Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with CFM regarding the following: A) Employee health and sickness policy B) Proper cooling procedures: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling C) Using disposable paper towels (rather than cloth) to wipe butter from gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken (45 F) cold holding at improper temperatures in the batter unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wire shelving storage rack is not corrosion resistant, nonabsorbent, and/or smooth due to the use of cardboards.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the salad make 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Dirty pans, trays, and other food containers stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- 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 non-food contact surfaces: Interior bottom of all thawing reach in refrigerators, and interior bottom of 3 door raw chicken prep unit, gaskets of all thawing units and gaskets of the 3 door raw chicken prep unit, storage shelves along the raw chicken prep line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/03/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with CFM regarding the following: 1) Written employee health policy (FDA Form 1B provided) 2) Keep a cooling log to ensure proper cooling of chicken products in the reach in refrigerator 3) Invert all single service items (food catering trays, lids etc) stored above the biscuit table 4) Discontinue using drive thru hand washing sink for dumping tea and ice 5) Health department permit issued to CFM.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in freezer. Box of ranch stored on the floor by the security camera monitoring station.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced Tomatoes (48 F) and sliced cheese (47 F) cold holding at improper temperatures in the top compartment of the burger make unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discontinue over stacking food above the rim of the food containers.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wire shelving storage rack is not corrosion resistant, nonabsorbent, and/or smooth due to the use of cardboards.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue use of cardboards.
- Equipment - Good Repair and Proper Adjustment
Observation: The 1 door reach in freezer (ambient temperature of 77 F) across the potato fries frying station is not able to maintain an ambient temperature needed to keep foods in a frozen state.
Correction: Repair the reach in freezer 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 reach in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the sandwich and salad make units 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.
- 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 non-food contact surfaces: Interior bottom of all thawing reach in refrigerators, and interior bottom of 3 door raw chicken prep unit, gaskets of all thawing units and gaskets of the 3 door raw chicken prep unit.
Correction: Maintain non food-contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system over the chicken fryer station, and vent filters over the potato fries frying station are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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10/14/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Coleslaw and yogurt were 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Observed cardboard being used as a shelf liner.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: Several units did not have thermometers or thermometers were attached in the back of the unit and difficult to read.
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. The measuring device should be kept in the warmest part of the colding holding units.
- Equipment - Good Repair and Proper Adjustment
Observation: Undercounter reach thru refrigerator near hot holding drawers and undercounter refrigerator with slaw/yogurt were observed not functioning properly.
Correction: Repair the above equipment 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the at the prep sink and the small cutting board on the 2 dr salad prep unit are heavily scratched and stained. 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: Observed the ice scoop holder/ice scoop in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dirt, food residue or other debris on the following nonfood-food contact surfaces: Thawing cabinets, chicken batter station, chopping machine and fixed/rolling shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide sanitizer at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility noted in need of deep 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.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Maintenance tools/equipment observed stored over prep sink with utensils.
Correction: Maintenance equipment supplies and tools such as screws, cleaning brushes, brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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04/14/2015 | Routine | |
Permit issued. Monitor refrigerator 1 to ensure it is able to maintain foods at <41 degrees.
No violation noted during this evaluation. | 08/04/2014 | Routine | |
Provide current Certified food manager certificate and post in the view of the customer. Very clean!
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employee did not was hands before putting on gloves.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed dry wiping cloths used throughout facility.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils, Air-Drying Required
Observation: Pans and trays 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.
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04/03/2014 | Routine | |
New building pre opening inspection
No food stored
- Physical Facilities in Good Repair
Observation: Some grout eroded in certain areas of new kitchen
Correction: repair to make floor smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: foam on floor by soda boxes
Correction: Clean
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12/25/2013 | Routine | |
Holding permit until new facility is finished remodeling.
- Food Storage - Clean and Dry Location
Observation: Box of lettuce stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Whipped cream cold holding on ice at 46 degrees F.
Correction: Add more ice to the ice bath to maintain at proper cold holding temperature or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of refrigerator #9 and racks above bun station.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/23/2013 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal at the 3 compartment sink is damaged/stained
Correction: Repair/Replace
- Non-Food Contact Surfaces
Observation: Exterior and interior of battering station in back and green racks near (above)sandwich assembly area
Correction: Clean
- Physical Facilities in Good Repair
Observation: The floor in the fryer area is buckled and no longer flush
Correction: Repair or Replace to make surfaces smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures are in need of cleaning:
-wall behind tea area in back
-wall behind/around 3 compartment sink/prep area in back
-ceiling vents and surrounding ceiling tiles in kitchen
Correction: Clean
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03/14/2012 | Routine | |
Restaurant representatives - add corrected or new information about Chick-Fil-A, 1516 Sam's Cr., Chesapeake, VA 23320 »