Hunter mechanical is the company that is in charge of the two work orders that have been place for the rubber gasket in the part lower of the door of the WIC. The handwashing station is also waiting for the company to show up.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The black rubber door gasket that flushes with the floor is missing in the left walk-in cooler. The black floor gasket of the walk-in freezer door is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair (repeated violation)
Observation: There is no cover for the exhaust in the ceiling of the storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities in Good Repair (repeated violation)
Observation: The pedals of the handwashing sink near the chicken breading station is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2016 | Follow-up | |
There is absence of active managerial control of - clean conditions and good repair of the kitchen. Four of a total of six of the non-critical violations found, are repeats of last inspection. A follow up in 30 days will be scheduled to discuss these discrepancies.
- Food - Miscellaneous Sources of Contamination
Observation: The exhaust fan covers in the ceiling in front of the kitchen office have accumulation of grease and dust.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The black rubber door gasket that flushes with the floor is missing in the left walk-in cooler. The black floor gasket of the walk-in freezer door is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits and flour on the following food contact surfaces: the outside of the hood system of the fryer were the chicken nuggets are cooked and the floor behind the fryers in front of the chicken breading area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the Blodgett oven is observed with heavy carbon build up.
Correction: Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Physical Facilities in Good Repair (repeated violation)
Observation: There is no cover for the exhaust in the ceiling of the storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities in Good Repair (repeated violation)
Observation: The pedals of the handwashing sink near the chicken breading station is not maintained in good repair.
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: There is mold in the wall between the left walk-in cooler and the walk-in freezer.
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.
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12/28/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the drive thru Delfield reach-in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration
Observation: Dispenser to the bag of Quaternary ammonium sanitizer is leaking and clogged. No sanitizer coming out from tube.
Correction: Discard, replace or repair the sanitizer dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hot holding drawers( not in use at the time of inspection).
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the Blodgett oven is observed soiled with heavy carbon build-ups.
Correction: Using the manufacturer's recommended cleaning procedure, clean the oven at least every 24 hours.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hand washing lavatory near chicken breading area is not maintained in good repair. Left pedal that activates water is missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/04/2015 | Routine | |
Notes:
Non-critical violations must be corrected within 30 days.
- Equipment and Utensils - Good Repair and Calibration
Observation: Hand washing station near chicken breading station was observed in a state of disrepair and condition preventing the equipment to be used as designed. The bottom hot and cod water pedals screw is loose. Also, paper towels dispenser near cash register is broke.
Correction: Replace or repair the hand washing station and paper towels dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Metal and plastic pans 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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04/03/2015 | Routine | |
Notes:
All non-critical violations must be corrected within 30 days.
Remove reach-in freezer near chicken breading station if not planning to repair/use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the both front low reach-in coolers.
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 (repeated violation)
Observation: The door gasket to the walk-in freezer is in poor repair. Ice build up around gasket blocks door from being shut all the way.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration
Observation: The rear Henny Penny hot box was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Water was dripping from the unit on the floor.
Correction: Repair the Henny Penny unit to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink near chicken breading station.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand washing sink immediately.
- Physical Facilities in Good Repair
Observation: The foot pedal to the hand washing sink is missing/broke near drive thru station and near chicken breading station.
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: Mop sink near chicken breading station noted in need of cleaning.
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.
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11/19/2014 | Routine | |
Critical violation must be corrected immediately, non-critical violations must be corrected within 30 days.
Notes:
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Boneless chicken hot holding at improper temperatures in the frying basket. Chicken was left for too long.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Door can not be properly shut due to the heavy ice build-up around door gasket.
Correction: Clean ice build-up around the door and shut the door all the way 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory near drive thru and other front hand sink.
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
- Physical Facilities in Good Repair
Observation: Two coving tiles to the right in the left walk-in cooler are not glued to the wall.
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: Dirty water puddles on the floor around kitchen area specially in the corners.
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.
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08/04/2014 | Routine | |
Adequate thermometer, sanitizer buckets (re-mixed upon request, 3-vat sink setup, and test kit. Reviewed employee health. Quizzed manager or reporting criteria and conditions.
