Apollo's, 10226 Midlothian Tnpk., Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Apollo's
Address: 10226 Midlothian Tnpk., Richmond, Virginia
Total inspections: 5
Last inspection: Oct 5, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 05, 2009Follow-up00Details / Comments
  • 0450 C - A pitcher was being stored down inside of a container of pizza sauce, allowing the handle to come in contact with the food item.
  • 0800 - Critical Lasagna, meat sauce, and cooked diced chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - Repeat The methods used for cooling were not adequate for meat sauce, lasagna, and cooked diced chicken.
  • 0820 A 2 - Critical Repeat Foods stored in the drawers under the grill and some items improperly cooled in the walk-in cooler are cold holding at improper temperatures
  • 0830 - Corrected During Inspection Critical Repeat None of the prepared ready-to-eat (RTE) foods (ie. cheese, deli meats, lasagna, meat sauce, diced chicken) in the facility were properly dated for disposition.
  • 1450 - The refrigerated drawers under the grill are not maintaining foods at 41 degrees or less.
  • 1750 - Carry out bag used to store cooked chicken fillets.
September 14, 2009Routine34Details / Comments
No violation noted during this evaluation. June 05, 2009Follow-up00Details / Comments
  • 0810 - The methods used for cooling were not adequate. Lexans of meat sauce prepared yesterday registered 46-49 degrees, while other ready-to-eat foods stored in proximity registered 42 degrees.
  • 0820 A 2 - Critical Potentially hazardous foods are cold holding at improper temperatures.
  • 0830 - Critical Prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no working temperature measuring device located in the walk-in cooler or pizza make-up cooler.
  • 1570 - Kitchen make-up cooler and refrigerated drawers under grill both registered ambient air temperatures of 52 degrees, and are not capable of cold holding foods at proper temperatures.
  • 3030 - No disposable towels were provided at the hand washing lavatory at three hand wash sinks. Manager states scheduled supply delivery is late.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
May 28, 2009Routine25Details / Comments
1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (300ppm+).February 19, 2009Routine10Details / Comments

October 05, 2009 (Follow-up)

Comments:
The facility has been keeping temperature cooling logs since last inspection and they show that food is being cooled in a timely manner. An ice paddle has been purchased and has aided significantly in the cooling process.
The drawers under the grill are no longer in use and are to be replaced with another unit. Please notify the inspector when the new drawers arrive.
Buckets of sanitizer and soapy water are being kept on the cookline for easy access.
All violations from 9/14 inspection have been corrected.
Employee health policy is currently in place, with signed agreements shown to the inspector.

September 14, 2009 (Routine)



Violations:
  • 0450 C - A pitcher was being stored down inside of a container of pizza sauce, allowing the handle to come in contact with the food item.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. The pitcher should be stored outside of the container of sauce if a way to keep the handle out of the sauce is not found.
  • 0800 - Critical Lasagna, meat sauce, and cooked diced chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0810 - Repeat The methods used for cooling were not adequate for meat sauce, lasagna, and cooked diced chicken.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 A 2 - Critical Repeat Foods stored in the drawers under the grill and some items improperly cooled in the walk-in cooler are cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Corrected During Inspection Critical Repeat None of the prepared ready-to-eat (RTE) foods (ie. cheese, deli meats, lasagna, meat sauce, diced chicken) in the facility were 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 - The refrigerated drawers under the grill are not maintaining foods at 41 degrees or less.
    Provide additional refrigeration necessary to maintain food items at 41 degrees or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1750 - Carry out bag used to store cooked chicken fillets.
    Only food grade storage bags or approved storage containers can be used to store food. There are chemicals in carry out bags that can contaminate food.
Comments:
Additional temperatures taken:
(pizza MUT) sausage 40, groundbeef 42, diced tomatoes 38, pizza sauce 61, cooked diced chicken 50, diced ham 41
(True fridge) milk 41
(WIC) pizza sauce 39, sausage 39, meat sauce 45 (made Sunday), lasagna 47 (made Sunday), cooked diced chicken (made Sunday) 42-45, whole eggs 38, cut lasagna 39, whole turkey 39
Adequate thermometer, quat test kit, and 3-vat setup.
Notes to address:
1. Suggest that the facility keep 2 buckets mixed up at all times: 1. hot and soapy water with a rag stored in it; 2. sanitizer water with a rag stored in it. Keep the buckets in the cooking area so staff can access them easily and quickly, wiping down work surfaces with soapy water and then sanitizer whenever something becomes dirty or contaminated. These buckets should be out and available whenever any type of food prep is occurring.
2. Remember that wearing gloves is not a substitute for handwashing. Hands need to be washed between glove changes, and whenever the hands become contaminated.
3. Facility needs to keep cooling logs whenever meat sauce, lasagna, or chicken is cooked and cooled until the inspector returns on 9/24. The cooling log needs to state the following:
a. time the food is taken off the heat/out of the oven and what temperature it is
b. monitor the temperature and tell me what time it is when the food has dropped to ~135 degrees
c. take the temperature and record the time at one hour later, and then again two hours later (by hour two the temperature needs to have dropped to 70 degrees)
d. record the time and temperature the food item is at four hours later from the last time (food should now be 41 degrees or less if it has been cooled properly)
Employee health policy is already in place.

June 05, 2009 (Follow-up)

Comments:
Previous problems have been corrected.

May 28, 2009 (Routine)



Violations:
  • 0810 - The methods used for cooling were not adequate. Lexans of meat sauce prepared yesterday registered 46-49 degrees, while other ready-to-eat foods stored in proximity registered 42 degrees.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 A 2 - Critical Potentially hazardous foods are cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Prepared ready-to-eat (RTE) foods 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.
  • 1320 - There was no working temperature measuring device located in the walk-in cooler or pizza make-up cooler.
    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.
  • 1570 - Kitchen make-up cooler and refrigerated drawers under grill both registered ambient air temperatures of 52 degrees, and are not capable of cold holding foods at proper temperatures.
    Adjust/repair or replace to have suitable capability to hold foods at 41 degrees or below.
  • 3030 - No disposable towels were provided at the hand washing lavatory at three hand wash sinks. Manager states scheduled supply delivery is late.
    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
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Quats used as sanitizer; strength sufficient; test kit on hand.

February 19, 2009 (Routine)



Violation: 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (300ppm+).
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
Comments:
Get a chlorine test kit if the facility wants to use bleach for sanitizing food contact surfaces rather than quaternary ammonia. Discussed employee health policy and provided FDA samples.

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