Anatolia Grill, 12131 S. Chalkley Rd., Chester, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 05, 2009 | Routine | 3 | 5 | Details / Comments |
|
May 20, 2009 | Routine | 1 | 4 | Details / Comments |
August 05, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 A 2 - Corrected During Inspection Critical Ground beef & lamb patties cold holding at improper temperatures
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. - 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Chlorine not cycling. Service called.
Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. - 1750 - Single-service items were observed reused for the storage of frozen raw meats. .
Discontinue the reuse of single-use containers for raw meat storage. Provide approved reusable food storage containers designed for your food storage needs. - 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. - 1890 - Corrected During Inspection Critical Sanitizer solution not in use in kitchen.
Required to sanitize food contact surfaces after cleaning and before use. - 2190 - Corrected During Inspection Water from the handwashing sink at left entrance in kitchen was measured at a temperature less than 100F. Hot water faucet handle is broken.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
Time used as public health control for small quantity items at top of cold holding unit, marked for discard at 1400 hrs (and verified at that time), and 2200 hrs (3 hr and 4 hr holds respectively).
Employee health policy discussed and sample templates in English and Spanish provided.
Good hand washing practices noted.
May 20, 2009 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1450 - Production cold holding unit will not maintain foods at top of unit at proper temperatures.
Because only small quantities are stored there for immediate or short term prep & service, recommend considering using time as a public health control IAW 12 VAC 5-421-850. Discussed options. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3080 - Less than 10 foot candles of light was noted in the Walk-in refrigerator.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Chlorine used as sanitizer; test kit on hand.
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