KFC/Taco Bell, 139 Battlefield Boulevard, South, Chesapeake, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: KFC/Taco Bell
Address: 139 Battlefield Boulevard, South, Chesapeake, Virginia
Total inspections: 22
Last inspection: Sep 30, 2009

Restaurant representatives - add corrected or new information about KFC/Taco Bell, 139 Battlefield Boulevard, South, Chesapeake, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1570 - Repeat Pipe underneath foof preperation sink and walk-in refrigerator was observed in a state of disrepair and damaged.
  • 1640 - Corrected During Inspection Repeat The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dry storage bins, walk-in ceiling (dust), some shelving throughout the preparation area, refrigeration and freezer door gaskets.
  • 2000 C - Repeat Single service items observed unprotected from contamination.
  • 3180 - Repeat Some floor and wall surfaces noted in need of cleaning.
September 30, 2009Follow-up05Details / Comments
  • 0820 - Corrected During Inspection Critical Foods listed in comments cold holding at improper temperatures.
  • 1570 - Pipe underneath foof preperation sink and walk-in refrigerator was observed in a state of disrepair and damaged.
  • 1640 - Corrected During Inspection The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dry storage bins, walk-in ceiling (dust), some shelving throughout the preparation area, refrigeration and freezer door gaskets.
  • 2000 C - Single service items observed unprotected from contamination.
  • 3180 - Repeat Some floor and wall surfaces noted in need of cleaning.
September 29, 2009Routine15Details / Comments
  • 0690 - Splash guard is needed between handsink and food steamer.
  • 1570 - Repeat The door gaskets of the front reach-in unit, hot holding unit used for taco shells, and walk-in cooler are damaged.
  • 1570 - Hot holding chicken unit was observed in a state of disrepair and damaged. (NEW UNIT ON ORDER-IN PROCESS OF REPLACING). Stainless steel piece of soda dispensing unit needs to be sealed.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of dry food item containers, sides of fryer and grill, inside reach-in units (IN PROCESS OF CLEANING)
  • 2810 - Wall or wall covering in taco bell walk-in cooler is not smooth and easily cleanable.
  • 2810 - Floor or floor covering at bottom of walk-in cooler and walk-in cooler door is not smooth and easily cleanable.
  • 3170 - Repeat Ceiling tiles by mop sink area are missing. (IN PROCESS OR REPLACING)
  • 3180 - Floor areas behind all fryers, hot holding units, around water heater, around ceiling vents located above food preparation area, wall by soda dispensing unit noted in need of cleaning. (IN PROCESS OF CLEANING DURING ASSESSMENT)
  • 3240 - Handwashing facilities are not maintained in chicken breading area. Handsink not functioning. (PARTS ON ORDER)
  • 3380 - Corrected During Inspection Critical Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer from dispensing unit rated 400ppm. (NEEDS TO BE ADJUSTED-OPERATOR CORRECTED)
January 28, 2009Routine--Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers.
  • 0820 A 2 - Critical Repeat Diced tomatoes and other items stored on low-boy unit that did not hold food at proper temperature were cold holding at improper temperatures
  • 1570 - Repeat Low-boy unit was observed in a state of disrepair and damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: scoops with damaged handle, can opener, scissors.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: utensil container over pot pie prep table, underside of Taco Bell hot units, storage shelves, door of walk-in coolers, handle of walk-in coolers.
  • 1800 - The nonfood contact surface of the mop sink has accumulations of grime and debris.
  • 3180 - Repeat Floor in walk-in coolers noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
November 17, 2008Routine27Details / Comments
  • 0170 - Repeat A food employee was observed cleaning their hands in the sanitzing bucket, where handwashing sink is not working.
  • 0820 A 2 - Corrected During Inspection Critical Foods listed on temperature checks held in the main walk in refrigerator cold holding at improper temperatures. Foods without preparation notes, cold holding above 41 F for unknown period of time. Walk in Freezer temperature check done during opening walk throughs, but Walk in Refrigerator temperature checks not done.
  • 0850 - Corrected During Inspection Critical Cold holding items for taco make station, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Original employee asked uncertain how long food kept or when to discard.
  • 1100 - The food contact surface of the wire whip with missing and broken wires for the mixing machine is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1570 - Repeat The following equipment was observed in a state of disrepair and damaged:WALK IN REFRIGERATOR / TEMPERATURE / FAN / DOORWALK IN FREEZER DOOR THAT WILL NOT CLOSETaco make station by drive through windowHot hold drawers
  • 1570 - Repeat The door gaskets for the following equipment are in poor repair:Hot boxTaco make preparation refrigeratorWalk in refrigerator
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Tops, backs, storage shelving for monitor equipmentBottoms, and edges and handles of hot box doorsHenny Penny wheelsBottom cabinet of deep fat fryerDust build up inside Fastron bottom cabinetsElectric cord, back and bottom of end Fastron chicken fryer
  • 2000 - Repeat Single service items observed unprotected from contamination, to include open boxes with bulk supplies of chicken pot pie pans single wrap papers etc. and stacks of lids, cups etc. stored eating surface up.
  • 2350 ii - The following plumbing in poor repair:*Handwashing sink in the chicken make area*No drain cover in the lobby mop sink.
  • 3170 - The following items are not maintained in good repair:Door to kitchen that is broken and will not closeDoorway to kitchen with about 1 inch gap between wall and door frameCoving behind fryer line that is deterorating and coming away from wall Missing ceiling tiles above the mop sinkProperty fence with a section pushed back toward adjacent ditching and poison ivy present
  • 3180 - Repeat The following areas noted in need of cleaning:Floors under equipment especially where piping is installed parellel to floor just above floor and where large electric cables catch debrisWall behind monitorsFloors in dry storeroom under shelving especially where extra unused racks stored on the floor
  • 3270 - Flies noted in lobby.
June 27, 2008Routine29Details / Comments
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0480 - Unlabeled squeeze bottles in the taco make station.
  • 1060 - The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:Shelving especially in the dishwashing areaOutside of the rethermalizer
  • 1100 - The food contact surface of the following equipment and utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned:Rusty wire wisk, wire wisk with bottom missingChicken prep area plastic binDamaged plastic containersSqueeze bottles with frayed tops, cut to make opening wider
  • 1570 - The rusty tabletop mixer was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - The following equipment was observed in a state of disrepair and damaged:Light handing by one wire in the men's restroomDrive through taco make station refrigerator
  • 1570 - Repeat The door gaskets of the the following refrigeration units are damaged:Taco make refrigeratorDrive through lowboy Reach in freezerSmall walk in freezerWALK IN FREEZER DOOR THAT WILL NOT CLOSE
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Cart in the chicken make areaShelf over the drive through window taco make areaOutsides of the squeeze bottles in the left taco make areaGaskets on most refrigeration unitsoFan in the taco make refrigeratorArea just under the counter for the chicken hot holding cabinetsWheels and bottoms of equipment on the deep fryer lineShelf over the 3 compartment sinkSoda machine nozzles
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  • 2190 - Water from all handwashing sinks was less than 100 F and measured at 63 degrees F at the drive through handsink..
  • 2350 - Critical Chicken make area handwashing sink does not work.
  • 3170 - Damaged ceiling tiles are not maintained in good repair
  • 3180 - Repeat The following areas noted in need of cleaning:Floor under the out of order taco make stationFloor under the working taco make stationWalls and ceiling above the 3 compartment sinkWall above the drive through taco make stationFloor under the fryer line
  • 3210 - Corrected During Inspection Critical Trash can cleaned and water disposed of in 3 compartment sink.
February 15, 2008Routine210Details / Comments
  • 0820 - Corrected During Inspection Critical Beans in left taco make station hot holding at improper temperatures.
  • 0820 - Critical Left taco make lowboy temperature checked at 43 F, but food inside in 50's. Right taco make lowboy 55 F.
  • 0820 - Corrected During Inspection Critical Tomatoes and cheese stored in the taco make lowboy refrigerators cold holding at improper temperatures. 2 bags of cheese just placed in the right lowboy from the walk in refrigerator. Other items present for unknown period of time. Manager states that lowboys are emptied and turned off at closing, then turned on for cooling for opening.
  • 1060 - Repeat The nonfood contact surface of the storage shelving in the walk in refrigerator and dry store room are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Severly bent shelving in the walk in freezer was observed in a state of disrepair and damaged.
  • 1570 - Repeat Walk in freezer door will not completely close.
  • 1570 - The door gaskets of the lowboy reach in refrigerators are damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Equipment door gasketsOutsides surfaces of refrigerators, hot boxes, trash cans etc.Inside of the left taco make lowboy with mildew on the fan/top of the boxInside of the right taco make lowboy with standing water in the bottomHandles to the taco make steamers
  • 3180 - Repeat Floor under hot boxes noted in need of cleaning.
September 28, 2007Routine14Details / Comments
  • 0610 - Repeat Steam cabinet above both taco make station hot holding preparation areas drips condensation onto food insert pans, especially pan of beans, located directly below.
  • 0610 - Chicken make area handwashing sink next to preparation table without a splashguard.
  • 1060 - Repeat The nonfood contact surface of the following items are not corrosion resistant, nonabsorbent, and/or smooth:The racks and bins used for clean and sanitized tableware
  • 1570 - Repeat Unused reach in refrigerator not removed from the premises.
