicken prep area and then place the cup on the food prep table. (Employee was advised to drink from a cup with a lid and straw and relocate the beverage to a designated area).
Correction: Employees may drink from a closed beverage container with a straw if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Through discussion with the person in charge it was discovered that food contact surfaces such as the chicken dumping station, chicken slicer, chicken breading basket, and milk shake wands are not being cleaned and sanitized at least every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure continuous use items that are in contact with foods that require temperature control for safety are cleaned and sanitized at least once every 4 hours.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths laying on prep tables/counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Chicken wash not adequately cooled to prevent the growth of harmful bacteria. Observed chicken wash, which was prepared at 5:45 am, measuring 48'F at 11:15 am in the chicken prep unit. (Chicken was voluntarily discarded)
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* (corrected on site)
Observation: The following foods cold holding at improper internal temperatures: Cheese in the sandwich make station 50F (cheese was stacked too high), Milk in the under counter reach in cooler on the front line 59'F, Milk in the drive thru reach in cooler 50'F. (Foods were relocated. Milks were placed in ice.)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sausage patties in the reach in cooler (CORRECTED) and chicken breasts in the walk in cooler are not properly dated for disposition. (Some items had dates, but others did not)
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the small reach in cooler in the sandwich station and small under counter cooler at the drive thru.
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 - Good Repair and Proper Adjustment
Observation: The door gaskets to the chicken prep station, under counter reach in cooler at the sandwich make area, under counter reach in cooler at the front counter, and drive thru under counter reach in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the salad prep station 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for soft serve machine is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. Per conversation with the Person In Charge, the soft serve machine is only being cleaned 2 times per week.
Correction: Ensure the soft serve machine is being cleaned at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Interior doors to the chicken prep station, Exterior door handles to the 2 door reach in across from the chicken prep station, Sides of the stove top (adjacent to fry station), Inside the lower cabinet areas to the chicken fryers, Shelving across from the 4 compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Stainless steel pan was observed cloth-dried rather than air-dried after cleaning and chemical sanitization. (Advised the employee to use a paper towel or allow the equipment to air dry.)
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front counter was measured at a temperature less than 100°F. Water measured 80'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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front counter is being used as a dump station. Observed employee dump beverage in hand sink. (The Person In Charge advised employee not to use hand sink for dumping).
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: Floors below fry station, Wall near back hand sink and behind equipment storage shelf, Wall behind 4-compartment sink (mildew).
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in the 4 compartment sink and wiping cloth bucket measuring >200ppm.
Correction: Ensure chlorine sanitizer is mixed to concentrations between 50-200 ppm.
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08/08/2014 | Routine | |
Abbreviations: PIC=person in charge
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) located throughout the facility 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. all RIC's and RIF's 2. outside of sugar container 3. outside of oven and fryers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use containers displayed so that the food- or lip-contact surfaces are not protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink next to the chicken breading area is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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07/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chick-Fil-A At Southpoint, 9900 Southpoint Parkway, Fredericksburg, VA 22407 »