Manchester Moose Family Center #699, 11110 Trade Rd, North Chesterfield, VA 23236 - Full Service Restaurant inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Do not line counters with cloth towels for dishes. Only disposable towels should be used to dry dishes. Coat raw wood behind the three compartment sink with a polyurethane coating. Make sure wood is sealed to the wall. All women's rest-rooms must have a covered trash receptacle for sanitary napkins. FDA form 1-B will be emailed to operator. Post in the kitchen for easy referencing.
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12/04/2015 | Routine | |
The chlorine dish machine is currently out of service until the service technician arrives. No detectable levels of sanitizer were measured after multiple cycles. Until the unit is repaired the dish machine can be used for washing, but a manual sanitizing dip must be done, with an immersion time of 10 or more seconds. Technician due out today.
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07/31/2015 | Routine | |
| Excellent temperature control today. Provided flyer of 2015 youth activity food safety courses and discussed teaching one on-site with adequate enrollment. No violation noted during this evaluation. | 02/06/2015 | Routine | |
| Adequate thermometer, chlorine dish machine, chlorine spray sanitizer, and test kit. Employee health policy is in place and all staff are aware of it. Technician is coming to service RIC #3 today. The thermostat on the unit needs to be lowered. Liner paper is still in the unit and is to be removed as the shelves are sanded down and repainted. This will improve air flow, but there's a 8 degree difference from the top shelf to the bottom shelf in the unit. The lower air temperature and removal of liner paper should take care of the elevated temperatures. The blower in the unit was replaced somewhere in the last year or more, and records show a tremendous difference in the air temperature of the unit between now and prior to January 2014. Temperature control for safety foods should be relocated to colder refrigeration units until the RIC #3 has been serviced.
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09/26/2014 | Routine | |
| Adequate thermometer, chlorine dish machine, chlorine spray sanitizer, and test kit. Reviewed employee health. Lunch service was drawing to an end, and so the burners had been turned off. A leftovers are discarded. No violation noted during this evaluation. | 05/09/2014 | Routine | |
| Adequate thermometer, chlorine sanitizer spray, chlorine dish machine, and test kit. Reviewed employee health. Hoods professionally cleaned 11/13. Provided flyer with ServSafe dates. No violations observed. No violation noted during this evaluation. | 01/10/2014 | Routine | |
| Adequate thermometer, bleach sanitizer spray bottle, and chlorine test kit. Reviewed employee health. Chlorine dish machine is not delivering measurable amounts of sanitizer in the final rinse. The repair technician was contacted while the inspector was present and is coming in today to service the machine. Be very conscious of air flow in the WIC. Product stored on the upper shelf has the best cold holding temperatures. Very limited product is kept in the unit throughout the week, and is mainly brought in for the weekend.
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07/12/2013 | Routine | |
| Since the initial inspection conducted on 3/20/13, the following items have been corrected: 1. Hand sink has been installed in the kitchen. 2. All product is not stored 6" off the floor. 3. Light has been installed in the WIC. 4. Thermometers present in all refrigerators. Items noted today: 1. Do not doublestack/store any items in the top of the BA MUT cooler that are not stored down in the MUT table wells. 2. If water damage gets any worse in the dry storage area ceiling make repairs/replace ceiling tiles as needed. Nothing has dripped down into the storage area as of present. 3. Suggest lowering the thermostat on the WIC a few degrees -- aim for an ambient temperature of 35-37F. No PHFs currently stored in the unit. 4. Replace the chlorine sanitizer bucket on the chlorine dish machine -- very little left. New bucket delivered while inspector was present. 5. Make sure all opened deli meats, portioned BBQ, and hot dogs are date-marked. Adequate thermometer, chlorine dish machine, and test kit. Facility not currently operating and so sanitizer was not mixed up or in use. Reviewed employee health. Foods are delivered/supplied by PFG. Only serves lunch and dinner on Fridays. Lunch runs 11:30-2, dinner 5:30-8. No violation noted during this evaluation. | 04/16/2013 | Routine | |
| Things to address immediately: 1. Install a hand sink at the entrance to the kitchen. To be installed within 4 days. 2. Elevate merchandise 6" off floor. Correct by first inspection in 2 weeks. 3. Check WIC air temperature to ensure product temperature of 41 F or less. 4. Install light fixture in WIC. Need 10 foot candles minimum (2 weeks). 5. All zones of refrigeration need thermometer to measure temperatures between 20 F and 60 F, no more than 3 F increments. Mailed permit fee of $40 to Health Dept. This form serves as Health Dept. approval until official permit is received. No violation noted during this evaluation. | 03/20/2013 | Other |
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