Chef's Drive In, 1101 Main Street, Altavista, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Chef's Drive In
Address: 1101 Main Street, Altavista, Virginia
Phone: (434) 369-5590
Total inspections: 16
Last inspection: May 27, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the walk-in cooler are not properly dated for disposition.
  • 3240 - Restroom handsink has a leak.
May 27, 2009Routine11Details / Comments
No violation noted during this evaluation. May 30, 2008Routine00Details / Comments
No violation noted during this evaluation. March 05, 2008Follow-up00Details / Comments
0800 - Corrected During Inspection Critical Repeat Observed gravy in the line reach-in cooler at 57 degrees F. (The gravy was made yesterday.)February 25, 2008Follow-up10Details / Comments
0820 A 2 - Critical Observed hamburger in the line reach in cooler at 47 degrees F. (According to employees, they have been in and out of the unit frequently.)February 21, 2008Follow-up10Details / Comments
  • 0800 - Corrected During Inspection Critical Observed chile cooling on the counter. When questioned, discovered it has been cooling since yesterday afternoon. When tested, the internal temperature was 95F.
  • 0820 2 - Critical Observed hamburger in the line reach-in cooler at 48F. (Operator adjusted the temperature regulating knob.)
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods (multiple items) in the refrigeration units are not properly dated for disposition.
  • 1320 - The thermometer in the serving reach-in cooler is incorrect, reading 50F, when the actual temperature is 33F.
February 12, 2008Routine31Details / Comments
2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall and the employee restroom.July 20, 2007Follow-up01Details / Comments
  • 0470 A 4 - Food in line reach-in cooler was observed stored without being in packages, in covered containers, or wrapped.
  • 0830 - Critical The prepared ready-to-eat (RTE) food (chile) in the walk-in refrigeration unit is not properly dated for disposition.
  • 0960 2 - The food contact surface of the used ice cream tub is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1320 - There was no temperature measuring device located in 2 of the 3 freezers in the back. The chest freezer thermometer is broken.
  • 1780 - Critical Food contact surfaces of the ice machine has a brownish, black build-up.
  • 2350 ii - Faucets of handsink in employee bathroom is not working.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall and the employee restroom.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
July 10, 2007Routine26Details / Comments
  • 0820 - Critical creamers cold holding at improper temperatures.47*F
  • 1320 - There was no temperature measuring device located in three of the freezers.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stalls including employee toilet..
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Hand sink in employee restroom must be fully operational with hot and cold running water- is not maintained in good repair(no water)
January 18, 2007Routine14Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Improper use of wet wiping cloths.Wet cloths on prep table area service area
  • 1570 - Box freezer across from stove was observed in a condition that prevents necessary maintenance and easy cleaning.Door is broken and damaged beyond repair
May 11, 2006Routine12Details / Comments
No violation noted during this evaluation. October 24, 2005Routine00Details / Comments
No violation noted during this evaluation. April 26, 2005Routine00Details / Comments
0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.THIS IS BEING CORRECTEDNovember 03, 2004Follow-up10Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3080 - Less than 10 foot candles of light was noted in the @Location@
  • 1570 - Light fixture in stoage room was observed in a state of disrepair and damaged.
October 28, 2004Routine12Details / Comments
No violation noted during this evaluation. October 02, 2003Routine00Details / Comments
  • 1320 - There was no temperature measuring device located in the freezer
  • 3180 - floor in the prep,dish wash area,andback storage room noted in need of cleaning.
August 28, 2003Routine02Details / Comments

May 27, 2009 (Routine)



Violations:
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the walk-in cooler are 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.
  • 3240 - Restroom handsink has a leak.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

May 30, 2008 (Routine)

Comments:
No violations noted during this inspection.

March 05, 2008 (Follow-up)

Comments:
Line reach-in cooler has been serviced. The temperature is now 38 degrees F. No violations to correct. GOOD JOB!

February 25, 2008 (Follow-up)



Violation: 0800 - Corrected During Inspection Critical Repeat Observed gravy in the line reach-in cooler at 57 degrees F. (The gravy was made yesterday.)
DISCARD THE PRODUCT. Remember to cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F 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.
Comments:
Unsure if line reach-in cooler is able to maintain 41 degrees F or below. Requested operator to keep only the food he needs for a 4 hour period on the line in the cooler and to house foods in the walk-in cooler at night until the equipment can be serviced.