  • 1570 - Repeat The following equipment observed in a state of disrepairWalk in freezer door that will not close completely Right taco make refrigerator with a build up of ice on the condenserCracked handwashing sink at the chicken station
  • 2310 - Critical Repeat The handwashing facility located at the chicken station and by the right taco make station are blocked by food on the sink and a tool in the sink, preventing access by employees for easy handwashing.
  • 3180 - Repeat Pooled soiled water in the chicken refrigerator and pooled grease from a spill in front of fryers noted in need of cleaning.
March 27, 2007Follow-up14Details / Comments
  • 0610 - Raw chicken in blue tubs and box of food stored on the floor or food stored less than 6" above the floor in the chicken refrigerator and in the small walk in freezer.
  • 0610 - Steam cabinet above both taco make station hot holding preparation areas drips condensation onto food insert pans, especially pan of beans, located directly below.
  • 1060 - Repeat The nonfood contact surface of the following items are not corrosion resistant, nonabsorbent, and/or smooth:The racks and bins used for clean and sanitized tablewareThe cardboard used as shelf liners above the left taco make station heaterThe cardboard placed on the floor under a dry storage shelf
  • 1190 - No thermometers located in front counter and right taco make station reach in refrigerators.
  • 1190 - The ambient temperature measuring device located in the left taco make station reach in refrigerator is not easily readable.
  • 1570 - Repeat The following equipment observed in a state of disrepairReach in refrigerators with visible gaps between the doors and the refrigeratorsWalk in freezer door that will not close completely Right taco make refrigerator with a build up of ice on the condenserCracked handwashing sink at the chicken station
  • 1570 - Repeat Unused reach in refrigerator not removed from the premises.
  • 1700 - Critical Quaternary Ammonium sanitizing solution measured at >400 parts per million (ppm), used was not at an acceptable pH.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: Utensils and utensil tub Pans in the sanitizing sink
  • 1860 - Soiled dishes stored in the rinse sink, with tableware rinsed over them.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 2310 - Critical The handwashing facility located at the chicken station and by the right taco make station are blocked by food on the sink and a tool in the sink, preventing access by employees for easy handwashing.
  • 2890 - Repeat Light bulbs in the right taco make station and the walk in freezer are not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Pooled soiled water in the chicken refrigerator and soda syrup on the dry store room floor under the soda dispensing stand noted in need of cleaning.
March 19, 2007Routine47Details / Comments
  • 0820 - Critical Repeat Taco make station #1 refrigerator temperature at 51 F during inspection. Refrigerator with large ice build up on fan. Items in food preparation insert pans are managed using time as a public health control. Large bag of cheese stored below 44 F.
  • 1060 - The nonfood contact surfaces of wire racks throughout the facility but especially by the 3 compartment sink and in the walk in refrigerator are is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - Repeat The food contact surfaces of the metal and plastic food pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - The following equipment was observed in a state of disrepair and damaged:Taco make station #1 refrigerator1 light out in taco make station # 1 hot holding 1 light out in chicken hot holding tray 2 lights out in the hood system over the fryersLoose handles on #1 hot boxChicken station handwashing sink basin badly crackedDeep fat fryer with damaged wiring
  • 1570 - The door gaskets of the several facility refrigerators are damaged.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Items stored in baskets for sanitized dishes near the 3 compartment sink.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:Wire storage shelvingHandles of trash cans and other small difficult to clean areasBottom of deep fat fryersRefrigerator fans and fan coversFanStorage container for dishwashing materials under the 3 compartment sink
  • 2000 - Single service items observed unprotected from contamination.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on the mop sink threaded faucet with a hose, as required by law.
  • 2850 - Cardboard used as a floor mat in the chicken station. Board used as floor cover under the soda syrup area and not moved for cleaning.
  • 2890 - Light bulbs in taco make station #1are not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Repeat Floors under all equipment and shelving as well as in walk in refrigerators, ceilings near vents and above the front counter, and both mop sink areas noted in need of cleaning.
February 28, 2007Routine38Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0770 - Frozen foods not maintained at 0 F or below.
  • 0820 - Critical Foods in taco station cold holding at improper temperatures. There is ice built up on the fan unit.
  • 1100 - Repeat The damaged plastic containers, lids,....are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - There was no temperature measuring device located in some reach ins and walk ins.
  • 1320 - The temperature measuring device s mounted in the back of refrigerators are not easily seen andnot properly located in the warmest part of the unit.
  • 1570 - Door handle on one Henny penny, rusty basket over the dish sinks observed in a state of disrepair and damaged.
  • 1770 B - Repeat Observed accumulations of mold, food deposits or other soil on the following surfaces:several reach in door gaskets and fan guards, overhangs at taco stations and at the hot well, wire racks, rolling racks in walk in, drink dispensers.
  • 3170 - Repeat Physical structure is not maintained in good repair; doorway trim missing near chicken walk in, peeling wall by walk in, peeling walk in freezer door.
  • 3180 - Repeat Kitchen floor throughout, entire chicken walk in(floor,door, walls, fan unit,...), exhaust hood filters noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
August 02, 2006Routine19Details / Comments
  • 1100 - The surface of the damaged and corroded sheet pans and the corroded basket over the dish sinks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - One door gasket of the Henny Pennt is damaged.
  • 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: interior of one taco station refrigerator.
  • 3170 - Repeat Physical structure is not maintained in good repair: doorway trim missing by walk in, walk in freezer door peeling.
February 27, 2006Follow-up04Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0550 - Repeat Dispensing utensils improperly stored between uses(HANDLES LAYING IN PRODUCT: ice maker).
  • 1100 - Repeat The food contact surfaces of the DAMAGED PLASTIC PANS AND CRACKED CHICKEN FLOUR TUB are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1400 - Hobart reach in freezer = 30F, water dripping inside of it.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: REFRIGERATORS(DOORS, GASKETS, RACKS, FANS,...), ALL METAL RACKS, WALK INS(MOLDY FAN UNIT), ICE MAKER(MOLDY INTERIOR), SURFACES AT THE TACO STATIONS(BACK SPLASH, OVERHANGS, EQUIPMENT HANDLES,...), WARMER DRAWERS, HENNY PENNYS, SOME CONDIMENT TRAYS, RACKS BY WEDGE WARMER, PREP SINK, BASKET OF SMALLWARES, SODA/ICE DISPENSERS, WEDGE BIN LIGHTS, BISCUIT FREEZER, COLE SLAW TUBS(MOLDY), TWISTS TUB, TOASTERS, ...
  • 1800 - Repeat The nonfood contact surfaces of the COMPUTER MONITORS, VCR/TV, AND MIXER have accumulations of grime and debris.
  • 2000 - Single service FOOD WRAPPERS observed SOILED, unprotected from contamination.
  • 2310 - Critical Repeat The handwashing facility located by the kitchen door is blocked, preventing access by employees for easy handwashing.
  • 2350 ii - Critical Repeat Plumbing is in poor repair: WATER LEAKING FROM ONE HANDSINK DRAIN PIPE, NO FAUCET KNOBS AT TWO HAND SINKS.
  • 2720 - Repeat DUMPSTER was uncovered, one lid broken.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Repeat PHYSICAL STRUCTURE is not maintained in good repair: FLOOR, WALL PANELS, TRIM, AND BASEBOARD ARE DAMAGED IN SEVERAL AREAS. WALK IN DOOR IS PEELING AND ALL BASE TILES HAVE BEEN REMOVED
  • 3180 - Repeat FLOORS, BASEBOARDS, WALLS, FAN UNITS,...all noted in need of cleaning.
January 27, 2006Follow-up410Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - Repeat Dispensing utensils improperly stored between uses(HANDLES LAYING IN PRODUCT).
  • 0610 - Repeat Food stored on the floor and food stored less than 6" above the floor on broken, inverted bread rack.
  • 1100 - The food contact surface of the DAMAGED PLASTIC PANS AND LIDS is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Repeat ONE MICROWAVE OVEN AND ONE LOWBOY REFRIGERATOR observed in a state of disrepair and damaged.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ALL REFRIGERATORS(DOORS, GASKETS, RACKS, FANS,...), WALK INS(MOLDY), ICE MAKER(MOLDY), ALL SURFACES AT THE TACO STATIONS(BACK SPLASH, OVERHANGS, EQUIPMENT HANDLES,...), WARMER DRAWERS, HENNY PENNYS, ALL CONDIMENT TRAYS, RACKS BY WEDGE WARMER, CHIP TRAYS, OVEN, MOLDY CUTTING BOARD, PREP SINK AND BELOW IT, BASKET OF SMALLWARES,...
  • 1800 - The nonfood contact surfaces of the COMPUTER MONITORS, VCR/TV, SMALL FAN, MOLDY INSTRUCTION MANUALS, NUMEROUS RACKS IN THE FACILITY have accumulations of grime and debris.
  • 2020 - Repeat DRINK LIDS at drive thru were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 2310 - Critical Repeat The handwashing facility located by the kitchen door is blocked, preventing access by employees for easy handwashing.
  • 2350 ii - Critical Plumbing is in poor repair: WATER LEAKING FROM ONE HANDSINK FOOT CONTROL, NO FAUCET KNOBS AT TWO HAND SINKS, DRAIN DISCONNECTED AT ONE HAND SINK .
  • 2720 - DUMPSTER was uncovered, one lid broken.
  • 3020 - Soap was not provided at the hand washing lavatory in the back of the kitchen.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 10 foot candles of light was noted in the one walk in refrigerator
  • 3140 - Clothing observed store on top of the ice maker.
  • 3170 - Repeat PHYSICAL STRUCTURE is not maintained in good repair: FLOOR AND BASEBOARD IS DAMAGED IN SEVERAL AREAS.
  • 3180 - FLOORS, BASEBOARDS, WALLS, FAN UNITS,... noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained.
December 01, 2005Routine316Details / Comments
  • 0550 - Repeat Dispensing utensils improperly stored between uses. (Handles in food)
