Inspection conducted as an opening inspection for Chick-Fil-A.
The above observations and the following were discussed with the person in charge:
-Work orders are in place through Chick-Fil-A to repair the floor under the walk in freezer and the wall by the walk in cooler.
-Test strips for KayQuat (quaternary ammonium) sanitizer are on order. Test strips provided cannot be used for this sanitizer.
All other items noted on the pre-opening inspection have been corrected-great job by all staff members!
Facility appears to be in compliance with the Virginia Department of Health Rules and Regulations. Permit will be issued once the Occupancy Permit has been received from the Spotsylvania County Building Department.
No violation noted during this evaluation. | 03/29/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Details of the complaint received.
-Cooling Procedures for cooked chicken in the walk in cooler and at room temperature.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed an employee rinse her hands in the 3 compartment sink and dry them off with a cloth towel. Discussed proper handwashing procedures with the PIC during the inspection.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 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: 1. the slicer and lemon slicer on the drying rack 2. the cutting boards stored on the drying rack. Equipment was taken to the warewashing area to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
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02/18/2016 | Risk Factor | |
Discussed the following with the person in charge. The facility is undergoing a complete remodel in March
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The doors of the prep cooler near the dry storage room was observed damaged. The door sweep of the walk-in freezer was observed damaged. The lid of the bulk sugar container was observed damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the back 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, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) the dicer 2) three food scoops. PIC took all the equipment to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several stacks of metal food containers that 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on the threaded faucet of the mopsink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed the area adjacent to the grease receptacle to be soiled outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed several chemical spray bottles stored over food prep areas throughout the kitchen. PIC stored the chemical spray bottles correctly during the inspection.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/30/2015 | Routine | |
Discussed the following with the PIC:
Purchase new sanitizer concentration test strip
Clean all non-food contact surfaces throughout the kitchen area
I left a handwash information sheet and an employee health form with the PIC today (Spanish and English).
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: An employee working with raw chicken was observed changing gloves without washing hands and then working with cooked chicken.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: large metal pans stored on the clean equipment rack
Correction: Clean and sanitize these surfaces for food contact.
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05/22/2015 | Risk Factor | |
Inspection conducted as a follow up to the 12/1/2014 inspection.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Employees drinks stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed employees drinking containers stored on the prep tables in the back of the kitchen.
Correction: Provide a designated area for employees drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The sliced cheese in the prep cooler on the serving line was observed to be cold holding at improper temperatures. Sliced cheese measured at 47'F and 48'F internally. PIC had the cheese discarded during the inspection.
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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks in the back of the kitchen are no longer sealed to adjoining equipment or walls. The handsink along the serving line is no longer sealed to the counter top.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The interior of the walk in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Large accumulation of ice build up observed in the walk in freezer. PIC stated that there is a possible leak in a pipe in this cooler.
Correction: Repair the walk in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The doors of the salad prep cooler were observed in a state of disrepair and damaged. The handles of both doors observed to be broken.
Correction: Repair the doors on the salad prep cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: the tomato slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the caulking behind the rinse sink and the handsink on the serving line 2. the exterior of several plastic storage containers stored over the 3 compartment sink 3. the cabinet under the handsink on the serving line 4. the exterior of several baking pans (carbon build up) 5. the interior and the doors on both chicken thawing cabinets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Single service containers stored on the floor in the storage area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- 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.
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Observed coats, purses and drinking containers stored on the shelves throughout the storage room and in the prep area in the back of the kitchen.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
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01/06/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Using time as a public health control for the cheese and sliced tomatoes.
-Ice cream machine cleaned and sanitized daily. All in use utensils are cleaned and sanitized every 2 hours. Chicken slicer cleaned and sanitized every 4 hours.
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- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employees clean her prep station and place gloves on her hands to begin food prep without first washing her 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: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employees drinks stored in the salad prep area by foods used for customers. All drinks were removed from this prep area during the inspection.
Correction: Employees may drink from a closed beverage container 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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The sliced cheese and sliced tomato on the prep line was observed to be cold holding at improper temperatures. PIC stated that are no longer using time as a public health control for these foods. These foods are intended to stay cold and a new cooler has been provided with a lid. The lid was observed to be up during the inspection and sliced cheese was measured at 56'F and sliced tomato was measured at 52'F. Discussed returning to using the time as a public health control with the person in charge for these foods.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks in the back of the kitchen are no longer sealed to adjoining equipment or walls. The handsink along the serving line is no longer sealed to the counter top.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The doors of the salad prep cooler were observed in a state of disrepair and damaged. The handles of both doors observed to be broken.
