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

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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:
  • 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).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 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.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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)
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 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.
    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.
  • 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 (*).
    The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • 1510 - Repeat The person in charge could not provide a then diameter probe thermometer.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 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.
    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.
  • 3270 - Critical Several flies observed throughout the facility.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 0570 - Wiping cloths improperly stored between use. Wet wiping cloths stored on prep tables.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Utensils stored in water at room temperature at grill - 87F.
    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 135F.
  • 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.
    Replace the trash bags and take out bags with food grade bags or containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - Repeat The nonfood contact surface of the cloth towels used under the cutting board 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.
  • 1570 - Repeat The door gasket to the 3-door reach in cooler is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat Stoppers are not provided for all drains at the 3-compartment sink. PIC is using plastic to block this sink.
    Provide stoppers at all sinks in 3-compartment sink.
  • 3180 - Repeat Floors and wall under and around cook line 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.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the restrooms - 5-15 foot candles measured.
    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
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:
  • 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).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 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.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods (such as cooked 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.
  • 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 (*).
    The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • 3330 - Corrected During Inspection Critical Repeat Working container of soap is not properly labeled.
    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.
  • 1510 - Repeat The person in charge could not provide a thin diameter probe thermometer.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 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.
    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 135F.
  • 1570 - The door gaskets to the 3-door reach-in cooler are in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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).
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1060 - The non-food contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
    Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 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.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Floor (especially under the grill station) and walls throughout kitchen 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.
  • 3080 - Less than 20 foot candles of light was noted in the restrooms.
    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
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:
  • 0050 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 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.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 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.
    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.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: grater
    Clean and sanitize these surfaces for food contact.
  • 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.
    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.
  • 3460 - Corrected During Inspection Critical Medicine (Advil) is located over rear prep area.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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:
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one thin diameter food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: kitchen prep table
    Clean and sanitize these surfaces for food contact.
  • 3030 - No disposable towels were provided at the kitchen hand washing sink.
    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
  • 3180 - The floors throughout the kitchen 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.
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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