The Perfect Blend #2, 1401 Johnston Willis Dr., Bon Air, VA 23235 - Fast Food Restaurant inspection findings and violations
Business Info
Restaurant: The Perfect Blend #2
Address: 1401 Johnston Willis Dr., Bon Air, VA 23235
Type: Fast Food Restaurant
Phone: 804 267-6046
Total inspections: 9
Last inspection: 03/04/2016
Address: 1401 Johnston Willis Dr., Bon Air, VA 23235
Type: Fast Food Restaurant
Phone: 804 267-6046
Total inspections: 9
Last inspection: 03/04/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violation noted during this evaluation. | 03/04/2016 | Routine | |
| Suggest keeping half + half in the low Chefmate RIC further back in the unit (not in the door) for better cold holding, or relocate it to the Kenmore RIC. Timer in use for the half + half left out for use. Provided ServSafe flyer for October 2015.
|
08/27/2015 | Routine | |
| Adequate thermometer, chlorine spray sanitizer, and test kit. Reviewed employee health. Dishes are not to be stored in the hand sink at any time. No violation noted during this evaluation. | 02/11/2015 | Routine | |
| Adequate thermometer and chlorine test kit. Employee health policy is in place. If bleach spray sanitizer is to be mixed every few days it needs to be mixed at 100 ppm. If the strength drops below 50 ppm it needs to be re-mixed. Rinse stirrers and store on a clean, dry surface between uses. Replace with clean utensils at least every 4 hours.
|
09/10/2014 | Routine | |
| Adequate thermometer, chlorine sanitizer spray, and test kit. Reviewed employee health. Owner has purchased and is now using a NuWave 2 magnetic heating unit to heat up soups for hot holding in the cafe area. The unit brings product to a boil in 3 minutes. Excellent heating temperatures today! No violation noted during this evaluation. | 04/09/2014 | Routine | |
| Adequate thermometer, chlorine sanitizer spray bottle, and test kit. Reviewed employee health. Soups are heated on a stove top and then transferred to crock pots for hot holding. Soups must reach 165 F+ on the stove top, and can then be held at 135 F+ in the crock pots. Today, soups had been in the crock pots for 20-30 minutes before the inspector arrived. Owner stated she isn't pre-heating the empty crock pots because it was cracking the liners. Suggest filling the crock pots with water first thing, and then dumping it when ready to fill the pots with soup. Soups must also be stirred regularly to help distribute heat.
|
12/13/2013 | Routine | |
| Adequate thermometer, bleach sanitizer spray, and test kit. Reviewed employee health. Make sure foods are being kept cold during transport from the store to delivery on-site. Temperatures of all potentially hazardous items need to be maintained at 41 F or less. Also be aware of what products are stored closest to the door in refrigeration units -- these will tend to run warmer and are subject to more temperature fluctuation. No violation noted during this evaluation. | 06/20/2013 | Routine | |
| Adequate thermometer, bleach sanitizer spray, and test kit. Reviewed employee health. Make sure the soups in the crockpots are stirred regularly to help even out the heat distribution throughout the product. Pre-made chicken pot pie has been added to the menu. Cooked on-site ahead of time, cooled, and placed in individual containers. Customer can heat on-site or take elsewhere to heat at another time. No violation noted during this evaluation. | 02/20/2013 | Routine | |
| Adequate thermometer, bleach sanitizer spray, and test kit. Reviewed employee health. Reviewed reheating techniques. Any food that is reheated ie. (previously cooked food like chicken or a canned product that may be an ingredient in soup) must reach a minimum temperature of 165 degrees within two hours of starting to heat it. The product may then be held at 135 degrees or higher for an unlimited amount of time. Make sure to frequently stir any product stored in the crock pots to help with more uniform heat distribution. This becomes increasingly important with thicker products, such as chicken and dumplings. No violation noted during this evaluation. | 02/16/2012 | Routine |
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