Chick-Fil-A, 3483 Lee Highway, Bristol, VA 24202 - Fast Food Restaurant/Caterer inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Observed excellent hand washing procedures and proper glove use.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Cooked chicken was stacked in containers and the lid was sealed shut.
Correction: 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.
|
11/10/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Chicken breast / chicken nuggets noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: 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.
|
05/14/2015 | Routine | |
Spoke to Tim about using Time as Public Health Control on the sliced tomatoes. He said that corporate would not allow them to use time on the sliced tomatoes. He said they were bringing fewer tomatoes out at a time and were keeping them covered. They have been checking temperatures and sliced tomatoes are staying below 41 degrees
No violation noted during this evaluation. | 12/05/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes 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.
|
11/14/2014 | Risk Factor | |
- 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.
|
09/15/2014 | Complaint | |
| No violation noted during this evaluation. | 10/16/2013 | Risk Factor | |
| No violation noted during this evaluation. | 09/28/2011 | Pre-Opening | |
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