Fry Basket, 1120 George Washington Hwy. N, Chesapeake, VA 23324 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Fry Basket
Address: 1120 George Washington Hwy. N, Chesapeake, VA 23324
Type: Fast Food Restaurant
Phone: 757 481-3031
Total inspections: 10
Last inspection: 02/09/2016

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Inspection findings

Inspection date

Type

Ceiling tiles are being replaced throughout facility. Discussed focussing on the ones with water damage first then the ones with normal wear. Back door still needs to be repaired to limit pest access to facility. Overall facility has made great improvements. Recommended a cleaning schedule be implemented. Keep up the good work.
  • Wall and Ceiling Coverings and Coatings (repeated violation)
    Observation: Ceiling covering throughout back room is not attached so it is easily cleanable.
    Correction: Attach ceiling covering so it is easily cleanable.
  • Walls and Roofs - Exterior Walls and Roofs - Protective Barrier (repeated violation)
    Observation: Exterior walls (back door) of the food establishment are not protecting the establishment from pests.
    Correction: Repair perimeter walls and roof of the food establishment so as to protect against pests.
02/09/2016Follow-up
Multiple repeat discrepancies.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Unwrapped or uncovered food in the chicken cooler.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored in a location where it is subject to splash, dust or other contamination.
    Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The can opener blade is rusted and dull.
    Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket to the box chicken cooler is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Unused or non-functioning equipment not removed from the premises. (freezer)
    Correction: Remove any unused or non-functioning equipment from the premises.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Cooler for box chicken was observed in a state of disrepair and damaged. (leaking interior with rust)
    Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: All cold holding units interior and exterior, and sides of fryer table.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor and wall juncture behind fryer is not sealed. (melted off)
    Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • Wall and Ceiling Coverings and Coatings
    Observation: Ceiling covering throughout back room is not attached so it is easily cleanable.
    Correction: Attach ceiling covering so it is easily cleanable.
  • Walls and Ceilings, Studs, Joists, and Rafters
    Observation: Rafter over three compartment sink exposed.
    Correction: Enclose (stud, joist, rafter). Studs, joists, rafters may not be exposed in areas subject to moisture.
  • Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
    Observation: Exterior walls (back door) of the food establishment are not protecting the establishment from pests.
    Correction: Repair perimeter walls and roof of the food establishment so as to protect against pests.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The following noted in need of cleaning: Floors throughout facility especially under equipment, walls throughout facility, and ceiling tiles throughout facility (one molded with water damage).
    Correction: 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.
02/02/2016Routine
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Unwrapped or uncovered food in the cold holding units.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Cole Slaw cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket to the true cooler is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cold holding units interiors and exteriors, seals on units, and interior of hot hold cabinet.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Light Bulbs Protective Shielding (repeated violation)
    Observation: Light bulb in kitchen and hood not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the grill area.
    Correction: 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
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Back door is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The following noted in need of cleaning: all floors wall and ceilings especially under equipment.
    Correction: 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.
10/28/2015Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Unwrapped or uncovered food in the raw chicken cooler.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the cooler unit rack are not corrosion resistant, nonabsorbent, and/or smooth. (Rusty)
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Good Repair and Proper Adjustment
    Observation: True Raw Chicken cooler was observed leaking from the condenser on the interior with standing water in the bottom of the unit and some cold holding units with rust on the exteriors.
    Correction: Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed cooling units dust guards have been removed which prevents necessary maintenance and easy cleaning.
    Correction: Repair the units 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Unused or non-functioning equipment not removed from the premises.
    Correction: Remove any unused or non-functioning equipment from the premises.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exteriors and interiors of cold holding unit, interior of warmer and front and side of deep fryer.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Light Bulbs Protective Shielding
    Observation: Light bulb under the hood not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Hand Wash stickers supplied by inspector.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following noted in need of cleaning: Floors under equipment, walls throughout facility, ceiling tiles throughout facility, walls under/behind 3 compartment sink and under storage racks.
    Correction: 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.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
    Observation: Intake and exhaust air ducts are not being cleaned
    Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • Pests - Controlling Pests*
    Observation: Harborage conditions exist. Observed rodent feces under the rack for flour storage.
    Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
06/04/2015Routine
  • Food - Miscellaneous Sources of Contamination
    Observation: Raw chicken in the coolers not covered to prevent contamination.
    Correction: Protect food from miscellaneous sources of contamination.
  • Food - Food Labels
    Observation: Food throughout establishment with no labels and no in the original container.
    Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: All cooler and freezer exteriors.interiors, legs and back of deep fryer, prep table next to scale, stand fan and scale.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Employee Accommodations, Designated Areas
    Observation: Observed employee personal items stored on the same shelves with food.
    Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
  • Physical Facilities in Good Repair
    Observation: Back door bottom seal, wire racks in cooler and wire racks in dishwash area are not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Intake and exhaust air ducts are not being cleaned
    Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
02/25/2015Routine
Facility has corrected some of the previous issues and will work to correct the observations noted. Permit issued.
  • Fingernails - Maintenance
    Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
    Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food in the reach-in refrigerators.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chicken tenders @ 79 degrees hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hot holding unit, door frames of the diplay fridge units.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Air vents noted in need of cleaning.
    Correction: 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.
05/28/2014Routine
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Fried Chicken (63 degrees) cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gaskets of cold holding units, interior of cold holding units, interior of hot holding cabinet.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Several ceiling tiles throughout the facility are not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors along the wall and behind the ice machine noted in need of cleaning.
    Correction: 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.
02/19/2014Routine
Form 1-B was given to manager.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered food in the display refrigerator in the front of the kitchen and in the raw chicken refrigerator in the rear of the kitchen.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage Containers - Identified with Common Name of Food (repeated violation)
    Observation: Unlabeled food containers.
    Correction: 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) potato sald and BBQ chicken in the refrigeration unit is not properly dated for disposition.
    Correction: 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 41°F 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.
  • Temperature - Food Temperature Measuring Devices - Provided (corrected on site) (repeated violation)
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage racks, exterior of cold holding units, hoses and exterior of soda boxes, sides of fryers and make table.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Observed ceiling tiles in dining area and in kitchen in need of replacement. Several tiles in the kitchen area in need of replacement.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors underneath equipment, ceiling vent covers and wall behind fryer noted in need of cleaning.
    Correction: 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.
11/13/2013Routine
Corrective actions were initiated during the inspection. Owner is in the process of some repairs and selling some equipment. Recommend a separate fryer be used for the various food products to prevent cross over of taste and allergy issues to the customers. Recaulk around the kitchen hand sink. Health Permit renewal issued.
  • Hair Restraints - Effectiveness (corrected on site) (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
    Observation: Unlabeled food containers.
    Correction: 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.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Sliding door tracks on several cold holding units, shelves (rusty) in the refrigerator, and the duck tape on the front panels of the fryers observed in a condition that prevents necessary maintenance and easy cleaning.
    Correction: 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.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket to the True refrigerator is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following surfaces: grease collection unit, hot holding unit hinges, and area under the deep fryers
    Correction: Clean these surfaces as needed to prevent the attraction of insects .
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Sliding door tracks in the cold holding units, storage shelves, bread storage rack, soda box storage rack, scale, counter top under equipment, door handles on equipment, inside surfaces of several cold holding units, and outside surfaces of hot holding unit.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment - Cooking and Baking Equipment
    Observation: The food contact equipment surface of the hot holding unit is observed soiled with accumulations of grime and debris.
    Correction: Clean the food contact surface of the EQUIPMENT to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the floor fan at front counter has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in exhaust hood and ceiling mounted lights in back preparation room not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Handwashing Signage/Handwashing Facilities (repeated violation)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Walls and several ceiling tiles are not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors under and between equipment and ceiling vent covers noted in need of cleaning.
    Correction: 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.
  • Toxics - Separation of Toxics (corrected on site)
    Observation: Containers of Freebreeze is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of HAZARDOUS PRODUCT must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
07/09/2013Routine
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: 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.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Bottom covers missing on refrigerators.
    Correction: Replace the covers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Single-service items were observed reused for dispensing food.
    Correction: Discontinue the reuse of single-use containers for dispensing food. Provide approved reusable food scoop with handle designed for your food storage needs.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of large food storage bins, interior of microwaves, and can opener.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Plumbing System Maintained in Good Repair
    Observation: The sink basin at the front of the kitchen is slow to drain.
    Correction: Plumbing systems and components shall be maintained in good repair.
03/16/2012Routine

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