Hooters Of Midlothian, Llc, 1211 Huguenot Rd, Midlothian, VA 23113 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Hooters of Midlothian, LLC
Address: 1211 Huguenot Rd, Midlothian, VA 23113
Type: Full Service Restaurant
Phone: 804 378-9464
Total inspections: 7
Last inspection: 03/11/2016

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Inspection findings	Inspection date	Type
If spray nozzle is going to be attached to the hose, dual check valve must be installed. Work order has been placed for new light covers in the kitchen and thermometer for the drawers under the grill. Facility was clean and organized. No violation noted during this evaluation.	03/11/2016	Routine
Dressing Areas and Lockers - Designation (corrected on site) Observation: Personal belongings and clothing observed stored in the prep and kitchen area. Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions	11/04/2015	Routine
Repairs to the breading MUT cooler, WIC door, and wing box have not been made. In the interim, breaded chicken in the wing box (batches of 50) will be rotated every two hours in/out of the WIC to help stabilize temperatures. This is a quantity that is usually sold within two hours. Increased ice bags are present in the top wells of the breading MUT cooler to help with temperatures, but they are still slightly elevated. Suggest adding water to the ice bath held under the shrimp and raw chicken in the top of the breading MUT. breading MUT: shrimp 38-42, chx 34-37,39-40 wing box: breaded wings 45-49, breaded and unbreaded bites 32-37 Critical: Hands - When to Wash* (repeated violation) Observation: Employee observed touching his hat with gloved hands and then continuing to handle/prepare food with those same gloves on multiple occassions. No removal of gloves and/or handwashing took place. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Raw chicken (drawers under grill) Correction: breaded wings (wing box) Equipment and Utensils, Air-Drying Required (repeated violation) Observation: Assorted pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization. Other dishes observed wet stacked. Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils. Wet stacking promotes microbial growth. Physical Facilities in Good Repair (repeated violation) Observation: The HVAC system is not maintained in good repair. Condensation observed dripping down onto the bar out in the dining area. Condensation observed adhering to duct work throughout the facility. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	06/16/2015	Follow-up
Notes: 1. Work orders already in progress: door to the meat WIC does not pull all the way closed (5/27/15) Critical: Hands - When to Wash* Observation: Employee observed touching his hat with gloved hands and then continuing to handle/prepare food with those same gloves on multiple occassions. No removal of gloves and/or handwashing took place. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drink with no lid was stored on a food preparation table. 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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Raw chicken (drawers under grill) Correction: breaded wings (wing box) Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation) Observation: The following utensils were observed soiled to sight and touch: assorted pans stored on the clean dish shelving unit had old food residues/debris adhering to them. Correction: Clean and sanitize these surfaces for food contact. Equipment and Utensils, Air-Drying Required Observation: Assorted pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization. Other dishes observed wet stacked. Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils. Wet stacking promotes microbial growth. Physical Facilities in Good Repair Observation: The HVAC system is not maintained in good repair. Condensation observed dripping down onto the bar out in the dining area. Condensation observed adhering to duct work throughout the facility. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	06/12/2015	Routine
All violations noted on 1/12/15 have been corrected. Have Ecolab check the calibration of the quaternary ammonia sanitizer dispenser. The solution is coming out borderline/on the low side. The chlorine dish machines are operating correctly. Produce WIC is holding colder temperatures since the thermostat was adjusted. By not double-panning product in the drawers under the grill the facility made it through lunch rush and kept product temperatures under 41 F. All hot held product noted being kept above 135 F. Dishes in the clean dish area appear cleaner. Stickers are being removed. No violation noted during this evaluation.	01/28/2015	Follow-up
Notes: **The only hand sink in the kitchen area MUST BE AVAILABLE AT ALL TIMES (especially since the hand sink in the front prep area was removed without permission during a remodel). 1. The elevation in product temperature in the drawers under the grill appears to be due to product being double-panned. Small metal pans were stacked inside of a large plastic pan. The plastic acts as an insulator. PIC says staff got lazy and that product should NEVER be double-panned. 2. The thermostat in the produce WIC was lowered while the inspector was present. Temperatures were slightly elevated in the unit even though the thermometer was reading 32 F??? The internal thermometer in the unit should be replaced. It appeared to be off by 4-5 degrees. 3. Dish washers must look over dishes to ensure all residues are effectively removed. 4. All refrigeration units on the line are turned off at night, with the exception of the drawers under the grill. 5. Make sure the steam unit is preheated BEFORE any reheated or initially heated food is placed in the unit. Staff also need to stir product to ensure uniform temperatures are held. 6. Metal racks have been placed in the bottom of the wing box to hold up metal pans that rest in the bottom of the unit. Ice is kept in the bottom of the unit as well to help with temperature control. No wings observed in the unit today. 7. Ecolab called during the inspection to come service the bar dish machine. Also suggest having sanitizer dispenser recalibrated (delivering a weak solution). Critical: Food - Potentially Hazardous Food - Hot Holding (corrected on site) Observation: Marinara and cheese sauce hot holding at improper temperatures on the steam unit. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Product in the drawers under the grill (raw chx, burgers, prok, turkey, shredded cheese, mahi, cod) and produce WIC (pork, turkey, ham) cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following utensils were observed soiled to sight and touch: plastic pans/containers stored on the shelving unit across from the dish machine were observed with food debris on them. Some still had old stickers adhering to them, and sticky residue from stickers adhering to them. The sticky residue will eventually cause food debris to adhere to it. Correction: Clean and sanitize these surfaces for food contact. Critical: Equipment and Utensils - Before Use After Cleaning* Observation: The food-contact surfaces of the following equipment were not observed sanitized: bar dish machine is not delivering a measurable chlorine concentration, and is not hot enough to provide a hot water final rinshe. 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. Do not use the bar dish machine until it has been repaired. Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The handwashing facility located outside of the kitchen (closest to cook line) had a hose connected to it, being used to clean the ice machine and was unavaiable for easy hand washing. Next closest hand sink was out in the restaurant area. Correction: Access to the one handwashing facility located in the kitchen is to be available during ALL hours of operation. Remove the hose preventing its use.	01/12/2015	Routine
Adequate thermometer, two chlorine dish machines, quaternary ammonia sanitizer, and test kits. Reviewed employee health and provided a new copy of FDA form 1-B. The GM states all employee health information is covered/addressed through online training modules. A copy of an older employee's file was provided and the policy has all of the necessary wording to meet the intent of the regulations. It will now be necessary to have some sort of roster where the inspector can view date of completion of the employee health training module. Notes: 1. Provided information regarding section 160, discussing when it is necessary to stop and wash hands versus simply changing gloves. Continue to work with staff regarding this practice. 2. Suggest altering the food storage setup in the wing box. Plastic tubs of wings are still stored sitting on top of inverted pickle buckets. This arrangement does not promote good air flow in the unit, and the plastic serves as an insulator. The product found above 41 F today was pulled, rinsed, and returned to the WIC for rapid chilling. 3. Suggest cutting open the packages of mahi mahi as soon as it is removed from the WIF. 4. Have a dual check valve installed on the mop sink plumbing connection. Current setup does NOT provide adequate protection from backflow and backpressure. New health permit hand delivered to the GM. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Chicken wings and boneless bites cold holding at improper temperatures in the wing box. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	07/28/2014	Routine

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