Chesterfield Diner, 11306 Hull Street Road, Midlothian, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Chesterfield Diner
Address: 11306 Hull Street Road, Midlothian, Virginia
Total inspections: 6
Last inspection: Sep 30, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 30, 2009Routine00Details / Comments
No violation noted during this evaluation. July 08, 2009Follow-up00Details / Comments
  • 0160 - Critical No employees were observed effectively cleaning their hands during the entire inspection.
  • 0450 - Critical Repeat An employee was observed handling ready-to-eat (RTE) food with bare hands.
  • 0820 A 1 - Critical Meatloaf was found on the counter at improper temperature (112F, 127F).
  • 1770 A - Critical Pans and utensils on the racks near the mop sink were found with accumulations of grease and food on their contact surfaces.
  • 1890 - Critical Dishes and utensils were being washed and rinsed without being sanitized.
  • 2310 - Critical The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing.
July 02, 2009Critical Procedures60Details / Comments
  • 0450 - Critical Ice was being dispensed with a drink cup which was stored in the ice between uses. This allows for bare hand contact with the ice from the surface of the cup.
  • 0570 - Wet wiping cloths improperly stored between use.
  • 0790 - Sausage patties were thawed on the counter beside the grill at room temperature.
  • 0820 A 2 - Critical Raw sausage patties (73F) and shell eggs (room temperature) were held on the counter near the grill without temperature control.
  • 2000 - Utensils and other cooking equipment found stored in unclean locations or where they are exposed to contamination.
  • 3240 - The kitchen handsink was leaking and so was not available for use by employees.
April 27, 2009Routine24Details / Comments
No violation noted during this evaluation. November 20, 2008Follow-up00Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. No gloves are available on premises.
  • 0820 A 1 - Corrected During Inspection Critical Grits and sliced pork on a hot holding unit at improper temperatures. Lasgne is stored in a pan inside the steam table and it is held at improper temperature.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards.
November 18, 2008Critical Procedures30Details / Comments

September 30, 2009 (Routine)

Comments:
No violations noted at time of inspection. Facility has made excellent strides in all areas of food safety and good practices since the new ownership took over.
Discussed proper hand washing/sanitizing between loading of dirty utensils and equipment and unloading of clean items at the dish washing area.
Discussed proper hand washing/sanitizing for wait staff when performing tasks such as busing tables or other activities which involve handling soiled equipment and utensils.
The coke display cooler was not maintaining proper temperature (51F). There was no food stored in the unit at the time of inspection. Before storing food in the unit insure that it is capable of maintaining a temperature of 41F or below.

July 08, 2009 (Follow-up)

Comments:
All violations noted on previous inspection have been addressed. Facility is making excellent progress in temperature monitoring, cooling, and date marking.

July 02, 2009 (Critical Procedures)


Violations: Comments:
Re-inspection to occur on or after 7-8-09. Discussed employee health policy with operator and provided FDA form 1B.

April 27, 2009 (Routine)


Violations: Comments:
Discussed employee health policy with operator and provided FDA form 1B.

November 20, 2008 (Follow-up)

Comments:
Permit is posted. Gloves are available. Cutting boards are cleaned and sanitized. PIC is organiizing a food safety training class for employees and working on correction of non-critical violations.

November 18, 2008 (Critical Procedures)


Violations: Comments:
Discussed 2007 changes to the Food Regulations, risk factors, menu, employee health policy, date marking, cooling methods,and demonstration of knowledge. Critical items require immediate correction. Discussed other non-critical items that require correction within 30 days or as soon as practical. Change of ownership has occurred and a valid permit is not available. Submit a permit application and fee w/i 24 hours.

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