Chuck E Cheese #56, 9030 West Broad Street, Richmond, VA 23294 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Chuck E Cheese #56
Address: 9030 West Broad Street, Richmond, VA 23294
Type: Fast Food Restaurant
Phone: 804 762-4044
Total inspections: 9
Last inspection: 11/03/2015
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Inspection findings

Inspection date

Type
Ok for permit.
  • Equipment and Utensils, Air-Drying Required
    Observation: Observed lexans on the wire storage shelving that had water inside (wet nested).
    Correction: Air dry/dry equipment with a single use paper towel.
  • Kitchenware and Tableware
    Observation: Observed black plastic utensils in service area that are "webbed" (going in different directions).
    Correction: Arrange utensils to allow handles to go in the same direction to avoid touching the food contact surface.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Observed a spray bottle of liquid at the 3 compartment sink with no identification labeling.
    Correction: Label all toxic items.
11/03/2015Routine
This is a reinspection for the proper operability/temperature requirement of the pizza make table low boy unit. This violation has been abated.
  • Handwashing Signage/Handwashing Facilities (repeated violation)
    Observation: Observed the lack of a handwashing sign at the kitchen handsink.
    Correction: Supply a sign at the sink.
05/12/2015Follow-up
Observation: the interior of the dishmachine needs de-liming.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Observed the temperatures on the pizza cold table/pizza low boy are above 41 degrees (sausage 52 degrees, shredded cheese 51 degrees, bag of chicken strips 51 degrees).
    Correction: Cold foods must be maintained at 41 degrees. Refrain from storing any foods in the unit until it is repaired and capable of holding proper temperature. Manager opted to discard foods.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Observed slime/mold on the bulk ice machine upper chute.
    Correction: Clean the chute/protect the ice from possible contamination when doing so. Mold cleaned.
  • Handwashing Signage/Handwashing Facilities
    Observation: Observed the lack of a handwashing sign at the kitchen handsink.
    Correction: Supply a sign at the sink.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Observed a spray bottle of clear liquid hung at the 3 compartment sink with no identification labeling.
    Correction: Label all toxic items. Label supplied.
05/08/2015Risk Factor
  • Critical: Package Integrity* (corrected on site)
    Observation: Observed a badly dented can of pineapples on a shelf in the walk-in vault.
    Correction: Refrain from using badly dented cans of foods
  • Sanitizing Solutions, Testing Devices
    Observation: Observed a Quat test kit on site, but chlorine is being used.
    Correction: Obtain/use a chlorine test kit for the dishmachine. (On order).
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Observed 0 ppm of sanitizer being dispersed into the dishmachine.
    Correction: Supply between 50-200 ppm of chlorinated sanitizer into the dishmachine. Bucket was empty
11/20/2014Routine
Cold holding temperatures were satisfactory. 50 ppm chlorine sanitizer at dishmachine. Found case dressing on floor in walk-in. No risk factor violations observed.
No violation noted during this evaluation.		08/26/2014Risk Factor
Previously cited violation has been corrected. Annual permit issued.
No violation noted during this evaluation.		01/27/2014Follow-up
Routine inspection for permit issuance. Good glove use. Adequate lighting (90+ foot candles). Permit expires 1/31/14. Call when dishmachine repairs completed.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: No sanitizer in dishmachine, alarm non-functioning.
    Correction: Repair dishmachine and alarm to assure sanitizer at all times.
01/14/2014Routine
Good glove use observed. Dishmachine sanitizer satisfactory.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: Found open cup of cola on pizza service table.
    Correction: Drink outside food prep area or from cup with lid/straw.
  • Critical: Temperature, Cooking - Raw Animal Foods*
    Observation: Hot dogs cooked in pizza dough to 144-170 degrees. Manager believes hot dogs are fully cooked but cannot produce label to confirm.
    Correction: Either produce label stating "fully cooked" or cook to >165 degrees throughout.
09/19/2013Risk Factor
All foods RTE, none cooked from raw. Good glove use observed. All cold holding temperatures satisfactory. 200 ppm QAC at dishmachine. Note: hot dogs are wrapped in one-half pizza round and sent thru pizza oven (like "pigs in a blanket"), upon exiting oven, temperature of frank varied from 92 degrees (exposed end) to 74 degrees (near center, wrapped in dough). No product label to verify "fully cooked". Please verify product is "fully cooked". Process temperature meets chain standard. Annual permit issued.
No violation noted during this evaluation.		01/22/2013Routine

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