Dominion Broad Pitstop, 4101 Dominion Boulevard, Glen Allen, VA - Restaurant inspection findings and violations

October 02, 2009 (Routine)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Sausage patties at 48 degrees in upper make table. Cheese at 52 degrees.
  Do not place in upper make unless 41 degrees is obtained. PIC relocated foods.
• 3380 - Corrected During Inspection Critical Sanitizer in spray bottle found >400 ppm.
  This was discarded.
• 1770 B - Oven roller has build up.
  Clean thoroughly.
• 3180 - Vent above oven is dirty.
  Clean.

Comments:
Note: do not use linen on drainboard. Use drainboard as intended, you may use a cleanable rack. H1N1 discussed. Very organized coffee area. Good temperature logs and use of time control.

June 05, 2009 (Risk Factor Assessment)

Violations:

• 1780 E - Corrected During Inspection Can opener found dirty.
  Clean and sanitize. Corrected by PIC.
• 3330 - Corrected During Inspection Critical Unlabeled spray bottle. Unlabeled windshield wiper fluid.
  PIC labeled. Corrected.

Comments:
It appears that steps are taken to cool hot items quickly. An ice bath was used on BBQ. This was found cooled to 37 degrees within 2 hours. Mac & cheese was still 66 degrees. It must decrease to 41 degrees in 4 more hours. PIC placed on ice bath within refrigerator. Using an ice bath for both hot items may be the route you take to cool quickly. Newsletter given to PIC. At this time of day very little food operation in progress.

February 12, 2009 (Risk Factor Assessment)

Violation: 0840 - Corrected During Inspection Critical Cooked sausage patties had dates of 2/3 and 2/4 and 2/5. These have exceeded the 7 day shelf life.
PIC discarded. Be consistent with use of expiration date or prep date marked on containers.
Comments:
We discussed the proper procedure for cooling chicken salad. Cool chicken from 135 to 70 degrees after cooking properly to 165 degrees within 2 hours, then further cool to 41 degrees within 4 more hours. After chicken is cooled to 41 degrees then mix with ingredients to make chicken salad. Place in shallow pans to facilitate cooling. Gloves in use.

August 28, 2008 (Follow-up)

Comments:
The following have been corrected: 3080, 2890. All items have been corrected.Continue to use active managerial control to monitor facility's temperatures. Cold salads were on time control today.

August 25, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Open cup in kitchen.
  Personal drinks to have lids and straws. Discarded.
• 3045 - No "employees must wash hands" sign in restroom.
  Post.
• 1700 - Corrected During Inspection Critical Sanitizer in 3 comaprtment found less than 200 ppm for quat.
  Sink was dumped.
• 0820 A 1 - Critical Mac and cheese at 127 degrees, wings at 128 degrees.
  Maintain 135 degrees or higher. Unit was turned to a higher setting. Food is going to be discarded at 2:00 p.m. today.
• 0820 A 2 - Critical Tuna salads in plastic containers on ice found at 57 degrees.
  I advise placing on time control for salads. Management agreed to start timing products (chicken salads, tuna salads, garden salads (cut tomatoes) and chef salads) if food is placed on ice at 41 degrees, place a 6 hour time limit on product. If food is greater than 41 degrees when placed on ice, keep for only 4 hours.
• 2020 - Corrected During Inspection Pizza boxes exposed to dust and dirty, coffee filters not covered.
  Turn boxes upside down and cover coffee filters.
• 1570 - Missing vent cover inside hood.
  Install screen on open holes.
• 1530 - No test strips for quat sanitizer.
  Provide QT-10 strips.
• 1770 C - Dusty fan on top of make table.
  clean.
• 2260 - Critical Spray hose falls below flood level of sink.
  Shorten hose or install suitable backflow device on faucet (double check valve).

Comments:
Hard boiled eggs to be date marked. Cool boiled chicken rapidly. Correct above before permit expires.

March 24, 2008 (Critical Procedures)

Violation: 0470 - Corrected During Inspection Critical Bag of raw chicken wings over ready to eat food in refrigerator.
Corrected by moving chicken to lowest shelf in refrigerator.

November 30, 2007 (Critical Procedures)

Violations:

• 0820 - Critical Hot holding display unit is not keeping food hot-salisbury steak is 125 degrees, meatloaf 119 degrees, etc.
  Correct by reheating to 165 degrees then hold at 135 degrees or more until served.
• 0830 - Critical Open packages of deli meat in refrigerator are not labeled with expiration date.
  Correct by dating opened deli meats with expiration date of 7 days or less after opening.

October 22, 2007 (Follow-up)

Comments:
Previously cited violations have been corrected: #220-no employee drinks present in kitchen; #470-pan of raw chicken is on bottom shelf; #3180-fan and light shield are clean.

October 02, 2007 (Follow-up)

Violations:

• 0220 - Corrected During Inspection Critical Repeat Observed open drink cup on prep refrigerator.
  Discarded. Correct by allowing employee beverages in work areas only if the drink is in a covered cup with a straw.
• 0470 - Corrected During Inspection Critical Repeat Pan of raw chicken breasts were over ready to eat food in reach in refrigeration.
  Corrected by moving raw chicken to bottom of refrigerator.

Comments:
One critical violation corrected: #820-hot food just removed from hot display was >135 degrees (mac & cheese 138 degrees, beef & noodle 135 degrees). #2020-plastic utensil handles are all one direction in container.

August 06, 2007 (Routine)

Violations:

• 0220 - Critical In use employee beverages in open cups in food prep areas.
  Correct by allowing beverages for employees only if the beverage is in a covered cup with a straw and handled in a manner that prevents contamination of hands, food and food contact surfaces.
• 0470 - Corrected During Inspection Critical Bag of raw chicken over package of cooked chicken strips and bag of lettuce.
  Corrected by moving raw chicken to lower shelf.
• 0820 - Critical Several PHFs in hot food display case were<135 degrees.
  Corrected by reheating to 165 degrees. Make sure commercially prepared PHF is heated to at least 135 degrees before placing it in the display case.
• 2020 - Plastic utensils for customer self service not "handle up".
  Correct by presenting utensils with handles arranged so that customer doesn't touch food contact surface.
• 3180 - Fan and light shield have some dust build up on them.
  Clean these items.

January 23, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Meatloaf in hot hold at 125 degrees.
  Hot hold must be at least 140 degrees. Reheat meatloaf and hold at 140 degrees or more.
• 1530 - Repeat Found no test kit on premises for quat ammonia sanitizer.
  Order test kit.
• 3180 - Found food on floor under pizza table.
  Clean floor.

Comments:
Gloves worn.

August 01, 2006 (Routine)

Comments:
No observable violations. Gloves when needed.

January 30, 2006 (Routine)

Violation: 1530 - No test strips.
Provide.
Comments:
Gloves used.

August 03, 2005 (Routine)

Comments:
No observable violations. Very clean facility. Gloves worn.

March 25, 2005 (Critical Procedures)

Comments:
Gloves worn.

August 19, 2004 (Routine)

Violations:

• 3240 - Container of coffee pot cleaner and can of stainless steel polish spray on shelf over clean equipment and utensils.
  Corrected during inspection by moving cleaners to area below clean equipment and utensils.
• 0650 - Container of chili (140 degrees) not covered or protected from customer contamination.
  Corrected during inspection by providing plastic wrap cover. New cover should arrive today.