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1100 - The food contact surface of the Sheet Pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the WALK-IN FREEZER is not accurate.
  • 1570 - Handsink was observed in a state of disrepair and damaged.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Ice Machine..
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FLOOR, MOP SINK, WALL, HOOD FILTERS, AND AIR FILTERS.
  • 2020 - Repeat To Go utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 2230 - Critical There are not an adequate number of WORKING handwash lavatories on site. (See 12 VAC5-421-2280)
  • 2310 - Critical Repeat The handwashing facility located at the KITCHEN is blocked, preventing access by employees for easy handwashing.
  • 3080 - Less than 50 foot candles of light was noted under the hood
  • 3170 - Repeat FLOOR is not maintained in good repair
July 06, 2005Routine39Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the WALK-IN.
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1060 - The nonfood contact surface of the Single Service to go area is not corrosion resistant, nonabsorbent, and/or smooth. (Remove Cardboard from underneath paper product
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the CHICKEN WALK-IN is not accurate.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Gaskets, CHICKEN COOLER, CHICKEN PREP AREA..
  • 2020 - Repeat To Go utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 2310 - Critical The handwashing facility located at the Kitchen is blocked, preventing access by employees for easy handwashing.
  • 3170 - Repeat Wall is not maintained in good repair
April 04, 2005Routine36Details / Comments
  • 0480 - Unlabeled food containers.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical Beans and Maccaroni hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) Foods in the refrigeration unit is not properly dated for disposition.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Gaskets, Air Vents
  • 2020 - Repeat To Go Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 2890 - Repeat Light bulb in Freezer not shielded, coated, or otherwise shatter-resistent.
  • 3170 - Repeat Ceiling, Walls are not maintained in good repair
January 19, 2005Routine27Details / Comments
  • 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ice Machine, Hood Filters, Ventilation System.
  • 1570 - Repeat The door gasket of the Reach-ins is (missing, damaged).
  • 1570 - Repeat Microwave was observed in a state of disrepair and damaged.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1450 - Foods were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 2020 - Single Service Items were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 1320 - Repeat There was no temperature measuring device located in the Walk-in.
October 27, 2004Routine15Details / Comments
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Reach in freezer, hot holding unit.
  • 0060 - Critical Certain employees failed to demonstrate the correct cooking temperatures as well as hot and cold holding temperatures.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in the drive thru prep area..
  • 2890 - (Infrared lamp, Heat lamp) under hood not protected against breakage by a shield.
  • 3170 - Tile floor is not maintained in good repair
  • 3340 - Critical Containers of Cleanser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 2350 - Critical There is a plumbing leak under the ice machine in dry storage..
July 22, 2004Routine35Details / Comments
  • 2020 - Repeat Unwrapped CUPs were provided at the consumer self-service counter.
  • 1320 - Repeat There was no temperature measuring device located in the DESSERT REFRIGERATION.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ICE MAKER, OVEN, AND SODA DISPENSER IN THE FRONT OF THE RESTAURANT.
  • 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: SHEET PANS AND FRYER EQUIPMENT.
  • 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: EQUIPMENT UNDERNEATH COOKING EQUIPMENT.
  • 1570 - Repeat The door gasket of the HOT HOLDING EQUIPMENT AND REACH IN REFRIGERATOR is (missing, damaged).
  • 1570 - Repeat WATER FOUNTAIN AND HANDSINK was observed in a state of disrepair and damaged.
  • 3170 - Repeat WALK IN FREEZER FLOOR, LIGHT IN THE WALK IN REFRIGERATOR, BOOTHS IN THE DINING AREA, AND WALL BY THE WALK IN REFRIGERATION UNIT is not maintained in good repair
  • 3180 - Repeat FLOORS IN THE RESTROOMS AND UNDERNEATH EQUIPMENT, ESPECIALLY UNDER FRYER EQUIPMENT, AS WELL AS WALLS BEHIND FOOD PREPARATION AREAS ARE noted in need of cleaning.
  • 1060 - The nonfood contact surface of the RACKS IN THE WALK IN REFRIGERATION UNIT is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0550 - Repeat In-use utensils improperly stored between use.
January 21, 2004Routine17Details / Comments
  • 1780 - Critical Repeat Containers on the serving lines of the TACO BELL PREPARATION STATION, to which additional product is added are observed soiled
  • 1780 - Critical Repeat Equipment (BREAD RACKS)used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the PREPARATION AREA.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) VEGETABLES, CHEESES, AND MEATS in the refrigeration unit is not properly dated for disposition.
  • 0380 - Critical Food (CHOCOLATE SAUCE ON SHELVING UNIT, RAW CHICKEN IN THE WALK IN REFRIGERATION UNIT, AND FLOUR IN THE DRY STORAGE AREA) from damaged packaging offered for sale or service. DUE TO THE DAMAGED PACKAGING OF CHICKEN IN THE WALK IN, THERE IS A LIQUID ALL OVER THE WALK IN REFRIGERATION AREA. THE FLOUR THAT IS UNWRAPPED IN ALL OVER THE FLOOR AND WALL IN THE BACK OF THE RESTAURANT BY THE DUAL WALK IN UNITS.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. THERE WAS NO SOLUTION IN THE SANITIZING SINK WHEN WE CHECKED THE CONCENTRATION.
  • 1960 - METAL CONTAINERS AND UTENSILS were found stacked while wet after cleaning and chemical sanitization.
  • 2020 - Repeat Unwrapped CUPS were OBSERVED AT THE CUSTOMER SERVICE COUNTER.
  • 1320 - Repeat There was no temperature measuring device located in NUMEROUS REFRIGERATION UNITS.
  • 2010 - DIRTY equipment/utensils were found stored UNDER PREPERATION AREAS, ON SHELVING UNITS, AND ON THE FLOOR.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 3170 - Repeat LIGHT ABOVE TACO HOLDER is not maintained in good repair
  • 3180 - Repeat FLOORS AND WALLS THROUGHOUT THE ENTIRE ESTABLISHMENT INCLUDING THE BATHROOM ARE noted in need of cleaning. THE FLOOR UNDERNEATH THE FRYING AREA NEEDS IMMEDIATE ATTENTION.
  • 2310 - Critical Repeat The handwashing facility located at the CHICKEN PREPARATION AREA is blocked, preventing access by employees for easy handwashing.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0550 - Repeat Dispensing utensils (TONGS, POTS, PANS, AND SPATULAS) improperly stored between. NUMEROUS UTENSILS AND DISHES THROUGHOUT THE ESTABLISHMENT ARE STORED IMPROPERLY AND OBSERVED WITH DEBRIS AND GRIME. DIRTY DISHES AND UTENSILS SHOULD NOT BE STORED ON THE FLOOR OR ON SHELVING UNITS.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.(DRY STORAGE AREA)
  • 0610 - Repeat Food (SHORTENING) stored in a location where it is subject to splash, dust or other contamination.
  • 1570 - Repeat GLASS CLEANER HOLDER AND HOT HOLDING DRAWERS WERE observed in a state of disrepair and damaged.
  • 1570 - Repeat The door gasket of the REACH IN REFRIGERATION UNIT is (missing, damaged).
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: MICROWAVE, ICE MACHINE, SODA DISPENSER, INSIDE OF ALL REFRIGERATION UNITS (ESPECIALLY THE CHICKEN WALK IN REFRIGERATION UNIT--IT EMANATES A FOUL ODOR AND HAS AN ACCUMULATION OF MILDEW AND MOLD), OVEN, FRYERS, STEAMERS, GRILLS, AND ICED TEA CONTAINER.
  • 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking EQUIPMENT UNDERNEATH THE FRYERS, GRILLS, AND COOKING EQUIPMENT, THE HOOD SYSTEM, FRYERS, GRILLS, AND THE OVEN.
  • 1770 - Critical Repeat The following utensils were observed soiled to sight and touch: TONGS, SPATULAS, AND NUMEROUS SPOONS.
  • 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: OUTSIDE OF ALL EQUIPMENT, SHELVING UNITS, HANDSINKS, THE ENTIRE DRY STORAGE AREA, THE OUTSIDE OF EQUIPMENT BY THE FRYING AREA IS ESPECIALLY DIRTY, THE COUNTER IN THE DRY STORAGE AREA BY THE DUAL WALK INS, THE FIRE EXTINGUISHER, THE VENTILATION SYSTEM FILTERS AND SCREENS, THE HOT HOLDING EQUIPMENT, THE CLEANING EQUIPMENT HOLDER, AND THE GASKETS ON ALL OF THE REFRIGERATION UNITS HAVE MOLD GROWING ON THEM.
January 07, 2004Routine711Details / Comments
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the food preparation area. (FIXED)
  • 3020 - Soap was not provided at the hand washing lavatory by the entrance to the kitchen.
  • 3220 - Mops and brooms not hung up to air dry. Mops and brooms were initially observed in front of the hand sink, then they were moved into the mop sink.
  • 0550 - In-use utensils (spatulas, slicer, and tongs) improperly stored between use.
  • 2000 - Single service items (drinking cups) observed unprotected from contamination.
  • 0610 - Food (shortening) stored in a location where it is subject to splash, dust or other contamination.
  • 0610 - Food (dry storage) stored on the floor.
  • 1100 - Critical The food contact surface of the sheet pans and the steamer for flat bread are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - There was no temperature measuring device located in the desert refrigeration unit.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: desert reach-in, soda dispenser, cup dispenser, toastmaster, ice tea container, taco steamer, preparation line, fryer, rethermolizer, ice maker, inside of hot holding unit, grill, mixer, freezer, portable storage shelves, cinnamon twist and sugar containers.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of hot holding unit, shelves, gaskets in DELFIELD reach-in, dry storage area, trash cans, men's urinal and hand sink .
  • 1570 - Rethermolizer, grill, hot holding drawers, thermometer in walk-in freezer, reach-in gaskets, and glass cleaner holder were observed in a state of disrepair and damaged.
  • 3170 - Light above taco shell warmer is not maintained in good repair
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 2310 - Critical The handwashing facility located by the entrance to the kitchen is blocked, preventing access by employees for easy handwashing. (FIXED)
  • 0830 - Critical The prepared ready-to-eat (RTE) cheese, lettuce, and tomatoes in the refrigeration unit are not properly dated for disposition.
  • 0060 - Critical The person in charge failed to explain the proper concentration of the sanitizing solution in the three compartment sink.
October 08, 2003Routine611Details / Comments

