Sam's Hot Dogs, 9502, Unit 12 Chamberlayne Avenue, Mechanicsville, VA 23116 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Sam's Hot Dogs
Address: 9502, Unit 12 Chamberlayne Avenue, Mechanicsville, VA 23116
Type: Fast Food Restaurant
Phone: 804 559-7267
Total inspections: 5
Last inspection: 06/30/2015

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Inspection findings	Inspection date	Type
Discussed employee health. Employee health information posted. Discussed menu. No new foods on menu. Suppliers: Restaurant Depot, Stanton, Sam's Club. Baked goods from Sugar Cane Bakery. Discussed dividing chicken salad into smaller containers to ensure salad cools to 41 degrees by 3 p.m. PIC moved salad to reach in freezer. Recommend storing large soup pots off the floor. Observed chili thawing in prep sink. Bags were being labelled and only in sink for a few minutes. Chili was placed in RIC. Salads prepared in house include chicken, potato and macaroni. Soup prepared in house. PIC agreed to monitor temperature of True reach in cooler. Leak under 3 basin sink had been repaired. No linens were being used in bun warmers. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: BBQ cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Recommend ensuring BBQ stays cold at 41 degrees or below or under a time control plan. BBQ was placed in Turbo Air reach in freezer.	06/30/2015	Routine
Discussed employee health. Information available. No changes in the menu. Soups made in house. Beef is raw and cooked in the facility. Chicken is commercially precooked. BBQ is commercially precooked and reheated in microwave to 165 degrees according to employee. Thermometer and test strips available. Hair Restraints - Effectiveness (corrected on site) Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Linens and Napkins - Use Limitation Observation: Linens in contact with food. Observed linens used to cover bread in steamer/warmer. Lines were damp. Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. EHSS recommended using deli paper to line steamer/warmer and cover bread. Critical: Cooling* (corrected on site) Observation: Observed beef vegetable soup made 1/25/15 noted not being adequately cooled to prevent the growth of harmful bacteria. Temperature of soup take at 2:45 today. Soup had not been left out of cooler. Owner stated an ice wand had been used for cooling. EHSS used two thermometers to verify soup temperature. PIC used a digital thermometer and recorded 49 degrees. Correction: Recommend discarding soup. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Owner requested that she be allowed to take soup home. EHSS agreed and asked that soup be taped and labelled as not for use. Non-Food Contact Surfaces Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. bottom shelves of prep tables need to be cleaned and resurfaced 2. Turbo Air reach in cooler door with dried spills 3. interior of Arctic Air chest freezer with frost build up Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Physical Facilities in Good Repair Observation: Observed small leak in drain pipes under 3 basin sink. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Physical Facilities - Cleaning Frequency and Restrictions Observation: The physical structure in the following areas are noted in need of cleaning: floors in kitchen and storage areas. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	01/26/2015	Routine
Suppliers are Stanton Foods, Restaurant Depot, BJ's and Sam's Club. Chili, chicken and eggs are received pre-cooked. Soup is cooked, cooled and reheated. Pre-cooked chicken used in soups and stews. Discussed reheating and cooling methods. Cheese cloth being used in bun steamer. PIC stated time control is used for the cole slaw Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Observed single service items stored unprotected from contamination. Observed drink cups by the register and "to go" containers not covered or protected from contamination. Correction: Recommend storing single service items in its original protective packaging or inverted in an approved dispenser.	04/03/2014	Routine
Suppliers are Stanton Foods, Restaurant Depot, BJ's and Sam's Clubs. Chili, chicken and eggs are received pre-cooked. Soup is made in-house and cooled and reheated. Discussed cooling and reheating methods and temperature parameters. Time control is used for cole slaw No violation noted during this evaluation.	11/07/2013	Risk Factor
Suppliers include Stanton Foods, Restaurant Depot, BJ's Wholesale and Sam's Club. Chicken and eggs for salads are received pre-cooked. Discussed cooling of chili and soups Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed cole slaw cold holding at improper temperatures Correction: observed cole slaw on ice on counter cold holding at 48 F. PIC (Person in Charge) stated that the cole slaw was removed from the refrigerator at 2:00 pm. Equipment - Cutting Surfaces Observation: Observed (green) cutting board heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.	04/11/2013	Routine

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