Chicken Delight, 5051 Jefferson Davis Hwy, Fredericksburg, VA - Restaurant inspection findings and violations

November 03, 2008 (Routine)

• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw beef stored on a shelf above raw shrimp and ready to eat foods in the three door reach in cooler.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0480 - Unlabeled bulk 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.
• 0570 - Wiping cloths improperly stored between use. Observed wet wiping cloths stored on prep tables between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The prepared ready-to-eat (RTE) food such as white rice 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.
• 1570 - Drain plugs for three compartment sink are missing. Facility is using paper towels to stop drains during dishwashing.
  Provide appropriate drain stoppers for the three compartment sink.
• 1570 - Numerous pieces of unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1750 - Manufacturer containers were observed reused for the storage of various sauces.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The nonfood contact surfaces throughout the facility have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 B - The handwash station at the front counter area is being used for purposes other than washing hands. Observed a glass vase with charcoal residue stored inside the handsink, and heavily soiled wiping cloths stored on top of the faucet of this handsink.
  The handwash facility identified above is to be used for washing hands only
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen next to the ice maker.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen area next to the ice maker.
  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
• 3170 - Vinyl coving along the wall at the three compartment sink area has numerous holes and is tearing away from the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors and walls throughout the kitchen area are noted in need of a detailed cleaning. Floors near the three compartment sink, behind the grease trap, under reach in coolers and near the ovens are especially in need of a detailed 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.
• 3270 - Critical Observed a live cockroach crawl from the area near the grease trap into a hole in the coving below the three compartment sink.
  Increase pest control treatments and thoroughly clean the facility to help eliminate pests.

October 29, 2007 (Critical Procedures)

• 0820 - Corrected During Inspection Critical Cooked and cooled chicken (43'F) cold holding at improper temperatures in the walk in cooler
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. CHICKEN WAS DISCARDED.
• 1890 - Corrected During Inspection Critical There is no sanitizer present in the facility at the time of the inspection.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

September 07, 2007 (Routine)

• 1570 - The lid to the sandwich prep unit on the front line was observed in a state of disrepair and damaged.
  Repair the lid 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 lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1960 - Plastic cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

September 05, 2007 (Pre-Opening)

August 20, 2007 (Other)

July 26, 2007 (Other)