September 30, 2009 (Follow-up)



Violations:
  • 1570 - Repeat Pipe underneath foof preperation sink and walk-in refrigerator was observed in a state of disrepair and damaged.
    Repair the listed above 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 listed above, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1640 - Corrected During Inspection Repeat The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
    Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dry storage bins, walk-in ceiling (dust), some shelving throughout the preparation area, refrigeration and freezer door gaskets.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 C - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Repeat Some floor and wall surfaces 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:
The fan was broken in the walk-in and was fixed yesterday. The walk-in is now reading 40 degrees F.

September 29, 2009 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Foods listed in comments cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1570 - Pipe underneath foof preperation sink and walk-in refrigerator was observed in a state of disrepair and damaged.
    Repair the listed above 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 listed above, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1640 - Corrected During Inspection The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
    Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dry storage bins, walk-in ceiling (dust), some shelving throughout the preparation area, refrigeration and freezer door gaskets.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Repeat Some floor and wall surfaces 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:
One of the walk-in refrigerators was out of temp. (51 degrees F). The manager did not know how long the food had been out of temp. and the temp. log book had not been done for today. She voluntarily threw away: 10 lbs green beans, 45 lbs mac-n-cheese, 205 lbs taco meat, 23 lbs pepper sauce, 10lbs baked beans, 10 lbs cooked corn on the cob, 18 lbs ranch, 19 lbs pepper jack sauce, 20 lbs creamy jalapeno sauce, 2 lbs cooked chicken shredded, 150 lbs shredded cheese. There is a large gap underneath the walk-in refrigerator that is letting in warm air.

January 28, 2009 (Routine)



Violations:
  • 0690 - Splash guard is needed between handsink and food steamer.
    Protect food from miscellaneous sources of contamination.
  • 1570 - Repeat The door gaskets of the front reach-in unit, hot holding unit used for taco shells, and walk-in cooler are damaged.
    Repair or replace the reach-in, hot holding unit, walk-in door gaskets in accordance with the manufacturer's specifications.
  • 1570 - Hot holding chicken unit was observed in a state of disrepair and damaged. (NEW UNIT ON ORDER-IN PROCESS OF REPLACING). Stainless steel piece of soda dispensing unit needs to be sealed.
    Repair the hot holding 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 hot holding unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of dry food item containers, sides of fryer and grill, inside reach-in units (IN PROCESS OF CLEANING)
    Maintain nonfood-contact surfaces of equipment clean.
  • 2810 - Wall or wall covering in taco bell walk-in cooler is not smooth and easily cleanable.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 2810 - Floor or floor covering at bottom of walk-in cooler and walk-in cooler door is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3170 - Repeat Ceiling tiles by mop sink area are missing. (IN PROCESS OR REPLACING)
    Maintain physical facilities in good repair. Missing tiles need to be replaced.
  • 3180 - Floor areas behind all fryers, hot holding units, around water heater, around ceiling vents located above food preparation area, wall by soda dispensing unit noted in need of cleaning. (IN PROCESS OF CLEANING DURING ASSESSMENT)
    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.
  • 3240 - Handwashing facilities are not maintained in chicken breading area. Handsink not functioning. (PARTS ON ORDER)
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3380 - Corrected During Inspection Critical Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer from dispensing unit rated 400ppm. (NEEDS TO BE ADJUSTED-OPERATOR CORRECTED)
    Utilize only quaternary ammoina that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Observed good employee health practices today. Date marking observed. Food thermometer available-demonstrated calibrating thermometer. Discussed cleaning and sanitizing chicken breading area. Dumpster area looks ok. Discussed cleaning schedule. Training logs available. Renewal permit issued.

November 17, 2008 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0480 - Corrected During Inspection Repeat Unlabeled 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.
  • 0820 A 2 - Critical Repeat Diced tomatoes and other items stored on low-boy unit that did not hold food at proper temperature were cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Repeat Low-boy unit was observed in a state of disrepair and damaged.
    Repair the Taco Bell 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 Taco Bell unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: scoops with damaged handle, can opener, scissors.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: utensil container over pot pie prep table, underside of Taco Bell hot units, storage shelves, door of walk-in coolers, handle of walk-in coolers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the mop sink has 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 in walk-in coolers 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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Violations discussed for correction.

