No violations noted.
No violation noted during this evaluation. | 01/04/2016 | Routine | |
There are no violations noted during inspection.
Clean and organized facility.
No violation noted during this evaluation. | 08/19/2015 | Routine | |
Non-critical violations must be corrected within 30 days.
- Burgers are kept on ice in the top portion of meat well. Replace/add ice as needed.
- Equipment - Good Repair and Proper Adjustment
Observation: Meat box is not supporting cold holding temperature of 41 F or less. Also observed heavy ice build-up inside outside walk-in freezer.
Correction: Repair/adjust meat box to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: The metal panel to the left from the door in the walk-in cooler is loose and not attached to the wall.
Correction: Replace or repair the wall panel to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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04/15/2015 | Routine | |
Notes:
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
The meat box was found unplugged and out of temperature at the beginning of inspection. Unit was plugged back in and held temperature of 37 F at the end of inspection.
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Damaged card box with French fries observed in the walk-in freezer stored on the shelf.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw hamburger meat cold holding at improper temperatures in the meat box.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Plumbing System Maintained in Good Repair
Observation: Mop sink faucet connections are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back kitchen area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/03/2014 | Routine | |
Notes:
Do not place any PHFs inside left sandwich unit until it's repaired, utilize time as a public health control in the top portion of sandwich unit.
Facility found very clean and organized.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures in side left sandwich unit
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Left sandwich unit was found at 49 F, sandwich unit near drive thru window has accumulation of water on the bottom.
Correction: Repair both units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/18/2014 | Routine | |
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The work order was placed to get refrigeration unit repaired. Manager to call at (804) 751-4456 and report when unit is repaired.
Notes:
21-5-14 Received a phone call regarding refrigeration, one of the fans inside sandwich unit was replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All PHFs inside sandwich prep table (drive thru window) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the sandwich make-up table (near drive thru window) and low reach-in salad unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich make-up table next to drive thru window found at 48 F internal temperature.
Correction: Repair/adjust sandwich unit to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: A Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only 200 - 300 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/20/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks in the kitchen used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Dented can with red beans stored with other canned food.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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02/10/2014 | Routine | |
Notes:
Keep door to the walk-in freezer shut at all time. Monitor temperature, if it stays above 20 F , place a maintenance call to get it repaired/adjusted.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cheese sauce classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the meat well and both sandwich units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer found at 27 F of internal temperature.
Correction: Adjust walk-in freezer to 20 F or less restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/06/2013 | Routine | |
Notes:
Discussed proper reheating for hot holding procedure. ONLY 2 (two !) hours allowed for reheating in order to reach 165 F for leftover food items.
Ensure proper time marking for food items for which time rather than temperature used as a public health control (cheese).
- Critical: Reheating for Hot Holding*
Observation: Chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
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07/31/2013 | Routine | |
Critical violation must be corrected within 10 days.
Notes:
If not able to set electrical water heater at the proper temperature to supply facility with hot water(100 F+) during operation hours, replace it.
General manager to report of work done on water heater at (804)751-4456.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Water Capacity*
Observation: Water heater observed not set at the proper temperature. Hot water is not available during all operation hours. Hot water tested at 78 F at the time of inspection.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at all locations was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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05/01/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Prep unit next to the grill is under repair at the time of inspection.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in both prep units. Salad unit had broken thermometer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Plumbing System Maintained in Good Repair
Observation: The hand washing sink basin near the cash register is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/30/2013 | Routine | |
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food storage pns were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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02/06/2012 | Routine | |
Notes:
1. Facility has accurate calibrated food testing thermometer, chlorine sanitizer testing kit and 3-vat sink set-up for effective warewashing and sanitizing.
2. Quaternary sanitizer solution concentration in use in the 3-vat sink tested within the manufactures acceptable range. .
3. Limit the stock of burgers in the "Meat Well" to one (1) package in the bottom holding door until the unit is repaired and holding foods at 41degrees F. or below.
Non-critical violation must be corrected within 30 days.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Severely dented and damaged can of Mandarin Oranges observed on prep table.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures on the front serving counter..
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Cooling, Heating, and Holding Capacities
Observation: The "Meat Well" and front Prep Station refrigeration units are not sufficient in cooling capacity to meet the food storage demands of the establishment.
Correction: Provide repairs or replacement units as necessary to maintain food items at 41 degrees F. or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
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02/04/2011 | Routine | |
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