Knockout Burgers And Hotdogs, 137 Spotsylvania Mall Drive 8008, Fredericksburg, VA 22407 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Knockout Burgers and Hotdogs
Address: 137 Spotsylvania Mall Drive 8008, Fredericksburg, VA 22407
Type: Fast Food Restaurant
Phone: 804 484-2016
Total inspections: 4
Last inspection: 01/07/2016

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Inspection findings	Inspection date	Type
Discussed with the Person-in Charge: 1. ServSafe Handout 2. Cooling, Reheating, cold and hot holding handout 3. Recommend a digital thermometer Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food:(1) Hot holding, (2) Cooling, and (3) Reheating. EHS gave the PIC ServSafe, hot holding, cooling, and reheating handouts. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Observed raw hamburger being stored over the baked potatoes in the prep cooler. PIC rearranged the storage of the prep cooler. Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Observed the handle of the ice scoop touching the ice in the small ice bin. PIC stored the ice scoop in the ice with the handle not touching the ice. 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 raw hamburger and french fries being stored on the ground in the WIC. PIC rearragned all foods to be stored off the ground. Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. Food Storage - Clean and Dry Location Observation: Foods on the deli style prep cooler are not covered. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The following foods were not properly labeled for disposition in the WIC: sliced tomatoes, chicken wings, and baked potatoes. PIC labeled the foods with the appropriate disposition date. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Equipment and Utensils, Air-Drying Required Observation: Plastic containers were found stacked while wet on the 3 compartment sink after 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: Single service to-go containers were observed stored with the food-contact surface facing upward. PIC flipped the to-go containers. Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatories in the front or rear of the establishment. PIC provided paper towels at both hand washing lavatories. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Containers of grill cleaner were observed stored with cooking oils under the grill. PIC relocated the grill cleaner to the back of the establishment. Correction: Containers of grill cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items. Toxics - Presence and Use Restriction (corrected on site) Observation: Observed insecticide being stored on the floor beside the 3 compartment sink. PIC indicated that a licensed pest control company is used and relocated the insecticide to the office. Correction: Remove unnecessary poisonous or toxic materials.	01/07/2016	Routine
Inspection conducted as an opening inspection for Knockout Burgers and Hotdogs. -All items noted on the pre-opening inspection reports have been corrected. Facility appears to be in compliance with the Virginia Department of Health Rules and Regulations. Permit has been issued. No violation noted during this evaluation.	09/03/2015	Routine
Inspection conducted as a second follow up for Knockout Burgers and Hot Dogs. The following items must be corrected prior to the issuance of a permit: -Ensure a backflow prevention device is installed on the water line for the ice machine. -Provide a thin p,robe thermometer for monitoring the internal temperature of foods such as hamburgers. -Clean the interior of the ice bin in the front of the kitchen. -Remove all dead pests from the facility. Continue to treat for any potential live pests. No live pest observed during the inspection. -Ensure all refrigeration units are turned on and measuring at appropriate temperatures prior to the next inspection. Facility has permission to order food. Ensure no foods are prepared for the public prior to the issuance of the permit. Please contact the health department once the above items have been corrected for final inspection and issuance of the permit. No violation noted during this evaluation.	09/02/2015	Pre-Opening
Inspection conducted as a pre-opening inspection for Knockout Burgers and Hot Dogs. The following must be corrected prior to the issuance of a permit: -Provide soap and papertowels at all handsinks. -Ensure hot water is provided at all handsinks, water must be 100'F at all handsinks and 110'F at the 3 compartment sink. -Provide a thin probe thermometer for measuring the internal temperature of hamburgers. -Ensure handsink faucets and the 3 compartment sink is/are repaired. -Clean the floors by the 3 compartment sink, remove any dead pests from the facility. -Provide a backflow prevention device on the water line for the ice machine. -Ensure all equipment is provided in the facility and it is cleaned and sanitized prior to use. -Provide a certified pest control operator to treat the facility. Discontinue any treatment being done by operators. -Provide the certificate from the foods safety course that will be taken. Employee health policy discussed. Food sources discussed. Facility is approved to order food from the food supplier. Please do not prepare any foods for the public until the permit has been issued. Please contact the health department once the above areas have been corrected for final inspection. No violation noted during this evaluation.	08/12/2015	Pre-Opening

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