Le Box Lunch, 300 Arboretum Place, North Chesterfield, VA 23236 - Full Service Restaurant inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
All violations must be corrected within 30 days.
|
03/04/2016 | Routine | |
| Data loggers were placed in the make table and the front door reach-in on the right hand side of the wall. Foods were slightly elevated in these coolers. Inspector will return tomorrow to pick up data loggers. When discussing the menu concerning eggs, with staff, they explained that eggs may be cooked to order, if they are requested by the customer. If this is the case, a consumer advisory must be posted on the menu board and the printed menus. This must be done immediately. Deli meats were sliced this morning. Discussed with employee that once meats are sliced and slicer is not continuously used, slicer must be cleaned after four hours. Do not stock over stock make table with deli meats, especially meats that have been recently sliced. This will slow down the cooling process. Deli meats must be cooled to 41 F within four hours of being sliced. When product is pulled from the freezer, product must be re-labeled with date product is pulled from the freezer. Product must be labeled with date within four hours of being prepared. Romaine is not pre-washed and must be washed prior to use. Training materials including cooking temperatures and food storage order were provided to the operator. Operator recently went through serv-safe. Several other employees are also serv-safe certified.
|
10/27/2015 | Routine | |
| New make-up sandwich have been ordered. The existing unit have been repaired and serving until will be replaced. Quaternary ammonium sanitizer was manually added to solution and tested at 200 ppm. Facility is planning switching to bleach sanitizer. No violation noted during this evaluation. | 06/08/2015 | Follow-up | |
| The follow-up inspection will occur on June 8, 2015. Critical violation must be corrected prior re-inspection. Sanitizer must be measured and added manually to sanitizing solution until dispenser is replaced/repaired
|
06/03/2015 | Routine | |
| Notes: Container with sanitizer had a broken top that prevented sanitizer from dispensing. Replace container.
|
01/28/2015 | Routine | |
| The sandwich unit have been repaired and know supporting cold holding at 41 F or less. No violation noted during this evaluation. | 10/02/2014 | Follow-up | |
| The follow-up inspection will occur on/about September 30, 2014. Do not store any PHF's items inside sandwich unit until unit is repaired.
|
09/25/2014 | Routine | |
| Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer bucket, and test kit. Reviewed employees health. Signed copies on file for all employees but one. Employee quizzed on reportable signs and symptoms. Suggest developing a time as a public health control policy for salad bar items. Protocol is currently to discard items at the end of lunch each day. All ready-to-eat items must be properly date marked upon being opened. A hood exhaust system is scheduled to be installed and a new grill installed. Install a new hook for hanging the mop (head down) for air drying. Suggest painting the low shelf of the two tables in the kitchen to return them to the state of smooth and easily cleanable.
|
06/12/2014 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer, and test kit. 3-vat sink not currently set up or in use. Reviewed employee health. Make sure all hot held items are maintained above 135 F. Product must be reheated to 165 F if the intention is to keep product for more than 4 hours. Hand sink is to be unstopped with a plunger so it drains freely. Clean and sanitize sink and only use for hand washing.
|
02/24/2014 | Routine | |
| Notes: Discussed proper thawing methods for PHFs. Microwave thawing can be use only if food is thawed and prepared for immediate consumption. Also have discussion about time/temperature control on half/half. Container must be washed and sanitized before each refill.
|
10/16/2013 | Routine | |
| The display case and 2-door BA cooler are maintaining adequate cold holding temperatures. Sides that are stored in the open display case are pulled completely out when being portioned rather than reaching into the unit and leaving it open for scooping. Continue to monitor refrigeration units as warm weather and humidity increase in the coming weeks. No violation noted during this evaluation. | 05/13/2013 | Follow-up | |
| Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health and checked signed copies of FDA form 1-B. Thermostats on the display case and 2-door BA RIC (stainless steel) were lowered while the inspector was present. The 2-door BA RIC did drop down to 33 and is now holding better temperatures. A repair technician is being called for the display case. Portioned sides in the display case were discarded, and recently sliced fruit was relocated. Any leftover black bean/corn salad, barley/garbonzo bean salad, and pasta salad in the 2-door BA RIC will be discarded if not used up in the lunch period. Until the display case can be serviced, time must be used as a control for any products stored in it. Portioned sides will be placed in the unit prior to lunch rush and any leftover portions not sold are to be discarded. Back ups are to be kept in other coolers, and only brought out as needed. Salad bar set up ~10:30 daily. Pork BBQ and chicken salad are cooked and made from scratch onsite. Burgers, chicken breast, sausage patties, and bacon are all pre-cooked products. Owners are to contact the health inspector once the display case has been serviced so a follow-up inspection can be done.
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05/02/2013 | Routine | |
| NOTES: * Form 1-B given to PIC, verified food stem thermometer, sanitizer test kit on order. * 3-vat sink to be sealed per 12VAC5-421-1550 * Time control policy might be used on salad bar items, if temperature control cannot be maintained. * 3-vat sink directly plumbed. * Permit given to PIC at time of inspection. No violation noted during this evaluation. | 04/12/2013 | Pre-Opening |
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