June 27, 2008 (Routine)



Violations:
  • 0170 - Repeat A food employee was observed cleaning their hands in the sanitzing bucket, where handwashing sink is not working.
    Ensure handwashing sinks remain in good repair and instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0820 A 2 - Corrected During Inspection Critical Foods listed on temperature checks held in the main walk in refrigerator cold holding at improper temperatures. Foods without preparation notes, cold holding above 41 F for unknown period of time. Walk in Freezer temperature check done during opening walk throughs, but Walk in Refrigerator temperature checks not done.
    Foods listed at 45 F and above voluntarily discarded during the inspection. Ensure temperature checks are done on all units and that 1 food temperature is taken to verify thermometer reading as accurate. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Refrigerator repairman arrived and completed repair prior to end of inspection, with reading by repairman, 38 F at 12:55 PM.
  • 0850 - Corrected During Inspection Critical Cold holding items for taco make station, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Original employee asked uncertain how long food kept or when to discard.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1100 - The food contact surface of the wire whip with missing and broken wires for the mixing machine is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Replace the whip to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1570 - Repeat The following equipment was observed in a state of disrepair and damaged:WALK IN REFRIGERATOR / TEMPERATURE / FAN / DOORWALK IN FREEZER DOOR THAT WILL NOT CLOSETaco make station by drive through windowHot hold drawers
    Ensure WIR is repaired IMMEDIATELY. Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1570 - Repeat The door gaskets for the following equipment are in poor repair:Hot boxTaco make preparation refrigeratorWalk in refrigerator
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Tops, backs, storage shelving for monitor equipmentBottoms, and edges and handles of hot box doorsHenny Penny wheelsBottom cabinet of deep fat fryerDust build up inside Fastron bottom cabinetsElectric cord, back and bottom of end Fastron chicken fryer
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat Single service items observed unprotected from contamination, to include open boxes with bulk supplies of chicken pot pie pans single wrap papers etc. and stacks of lids, cups etc. stored eating surface up.
    Stacks of lids etc. corrected to storing eating surface down during the inspection. Adjust way bulk storage items are stored to protect eating surface of items.
  • 2350 ii - The following plumbing in poor repair:*Handwashing sink in the chicken make area*No drain cover in the lobby mop sink.
    Handsink repaired during inspection. Repair and maintain all plumbing components and fixtures.
  • 3170 - The following items are not maintained in good repair:Door to kitchen that is broken and will not closeDoorway to kitchen with about 1 inch gap between wall and door frameCoving behind fryer line that is deterorating and coming away from wall Missing ceiling tiles above the mop sinkProperty fence with a section pushed back toward adjacent ditching and poison ivy present
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The following areas noted in need of cleaning:Floors under equipment especially where piping is installed parellel to floor just above floor and where large electric cables catch debrisWall behind monitorsFloors in dry storeroom under shelving especially where extra unused racks stored on the floor
    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 - Flies noted in lobby.
    Ensure thorough cleaning is done to all surfaces, trash emptied routinely, and cans cleaned, facility floor drains routinely cleaned, dumpster remains closed, is clean, and area is clean. Contact facility pest control for suggestions. 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.
Comments:
Observed good glove use, good sanitizing. Ensure that unit and food temperatures are routinely checked and recorded. Walk in refrigerator temperature repaired by thermostat adjustment per repairman during inspection. Unit fan replaced 1 week ago. *Facility due to remove right side taco make station this coming Sunday and plans to change facility layout. Ensure plans are submitted to Health Department IMMEDIATELY for review and approval.

February 15, 2008 (Routine)



Violations:
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0480 - Unlabeled squeeze bottles in the taco make station.
    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.
  • 1060 - The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:Shelving especially in the dishwashing areaOutside of the rethermalizer
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - The food contact surface of the following equipment and utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned:Rusty wire wisk, wire wisk with bottom missingChicken prep area plastic binDamaged plastic containersSqueeze bottles with frayed tops, cut to make opening wider
    Replace the utensils and equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - The rusty tabletop mixer was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair or replace the mixer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1570 - The following equipment was observed in a state of disrepair and damaged:Light handing by one wire in the men's restroomDrive through taco make station refrigerator
    Repair the light and replace the taco make station (no longer repairable) to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1570 - Repeat The door gaskets of the the following refrigeration units are damaged:Taco make refrigeratorDrive through lowboy Reach in freezerSmall walk in freezerWALK IN FREEZER DOOR THAT WILL NOT CLOSE
    Replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Cart in the chicken make areaShelf over the drive through window taco make areaOutsides of the squeeze bottles in the left taco make areaGaskets on most refrigeration unitsoFan in the taco make refrigeratorArea just under the counter for the chicken hot holding cabinetsWheels and bottoms of equipment on the deep fryer lineShelf over the 3 compartment sinkSoda machine nozzles
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2190 - Water from all handwashing sinks was less than 100 F and measured at 63 degrees F at the drive through handsink..
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
  • 2350 - Critical Chicken make area handwashing sink does not work.
    Ensure handsink is immediately repaired. Chicken make station staff, washing hands in chicken food preparation sink.
  • 3170 - Damaged ceiling tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The following areas noted in need of cleaning:Floor under the out of order taco make stationFloor under the working taco make stationWalls and ceiling above the 3 compartment sinkWall above the drive through taco make stationFloor under the fryer line
    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.
  • 3210 - Corrected During Inspection Critical Trash can cleaned and water disposed of in 3 compartment sink.
    Discussed with manager, sink emptied, cleaned and sanitized immediately. Employee cleaning trashcans works for cleaning, and states he has not received any sanitation training. Refrain from using food preparation sinks, handwashing lavatories, and warewashing equipment for cleaning of maintenance tools, preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
Comments:
Overall violations involving plumbing issues must be corrected immediately. Plumber contacted during inspection to adjust water temperature and repair chicken station handsink. Slow stream of water coming from under the out of order taco make station, unable to tell source due to paper cups etc. under the unit. Ensure area is cleaned after closing, or when no food preparation in progress, and ensure "leak" is repaired. Observed overall good handwashing, good food temperatures, good glove and utensil use for no bare hand contact and sanitizing buckets prepared and in place for use. Ensure sanitation training is conducted and documented especially addressing handwashing, when, where and how as well as prevention of contamination, and cleaning. Employees must receive sanitation training within 14 days of hire. Contact EHS when plumbing repairs completed. Permit Renewal Issued. Discussed updates to VA food code and employee health policies,

September 28, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Beans in left taco make station hot holding at improper temperatures.
    Beans just placed in taco make hot holding for opening. Beans heated and placed in hot holding. Ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 - Critical Left taco make lowboy temperature checked at 43 F, but food inside in 50's. Right taco make lowboy 55 F.
    Monitor left taco make refrigerator for ability to maintain temperatures of 41 F or below and possible use. Ensure right lowboy is repaired or replaced.
  • 0820 - Corrected During Inspection Critical Tomatoes and cheese stored in the taco make lowboy refrigerators cold holding at improper temperatures. 2 bags of cheese just placed in the right lowboy from the walk in refrigerator. Other items present for unknown period of time. Manager states that lowboys are emptied and turned off at closing, then turned on for cooling for opening.
    Tomatoes and cheese stored in taco make lowboys for unknown period of time voluntarily discarded during the inspection. 2 bags of cheese just placed in lowboy returned to walk in refrigerator for cold holding. Ensure potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1060 - Repeat The nonfood contact surface of the storage shelving in the walk in refrigerator and dry store room are 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 - Severly bent shelving in the walk in freezer was observed in a state of disrepair and damaged.
    Repair or replace damaged storage shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1570 - Repeat Walk in freezer door will not completely close.
    Ensure freezer door is repaired to close completely.
  • 1570 - The door gaskets of the lowboy reach in refrigerators are damaged.
    Replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Equipment door gasketsOutsides surfaces of refrigerators, hot boxes, trash cans etc.Inside of the left taco make lowboy with mildew on the fan/top of the boxInside of the right taco make lowboy with standing water in the bottomHandles to the taco make steamers
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floor under hot boxes 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:
Overall facility sanitation improved. New manager in charge of facility and changes made include changing chicken walk in refrigerator with regular walk in refrigerator to prevent walking through chicken walk in to get to walk in freezer, and in depth cleaning schedule. Temperature and training records in place. Review process for food storage at closing with staff. Observed good handwashing and sanitizing.

