Discussed with the person in charge:
1. dish machine must have an alarm on it
2. hand washing
3. cleanliness of the kitchen
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw steak sitting on top of raw hamburger in the pre cooler without a barrier. Different types of raw animal foods stored in such a manner that may cause cross contamination. Foods were discarded.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed cooked chicken stored between raw chicken in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Foods were rearranged.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken at 46'F in the crisper unit and ribs at 44'F in the flat top reach in cooler. - cold holding at improper temperatures. Foods were discarded.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: numerous ceramic plates, ceramic bowls, soup bowls, and the warming paddle. All items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
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03/09/2016 | Risk Factor | |
Discussed the following with the PIC: 1) veggie wash 2) proper cleaning and sanitizing of the thermometer 3) proper backflow device.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Food Storage - Clean and Dry Location
Observation: Observed a plastic container of tea bags that was uncovered where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the Victory Veggie Wash cleaning solution.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The salad prep reach-in cooler was observed in a state of disrepair and damaged, the reach-in cooler was observed leaking. The shelving in all of the refrigeration units were also observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) several plates and bowls throughout the kitchen 2) numerous stainless steel food containers 3) several frying baskets 4) several pairs of tongs, ladles, and cooking spoons 5) numerous plastic food containers. PIC took all the equipment to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior of the ice machine and the upsplash of the tea brewer were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the interiors of the reach-in coolers 2) the exterior of the panini press 3) the interior of the ice scoop holders (corrected) 4) the interior of two soda gun nozzle holders in the bar area (corrected) 5) the counter tops and shelving throughout the kitchen 6) the exteriors of all the microwaves 7) the oven rack.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several stacks of plastic food containers and stainless steel portioning cups, throughout the kitchen, 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.
- Kitchenware and Tableware (repeated violation)
Observation: Observed the following single-service containers stored so that the food or lip-contact surfaces were not protected from contamination: 1) single-service containers above the fry station 2) single-service foil pans in the dry storage area 3) single-service containers above the cook's line.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Observation: Observed the faucet handle at the mop sink to be in poor repair and leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Employee Accommodations, Designated Areas
Observation: Observed an employee's coat hanging on the dry storage rack. Also observed two employee drinks stored with equipment.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair
Observation: Observed several broken/or missing floor tiles and coving tiles throughout the kitchen. The tile grouting throughout the kitchen is in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following are noted in need of cleaning: 1) the ceiling vents in the Men's and Women's bathrooms 2) the floors and walls throughout the kitchen.
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.
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10/20/2015 | Routine | |
Discussed with the person in charge:
1. cleanliness of the facility
2. observed great improvements on the hazards noted on the last report
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed uncovered foods in the sandwich prep units and the reach in freezer. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed that the handles are missing on several microwave doors - in a state of disrepair and damaged.
Correction: Repair the 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Observed numerous broken plastic containers and lids, melted handles on the spatulas, and cracked plastic lids that are in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ladles in the wait staff area, plastic containers in the prep area, tongs in the crisper area. All items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Plastic containers, plastic lids, stainless steel portioning cups, and ceramic plates and bowls were found stacked while wet after cleaning and chemical sanitization. All items were taken to the dish machine area.
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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01/13/2015 | Follow-up | |
Discussed with the person in charge:
1. thermometer
2. condition of the establishment
Big 5 Food borne illness information given
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed employees handling toast and sliced meats with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored on counter tops between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed uncovered foods in all of the refrigeration units.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Mac & cheese in the crisper station sandwich prep measured 44'F, hamburger in the under counter reach in measured - 44'F (corrected), sauteed onions in the pre oven reach in measured 54'F - all 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed that the handles are missing on several microwave doors - in a state of disrepair and damaged.
Correction: Repair the 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment and Utensils - Good Repair and Calibration
Observation: Observed numerous broken plastic containers and lids, melted handles on the spatulas, and cracked plastic lids that are in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel portioning cups, numerous plates, numerous bowls, stainless steel pans, salsa mixer, ladles in the rear prep area, fajita plates, and plastic containers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the large ice machine and the soda gun holder in the bar which are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: handles on the microwaves, inside of the sandwich prep units, grates on the oven, tortilla warmer and handle, and the counter tops throughout the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed that the dish washer had to run the machine numerous times in order for the sanitizer to get to the proper level.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Observed a large amount of water inside of the stainless steel portioning cups and plastic containers that were 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors and walls throughout the kitchen in need of detailed 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemicals are not separate from oil on the cook's line and stainless steel pans stored under the oven - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/24/2014 | Routine | |
Discussed with the person in charge:
1. the pizza-type oven is in need of detailed cleaning
this inspection was conducted due to a fire on 2/8/14. Facility has been thoroughly cleaned and is ready to reopen.
No violation noted during this evaluation. | 04/11/2014 | Other | |
Received phone call from Stafford County Sheriff's office about 9:00am concerning a fire at Chili's restaurant. Fire started at the fryers and went thru the roof. There is a lot of damage to the ceiling mostly. Gas has been shut off so as of today they have no hot water with which to clean. Electrical is there repairing wires in the ceiling. Gas company will back out tomorrow sometime between 8:00am and 4:30pm. All foods in the prep areas must be thrown out including what was in the undercounter RIC's. WIC and WIF are working fine and there was no damage to either of them. Everything in the kitchen must be washed, rinsed and sanitized. All carry out containers must be discarded. Almost all of the ceiling tiles need to be replaced. Water and some grease did make its way out to the dining area. Facility must remain closed until the building inspector gives them permission to function. A health department inspector will do a routine inspection before they are able to reopen.
No violation noted during this evaluation. | 04/08/2014 | Other | |
Discussed with the person in charge:
1. good hand washing techniques observed
2. facility very clean and well maintained - thank you
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ladles, small portioning cups, stainless steel pans. All items were taken to the dish washing area.
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service coffee filters are 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.
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11/07/2013 | Routine | |
Discussed with the person in charge:
1. Several of the sandwich prep units require cleaning
2. Discontinue storing products above the fill line - sample given
3. Good hand washing techniques observed
4. A large delivery was being stocked therefore no temperatures could be taken in the walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several slicers, two microwaves, lettuce holder, blender in the wait staff area, soda gun in the bar, and several white square pans over the dessert area. All items were corrected except for the microwaves and lettuce holder.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of chemical is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/20/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Chili's, 1030 Stafford Market Place, Stafford, VA 22556 »