Chick-Fil-A, 4204 Portsmouth Boulevard, Chesapeake, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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February 17, 2009 | Routine | 1 | 9 | Details / Comments |
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August 28, 2008 | Routine | 2 | 8 | Details / Comments |
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February 05, 2008 | Routine | 3 | 11 | Details / Comments |
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February 28, 2007 | Routine | 1 | 4 | Details / Comments |
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March 20, 2006 | Routine | 0 | 5 | Details / Comments |
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January 12, 2006 | Routine | 5 | 9 | Details / Comments |
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February 28, 2005 | Routine | - | - | Details / Comments |
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December 07, 2004 | Routine | 2 | 7 | Details / Comments |
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March 25, 2004 | Routine | 4 | 8 | Details / Comments |
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March 14, 2003 | Routine | 0 | 8 | Details / Comments |
February 17, 2009 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0580 - Single-use gloves saved for reuse.
Cease reuse and discard gloves when interruptions occur in the operation. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1580 - The cutting board(s) and matts are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pans underneath food preperation table.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: door gaskets, CO2 hoses and air vent above CO2 hoses, outside sandwich unit, inside reach-in freezer up front.
Maintain nonfood-contact surfaces of equipment clean. - 3080 - Less than 20 foot candles of light was noted in one of the reach-in refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3180 - Repeat The floor in the walk-in freezer and back sotage area 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. - 3340 - Corrected During Inspection Critical Repeat Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
Approved for permit.
August 28, 2008 (Routine)
Violations:
- 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0610 - Food stored on the floor or food stored less than 6" above the floor (boxes of single service food containers).
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Corrected During Inspection Critical Chicken salad, cut chicken, and cheese cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1320 - Repeat There was no temperature measuring device located in the lowboy closest to the door.
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 - Hot holding unit door and fryer is leaking oil was observed in a state of disrepair and damaged.
Repair the hot holding unit door and fryer 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 hot holding door and fryer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - The door gasket of the ice machine (door) is (missing, damaged).
Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside ice machine at the top, and some food containers and utensils, and large white sugar container.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ventilation hood.
Maintain nonfood-contact surfaces of equipment clean. - 3180 - The floor underneath all equipment 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. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3340 - Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
One of the lowboys had been unplugged and was out of temp. They had put the cheese, chicken salad, and cut chicken in there less then four hours ago. They moved the food into the walk-in refrigerator.
February 05, 2008 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use on food preparation counters and on refrigeration door handles.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1060 - Melted handles on the cutting knives.
Replace the cutting knives with melted handles. Provide cutting knives equipped with smooth cleanable handles. - 1080 - Missing service panel for the 2-door low boy refrigerator located across from the fryers and adjacent to the breading station.
Replace the missing service panel. The exposed service panel compartment is not designed to be easily cleanable. - 1320 - There was no temperature measuring device located in several under-counter (low boy) refrigeration compartments.
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 - Pooling water observed in the breading station's reach-in cooler refrigeration compartment.
Remove the pooling water from the refrigeration compartment. Check the condensation drain lines to ensure proper drainage. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (tested at >200 parts per million)
Adjust the chlorine sanitizing solution in the 3-compartment sink basin to a level of at least 50 parts per million and no higher than 100 parts per million. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BAKING SHEET PANS
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FRYER VENTILATION HOOD FILTERS.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Clean ICE BUCKET was observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2310 - Corrected During Inspection Critical The handwashing sinks located at the front counter and rear food prep area were blocked, preventing access by employees for easy handwashing.
Access to the handwashing facilities identified above is to be available during all hours of operation. Remove the objects from the sink basins preventing their use. - 2850 - Cardboard being used as floor mats.
Discontinue the use of cardboard as floor mats. Use approved floor mats that meet the criteria of durable, nonabsorbent, easily removable, and easily cleanable. - 2890 - Fluorescent ceiling light located over the food preparation area was not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3330 - Corrected During Inspection Critical Unlabeled spray bottle of a cleaning agent.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3340 1 - Corrected During Inspection A spray bottle of a cleaning agent was observed hanging on the wire rack directly over the food preparation counter.
Store cleaners in a location separate from food and equipment.
Reviewed the Employee Health Policy and Consumer Advisory Policy with the person-in-charge. PERMIT RENEWAL ISSUED
February 28, 2007 (Routine)
Violations:
- 1530 - There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine shute.
Maintain nonfood-contact surfaces of equipment clean. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet equipped with a hose and spray nozzle (mop sink) as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2310 B - The handwash station at the breading station is being used as a dump station (observed ice and lettuce in basin).
The handwash facility identified above is to be used for washing hands only. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories (inclusive of rest-rooms) 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.
Permit Renewal Issued.
March 20, 2006 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0550 - In-use utensils improperly stored between uses(scoops sitting on top of heat "lamp" assembly).
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean container of water if the water is maintained at a temperature of at least 140F and the container. - 0690 - Repeat Insect collection device stored on wall above drive thru drink station.
Protect food from miscellaneous sources of contamination. Remove the fly device from over any food, clean equipment or single service items. - 1770 B - Repeat Observed accumulations of grease deposits, mold, or other soil on the following surfaces: refrigerators(doors, gaskets, faces,...), scale, drive thru drink station, condiment trays, plastic drawers, hot drawers, all storage drawers, dusty racks, sticker dispensers, front cabinets,...