Notes:
1. The sanitizer dispenser is broken. A piece needed to attach the bag of chemical to the dispensing system is missing. Staff have been manually mixing the sanitizer buckets and the sanitizer compartment of the 3-vat sink and have not been utilizing the sanitizer test kit. Solutions were correctly re-mixed while the inspector was present. The test kit must be used EVERY TIME sanitizer is prepared for use. Call the chemical company and order new parts.
2. Standing water present on the floor in a few spots in the kitchen area. Minimize standing/ponding water as much as possible for safety and to reduce the attractant of pests.
3. Reviewed Ecolab pest control logs. Found termites on 4/5 and treated for them on 4/7 and 4/14. Latest inspection on 4/20 showed no further pest activity. None was visible today during the inspection.
- 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 quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom spill trays in the hot box units and siderails have accumulations of grease and grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink closest to the drive-thru was measured at a temperature less than 100°F. The foot pedal to activate the hot water was broken off.
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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in the left WIC is not coved and closed to no larger than 1/32 inch space. Two pieces of coving have been pulled away from the wall near the door.
Correction: Repair the coving. Cove floor wall juncture to no larger than a 1/32 inch space.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory by the kitchen door in the front of the facility.
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
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 400 ppm+)
Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 200 ppm).
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04/25/2014 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Notes:
1. Suggest installing a shield along the side of the hand sink by the breading table. Observed an employee opening bags of chicken and watching the liquid from the product splashing all over the floor and hand sink. The hand sink must be maintained clean and sanitized to provide safe hand washing.
2. The sticker on the hood system states it was cleaned 9/13 and is not scheduled to be done again until 3/2014. That is WAY TOO LONG between professional cleanings. The hood system should be cleaned within the next 30 days.
3. Make sure staff are changing out the wash water at the 3-vat sink frequently to help cut down/through the grease on the dishes. Greasy residues on clean dishes is not acceptable.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: wire racks for storing chicken, sheet trays, and assorted metal trays stored to the left of the 3-vat sink had a white powdery substance and greasy residues on them.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory located along the front right side of the kitchen.
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
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The hand sink next to the chicken breading table is subject to splash and contamination from the handling of the raw chicken.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing. Consider installing a shield to block raw juices from reaching the hand sink.
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11/20/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
1. Cold wells are not maintaining product temperatures under 41 F. Unit needs to be serviced and until that takes places the coleslaw needs to be kept on ice for safe cold holding on the serving line.
2. Raw chicken should NOT be left out at room temperature for any long periods of time. Chicken should be kept on ice while awaiting cooking/breading.
3. Hot water of 100 F+ must be provided at all hand sinks at all times. This must be corrected within 30 days.
4. Hand sinks are for hand washing only. Nothing should be dumped, rinsed, or stored in hand sinks at any time for any reason.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned coleslaw in cold wells and raw chicken out at the breading station is cold holding at improper temperatures
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: 1. The handwash station by the drive thru was observed in a state of disrepair and damaged. Sink was missing the foot pedal that activates/turns on hot water, and so only cold water is flowing from the sink.
2. The cold wells in the MUT cooler are not maintaining product temperatures at 41 F or less.
Correction: 1. Repair the hot water pedal 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 the hot water pedal, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
2. Have the cold wells in the MUT cooler serviced to ensure they can maintain product temperatures under 41 F.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by the drive in had food debris in it. The handwash station by the side entrance had a wiping cloth laying in the bottom of it.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the side kitchen entrance.
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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06/10/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health.
Hoods are scheduled to be professionally cleaned on Wednesday, and they appear to be in need of cleaning.
Once hot held chicken has exceeded its hold time on the line, it is cooled at room temperature, hand pulled/shredded, and then frozen. The cooled shredded chicken can be held for up to 1 month in the freezer. When it is needed, the chicken is thawed and then incorporated into pot pie filling or BBQ chicken.
No violation noted during this evaluation. | 03/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kentucky Fried Chicken/All American Food, 9300 Midlothian Tpke, Bon Air, VA 23235 »