Notes:
Use chemical test kit to ensure that sanitizer being dispensed properly and at proper concentration.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes and cheeses on the prep line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the walk-in freezer can not be closed properly due to loose metal frame around door.
Correction: Repair freezer's door 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 - Good Repair and Proper Adjustment
Observation: Sanitizer dispenser on the wall was observed in a condition that prevents necessary maintenance, not dispensing sanitizer properly.
Correction: Repair dispenser 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting boards, equipment and utensils.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: Faucet to the 3 VAT sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
02/05/2016 | Routine | |
Notes:
PIC to retrain staff on proper cooking, hot and cold holding temperatures.
Non-critical violations must be corrected within 30 days.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the meat box and both sandwich make-up tables.
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.
- Physical Facilities in Good Repair
Observation: Water is dripping from the ceiling fan/AC units above grilling area and near walk-in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
09/28/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensil (ice scoop) improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The culinary sinks are not sealed to adjoining walls.
Correction: Seal the sinks to adjoining walls since they are exposed to spillage or seepage.
|
05/13/2015 | Routine | |
| No violation noted during this evaluation. | 02/02/2015 | Routine | |
Standardization inspection conducted with District Standardization Officer
No violation noted during this evaluation. | 10/31/2014 | Training | |
| No violation noted during this evaluation. | 06/18/2014 | Routine | |
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the ware washing area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
|
03/10/2014 | Routine | |
VDH Permit to operate of a food establishment has been expired for two weeks. Closure of the facility will result from failure to immediately resolve.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at ware washing area and front service counter was measured at a temperature lese than 100°F. After running several minutes the hand sink near ware washing area registrered 83 degrees F, the sink at customer counter 93 degrees F. Hand sink at kitchen entrance from dining room reached 100 degrees after 26 seconds
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.
|
11/14/2013 | Routine | |
Manager explained that raw hamburger patties being stored in the top of the meat well are held for a four hour hold time. Ensure hamburger meat is labeled with a four hour hold time.
No violation noted during this evaluation. | 08/23/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw beef patties cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Chili for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the pan lid. Discard time was listed as 2:00 but product was on station for use until 2:45 p.m.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the customer service counter is being used for purposes other than washing hands. Parts to shake machine are staged/placed in basin of hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of rest room cleaner chemical are not properly stored to prevent the contamination of filter pads, which are stored below them.
Correction: Containers of toxic chemicals must be located in an area that is not above food (including food additives), equipment, utensils, linens or single service items.
|
08/13/2013 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands after picking up spilled ketchup portion control packets from the floor and before handling napkins and food orders.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop handle is laying directly in ice to be consumed.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. They were marked 8:00 p.m. as displayed at 1:30 p.m.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
|
05/02/2013 | Routine | |
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink on customer service line.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
01/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Wendy's #307, 1709 Boulevard, Colonial Heights, VA 23834 »