March 27, 2007 (Follow-up)



Violations:
  • 0610 - Repeat Steam cabinet above both taco make station hot holding preparation areas drips condensation onto food insert pans, especially pan of beans, located directly below.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination or otherwise protect food from contamination.
  • 0610 - Chicken make area handwashing sink next to preparation table without a splashguard.
    Ensure a splashguard is placed between the handsink and the prep table to prevent splash contamination.
  • 1060 - Repeat The nonfood contact surface of the following items are not corrosion resistant, nonabsorbent, and/or smooth:The racks and bins used for clean and sanitized tableware
    Measurement for new racks and bins scheduled this week and replacement installment within 2 weeks. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Repeat Unused reach in refrigerator not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - Repeat The following equipment observed in a state of disrepairWalk in freezer door that will not close completely Right taco make refrigerator with a build up of ice on the condenserCracked handwashing sink at the chicken station
    Repair or replace items in disrepair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 2310 - Critical Repeat The handwashing facility located at the chicken station and by the right taco make station are blocked by food on the sink and a tool in the sink, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food and tool preventing its use.
  • 3180 - Repeat Pooled soiled water in the chicken refrigerator and pooled grease from a spill in front of fryers noted in need of cleaning.
    No apparant source of pooling water on chicken walk in refrigerator floor. Check chicken holding tubs and watch for any other souce for pooling water. 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:
Improvements made since previous inspection. Permit Renewal Issued. Replacement of racks, bins and walk in freezer door scheduled. Training conducted, update records to reflect training.

March 19, 2007 (Routine)



Violations:
  • 0610 - Raw chicken in blue tubs and box of food stored on the floor or food stored less than 6" above the floor in the chicken refrigerator and in the small walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0610 - Steam cabinet above both taco make station hot holding preparation areas drips condensation onto food insert pans, especially pan of beans, located directly below.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination or otherwise protect food from contamination.
  • 1060 - Repeat The nonfood contact surface of the following items are not corrosion resistant, nonabsorbent, and/or smooth:The racks and bins used for clean and sanitized tablewareThe cardboard used as shelf liners above the left taco make station heaterThe cardboard placed on the floor under a dry storage shelf
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1190 - No thermometers located in front counter and right taco make station reach in refrigerators.
    Ensure thermometers are placed in all refrigerator spaces.
  • 1190 - The ambient temperature measuring device located in the left taco make station reach in refrigerator is not easily readable.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 1570 - Repeat The following equipment observed in a state of disrepairReach in refrigerators with visible gaps between the doors and the refrigeratorsWalk in freezer door that will not close completely Right taco make refrigerator with a build up of ice on the condenserCracked handwashing sink at the chicken station
    Repair or replace items in disrepair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1570 - Repeat Unused reach in refrigerator not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1700 - Critical Quaternary Ammonium sanitizing solution measured at >400 parts per million (ppm), used was not at an acceptable pH.
    Adjust the sanitizing solution to ensure the concentration is between 300-400 ppm.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: Utensils and utensil tub Pans in the sanitizing sink
    Clean and sanitize these surfaces for food contact.
  • 1860 - Soiled dishes stored in the rinse sink, with tableware rinsed over them.
    Hold training to review correct dishwashing procedure. Ensure that dishwashing sinks are used for the intended purpose once sinks are established.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2310 - Critical The handwashing facility located at the chicken station and by the right taco make station are blocked by food on the sink and a tool in the sink, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food and tool preventing its use.
  • 2890 - Repeat Light bulbs in the right taco make station and the walk in freezer are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Pooled soiled water in the chicken refrigerator and soda syrup on the dry store room floor under the soda dispensing stand 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.

February 28, 2007 (Routine)



Violations:
  • 0820 - Critical Repeat Taco make station #1 refrigerator temperature at 51 F during inspection. Refrigerator with large ice build up on fan. Items in food preparation insert pans are managed using time as a public health control. Large bag of cheese stored below 44 F.
    Cheese moved to refrigerator maintaining temperatures of 41 and below. Discontinue storing any potentially hazardous food in this refrigerator until repaired. Store potentially hazardous food items at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1060 - The nonfood contact surfaces of wire racks throughout the facility but especially by the 3 compartment sink and in the walk in refrigerator are 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.
  • 1100 - Repeat The food contact surfaces of the metal and plastic food pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the cracked, damaged pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - The following equipment was observed in a state of disrepair and damaged:Taco make station #1 refrigerator1 light out in taco make station # 1 hot holding 1 light out in chicken hot holding tray 2 lights out in the hood system over the fryersLoose handles on #1 hot boxChicken station handwashing sink basin badly crackedDeep fat fryer with damaged wiring
    Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1570 - The door gaskets of the several facility refrigerators are damaged.
    Replace damaged door gaskets in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Items stored in baskets for sanitized dishes near the 3 compartment sink.
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:Wire storage shelvingHandles of trash cans and other small difficult to clean areasBottom of deep fat fryersRefrigerator fans and fan coversFanStorage container for dishwashing materials under the 3 compartment sink
    Clean these surfaces now and routinely.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on the mop sink threaded faucet with a hose, as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2850 - Cardboard used as a floor mat in the chicken station. Board used as floor cover under the soda syrup area and not moved for cleaning.
    Obtain and use mats authorized for kitchen use, removable and cleanable. Discontinue use of board for floor covering.
  • 2890 - Light bulbs in taco make station #1are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat Floors under all equipment and shelving as well as in walk in refrigerators, ceilings near vents and above the front counter, and both mop sink areas 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:
Training and temperature charts in place. Permit renewal not issued. Correct noted violations. Follow up scheduled for 9 March 2007.

August 02, 2006 (Routine)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0770 - Frozen foods not maintained at 0 F or below.
    Ensure frozen food is maintained frozen. Service freezers to maintain foods at 0 F or below.
  • 0820 - Critical Foods in taco station cold holding at improper temperatures. There is ice built up on the fan unit.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. DEICE the unit promptly.
  • 1100 - Repeat The damaged plastic containers, lids,....are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the damaged items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1320 - There was no temperature measuring device located in some reach ins and walk ins.
    Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1320 - The temperature measuring device s mounted in the back of refrigerators are not easily seen andnot properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 1570 - Door handle on one Henny penny, rusty basket over the dish sinks observed in a state of disrepair and damaged.
    Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1770 B - Repeat Observed accumulations of mold, food deposits or other soil on the following surfaces:several reach in door gaskets and fan guards, overhangs at taco stations and at the hot well, wire racks, rolling racks in walk in, drink dispensers.
    Clean and sanitize these surfaces.
  • 3170 - Repeat Physical structure is not maintained in good repair; doorway trim missing near chicken walk in, peeling wall by walk in, peeling walk in freezer door.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Kitchen floor throughout, entire chicken walk in(floor,door, walls, fan unit,...), exhaust hood filters 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
*Register the other two certified managers at the Chesapeake Health Dept., Room 237. $10 fee = 3 year certificate.

February 27, 2006 (Follow-up)



Violations:
  • 1100 - The surface of the damaged and corroded sheet pans and the corroded basket over the dish sinks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the items to provide a surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - One door gasket of the Henny Pennt is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: interior of one taco station refrigerator.
    Clean and sanitize this surface for food contact.
  • 3170 - Repeat Physical structure is not maintained in good repair: doorway trim missing by walk in, walk in freezer door peeling.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
FACILITY SHOWS DRAMATIC IMPROVERMENT. PERMIT RENEWED.

January 27, 2006 (Follow-up)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0550 - Repeat Dispensing utensils improperly stored between uses(HANDLES LAYING IN PRODUCT: ice maker).
    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 140F and the container.
  • 1100 - Repeat The food contact surfaces of the DAMAGED PLASTIC PANS AND CRACKED CHICKEN FLOUR TUB are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1400 - Hobart reach in freezer = 30F, water dripping inside of it.
    Repair the unit so that it maintains<0F and all condensation drains properly.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: REFRIGERATORS(DOORS, GASKETS, RACKS, FANS,...), ALL METAL RACKS, WALK INS(MOLDY FAN UNIT), ICE MAKER(MOLDY INTERIOR), SURFACES AT THE TACO STATIONS(BACK SPLASH, OVERHANGS, EQUIPMENT HANDLES,...), WARMER DRAWERS, HENNY PENNYS, SOME CONDIMENT TRAYS, RACKS BY WEDGE WARMER, PREP SINK, BASKET OF SMALLWARES, SODA/ICE DISPENSERS, WEDGE BIN LIGHTS, BISCUIT FREEZER, COLE SLAW TUBS(MOLDY), TWISTS TUB, TOASTERS, ...
    Clean and sanitize these surfaces for food contact. *REMOVE the ice build up on several of the fan units. Develop and enforce a detailed cleaning schedule to cover all surfaces and equipment.
  • 1800 - Repeat The nonfood contact surfaces of the COMPUTER MONITORS, VCR/TV, AND MIXER 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.
  • 2000 - Single service FOOD WRAPPERS observed SOILED, unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Critical Repeat The handwashing facility located by the kitchen door is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can blocking its use.
  • 2350 ii - Critical Repeat Plumbing is in poor repair: WATER LEAKING FROM ONE HANDSINK DRAIN PIPE, NO FAUCET KNOBS AT TWO HAND SINKS.
    Repair plumbing.
  • 2720 - Repeat DUMPSTER was uncovered, one lid broken.
    Repair the lid., Cover all waste containers when not in continuous use.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat PHYSICAL STRUCTURE is not maintained in good repair: FLOOR, WALL PANELS, TRIM, AND BASEBOARD ARE DAMAGED IN SEVERAL AREAS. WALK IN DOOR IS PEELING AND ALL BASE TILES HAVE BEEN REMOVED
    Replace all damaged and missing tiles and grout. Repair all wall damage. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat FLOORS, BASEBOARDS, WALLS, FAN UNITS,...all 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:
*NUMEROUS VIOLATIONS REMAIN, NO PERMIT RENEWAL AT THIS TIME. ENFORCEMENT ACTION TO FOLLOW.

