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



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:

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: 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:

January 18, 2007 (Routine)


Violations:

May 11, 2006 (Routine)


Violations:

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:

October 02, 2003 (Routine)

Comments:
Floor cleaning improved

August 28, 2003 (Routine)


Violations:

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