Chicken Box, 3000 3rd Avenue, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Chicken Box
Address: 3000 3rd Avenue, Richmond, Virginia
Phone: (804) 228-2442
Total inspections: 17
Last inspection: Oct 15, 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 15, 2009Critical Procedures00-
  • 1570 - The reach in the back dry storage area was observed with a heavy leak/drip inside.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  • 3030 - No disposable towels were provided at the hand washing lavatory adjacent to the toilet room.
August 04, 2009Routine03Details / Comments
0820 A 2 - Corrected During Inspection Critical Raw chicken products cold holding at improper temperatures in the walk in..May 04, 2009Critical Procedures10Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (French fries in the freezer and oil in the dry storage area)
  • 0820 A 1 - Corrected During Inspection Critical Repeat Pork BBQ and fried chicken hot holding at improper temperatures.
  • 1060 - The nonfood contact surface of the shelves are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: -area of the counter behind register-interior of ice machine (corrected).-silverware bins with napkins and condiments-gaskets on smaller freezer
  • 3170 - The wall adjacent to the CO2 tank and the wall in the back restroom are not maintained in good repair
January 27, 2009Routine15Details / Comments
0820 A 1 - Corrected During Inspection Critical BBQ chicken and pork hot holding at improper temperatures.September 30, 2008Critical Procedures10Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the McCall refrigerator (cooked chicken) and walk-in cooler(raw chicken).
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken, macaroni and cheese in the refrigeration unit is not properly dated for disposition.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
June 19, 2008Critical Procedures30Details / Comments
  • 1190 - Corrected During Inspection Repeat The ambient (air/water) temperature measuring device (degrees C) is not located in the GE refrigerator.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of chicken warmer, interior of ge upright freezer.
  • 3170 - Repeat The floor in the walk-in cooler is in disrepair and is not maintained in good repair
March 10, 2008Routine04Details / Comments
  • 3170 - Repeat Tile is missing or chipped, walls, ceiling vents soiled and the facility is not maintained in good repair
  • 3220 - Repeat Mops not hung up to air dry.
August 20, 2007Follow-up02Details / Comments
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0820 - Critical Repeat chicken hot holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken gizzards in the refrigeration unit is not properly dated for disposition.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) is not located in the refrigeration equipment.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 2350 - Critical The 3-section sink is leaking in the warewash area.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3170 - Repeat Tile is missing or chipped, walls, ceiling vents soiled and the facility is not maintained in good repair
  • 3220 - Mops not hung up to air dry.
August 06, 2007Routine46Details / Comments
  • 0200 - Employees wearing a watch and bracelet on their arms and hands while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1060 - Cardboard was used as a floor liner for the walk in refrigeration unit. rendering it non- corrosion resistant, nonabsorbent, and/or smooth.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - The nonfood contact surface of the following equipment have an accumulation of grime and debris: - Door gaskets of both reach in freezers.- Exterior surface of walk in refrigerator door.- Table/shelving under basket deep fat fryers.
  • 3170 - The floor in the food prep and kitchen area was missing several floor tiles.
  • 3180 - Floors, walls and ceiling throughout the facility have an accumulation of food debris and grime.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment: a broken deep fat fryer outside of the facility.
June 19, 2007Routine08Details / Comments
  • 0820 - Corrected During Inspection Critical Repeat Chicken hot holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Repeat Chicken cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
  • 2310 - Corrected During Inspection Critical The handwashing facility located near the rest rooms was observed blocked, preventing access by employees for easy handwashing.
March 16, 2007Critical Procedures30Details / Comments
  • 0470 - Critical Raw eggs observed stored above Ready To Eat (RTE) foods.Food stored in refrigerator observed not covered. CORRECTED.
  • 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures. (130f)
  • 3320 - Corrected During Inspection Critical Chemical container observed without a label.
July 26, 2006Routine30Details / Comments
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0820 - Corrected During Inspection Critical Chicken, gizzzards and eggs cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat chicken in the refrigeration unit is not properly dated for disposition.
  • 0960 2 - Corrected During Inspection The food contact surface of the scoop is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1150 - The nonfood contact surface of the interior of th e walk-in refrigerator is not designed or constructed to be easily cleanable.
  • 1570 - Interior walls of walk-in refrigerator was observed in a state of disrepair and damaged.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table.
  • 1800 - Repeat The nonfood contact surface of the refrigerator has accumulations of grime and debris.
  • 1860 - Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 2790 - The indoor floor material located on the floor of the walk-in refrigerator does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 3030 - No disposable towels were provided at the hand washing lavatory in the food prep area.
  • 3050 - No waste receptacle provided at handwashing lavatories in the food prep area.
  • 3080 - Less than 50 foot candles of light was noted in the food prp area.
  • 3170 - Repeat Door leading to storageroom, waals and floors thoughout the facility is not maintained in good repair
February 02, 2006Routine313Details / Comments
  • 0220 - Corrected During Inspection Critical The employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Corrected During Inspection Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
  • 0620 - Food stored under other sources of contamination.
  • 1060 - The nonfood contact surface of the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1730 - Walls in the walk-in refrigerator was observed in a state of repair and condition preventing the equipment to be used as designed.
  • 1800 - Corrected During Inspection The nonfood contact surface of the seals oon all of the refrigerator doors has accumulations of grime and debris.
  • 1860 - Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 3170 - Repeat Walls, floors and ceilings throughout the facility are not maintained in good repair
  • 3180 - Repeat Walls throughout the facility are in need of cleaning.
  • 3230 - Absorbent materials are being use on the floor
  • 3290 - Corrected During Inspection Repeat Mop and bucket noted to be stored in such a way that it is contaminating food contact surfaces.
March 21, 2005Routine311Details / Comments
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 2810 - Floor or floor covering in the food prep area is not smooth and easily cleanable.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Repeat Shelves and floors in the the food prep area noted in need of cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
August 12, 2004Routine17Details / Comments
  • 3180 - Floors, walls, all refrigerators, walls and ceilings in the food prep area are in need of cleaning.
  • 3170 - Floors (tiles missing) is not maintained in good repair
  • 2840 - Carpeting installed as floor covering in walk-in refigerator and food prep area is being covered with card board.
  • 3290 - Mop bucket noted to be stored in such a way that it is contaminating three compatment sink.
  • 1570 - Repeat Walk-in refrigertor's door and double door refrigerator seals was observed in a state of disrepair and damaged.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Food prep table.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in any of the refrigerators.
March 02, 2004Routine17Details / Comments
  • 1320 - The temperature measuring device in the refrigarator was not properly located in the coldest part of the unit.
  • 1570 - hot water heater was observed in a state of disrepair and damaged.
  • 2310 - Critical The handwashing facility located at the rear is blocked, preventing access by employees for easy handwashing.
May 13, 2003Routine12Details / Comments

