Chicken Run Express, 10219 Southpoint Parkkway, Fredericksburg, VA 22407 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Chicken Run Express
Address: 10219 Southpoint Parkkway, Fredericksburg, VA 22407
Type: Fast Food Restaurant
Total inspections: 3
Last inspection: 03/16/2016

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Inspection findings	Inspection date	Type
Discussed with the Person-in Charge: 1. Facility only prepares foods to hold for 24 hours or less. 2. Installing a screen door. 3. Send ServSafe certificate. 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) Critical: Package Integrity* (corrected on site) Observation: Observed dented cans of black beans that are intended for consumption. EHS explained the dangers of dented cans and the PIC removed the cans to be discarded. Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site) Observation: The food contact surface of the to-go bags holding the raw beef is not safe. PIC removed the beef to be stored in food grade bags. Correction: Repair or replace the to-go to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. 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: hand peeler and skillets. PIC relocated all items to the warewashing area. Correction: Clean and sanitize these surfaces for food contact. Equipment - Cooking and Baking Equipment (corrected on site) Observation: The cavity of the microwave oven is observed soiled. PIC cleaned the interior of the microwave. Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. Equipment and Utensils, Air-Drying Required Observation: Several holding pans were found stacked while wet after cleaning and chemical sanitization above the 3 compartment sink. 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. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Observed single service spoons and knives (corrected) with the food contact surface facing upward. Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.	03/16/2016	Routine
The facility is in substantial compliance with the Commonwealth of Virginia Board of Health Food Regulations. Permit issued. The following items are needed: Provide a asterisk on the menu next to "Ceviche" Caulk/seal along hand sink splash guard Parasite destruction documentation was provided from the tilapia supplier that will be used for ceviche. Updated information will be needed if supplier changes. A consumer advisory is provided next to the cash register and on the wall near the beverage table. It is also provided on the paper menu. The Person In Charge attended ServSafe Certified Food Manager's Course last week in Culpeper. The rotisserie oven is not installed at this time and cannot be used. The building department requires a separate hood for the oven and is in need of documentation from the manufacturer regarding the oven. Submit drawings to the health department for review and approval prior to installing the hood as well as the documentation regarding the oven from the manufacturer. The table top steam table must only be used for hot holding foods. Reheating of foods should be conducted on the stove top. All other items noted on the pre-opening inspection dated 4 March 2015 have been addressed. Equipment - Fixed Equipment, Elevation or Sealing Observation: The beverage cooler is not elevated off the floor, sealed to the floor, or on casters. A cleaning hazard exists. Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor (not recommended)	03/19/2015	Routine
The following items are needed prior to the final opening inspection: Required permits/approval from the Building Department All refrigeration equipment must be turned on and functioning. Refrigerators capable of holding foods at 41'F and below. Remove all unused equipment from the facility Clean the interior of the 1 door reach in cooler Repair the left door of the sandwich prep cooler Provide soap and paper towels at all hand sinks Provide a covered trash can in the woman's rest-room Install a splash guard between the hand sink and the 4-compartment sink Clean black shelving inside the walk in cooler Black shelving in the walk in cooler, walk in freezer and next to the 4-compartment sink must have the lower shelf removed or elevated at least 6 inches Clean hood and hood filters Clean wall and pipes, and floor drain below 4-compartment sink Remove dish washing dispensing equipment if not using Finalize menu Provide consumer advisory on the menu for ceviche. Provide parasite destruction records for fish used in ceviche as discussed previously. Ensure necessary hot holding, cold holding and cooking equipment is provided based on the menu Provide specification sheets for new/used equipment to be brought in Provide small wares, Metal stem food thermometers that take temperatures between 0-220'F (including small diameter probe thermometer 1.5 mm or less) Provide no smoking signage on the front door Investigate cause of sewage odor The Person In Charge will be attending ServSafe next week. Facility will use unscented bleach at 50-200 ppm for sanitizer. Test strips are available, but more are needed. 4 compartment sink will be utilized left to right. First compartment for soiled dishes, second compartment for wash water, third compartment for rinse water, fourth compartment for sanitizer water. The rotisserie oven has an electric motor and uses charcoal for the heat source. Bricks in the oven are non-food contact, but need to be smooth and easy to clean. Call when ready for final inspection. Foods may not be brought into the facility at this time. No violation noted during this evaluation.	03/04/2015	Pre-Opening

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