Chick-Fil-A, 1529 North Parham Road, Richmond, VA 23229 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Chick-fil-A
Address: 1529 North Parham Road, Richmond, VA 23229
Type: Fast Food Restaurant
Phone: 804 282-4285
Total inspections: 10
Last inspection: 01/21/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.01/21/2016Risk Factor
Permit issued.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers (bulk sugar bin and container with flour or biscuit mix).
    Correction: Label working containers with the common name of its contents.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed in disrepair: standing water inside low boy cooler at the prep line (where chicken salad and cheese are held) and inside "Traulsen" 2 door cooler with raw chicken, torn door gasket on two door low boy cooler at front line where milk is held.
    Correction: Repair and maintain equipment.
  • Lighting, Intensity
    Observation: Hood light out over flat top/ovens.
    Correction: Repair to provide adequate light.
  • Physical Facilities in Good Repair
    Observation: Areas of worn floor tile grout.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
06/29/2015Routine
No risk factor violations observed at the time of inspection. Good glove use and handwashing observed.
No violation noted during this evaluation.		03/09/2015Risk Factor
Good facility sanitation. Good handwashing and glove use/changing.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed chicken salad pan stacked on top of wells in sandwich topping unit. Top layers of chicken salad were at 46F.
    Correction: Keep pan in unit or inside refrigerator to maintain 41F throughout product.
11/18/2014Risk Factor
Complaint: 10/1/14 (take-out) When home, found baby roach crawling on sandwich. Spoke with the manager. He was aware of the complaint. PCO was called for treatment and inspection. Treated yesterday. Foil sandwich bags and boxes are in sealed plastic and boxes. Buns are in sealed plastic. No live activity noted during inspection. PCO noted some minor activity at sandwich prep area and treated heavily there with residual and bait. PCO scheduled for follow--up next week. Treatment is bi-monthly. Appropriate actions were taken to respond to complaint and abate problem.
No violation noted during this evaluation.		10/03/2014Complaint
No critical violations noted. Permit issued
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed split refrigeration door gaskets on the cook line salad low boy units, the low boy unit that holds cheeses and the 2 door raw chicken reach-in.
    Correction: Replace any split refrigeration door gaskets.
  • Handwashing Signage/Handwashing Facilities
    Observation: Observed the lack of a handwashing sign at the chicken wash/prep station handsink.
    Correction: Provide a handwashing sign at all sinks used by foodservice personnel.
07/24/2014Routine
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Observed a female washing dishes at the 3 compartment sink with no sanitizer in the sink.
    Correction: Set up the sink as follows: wash, rinse, sanitize.
03/24/2014Risk Factor
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee was talking on cell phone and did not wash hands before putting on gloves and returning to prep.
    Correction: Corrected by explaining requirement to employee who then washed his hands and regloved.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Shredded cheese in pan that is on top of ice at prep area is 46 degrees. Employee explained that ice is changed every 30 minutes but did not think the cheese was time controlled - times were not documented.
    Correction: Either keep cheese 41 degrees or less or use time control (monitor time and keep 6 hours or less if cheese is 41 degrees or less when removed from refrigerator and doesn't exceed 70 degrees).
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Cloth towel under cutting board.
    Correction: Use nonabsorbent, cleanable material to prevent board slipping while cutting.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Ice build up in reach-in freezer.
    Correction: Remove ice.
  • Critical: Backflow Prevention Device, Carbonator
    Observation: Carbonator backflow prevention device appears to be old style without atmospheric vent.
    Correction: Correct by installing atmospheric vented backflow prevention device - information provided.
07/24/2013Routine
No risk factor violations observed. Gloves worn. Discussed sanitizer solution - all chlorine, and condition of gaskets (some need repair). 3 compartment sink - chlorine sanitizer solution/test strips (ok).
No violation noted during this evaluation.		04/08/2013Risk Factor
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed the chicken slicer had dried, encrusted food debris on the blades.
    Correction: Clean the slicer.
12/17/2012Risk Factor

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