August 04, 2009 (Routine)



Violations:
  • 1570 - The reach in the back dry storage area was observed with a heavy leak/drip inside.
    Repair the reach in 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3030 - No disposable towels were provided at the hand washing lavatory adjacent to the toilet room.
    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

May 04, 2009 (Critical Procedures)



Violation: 0820 A 2 - Corrected During Inspection Critical Raw chicken products cold holding at improper temperatures in the walk in..
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.

January 27, 2009 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (French fries in the freezer and oil in the dry storage area)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 1 - Corrected During Inspection Critical Repeat Pork BBQ and fried chicken hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 1060 - The nonfood contact surface of the shelves are 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: -area of the counter behind register-interior of ice machine (corrected).-silverware bins with napkins and condiments-gaskets on smaller freezer
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - The wall adjacent to the CO2 tank and the wall in the back restroom are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 30, 2008 (Critical Procedures)



Violation: 0820 A 1 - Corrected During Inspection Critical BBQ chicken and pork hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. Discontinuing using the hot holding unit to reheat foods. Hot holding units are to maintain temperatures of properly cooked foods.

June 19, 2008 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the McCall refrigerator (cooked chicken) and walk-in cooler(raw chicken).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken, macaroni and cheese 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.

March 10, 2008 (Routine)



Violations:
  • 1190 - Corrected During Inspection Repeat The ambient (air/water) temperature measuring device (degrees C) is not located in the GE refrigerator.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of chicken warmer, interior of ge upright freezer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Repeat The floor in the walk-in cooler is in disrepair and is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair to the floor has been scheduled for the week of 3/17/08.

August 20, 2007 (Follow-up)



Violations:
  • 3170 - Repeat Tile is missing or chipped, walls, ceiling vents soiled and the facility is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Repeat 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.

August 06, 2007 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0550 - Dispensing utensils improperly stored between uses.
    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) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 0820 - Critical Repeat chicken hot holding at improper temperatures.
    Hot hold chicken at 135F or above to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken gizzards 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.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) is not located in the refrigeration equipment.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 2350 - Critical The 3-section sink is leaking in the warewash area.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3170 - Repeat Tile is missing or chipped, walls, ceiling vents soiled and the facility is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.

