Ricky's Chicken Restaurant, 5840 Mapledale Plaza, Woodbridge, VA - Restaurant inspection findings and violations

July 06, 2009 (Routine)

• 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: knives, spatula and tongs.
  Clean and sanitize these surfaces for food contact.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 3180 - Ceiling vents in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 04, 2009 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: spoon and other dispensers
  Clean and sanitize these surfaces for food contact.
• 2000 C - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3020 - Soap was not provided at the hand washing lavatory in the warewashing area
  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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  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

May 27, 2008 (Routine)

• 0160 - Critical 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.
• 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 Eggs cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the prep 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

February 28, 2008 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the cooler
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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.
• 2310 B - Repeat The handwash station at the front is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only

June 25, 2007 (Routine)

• 0470 - Critical Repeat Raw chicken is not covered in storage.
  Cover foods in storage to prevent cross-contamination.
• 0550 - Ice scoop stored with handle in ice.
  Store in use utensils with the handle not in contact with food.
• 1800 - Inside surfaces of the microwave are noted in need of cleaning (soiled with food debris).
  Clean microwave surfaces as often as necessary to preclude the accumulation of food debris.
• 2310 B - Corrected During Inspection Handsink in food preparation area is noted with food particles inside.
  Handsinks are to be used for handwashing only.
• 3220 - Repeat Mops are not stored to air dry.
  Store mops to air dry.
• 3480 - Corrected During Inspection Critical First aid kit is not stored in an appropriate location, noted resting on meat slicer at time of inspection.
  Store kit in a location that is located to prevent the contamination of food or equipment.

December 28, 2006 (Routine)

• 0470 - Critical Repeat Food left uncovered in storage (chicken, onions, seasonings, sugar).
  Keep all food covered in storage to prevent contamination.
• 0520 - Drink containers stored in ice machine.
  Remove and store in a regular reach in cooler.
• 0610 - Boxes of single service items and bags of food stored on floor, charcoal bags stored on floor..
  All items must be stored on shelving at least 6 inches above the floor.
• 0690 - Re-using seasonings jars for dressing.
  Protect food from miscellaneous contamination by using containers only for dressings.
• 0830 - Critical Ready to eat foods (salads, homemade dressings) not dated.
  Mark all food with the date in which it was prepared, and use within 7 days.
• 1780 - Critical Ice machine noted in need of cleaning.
  Clean ice machine daily.
• 3045 - No handwashing signage at front hand sink.
  Provide handwashing signage at front handsink.
• 3220 - Mop is not stored to air dry.
  Store mop to air dry.
• 3340 - Critical Glass cleaner stored improperly.
  Store toxics away from food and food contact surfaces.

July 10, 2006 (Other)

November 07, 2005 (Routine)

• 0470 - Repeat Unwrapped or uncovered food in the reach in cooler and dry storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1060 - Repeat The nonfood contact surface of the french fry table 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.
• 2310 B - The handwash station at the kitchen preparation area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 3020 - Soap was not provided at the hand washing lavatory in the front handsink.
  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.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen prep area handsink
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Light bulb in the kitchen hood 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.
• 3330 - Critical Working containers of cleaning product are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

April 14, 2005 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the coolers and freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0610 - 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 - Covering counter with aluminum foil.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1640 - 3 compartments sink was ready, no sanitizer in sink.
  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 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice maker.
  Clean and sanitize these surfaces for food contact.
• 2620 - There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 3170 - Hood system light bulb out.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 10, 2004 (Routine)

• 1700 - Critical No sanatizer in use at the 3 comparments sinkChlorine
  Provide sanitizert. Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 3380 - Critical No sanitizer in use for food contact surface cleaning.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 2310 - Critical The handwashing facility located at the front area is not use only for handwashing (filtering water serve to the public)
  Use hand washing sink for hand washing only.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3490 - Personal items store next to food and equipment
  All personal items,shall be store to prevent contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 0960 1 - Critical Re-using commercial single use containers to store food.
  Replace containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.