December 01, 2005 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    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.
  • 0550 - Repeat Dispensing utensils improperly stored between uses(HANDLES LAYING IN PRODUCT).
    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 140F and the container.
  • 0610 - Repeat Food stored on the floor and food stored less than 6" above the floor on broken, inverted bread rack.
    Elevate ALL food storage onto APPROVED shelving with minimum 6" legs or casters.
  • 1100 - The food contact surface of the DAMAGED PLASTIC PANS AND LIDS is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - Repeat ONE MICROWAVE OVEN AND ONE LOWBOY REFRIGERATOR observed in a state of disrepair and damaged.
    Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove it.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ALL REFRIGERATORS(DOORS, GASKETS, RACKS, FANS,...), WALK INS(MOLDY), ICE MAKER(MOLDY), ALL SURFACES AT THE TACO STATIONS(BACK SPLASH, OVERHANGS, EQUIPMENT HANDLES,...), WARMER DRAWERS, HENNY PENNYS, ALL CONDIMENT TRAYS, RACKS BY WEDGE WARMER, CHIP TRAYS, OVEN, MOLDY CUTTING BOARD, PREP SINK AND BELOW IT, BASKET OF SMALLWARES,...
    Clean and sanitize these surfaces for food contact. Remove the ice build up on several of the fan units. Develop and enforce a detailed cleaning schedule to cover all surfaces and equipment.
  • 1800 - The nonfood contact surfaces of the COMPUTER MONITORS, VCR/TV, SMALL FAN, MOLDY INSTRUCTION MANUALS, NUMEROUS RACKS IN 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.
  • 2020 - Repeat DRINK LIDS at drive thru were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store lids in the original wrapper or an approved dispenser with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 2310 - Critical Repeat The handwashing facility located by the kitchen door is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can and cleaning equipment blocking its use.
  • 2350 ii - Critical Plumbing is in poor repair: WATER LEAKING FROM ONE HANDSINK FOOT CONTROL, NO FAUCET KNOBS AT TWO HAND SINKS, DRAIN DISCONNECTED AT ONE HAND SINK .
    Repair plumbing.
  • 2720 - DUMPSTER was uncovered, one lid broken.
    Repair the lid., Cover all waste containers when not in continuous use.
  • 3020 - Soap was not provided at the hand washing lavatory in the back of the kitchen.
    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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3080 - Less than 10 foot candles of light was noted in the one walk in refrigerator
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3140 - Clothing observed store on top of the ice maker.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
  • 3170 - Repeat PHYSICAL STRUCTURE is not maintained in good repair: FLOOR AND BASEBOARD IS DAMAGED IN SEVERAL AREAS.
    Replace all damaged and missing tiles and grout. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - FLOORS, BASEBOARDS, WALLS, FAN UNITS,... 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.
  • 3240 - Handwashing facilities are unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
*FACILITY IS IN VERY POOR SHAPE TODAY! MANY REPAIRS ARE NEEDED AND SANITATION IS LACKING. CORRECT ALL VIOLATIONS FOR THE PERMIT TO BE RENEWED AT JANUARY INSPECTION. COPY TO DISTRICT MANAGER.

July 06, 2005 (Routine)



Violations:
  • 0550 - Repeat Dispensing utensils improperly stored between uses. (Handles in food)
    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 140F and the container.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1100 - The food contact surface of the Sheet Pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the Sheet pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the WALK-IN FREEZER is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1570 - Handsink was observed in a state of disrepair and damaged.
    Repair the Handsinkto 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.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Ice Machine..
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FLOOR, MOP SINK, WALL, HOOD FILTERS, AND AIR FILTERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2020 - Repeat To Go utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 2230 - Critical There are not an adequate number of WORKING handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2310 - Critical Repeat The handwashing facility located at the KITCHEN is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • 3080 - Less than 50 foot candles of light was noted under the hood
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3170 - Repeat FLOOR is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
OVERALL SANITATION IS POOR!!!! MANAGEMENT NEEDS TO SUMMIT PLANS FOR REMODEL!!!!!

April 04, 2005 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the WALK-IN.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - In-use utensils improperly stored between use.
    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 140F and the container.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - The nonfood contact surface of the Single Service to go area is not corrosion resistant, nonabsorbent, and/or smooth. (Remove Cardboard from underneath paper product
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the CHICKEN WALK-IN is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Gaskets, CHICKEN COOLER, CHICKEN PREP AREA..
    Clean and sanitize these surfaces for food contact.
  • 2020 - Repeat To Go utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 2310 - Critical The handwashing facility located at the Kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the supplies that are preventing its use.
  • 3170 - Repeat Wall is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
OVERALL SANITATION NEEDS VAST IMPROVEMENT...FAILURE TO CORRECT THESE VIOLATIONS MAY RESULT IN FURTHER ACTION BY NEXT INSPECTION!!!

January 19, 2005 (Routine)



Violations:
  • 0480 - Unlabeled 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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Beans and Maccaroni hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical The prepared ready-to-eat (RTE) Foods 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 or within 4 calendar days if held at 45F. 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.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Gaskets, Air Vents
    Clean and sanitize these surfaces for food contact.
  • 2020 - Repeat To Go Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 2890 - Repeat Light bulb in Freezer not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat Ceiling, Walls are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 27, 2004 (Routine)



Violations:
  • 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ice Machine, Hood Filters, Ventilation System.
    Clean and sanitize these surfaces for food contact.
  • 1570 - Repeat The door gasket of the Reach-ins is (missing, damaged).
    Repair or replace the Reach-in door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat Microwave was observed in a state of disrepair and damaged.
    Repair the Microwave 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.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1450 - Foods were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional @EQUIPMENT@ necessary to maintain food items at 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 2020 - Single Service Items were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 1320 - Repeat There was no temperature measuring device located in the Walk-in.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Comments:
TOO MANY REPEAT VIOLATIONS...CORRECT ALL OF THEM IMMEDIATELY... TRANSFER C.F.M CERTIFICATES TO CHESAPEAKE...OBTAIN A COPY OF YOUR PERMIT!!!

July 22, 2004 (Routine)



Violations:
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Reach in freezer, hot holding unit.
    Clean and sanitize these surfaces for food contact.
  • 0060 - Critical Certain employees failed to demonstrate the correct cooking temperatures as well as hot and cold holding temperatures.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - Repeat There was no temperature measuring device located in the drive thru prep area..
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2890 - (Infrared lamp, Heat lamp) under hood not protected against breakage by a shield.
    Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
  • 3170 - Tile floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of Cleanser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleanser must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 2350 - Critical There is a plumbing leak under the ice machine in dry storage..
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
Comments:
OVERALL SANITATION NEEDS IMPROVEMENT...MUST HAVE ALL C.F.M'S RENEWED OR TRANSFERRED.

January 21, 2004 (Routine)



Violations:
  • 2020 - Repeat Unwrapped CUPs were provided at the consumer self-service counter.
    Provide wrapped CUPs or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
  • 1320 - Repeat There was no temperature measuring device located in the DESSERT REFRIGERATION.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ICE MAKER, OVEN, AND SODA DISPENSER IN THE FRONT OF THE RESTAURANT.
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: SHEET PANS AND FRYER EQUIPMENT.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: EQUIPMENT UNDERNEATH COOKING EQUIPMENT.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - Repeat The door gasket of the HOT HOLDING EQUIPMENT AND REACH IN REFRIGERATOR is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Repeat WATER FOUNTAIN AND HANDSINK was observed in a state of disrepair and damaged.
    Repair the 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - Repeat WALK IN FREEZER FLOOR, LIGHT IN THE WALK IN REFRIGERATOR, BOOTHS IN THE DINING AREA, AND WALL BY THE WALK IN REFRIGERATION UNIT is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat FLOORS IN THE RESTROOMS AND UNDERNEATH EQUIPMENT, ESPECIALLY UNDER FRYER EQUIPMENT, AS WELL AS WALLS BEHIND FOOD PREPARATION AREAS ARE 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.
  • 1060 - The nonfood contact surface of the RACKS IN THE WALK IN REFRIGERATION UNIT 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.
  • 0550 - Repeat In-use utensils improperly stored between use.
    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 140F and the container.
Comments:
Overall sanitation has improved greatly, still needs some work on deep cleaning issues. Spoke with area manager in regards to the repeat violations. The managers reassured me that the progress would continue.

