Don Alberto Charcoal Chicken II, Inc., 10621 Courthouse Road, Fredericksburg, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Don Alberto Charcoal Chicken II, Inc.
Address: 10621 Courthouse Road, Fredericksburg, Virginia
Total inspections: 4
Last inspection: Sep 30, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 C - Repeat Utensil without handle used to dispense food, such as rice, salt and beans, that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs stored over produce in the 3-door reach in cooler. Raw chicken and meats stored in a manner that may contaminate cooked chicken in the 2-door reach in cooler.
  • 1890 - Corrected During Inspection Critical Repeat Observed person in charge wash and rinse cutting board and utensils, then place equipment in storage, without sanitizing the equipment. (Instructed PIC to set up 3-compartment sink during inspection and sanitize equipment)
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food, such as cooked chicken and pork, in the refrigeration unit is not properly dated for disposition.
  • 0930 - Critical Repeat The undercooked foods are provided on the menu and menu board without proper disclosure. Foods referenced in reminder statement are not indicated, such as by using an asterisk (*).
  • 1510 - Repeat The person in charge could not provide a then diameter probe thermometer.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not tight fitting - gaps observed along the bottom and side.
  • 3270 - Critical Several flies observed throughout the facility.
  • 0570 - Wiping cloths improperly stored between use. Wet wiping cloths stored on prep tables.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Utensils stored in water at room temperature at grill - 87F.
  • 0960 1 - Critical The food contact surface of the take out bags and trash bags used to stored raw chicken and meats are not safe.
  • 1060 - Repeat The nonfood contact surface of the cloth towels used under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Repeat The door gasket to the 3-door reach in cooler is in poor repair.
  • 1570 - Repeat Stoppers are not provided for all drains at the 3-compartment sink. PIC is using plastic to block this sink.
  • 3180 - Repeat Floors and wall under and around cook line noted in need of cleaning.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the restrooms - 5-15 foot candles measured.
September 30, 2009Routine69Details / Comments
  • 0450 C - Utensils without handle used to dispense foods (rice, salt, beans) that are not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin (shell eggs and beef) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 1890 - Critical The food-contact surfaces of the equipment were not observed sanitized. Observed employee washing utensils, but not sanitize basin was setup in the 3-compartment sink.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods (such as cooked chicken) in the refrigeration unit is not properly dated for disposition.
  • 0930 - Critical The raw and/or undercooked foods provided on the menu, menu board, table tent, or brochure do not provide a disclosure statement. Foods referenced in reminder statement are not indicated, such as by using an asterick (*).
  • 3330 - Corrected During Inspection Critical Repeat Working container of soap is not properly labeled.
  • 1510 - Repeat The person in charge could not provide a thin diameter probe thermometer.
  • 0550 - In-use utensils improperly stored between use. Observed utensils at grill station stored in container of water; water was not flowing or above 135F.
  • 1570 - The door gaskets to the 3-door reach-in cooler are in poor repair.
  • 1730 - The thermometers on the reach-in freezer are not in good repair and not accurate in the range of use. Thermometer on exterior of unit reads 38F, but all foods are frozen. Thermometer on inside of unit does need cold temperatures (<100F).
  • 1060 - The non-food contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1150 - The non-food contact surfaces of the crates used as shelving in the reach-in units are is not designed or constructed to be easily cleanable.
  • 1800 - The non-food contact surfaces of the trays and side of drink dispenser, exterior of refrigeration units, and gaskets of refrigeration units have accumulations of grime and debris.
  • 3180 - Repeat Floor (especially under the grill station) and walls throughout kitchen noted in need of cleaning.
  • 3080 - Less than 20 foot candles of light was noted in the restrooms.
August 06, 2009Routine510Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0820 A 2 - Corrected During Inspection Critical White sauce and salad dressing (80F - it) in portioned containers cold holding at room temperature. PIC stated the salad dressing was probably made in the Woodbridge location.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods such as beans and white sauce in the refrigeration unit are not properly dated for disposition.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: grater
  • 3330 - Critical Working containers of cleaners are not properly labeled. Observed unlabeled spray bottles stored under 3-compartment sink and rear storage shelf. Observed unlabeled cup of cleaner stored at 3-compartment sink.
  • 3460 - Corrected During Inspection Critical Medicine (Advil) is located over rear prep area.
October 21, 2008Critical Procedures--Details / Comments
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: kitchen prep table
  • 3030 - No disposable towels were provided at the kitchen hand washing sink.
  • 3180 - The floors throughout the kitchen noted in need of cleaning.
August 25, 2008Routine--Details / Comments

September 30, 2009 (Routine)


Violations: Comments:
Person in charge stated that occasionally customers will request under cooked fish. Facility cannot under cook fish unless fish has been treated for parasites. Parasite destruction records must be provided to the Health Department. Discontinue undercooking fish for customers.
Facility's food suppliers are Restaurant Depot and Spectrum Foods. PIC stated that he does receive a prepared sauce which comes from another Don Alberto's located in another Health District.
Determine and eliminate the odor coming from front handsink area.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations, places an establishment under enforcement which can result in revocation of health permit. Due to the number of repeat violations, the facility has been placed under enforcement and a Notice of Violation was issued and hand delivered.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

August 06, 2009 (Routine)


Violations: Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, 3C: 3-compartment, RTE: ready-to-eat, PIC: person-in-charge, st: surface temperature, it: internal temperature
Observed good hand washing and glove use by employee.
1) Ensure cloths are not used to dry equipment.
2) Ensure an adequate employee health policy is in place, and all employees are knowledgeable about the policy.
3) Ice machine was not working during inspection. Bagged ice was being used. Ice scoop was provided and properly stored.
4) PIC stated fish is either fried or grilled. Based on conversation, fish is always cooked to a minimum of 145F.
5) Ensure vent in women's restroom is properly attached to the ceiling.
6) Ensure continuous use utensils are cleaned at least every 4 hours.
Food Source: Spectrum Food (MD), Emmy's Desserts (MD). PIC did not know the source of the fish. Please provide name of fish supplier.

October 21, 2008 (Critical Procedures)


Violations: Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Critical inspections focus on the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
Discussed:
1) Facility needs at least one food temperature thermometer.
2) Rice scoop cannot be stored in a container of water. If water is used to store scoops, water must be flowing (ie using a dipperwell) or 135F or above.
3) Sauces are currently being prepared in Woodbridge location. Ensure they are being stored and transported at the proper temperatures and date marking includes the time they are prepped and stored at the other location.
Recommend food safety training for any employees.

August 25, 2008 (Routine)


Violations: Comments:
A final cleaning and sanitizing of all food contact surfaces must be completed.
New gaskets for hot holding cabinet are on order and are expected to arrive on Friday.
Please provide mop hangers, so mops may be hung up to air dry.
PIC stated business partner has test kit and thermometers.
The above items must be corrected prior to opening. Facility found to be in substantial compliance with the Health Dept Regulations. Permit granted.

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