Diamond Billards, 13184 Midlothian Tnpk., Midlothian, VA 23113 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Diamond Billards
Address: 13184 Midlothian Tnpk., Midlothian, VA 23113
Type: Fast Food Restaurant
Phone: 804 556-5665
Total inspections: 8
Last inspection: 03/02/2016

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Inspection findings	Inspection date	Type
Notes: 1. Review with staff when hands must be washed. Regardless of whether or not a person normally handles food, hands must be washed upon entering a kitchen and before donning gloves. Putting gloves on unwashed hands contaminates the gloves. 2. Review the rules of barehand contact. Nothing can be handled with barehands if it has already been cooked, or if it is not going to be heat treated at all. 3. Suggest having the dish machine technician check the final rinse temperature of the unit. If unit is intended to be a low temperature chemical dish machine a final rinse temperature that is too high will cause chlorine to evaporate. After priming the machine and rerunning it a couple of times the chlorine residual was detectable. 4. Review proper cooling methods with all staff. Ice water baths should utilized, with food left uncovered, and stirred often. Do NOT place foods over 70 F minimum into a refrigerator! Get it as cold as possible before placing it under refrigeration. Chili and macaroni and cheese were still within the 6 hour time period to accomplish proper cooling. Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Sub was touched with barehands after being removed from the toaster oven. 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. Cooling Methods (corrected on site) Observation: The methods used for cooling were not adequate. Chili (measured at 48-82 F) and macaroni and cheese (measured at 98 F) found stored covered in a refrigerator. Correction: Hot foods should not be placed covered and in a reach-in-cooler. Covering inhibits cooling and adding hot food to a typical refrigerator will heat up the other foods in the unit. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.	03/02/2016	Routine
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days. Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site) Observation: Ice used as a medium for cooling the exterior surfaces of lemons is also for drink ice or used as food. Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. Equipment - Fixed Equipment, Spacing or Sealing Observation: The 3 VAT sink is not sealed to walls. Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Critical: Backflow Prevention Device, When Required* Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Physical Facilities - Cleaning Frequency and Restrictions Observation: Kitchen floors 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.	08/13/2015	Routine
Notes: - Butter/margarine blend must be kept at 135 F if in hot state. All non-critical violations must be corrected within 30 days. Food Storage Containers - Identified with Common Name of Food Observation: Plastic bottles with liquids not properly 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. Plumbing System Maintained in Good Repair Observation: The faucet to 3 VAT sink is leaking. Correction: Repair and maintain all plumbing components ans fixtures.	01/23/2015	Routine
There are no violations noted during inspection. Notes: The dish machine is broken and not being used, if not planning to repair, remove from the facility. No violation noted during this evaluation.	08/29/2014	Routine
Adequate thermometer (confirmed calibration), chlorine dish machine, quaternary ammonia sanitizer (steramine tablets), and test kits. Reviewed employee health. Questioned employee about the signs/symptoms and reportable conditions for restriction/exclusion from food handling. Have the MUT cooler checked out. The ambient temperature was well below 41 F, but air flow is not circulating to all parts of the unit. Limit potentially hazardous foods kept on the lower shelf of the bottom of the unit. Owner lowered the thermostat, and is to monitor holding temperatures. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Raw chicken, pulled pork, and dressing in the MUT cooler cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	04/09/2014	Routine
Adequate thermometer, chlorine sanitizer bucket (remixed to proper concentration of 50-100 ppm), quaternary ammonia sanitizer at 3-vat sink (diluted to 200 ppm), chlorine dish machine, and test kits. Reviewed employee health. Hot water must be provided at all hand sinks at all times for proper hand washing. Water at or above 100 F needs to be available. Reviewed proper concentration of sanitizers in the kitchen with staff. Suggest setting up the sanitizer compartment in the 3-vat sink, checking the concentration, and when correct dipping the sanitizer bucket water from there. The thermostat was lowered on the 3-door True RIC a few degrees to provide safer cold holding temperatures. Continue to monitor the unit to ensure adjustments are adequate. Handwashing Lavatory, Water Temperature, and Flow Observation: No hot water present at the handwashing sink at the bar and in the kitchen. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	11/08/2013	Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health. Door seal on the 3-door True cooler is currently being replaced. Suggest lowering the thermostat on this cooler a couple of degrees for safer cold holding. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: All product in the sandwich MUT cooler cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Good Repair and Proper Adjustment Observation: MUT cooler was observed in a state of disrepair and damaged. Correction: Repair the MUT cooler 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 MUT cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.	05/20/2013	Routine
Adequate thermometer, chlorine dish machine, steramine tablets, and test kit. Reviewed employee health. The hood system was installed in July and staff take down the hood panels at least once a week. The system should be professionally cleaned every 6 months, so schedule the first cleaning in the next few weeks. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	02/06/2013	Routine

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