Powhatan Shell, 1300 Anderson Hwy., Powhatan, VA 23139 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Powhatan Shell
Address: 1300 Anderson Hwy., Powhatan, VA 23139
Type: Fast Food Restaurant
Total inspections: 4
Last inspection: 03/24/2016

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Inspection findings	Inspection date	Type
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Hot wings, corn dogs, potato wedges & chicken wings were observed hot holding at improper temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The hot box was observed hot holding between 121-128 degree Fahrenheit. Correction: Repair/replace the hot holding box. Product temperatures must be maintained at 135 degree Fahrenheit or above. Good Repair and Calibration of Thermometers (repeated violation) Observation: Observed food thermometer is not calibrated to ensure accuracy. Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.	03/24/2016	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach water set-up was adequate. Adequate employee health policy in place. Health permit posted & visible. Note: 1. A new deli meat refrigerator had been ordered by owner. Old deli meat refrigerator is no longer in service. 2. Continue to monitor hot box. (some temperatures slightly below adequate holding temperature) No violation noted during this evaluation.	10/21/2015	Follow-up
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible. Note: Hot & cold holding issues are repeats from last inspection. Better monitoring of product temperatures needs to occur. Deli box cold holding issue has been problems on a consistent basis. Unit must be repaired, replaced or not used. 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. 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 - Hot Holding* (corrected on site) (repeated violation) Observation: The following foods were observed hot holding at improper temperatures: chicken, chicken wings & potato wedges. 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: The following foods were observed cold holding at improper temperatures: roasted red & green peppers, sliced tomatoes, turkey, bologna, ham, sausage patties, buffalo chicken & pastrami. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The deli cold holding box was found holding between 47-48 degree Fahrenheit. Correction: Repair/replace the deli box. The deli box must maintain product temperature of 41 degree Fahrenheit or below at all times. Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the hand-sink across from the hot box was measured at a temperature less than 100°F. Correction: Make necessary adjustments to valves and lines serving the hand-sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	10/07/2015	Routine
Establishment with an adequate chlorine test kit. Critical: Food - Safe and Unadulterated* (corrected on site) Observation: Containers of BBQ sauces were past expiration date. Correction: Ensure food is safe and used prior to expiration date. Thawing (corrected on site) Observation: Improper methods used to thaw meats. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Chicken wings and chicken breasts were observed hot holding at improper temperatures. 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* (corrected on site) Observation: Deli meats & sliced tomatoes were cold holding at improper temperatures. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat deli meats in the refrigeration unit are not properly dated for disposition. 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 - Good Repair and Proper Adjustment Observation: Reach-in refrigerator and the hot box were in a state of disrepair and not maintaining proper temperature. Correction: Repair/replace the reach-in refrigerator and the hot box as needed. Good Repair and Calibration of Thermometers Observation: Observed food thermometer is not calibrated to ensure accuracy. Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.	01/06/2015	Routine

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