January 07, 2004 (Routine)



Violations:
  • 1780 - Critical Repeat Containers on the serving lines of the TACO BELL PREPARATION STATION, to which additional product is added are observed soiled
    Clean and sanitize containers at least every 24 hours as long as THE TACO BELL PREPARATION AREA maintains stored food items in a manner that prevents cross-contamination.
  • 1780 - Critical Repeat Equipment (BREAD RACKS)used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the PREPARATION AREA.
    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
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) VEGETABLES, CHEESES, AND MEATS 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 or within 4 calendar days if held at 45F. 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.
  • 0380 - Critical Food (CHOCOLATE SAUCE ON SHELVING UNIT, RAW CHICKEN IN THE WALK IN REFRIGERATION UNIT, AND FLOUR IN THE DRY STORAGE AREA) from damaged packaging offered for sale or service. DUE TO THE DAMAGED PACKAGING OF CHICKEN IN THE WALK IN, THERE IS A LIQUID ALL OVER THE WALK IN REFRIGERATION AREA. THE FLOUR THAT IS UNWRAPPED IN ALL OVER THE FLOOR AND WALL IN THE BACK OF THE RESTAURANT BY THE DUAL WALK IN UNITS.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. THERE WAS NO SOLUTION IN THE SANITIZING SINK WHEN WE CHECKED THE CONCENTRATION.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1960 - METAL CONTAINERS AND UTENSILS 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.
  • 2020 - Repeat Unwrapped CUPS were OBSERVED AT THE CUSTOMER SERVICE COUNTER.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 1320 - Repeat There was no temperature measuring device located in NUMEROUS REFRIGERATION UNITS.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2010 - DIRTY equipment/utensils were found stored UNDER PREPERATION AREAS, ON SHELVING UNITS, AND ON THE FLOOR.
    Discontinue storage of DIRTY equipment and utensils in IMPROPER PLACES.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3170 - Repeat LIGHT ABOVE TACO HOLDER is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat FLOORS AND WALLS THROUGHOUT THE ENTIRE ESTABLISHMENT INCLUDING THE BATHROOM ARE noted in need of cleaning. THE FLOOR UNDERNEATH THE FRYING AREA NEEDS IMMEDIATE ATTENTION.
    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.
  • 2310 - Critical Repeat The handwashing facility located at the CHICKEN PREPARATION AREA is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the TRASHCAN AND APRON preventing its use.
  • 0550 - Repeat In-use utensils improperly stored between use.
    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 140F and the container.
  • 0550 - Repeat Dispensing utensils (TONGS, POTS, PANS, AND SPATULAS) improperly stored between. NUMEROUS UTENSILS AND DISHES THROUGHOUT THE ESTABLISHMENT ARE STORED IMPROPERLY AND OBSERVED WITH DEBRIS AND GRIME. DIRTY DISHES AND UTENSILS SHOULD NOT BE STORED ON THE FLOOR OR ON SHELVING UNITS.
    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 140F and the container.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.(DRY STORAGE AREA)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0610 - Repeat Food (SHORTENING) stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1570 - Repeat GLASS CLEANER HOLDER AND HOT HOLDING DRAWERS WERE observed in a state of disrepair and damaged.
    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.
  • 1570 - Repeat The door gasket of the REACH IN REFRIGERATION UNIT is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: MICROWAVE, ICE MACHINE, SODA DISPENSER, INSIDE OF ALL REFRIGERATION UNITS (ESPECIALLY THE CHICKEN WALK IN REFRIGERATION UNIT--IT EMANATES A FOUL ODOR AND HAS AN ACCUMULATION OF MILDEW AND MOLD), OVEN, FRYERS, STEAMERS, GRILLS, AND ICED TEA CONTAINER.
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking EQUIPMENT UNDERNEATH THE FRYERS, GRILLS, AND COOKING EQUIPMENT, THE HOOD SYSTEM, FRYERS, GRILLS, AND THE OVEN.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1770 - Critical Repeat The following utensils were observed soiled to sight and touch: TONGS, SPATULAS, AND NUMEROUS SPOONS.
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: OUTSIDE OF ALL EQUIPMENT, SHELVING UNITS, HANDSINKS, THE ENTIRE DRY STORAGE AREA, THE OUTSIDE OF EQUIPMENT BY THE FRYING AREA IS ESPECIALLY DIRTY, THE COUNTER IN THE DRY STORAGE AREA BY THE DUAL WALK INS, THE FIRE EXTINGUISHER, THE VENTILATION SYSTEM FILTERS AND SCREENS, THE HOT HOLDING EQUIPMENT, THE CLEANING EQUIPMENT HOLDER, AND THE GASKETS ON ALL OF THE REFRIGERATION UNITS HAVE MOLD GROWING ON THEM.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Overall sanitation is poor. Spoke with both shift supervisors and the new manager (she has been with the store for a little over a month) in regards to the appearance and sanitation of the restaurant. Looked over the cleaning schedule, which is completely inadequate. Will issue an NOV and conduct a follow-up inspection no later than January 15, 2004.

October 08, 2003 (Routine)



Violations:
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the food preparation area. (FIXED)
    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
  • 3020 - Soap was not provided at the hand washing lavatory by the entrance to the kitchen.
    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.
  • 3220 - Mops and brooms not hung up to air dry. Mops and brooms were initially observed in front of the hand sink, then they were moved into the mop sink.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0550 - In-use utensils (spatulas, slicer, and tongs) improperly stored between use.
    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 140F and the container.
  • 2000 - Single service items (drinking cups) observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 0610 - Food (shortening) stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0610 - Food (dry storage) stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1100 - Critical The food contact surface of the sheet pans and the steamer for flat bread are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1320 - There was no temperature measuring device located in the desert refrigeration unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: desert reach-in, soda dispenser, cup dispenser, toastmaster, ice tea container, taco steamer, preparation line, fryer, rethermolizer, ice maker, inside of hot holding unit, grill, mixer, freezer, portable storage shelves, cinnamon twist and sugar containers.
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of hot holding unit, shelves, gaskets in DELFIELD reach-in, dry storage area, trash cans, men's urinal and hand sink .
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - Rethermolizer, grill, hot holding drawers, thermometer in walk-in freezer, reach-in gaskets, and glass cleaner holder were observed in a state of disrepair and damaged.
    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.
  • 3170 - Light above taco shell warmer is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 2310 - Critical The handwashing facility located by the entrance to the kitchen is blocked, preventing access by employees for easy handwashing. (FIXED)
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the brooms preventing its use.
  • 0830 - Critical The prepared ready-to-eat (RTE) cheese, lettuce, and tomatoes 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 or within 4 calendar days if held at 45F. 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.
  • 0060 - Critical The person in charge failed to explain the proper concentration of the sanitizing solution in the three compartment sink.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
Comments:
Spoke to manager about leaking rethermolizer and she stated that she called a repair man today. Also, asked the manager on duty to show me a cleaning schedule. She stated that she normally has one, but did not have one for today. Overall sanitation is poor. All violations must be remedied by next inspection.

Do you have any questions you'd like to ask about KFC/Taco Bell? Post them here so others can see them and respond.

×
KFC/Taco Bell respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend KFC/Taco Bell to others? (optional)
  
Add photo of KFC/Taco Bell (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Pancakes N' ThingsChesapeake, VA
****
Starbucks Coffee #10417Winchester, VA
*****
Georgia's Subs & DeliLynchburg, VA
*****
Mr. Noodle & RiceWinchester, VA
*****
Long John Silvers #31592Vinton, VA
**
Dari-KingClintwood, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****
Sonic #5552Roanoke, VA
*
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**

Restaurants in neighborhood

Name

El Toro Loco
Dairy Queen
Koi's Steakhouse & Sushi Bar
Wendy's
Chilis - Bar & Grill
Hometown Heroes Sports Pub
Little Caesars
Subway


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.