Clean and sanitize these surfaces. - 3180 - Repeat Kitchen walls, ceiling and vents, walk in floors 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.
Facility scheduled for remodeling in August. Submit a set of plans for review well in advance.
January 12, 2006 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Unwrapped or uncovered food in the walk in freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0570 - Wiping cloths improperly stored between uses.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate all food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Food and single service items observed below a fly trapping light.
Protect food from miscellaneous sources of contamination. Remove the fly lights from over any food, single service, or clean equipment. - 0820 - Critical Eggs in drawer warmer hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) foods(i.e. chicken salad) 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. - 1040 - A wooden box is used to hold boxes of food papers.
Discontinue use of wood for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. - 1100 - The food contact surfaces of the damaged insulated pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1570 - Repeat The door gaskets on a few reach in units are severely damaged.
Replace the door gaskets in accordance with the manufacturer's specifications. - 1770 B - Critical Repeat Observed accumulations of food, grease deposits or other soil on the following surfaces: all metal racks and shelves(walk in too), all plastic drawers, baskets, condiment trays, ice bins, ice maker interior, ice scoop holder, some reach in door gaskets and bottoms, front cabinets, tea urns, lemonade units, prep tables and drawers, hanging crates, hot holding cabinets, toasters, crusty sheet pans, wrap dispenser,...
Clean and sanitize these surfaces. - 3170 - Kitchen floor, some wall panels not maintained in good repair. Some sink edges and caulk moldy.
Replace damaged and missing tiles and grout. Eliminate rust on panels by back door. Scrape, bleach, and recaulk sink edges. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Kitchen floor, walls, baseboards, ceiling tiles, vents, light shields, sign boards,....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. - 3340 - Critical Containers of cleaners/sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items(dining room cabinet).
Containers of chemicals must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
Permit expires the end of February. Correct ALL violations and submit the required application and fee by midmonth.
February 28, 2005 (Routine)
Violations:
- 0820 - Critical Chicken (46 F) cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1570 - Door gasket on chicken thaw refrigerator is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under coffee machines and under handsink at front counter..
Maintain nonfood-contact surfaces of equipment clean. - 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. - 3180 - Floor in walk-in refrigerator 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.
Permit Issued.
December 07, 2004 (Routine)
Violations:
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee cups stored in walk-in refrigerator with food. Corrected.
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. - 1100 - Several refrigeration shelves are rust and encrusted with food and are no longer smooth and easily cleanable.
Repair or replace the shelves to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of chicken thaw refrigerator, interior of ice machine.
Clean and sanitize these surfaces for food contact. - 3180 - Repeat Floor in walk-in freezer 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. - 2890 - Repeat Light bulb shield in walk-in freezer is broken.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - There was no temperature measuring device located in several reach-in refrigeration units.
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 - The door gasket of the undercounter Hobart and chicken prep refrigerator are torn.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of cabinets at front counter there is tea, coffee and lemonade spillage.
Maintain nonfood-contact surfaces of equipment clean.
Violations require correction within 30 days or as soon as practical. There are repeat violations from last inspection which need to be corrected immediately.
March 25, 2004 (Routine)
Violations:
- 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the materials preventing its use. - 2350 ii - The sink basin at the handsink is slow to drain.
Plumbing systems and components shall be maintained in good repair. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Bottom of refrigerator used for thaxing chicken.
Clean and sanitize these surfaces for food contact. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor in the freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3180 - Floor in the walk-in 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. - 2890 - Light bulb in walk-in not shielded, coated, or otherwise shatter-resistent. (shielding broken).
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelving.
Maintain nonfood-contact surfaces of equipment clean. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Buns stored directly beside chicken breading station.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting boards.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. - 2000 - Cutting boards and dishes stored on the floor.
Elevate six inches off of the floor.
Permit Issued.
March 14, 2003 (Routine)
Violations:
- 3300 - Facility is storing containers, tops, etc under the three (3) compartment sink many appear unclean with food splash on the exterior.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3180 - Floors and exteriors of the equipment in the food prep area have debris and food splash, especially doors of the Walk Ins and IceBins 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. - 3170 - The Door of the SafeT-Thaw fell from is hinges when opened and the interior thermometer read 50 degrees fahrenheit.
Repair, replace and maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. - 1730 - Rusted Metal Shelving in the SafeT-Thaw Reach In Refrigerator was observed in a state of disrepair a condition preventing effective maintenance and easy cleaning.
Discard and replace the Rusting Metal Shelving to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1060 - The nonfood contact surface of the SafeT-Thaw shelving is (Rusting) and is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0570 - Improper use of wet wiping cloths.
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. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Permit Issued. Protective Shield removed preventing raw prep materials from splashing on table where salads are often finished. Please reinstall to prevent raw materials from splashing over to areas where ready to eat foods are prepared or stored. Wiping cloths appear not be properly used and stored. Frequent use of Sanitized Wiping Cloths is necessary in areas where so much raw foods are prepared to prevent cross contamination.
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