June 19, 2007 (Routine)



Violations:
  • 0200 - Employees wearing a watch and bracelet on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 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.
  • 1060 - Cardboard was used as a floor liner for the walk in refrigeration unit. rendering it non- 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.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a Chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - The nonfood contact surface of the following equipment have an accumulation of grime and debris: - Door gaskets of both reach in freezers.- Exterior surface of walk in refrigerator door.- Table/shelving under basket deep fat fryers.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - The floor in the food prep and kitchen area was missing several floor tiles.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors, walls and ceiling throughout the facility have an accumulation of food debris and grime.
    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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment: a broken deep fat fryer outside of the facility.
    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.
Comments:
Discussed food safety risk control factors and employee health policy with PIC. Routine inspection conducted for re-validation of permit. Follow up inspection scheduled for 29 Jun 07 - revalidation of permit to be determined on that date.

March 16, 2007 (Critical Procedures)



Violations:
  • 0820 - Corrected During Inspection Critical Repeat Chicken hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Corrected During Inspection Critical Repeat Chicken 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 The prepared ready-to-eat (RTE) chicken 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.
  • 2310 - Corrected During Inspection Critical The handwashing facility located near the rest rooms was observed blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.

July 26, 2006 (Routine)



Violations:
  • 0470 - Critical Raw eggs observed stored above Ready To Eat (RTE) foods.Food stored in refrigerator observed not covered. CORRECTED.
    Store raw eggs below RTE foods.Ensure stored food is covered.
  • 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures. (130f)
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3320 - Corrected During Inspection Critical Chemical container observed without a label.
    Label chemical containers with contents or discard.
Comments:
Critical inspection conducted.

February 02, 2006 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 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 - Corrected During Inspection Dispensing utensils improperly stored between uses.
    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) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0820 - Corrected During Inspection Critical Chicken, gizzzards and eggs cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat chicken 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 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.
  • 0960 2 - Corrected During Inspection The food contact surface of the scoop is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1150 - The nonfood contact surface of the interior of th e walk-in refrigerator is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - Interior walls of walk-in refrigerator was observed in a state of disrepair and damaged.
    Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the refrigerator has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1860 - Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    For CLEAN IN PLACE equipment, a 3-step washing, rinsing, and sanitizing procedure must be observed and properly utilized.
  • 2790 - The indoor floor material located on the floor of the walk-in refrigerator does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 3030 - No disposable towels were provided at the hand washing lavatory in the food prep area.
    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
  • 3050 - No waste receptacle provided at handwashing lavatories in the food prep area.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3080 - Less than 50 foot candles of light was noted in the food prp area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3170 - Repeat Door leading to storageroom, waals and floors thoughout the facility is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This was a routine inspection and follow up on a complaint made1/30/06.

March 21, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0240 - Corrected During Inspection 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.
  • 0450 C - Corrected During Inspection Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils.
    Use only cleaned and sanitized utensils or equipment during food preparation.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0620 - Food stored under other sources of contamination.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 1060 - The nonfood contact surface of the shelves 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.
  • 1730 - Walls in the walk-in refrigerator was observed in a state of repair and condition preventing the equipment to be used as designed.
    Repair the walls in the walk-in refrigerator to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1800 - Corrected During Inspection The nonfood contact surface of the seals oon all of the refrigerator doors has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1860 - Repeat A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    For an alternate warewashing method approved with a detergent-sanitizer or for Clean in Place Equipment, use a detergent-sanitizer.
  • 3170 - Repeat Walls, floors and ceilings throughout the facility are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Walls throughout the facility are 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.
  • 3230 - Absorbent materials are being use on the floor
    Saw dust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors. Temporary floor coverings such as sawdust can contaminate food, attract insects and rodents, and become a nuisance to the food operation.
  • 3290 - Corrected During Inspection Repeat Mop and bucket noted to be stored in such a way that it is contaminating food contact surfaces.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

August 12, 2004 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 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.
  • 2810 - Floor or floor covering in the food prep area is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 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 - Repeat Shelves and floors in the the food prep 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    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.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.

March 02, 2004 (Routine)



Violations:
  • 3180 - Floors, walls, all refrigerators, walls and ceilings in the food prep area are 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 - Floors (tiles missing) is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2840 - Carpeting installed as floor covering in walk-in refigerator and food prep area is being covered with card board.
    Remove carpeting and replace with approved floor material.
  • 3290 - Mop bucket noted to be stored in such a way that it is contaminating three compatment sink.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 1570 - Repeat Walk-in refrigertor's door and double door refrigerator seals was observed in a state of disrepair and damaged.
    Repair the above noted refrigerators 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 above noted refrigerators, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Food prep table.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 0610 - 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.
  • 1320 - Repeat There was no temperature measuring device located in any of the refrigerators.
    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.

May 13, 2003 (Routine)



Violations:
  • 1320 - The temperature measuring device in the refrigarator was not properly located in the coldest part of the unit.
    Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
  • 1570 - hot water heater was observed in a state of disrepair and damaged.
    Repair the hot water heater 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 hotwater heater, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2310 - Critical The handwashing facility located at the rear 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 box preventing its use.

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