The above observations and the following were discussed with the person in charge:
-Victory Veggie Wash measured at 50 ppm-range is 40ppm - 80ppm.
-Clean the interior of multiple reach in coolers and freezers throughout the facility.
-Replace the gaskets on the lettuce cold box and the reach in freezer by the fryers.
-Seal the sides of the back door of the establishment.
-Wet stacking.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: the following foods were observed to be cold holding at improper temperatures: 1. the grilled onions (47'F) and grilled peppers (45'F) stored in the salad prep cooler 2. the grilled chicken (45'F) and the sliced turkey breast (44'F) stored in the prep cooler by the grill. All items were discarded during the inspection. Advised the PIC to no longer stack these items so high in the coolers as they are not maintaining a temperature of 41'F an below.
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: 1. the plates and bowls on the serving line 2. the lettuce cold box 3. the whisk, spatula and measuring cup stored in the prep area. All items are taken to the warewashing area to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the interior of the ice machine and the upsplash of the coffee machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces 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.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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01/14/2016 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Strong odor in the parking lot. The PIC stated that a cap is in disrepair and to be repaired soon.
-Magnesol XL Powder used in the 70 gallon fryers. Ensure no more than 18 oz of powder is used per fryer.
-Facility is planning renovations for the dining room only this summer.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed salt and sugar stored without being labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed the wet wiping cloths stored in sanitizer that measured at 0 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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. the scoops, tongs and spoon on the drying rack 2. the spoons and ladles on the prep table 3. the knife in the knife block 4. the coffee cup in the drying rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of all 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 interior of the salad prep cooler 2. the hood vents over the fryer 3. the interior of the reach in freezer 4. the shelves in the walk in cooler 5. the ceiling vents in the restrooms.
Correction: Clean the surface 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: The ceramic bowls 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: The hand sink in the back of the kitchen by the back door is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the rinse sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The floors throughout the kitchen are not maintained in good repair. Observed missing floor tiles and grout to be worn between the floor tiles. Hole observed in the wall under the handsink.
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 floors throughout the kitchen and bar area are noted in need of 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.
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07/09/2015 | Routine | |
Inspection conducted as a follow up to the 1/6/2015 report.
The above observations and the following were discussed with the person in charge:
-Breading at the chicken breading station is being changed out every 2 hours.
Several hazards noted on the previous inspection report have been corrected, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several plastic food containers stored on the drying rack in the warewashing area 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Chemical spray bottles observed not labeled by the dishmachine and under the combi oven.
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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02/11/2015 | Follow-up | |
Discussed with person in charge:
1. Work orders in place to repair walk-in freezer fan and door gaskets
2. Victory Veggie wash observed in disrepair during inspection. Plain water will be used to wash fruit and vegetables. Test strips were available.
3. Magnesol XL filtering powder is used. Measuring cup not provided. Ensure only 20 ounces is used per 75 gallon fryer. .
In-use utensils are washed,r rinsed, and sanitized every 2 hours.
Please contact the health department when the sanitizer is repaired in the dishmachine. Thank you.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed tongs stored in standing water measured at 65'F and the handle of the tongs stored in contact with lemon wedges.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed tortilla strips and cilantro stored uncovered at the wait station.
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* (corrected on site)
Observation: Observed raw chicken (47'F, 48'F) and chicken breading (50'F) stored in the top of the breading station cold holding at improper temperatures. PIC relocated the chicken to the lower portion of the unit and closed the lid to the unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment and Utensils - Good Repair and Calibration
Observation: The rinse temperature gauge on the dishmachine was observed in disrepair.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- 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: several plastic food containers and lids stored on the drying rack in the warewashing area, dicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice machine and soda nozzles at the wait station 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens throughout the facility were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment was observed with accumulations of grime and debris: wooden skillet holders, condiments holder, shelving over the hot holding wells on the front line, exterior of plastic food containers throughout facility, hood vents, shelving over the dessert station, interior of fryer cabinets, caulking around the rinse sink in the warewashing area.
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: Equipment was observed not to be sanitized. The dishmachine measured at 0ppm. PIC contacted the dishmachine company to schedule repair. The 3-compartment sink will be used for sanitizing until the dishmachine is repaired.
