Annual permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed split refrigeration door gaskets on the cook line low boy, the salad prep low boy and 2 door raw chicken reach-in (rear).
Correction: Replace the gaskets to any that are torn.
- Non-Food Contact Surfaces
Observation: Observed that the service area lemonade low boy/2 door rear raw chicken reach-ins are in need of cleaning. Observed the rear green storage rack (adjacent to raw chicken reach-in) is soiled with dried food debris.
Correction: Clean the refrigeration units. Clean the shelving.
- Lighting, Intensity
Observation: Observed 6.4 foot candles of lighting in the walk-in freezer
Correction: should have a minimum of 10 foot candles of lighting.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the walk-in freezer flooring is in need of cleaning.
Correction: Clean the flooring.
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10/26/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed bags of tortilla soup at 46 degrees
Correction: should be 41 degrees below (cook line reach-in refrigerator).
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed mold around the interior chute of the top of the bulk ice machine.
Correction: Clean the chute/protect the ice when doing so.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the chicken breading station handsink and male restroom sink.
Correction: Supply a handwashing sign at all handsinks used by foodservice personnel.
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03/16/2015 | Risk Factor | |
Prep unit has been repaired and is now maintaining product at <41F. Hot water unit was repaired (>100F). Ok for permit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gaskets at the chicken prep unit were broken.
Correction: Replace gaskets at the chicken prep unit.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting board by prep sink was heavily scored and can no longer be properly sanitized.
Correction: Replace or resurface cutting board by prep sink.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Dry storage shelves, Walk-in storage shelves, and the outside of equpiment were dirty/soiled.
Correction: Clean shelves for storage areas and clean the outsides of the equipment, especially the handles.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Mold accumulation in the ice machine.
Correction: Clean and sanitize the ice machine regularly.
- Physical Facilities in Good Repair (repeated violation)
Observation: Vent cover missing near chicken prep unit.
Correction: Make sure all vents are properly covered.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors of walk-ins were dirty and ceiling tiles were dusty.
Correction: Clean the floors of the walk ins routinely and ceiling are dusty and in need of cleaning.
- Pests - Controlling Pests* (repeated violation)
Observation: Drain flies and house flies were observed throughout the kitchen.
Correction: Contact pest control and clean drains routinely.
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09/03/2014 | Follow-up | |
Make sure that old date labels are removed from containers, so that only the current date is present. Tomatoes in the prep line need to be monitored for temperature, recommend putting less tomatoes in the container.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk sugar container not labeled.
Correction: Label bulk container so that it an be easily identiied.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salad prep unit: tomatoes and blue cheese were >41 degrees.
Correction: Move food and ice to bring the temperature below 41 degrees. Call maintenance to repair.
- Equipment - Good Repair and Proper Adjustment
Observation: Gaskets at the chicken prep unit were broken.
Correction: Replace gaskets at the chicken prep unit.
- Equipment - Cutting Surfaces
Observation: Cutting board by prep sink was heavily scored and can no longer be properly sanitized.
Correction: Replace or resurface cutting board by prep sink.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Dry storage shelves, Walk-in storage shelves, and the outside of equpiment were dirty/soiled.
Correction: Clean shelves for storage areas and clean the outsides of the equipment, especially the handles.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold accumulation in the ice machine.
Correction: Clean and sanitize the ice machine regularly.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water temperature at hand sinks <100 degrees.
Correction: Make sure water temperature is >100 degrees. Called maintenance to come and fix the issue and they will fix it today.
- Handwashing Cleanser - Availability (corrected on site)
Observation: There was no soap available at either handwashing station.
Correction: Provide soap at both handwashing stations.
- Hand Drying Provision (corrected on site)
Observation: Towels need to be provided at the handwashing stations.
Correction: Provide towels for drying at handwashing stations.
- Physical Facilities in Good Repair
Observation: Vent cover missing near chicken prep unit.
Correction: Make sure all vents are properly covered.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors of walk-ins were dirty and ceiling tiles were dusty.
Correction: Clean the floors of the walk ins routinely and ceiling are dusty and in need of cleaning.
- Pests - Controlling Pests*
Observation: Drain flies and house flies were observed throughout the kitchen.
Correction: Contact pest control and clean drains routinely.
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08/25/2014 | Routine | |
NOTES: Cutting boards are Black and must be replaced. Some torn door gaskets. Reach in door does not close properly should be repaired.
Good handwashing observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the salad prep unit above 41F: chicken strips 47F, blue cheese 45F. Unit condensor is iced over.
Correction: Discarded. Repair unit to maintain at <41F.
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04/15/2014 | Risk Factor | |
Good glove changing. Cl2 50 ppm. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken in 2 door reach-in at 49-50F (doors do not close well).
Correction: Repair doors to remain shut and keep temperature at <41F.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: chicken prep unit door gaskets are cracked, some plastic chicken trays cracked, 2 door refrigerator door hinges.
Correction: Repair and maintain equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: storage shelves, outside of equipment/door handles, racks in walk-in cooler.
Correction: Clean equipment regularly.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed in need of cleaning: floors - especially under equipment/along walls, walls.
Correction: Clean facilities regularly, thoroughly.
- Pests - Controlling Pests*
Observation: Some house flies noted in the facility.
Correction: Eliminate entry points and harborage areas.
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10/21/2013 | Routine | |
Note: flies noted. Salad prep unit is iced over. Significant improvement in overall facility sanitation. Good time marking on sandwich toppings. Good handwashing and glove use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken salad in line low boy at 51 degrees.
Correction: Repair unit to maintain food at 41 degrees or less.
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06/18/2013 | Risk Factor | |
Good handwashing and glove use. Improved overall sanitation. Chlorine at 50 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41 degrees: tomato at make line 51 degrees, cheese 44 degrees.
Correction: Use time as a control or keep in level with food to maintain at 41 degrees or less.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Inside ice machine (at top) in need of cleaning.
Correction: Clean and sanitize regularly.
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02/12/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Chick-Fil-A, 4443 South Laburnum Avenue, Richmond, VA 23231 »