Correction: Repair the doors on the salad prep cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The interior of the walk in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Large accumulation of ice build up observed in the walk in freezer. PIC stated that there is a possible leak in a pipe in this cooler.
Correction: Repair the walk in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The tomato slicer and chicken sifter were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the caulking behind the rinse sink and the handsink on the serving line 2. the exterior of several plastic storage containers stored over the 3 compartment sink 3. the cabinet under the handsink on the serving line 4. the exterior of several baking pans (carbon build up) 5. the interior and the doors on both chicken thawing cabinets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Single service containers stored on the floor in the storage area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: handsinks throughout the kitchen. The handsink in the back of the kitchen is used for the salad prep station. The water for this handsink is no longer provided when the 3 compartment sink is in use. If the flow cannot be provided for this sink at all times then another handsink will be required in the back prep area.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to all handsinks immediately.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink located in the back of the kitchen was measured at a temperature less than 100°F while the 3 compartment sink is in use. The water temperature returns to 100'F after the 3 compartment sink is no longer in use. This sink is currently being used for employees working in the new salad prep area. If this sink cannot produce enough water and cannot measure at 100'F at all times then another handsink will need to be provided for this area.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the rinse sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Refuse - Maintaining Refuse Areas and Enclosures
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the bottom seal on the back door of the establishment.
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.
- Employee Accommodations, Designated Areas
Observation: Observed coats, purses and drinking containers stored on the shelves throughout the storage room and in the prep area in the back of the kitchen.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the storage area and in the walk in freezer 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.
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12/01/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Please remove all of the caulking in disrepair from the ice machine.
-Facility is working to improve the water pressure at all handsinks.
-Please provide a thermometer for the #8 reach in cooler.
-Facility is working with pest control to address any pest issues. Invoices/documentation observed.
-Employee health policy, handouts provided.
The person in charge was very cooperative and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, the chicken slicer that is in continuous use is being washed, rinsed and sanitized every 5 hours. Discussed proper cleaning and sanitizing procedures for in use equipment with the person in charge.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use equipment and utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The sliced tomatoes and the sliced cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. The items were observed to be stored on ice but the PIC stated that they only keep the listed items for 1 hour then discard the remainder and that the foods were to be labeled with the time. Temperature of the sliced tomatoes was 54'F and the sliced cheese was 49'F. PIC stated the foods had not been out for more than 1 hour. Advised the PIC to label the foods with the discard time.
Correction: Discard 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks in the back of the kitchen and along the back of the 3 compartment sink is no longer sealed to the adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: Observed the large white cutting boards and the cutting board(s) along the prep table to be 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 (corrected on site)
Observation: The cleaning schedule for ice cream 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 discussion with the person in charge, the ice cream machine is being washed, rinsed and sanitized 3 times per week. Discussed proper cleaning and sanitizing procedures with the person in charge during the inspection.
Correction: The ice cream machine must be washed, rinsed and sanitized at least once every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the mixer store by the office 2. the interior of the raw chicken reach in cooler used for thawing 3. the lemon slicer.
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: The large plastic tubs and the stainless steel containers stored over the 3 compartment sink were found stacked while wet after cleaning and chemical sanitization. The PIC separated the containers to allow for air drying during the inspection.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facilities located in the front of the kitchen and by the storage racks in the back of the kitchen were observed to be blocked, preventing access by employees for easy handwashing. Observed the tea urns and plastic trays stored at the handsinks during the inspection. PIC moved the tea urns and trays immediately.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Toxics - Separation of Toxics (corrected on site)
Observation: Pesticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed containers of ant and flying insect repellant stored in the front of the kitchen. The PIC removed these containers and placed them in the office. Items are for outdoor use only.
Correction: Chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Critical: Toxics - Rodent Bait Stations/Pesticides* (corrected on site)
Observation: Rodent bait station is not covered and tamper-resistant. The person in charge discarded both bait stations during the inspection.
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
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11/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chick-Fil-A, 4220 Plank Road, Fredericksburg, VA 22407 »