February 21, 2008 (Follow-up)



Violation: 0820 A 2 - Critical Observed hamburger in the line reach in cooler at 47 degrees F. (According to employees, they have been in and out of the unit frequently.)
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

February 12, 2008 (Routine)



Violations:
  • 0800 - Corrected During Inspection Critical Observed chile cooling on the counter. When questioned, discovered it has been cooling since yesterday afternoon. When tested, the internal temperature was 95F.
    DISCARD THE PRODUCT and follow the following directions: Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F 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. 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 transfer6. Adding ice as an ingredient.7. Any other method that can effectively accomplish cooling.
  • 0820 2 - Critical Observed hamburger in the line reach-in cooler at 48F. (Operator adjusted the temperature regulating knob.)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods (multiple items) in the refrigeration units are 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 or within 4 calendar days if held at 45F. 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 - The thermometer in the serving reach-in cooler is incorrect, reading 50F, when the actual temperature is 33F.
    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.
Comments:
Instructed the operator in the proper ways to cool foods. Explained the reason for a shorter cooling period. Discussed the employee health policy, consumer advisory, and the news letter.

July 20, 2007 (Follow-up)



Violation: 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall and the employee restroom.
Provide a cover to the feminine napkin refuse container in the ladies room stall.

July 10, 2007 (Routine)



Violations:
  • 0470 A 4 - Food in line reach-in cooler was observed stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0830 - Critical The prepared ready-to-eat (RTE) food (chile) in the walk-in 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.
  • 0960 2 - The food contact surface of the used ice cream tub is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Replace the container with a multi-use container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1320 - There was no temperature measuring device located in 2 of the 3 freezers in the back. The chest freezer thermometer is broken.
    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.
  • 1780 - Critical Food contact surfaces of the ice machine has a brownish, black build-up.
    Clean food-contact surfaces of ice machine no to prevent the growth microorganisms on those surfaces.
  • 2350 ii - Faucets of handsink in employee bathroom is not working.
    Repair plumbing.
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall and the employee restroom.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3045 - Repeat 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.

January 18, 2007 (Routine)



Violations:
  • 0820 - Critical creamers cold holding at improper temperatures.47*F
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - There was no temperature measuring device located in three of the freezers.
    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.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stalls including employee toilet..
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 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.
  • 3170 - Hand sink in employee restroom must be fully operational with hot and cold running water- is not maintained in good repair(no water)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 11, 2006 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.CORRECT THIS AND DO NOT TOUCH READY_TO_EAT FOODS WITH BARE HANDS
  • 0570 - Improper use of wet wiping cloths.Wet cloths on prep table area service area
    Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.Donot have wet cloths around in service area must be in sanitizing solution or disposed of in dirty laundry and be laundered and dry before use in facility again
  • 1570 - Box freezer across from stove was observed in a condition that prevents necessary maintenance and easy cleaning.Door is broken and damaged beyond repair
    Repair the box freezer 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 the box freezer door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.PLANS TO REPLACE ENTIRE UNIT IN NEXT FEW DAYS

October 24, 2005 (Routine)

Comments:
Need for utensils,wax tissue paper,to be used in touching ready to eat product not bare hands,discussed proper cooling and reheating of hot hold foods

April 26, 2005 (Routine)

Comments:
Pest harborage is being worked on ,no signs of active infestation,continuing on control with Orkin.

November 03, 2004 (Follow-up)



Violation: 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.THIS IS BEING CORRECTED
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

October 28, 2004 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3080 - Less than 10 foot candles of light was noted in the @Location@
    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.
  • 1570 - Light fixture in stoage room was observed in a state of disrepair and damaged.
    Repair the ceiling light fixture 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 ceiling light fixture, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

October 02, 2003 (Routine)

Comments:
Floor cleaning improved

August 28, 2003 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the freezer
    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.
  • 3180 - floor in the prep,dish wash area,andback storage room noted in need of cleaning.
    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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