Cook Out Restaurant, 4300 South Laburnum Avenue, Richmond, VA 23231 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Cook Out Restaurant
Address: 4300 South Laburnum Avenue, Richmond, VA 23231
Type: Fast Food Restaurant
Total inspections: 11
Last inspection: 03/14/2016
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Inspection findings

Inspection date

Type
No critical violations noted.
No violation noted during this evaluation.		03/14/2016Risk Factor
63 foot candles of lighting at line
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed the hot dogs on the cold table registered 51 degrees
    Correction: should be 41 degrees or below. (per manager, food has been on unit 3-4 hours)
11/12/2015Routine
No critical violations noted.
No violation noted during this evaluation.		07/17/2015Risk Factor
No critical violations noted.
No violation noted during this evaluation.		04/14/2015Risk Factor
Permit issued
  • Critical: Water Capacity* (corrected on site)
    Observation: Observed the lack of hot water at the kitchen entrance handsink.
    Correction: Provide hot water at all handsinks (100 degrees/above). Valve was turned/hot water restored.
  • Lighting, Intensity
    Observation: Observed 2.7 foot candles of lighting in the walk-in freezer
    Correction: should have a minimum of 10 foot candles of lighting.
01/06/2015Routine
Good temperatures. Good time control procedures.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Bottles of cleaner hanging above buns.
    Correction: PIC relocated bottles.
08/14/2014Risk Factor
A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Section 1510) Improvement noted since last inspection.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: BBQ found at 55 F in steam table.
    Correction: Discussed with PIC to quickly reheat and then place in steam table. Procedure to be changed. PIC removed BBQ and placed in freezer until ready to place on cookline.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Air freshener found stored with sugar.
    Correction: PIC corrected.
04/18/2014Risk Factor
Complaint received regarding possible discharge of oil into storm drain. It appears grease has gone down into storm drain. PIC explained that grease bins are rolled to grease barrel at dumpster area from front of building because there is no back door. Someone perhaps had an accident and grease was spilled. Do not put cleaners down storm drain. Consider absorbing grease with a solid and then scooping up solid into trash. Workers to know hazards about not cleaning up. This would be easier to clean up immediately. Emailed DEQ.
No violation noted during this evaluation.		02/24/2014Complaint
Bug lights found over tea area. This was removed. Spray hose to have double check valve installed. This was written on the preopening inspection. Do not use milk crates as permanent shelving.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: Observed a coffee cup and other cup without straw in kitchen. Workers are not to eat in kitchen.
    Correction: Personal drinks to have lids and straws. Have a designated space for workers to take breaks.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers. (sugar?)
    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.
  • Food - Miscellaneous Sources of Contamination
    Observation: Lines used to fill shake syrups have exposed ends resulting in possible contamination issue.
    Correction: Protect dispensing ends to lines.
  • Critical: Cooling* (corrected on site)
    Observation: Chili meat noted not being adequately cooled to prevent the growth of harmful bacteria. Found at 89 F inside make table.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Meat was discarded.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced cheese at 49 F inside make table above coolant level.. Bacon found at room temperature.
    Correction: Sliced cheese was relocated to a different position. Bacon will be placed on time control. Write a policy for this and track the time.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities in Good Repair
    Observation: Metal coving inside freezer has gap at bottom causing it to be difficult to clean. Inside floor drain there is a material exposed that cannot be cleaned.
    Correction: Seal gap or remove plate. Remove material inside all floor drains.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor drains found dirty.
    Correction: Clean on a regular time frame.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
01/28/2014Routine
Follow up to inspection on 12/30/13. Water meter has been installed. Hot and cold water available at 4-c sink. Bathroom fixtures are functional. Manager's Serv Safe proof provided. CO is still in process but last inspection will be today. Business is not to open if CO is not issued. Owner is to provide a copy of the CO by email. Thirty day permit issued. Temporary CO was issued 12/31/13.
No violation noted during this evaluation.		12/31/2013Pre-Opening
This is not a permit to operate. NO WATER
Seal bottom edge of doorway (freezer to refrigerator walk in)
Post handwashing signage at all handsinks.
Post No Smoking sign in conspicuous location.
Install mop holders.
Ensure proper backflow preventer is installed at spray hose.
Provide light bulbs under hood.
Discard 1-2 loads of ice. Clean and sanitize interior of ice machines.
Plates missing from wall by "Side 2" drive thru window. Install.
Wash, rinse and sanitize all food contact surfaces.
Floors to be cleaned.
Seal around PVC pipe under 3-c sink for cleanability.
Place extension onto PVC drain from Coca Cola unit.
Ladies restroom to have a covered trash can.
Trim spray foam from pipes beside hood.
Provide gloves.
Provide Serv Safe certificate (Fax)
All water to be available throughout restaurant. Hot water (110 F at 3-c, 100 F at handsink)
No violation noted during this evaluation.		12/30/2013Other

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