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: Several plastic food containers stored on the drying rack in the warewashing area 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Multiple clean plates and bowls were observed stored uncovered at the wait station.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall behind the grill and the floors, to include under all equipment, are noted in need of 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Chemical spray bottles observed not labeled by the dishmachine and under the combi oven.
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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01/06/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- 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-spoons on the expo line, 2-tongs on the cook's line, 3-ladles on the cook's line, 4-several cutting boards throughout the kitchen, 5-the can opener blade. Items were taken to the 3-compartment sink to be cleaned..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior surfaces of the ice machine which were in contact with a non-potentially hazardous food item (ice) were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the ice machine 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.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of several microwave ovens were observed soiled. Person in charge had ovens cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine were not observed sanitized. There was no measurable sanitizer being dispensed into the machine. Person in charge had the 3-compartment sink set up and a repairman was called to service the machine.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station near the deep fryers is being used as a dump station. Observed food debris and old napkins in the sink. The sink was cleaned and the person in charge instructed the employees to use the sink only for handwashing.
Correction: The handwash facility identified above is to be used for washing hands only
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07/10/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food - Miscellaneous Sources of Contamination
Observation: Observed that the container that held spoons at the expo station and the upsplash on the soda dispenser were soiled with grime and debris.
Correction: Protect food from miscellaneous sources of contamination. Clean these surfaces every 24 hours or when they become contaminated.
- 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: 1-Cutting boards throughout the kitchen (stained), 2-Can opener blade. Can opener was taken to dishroom to be cleaned. Cutting boards will be soaked to remove stains.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior surfaces of the ice machine door and ice guard which were in contact with a non-potentially hazardous food item (ice) were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the ice machine 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 following nonfood contact surfaces have accumulations of grime and debris: 1-The soda gun holder at the bar, 2-The gasket, the interior of the door and the bottom of the Cook's RIF.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1-floors under shelving and equipment throughout the kitchen, 2-the stainless steel surround above the mop sink, 3-the wall in the bar behind the garbage can.
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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12/27/2013 | Routine | |
David Layman conducted standardization inspection with Standardization Officer, Jennifer Davies
No violation noted during this evaluation. | 08/05/2013 | Training | |
Additional Equipment Temperatures: Beer Walk in Cooler: 37'F, Bar Reach in Cooler: 41'F
Additional Food Temperatures: Raw Chicken-WIC-ST: 41'F, Cooked Ribs-WIC-IT: 40'F, Baked Potato Soup-HH-IT: 155'F, Cream-RIC-ST: 37'F, Milk-RIC-ST: 44'F, Chicken-Cooking-IT: 181'F, Cream-WIC-ST: 42'F, Half & Half-RIC-ST: 42'F
The above observations and the following were discussed with the person in charge:
-The grout and several floor tiles throughout the kitchen are being replaced within the next month.
-All in use utensils are being washed, rinsed and sanitized at least once every 4 hours.
-The shrimp breading that is being left out at room temperature is being changed out at least once every 2 hours.
-Magnesol XL Powder used to filter the oil in the fryers. Fryers are 80-90 lbs and 20 oz of Magnesol powder is used per fryer.
The quaternary ammonium sanitizer in the sanitizer bucket and in the 3 compartment sink in the bar was measured at 200 ppm. The bleach sanitizer in the dishmachine was measured at 50 ppm.
The person in charge was very cooperative and willing to make several corrections throughout the inspection, thanks!
Food Sources Approved.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed several dented cans on the dry storage racks. The PIC removed the cans and placed them in the designated area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- 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. the lemon press 2. the soup bowls stored on the wait station. PIC took all items back to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the hood vents over the fryers 2. the interior of the reach in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Forks stored by the dishwashing area and plates stored over the salad prep station all displayed with the food contact surface facing up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas are noted in need of cleaning: 1. the floors by the prep area next to the oven used to cook ribs 2. the ceiling tiles around the vent in the warewashing area.
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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01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chili's, 3104 Plank Road, Fredericksburg, VA 22407 »