Wendy's #309, 6451 Centralia Road, Chesterfield, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Wendy's #309
Address: 6451 Centralia Road, Chesterfield, Virginia
Total inspections: 28
Last inspection: May 13, 2009

Restaurant representatives - add corrected or new information about Wendy's #309, 6451 Centralia Road, Chesterfield, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1570 - The formica counter area at the hand-sink is damaged.
  • 2830 - Several base-coving areas in the establishment are damaged or missing. (kitchen and the walk-in cooler)
  • 2890 - The light bulb in the walk-in freezer and the bulbs in the preparation area are not shielded.
  • 3270 - Establishment with an fly problem.
May 13, 2009Routine04Details / Comments
  • 0820 A 1 - Critical Raw hamburger found at 45F, 48F and 47F.
  • 1570 - The walk-in cooler door handle is broken.
  • 1800 - Repeat Debris build-up on the non-food contact areas of equipment.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 3180 - Syrup build-up on the floor at the bag-in-a-box area.
July 16, 2008Routine14Details / Comments
0690 - Repeat Three hood systems have peeling paint.December 18, 2007Follow-up01Details / Comments
  • 0690 - Peeling paint was on three hood systems.
  • 0820 - Critical Repeat Raw burger meat was found stored at 45F.
  • 1570 - The raw burger refrigerator was holding at 47F.
  • 1800 - Grease build-up under the cook station.
  • 2890 - The walk-in freezer light bulb is not shielded.
December 04, 2007Routine14Details / Comments
No violation noted during this evaluation. July 25, 2007Follow-up00Details / Comments
  • 0820 - Critical Repeat Turkey was found at 44F, ham at 49F and chicken salad at 55F. All cold holding units must be maintained at 41F or below at all times.
  • 1450 - Repeat The double door refrigerator was holding between 62-63F and the raw burger meat refrigerator was holding at 44F.
  • 3020 - Repeat Soap was not provided at the kitchen hand-sink.
July 05, 2007Follow-up12Details / Comments
  • 0820 - Critical Repeat Turkey was found at 45F, ham at 46F and ground beef at 44F and 45F.
  • 1450 - Repeat The double door refrigerator was holding at 47F and the raw burger meat refrigerator was holding at 46F.
  • 1570 - Repeat The walk-in cooler door handle is missing.
  • 2890 - Repeat The stock room lights are not shielded.
  • 3020 - Soap was not provided at the hand washing lavatory in the men's rest-room.
  • 3240 - The men's rest-room hand-sink was leaking.
June 19, 2007Routine15Details / Comments
  • 0060 - Corrected During Inspection Critical An employee was observed performing many different tasks using the same pair of food service gloves.
  • 0220 - Critical An employee was observed drinking from an uncovered container in the food preparation area.
  • 0690 - Corrected During Inspection Ice tea packs were found stored below the soap dispenser.
  • 0820 - Corrected During Inspection Critical Turkey was found at 46F and ham at 49F.
  • 1450 - The double door refrigerator was found holding at 50F. The raw burger refrigerator was found holding at 46F.
  • 1570 - The walk-in cooler door handle was missing.
  • 1730 - The food temperature measuring device was not working properly.
  • 1770 A - Critical Debris build-up on the walk-in cooler storage racks and the interior of the hot holding cabinets.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  • 2890 - Repeat Several light bulbs were not shielded.
  • 3030 - Paper towels were provided at the kitchen hand-sink , however they were not accessible for use.
  • 3180 - Debris build-up on the kitchen floor.
May 18, 2007Routine48Details / Comments
  • 1450 - The reach-in refrigerator was holding at 53F.
  • 1570 - The can opener blade is rusted and dull.
  • 1770 A - Critical Food debris build-up on the can opener blade.
  • 1800 - Heavy grease build-up under the grill cook station.
  • 2890 - Light bulbs above the single service storage were not shielded.
  • 3030 - Corrected During Inspection No disposable towels were provided at the side hand-sink.
  • 3270 - Establishment with a fly problem.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Corrected During Inspection Critical Degreaser was found stored directly above the grill cook station.
November 01, 2006Routine27Details / Comments
No violation noted during this evaluation. July 10, 2006Follow-up00Details / Comments
0820 - Critical Repeat The reach-in refrigerator was holding at 64F. Turkey was at 51F, ham at 55F, and the milk at 56F.July 07, 2006Follow-up10Details / Comments
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Repeat Ham was found stored at 56F. Turkey was found stored at 53F. Milk was found at 62 and 64F.
  • 1450 - The double door refrigerator was holding at 66F.
  • 1770 A - Corrected During Inspection Critical Repeat Debris build-up on the following food contact surfaces: walk-in cooler storage racks and the can opener blade.
  • 1800 - Debris build-up on the fan motor covers in both walk-in units.
  • 2310 - Corrected During Inspection Critical The front hand-sink had a food container stored in it.
  • 2810 - Several missing/damaged floor and base-coving tile were noted in the kitchen.
June 22, 2006Routine34Details / Comments
  • 1080 - Repeat The french fry freezer was holding at 45F.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: walk-in cooler storage racks.
  • 2810 - Repeat The ceiling tracking above the ice machine is damaged.
  • 2890 - Repeat Light bulbs in the kitchen were not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Repeat Debris build-up on the walk-in freezer floor.
  • 3360 - Corrected During Inspection Critical Repeat The quaternary concentration at the three vat sink was 300 ppm+.
December 15, 2005Routine24Details / Comments
  • 0820 - Critical Raw hamburger meat was found at 55F.
  • 1080 - Repeat Refrigerator found holding at 64F.
  • 1570 - The refrigerator door does not close properly.
  • 1800 - Repeat Debris build-up in the cabinet under the kitchen hand-sink.
  • 2810 - Repeat The ceiling tracking, ceiling tile and light shield device in the stock area need adjusting.
August 05, 2005Routine14Details / Comments
  • 2810 - Floor drains do not have adequate covers.
  • 2890 - Light bulbs over the preparation table are not shielded.
  • 3180 - Debris build-up on the floor.
  • 3360 - Corrected During Inspection Critical The quaternary solution concentration at the three vat sink was 400 ppm plus.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
March 14, 2005Routine14Details / Comments
  • 1770 A - Critical Repeat Food debris build-up on the walk-in cooler storage racks.
  • 1800 - Dust build-up on the walk-in cooler fan motor covers.
  • 1080 - The double door refrigerator door does not close properly.
December 16, 2004Routine12Details / Comments
  • 3330 - Critical A chemical spray bottle was not properly labeled.
  • 1770 A - Critical Debris build-up on the walk-in cooler storage racks.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3200 - Grease build-up on the hood system.
April 22, 2004Routine22Details / Comments
No violation noted during this evaluation. December 08, 2003Follow-up00Details / Comments
0820 - Critical Repeat The French fry refrigerator is at 71F.December 01, 2003Follow-up10Details / Comments
0820 - Critical Repeat The French fry refrigerator was at 51F.November 26, 2003Follow-up10Details / Comments
  • 0820 - Critical Repeat The French fry unit is not in current use due to a broken compressor.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
November 21, 2003Follow-up11Details / Comments
No violation noted during this evaluation. November 18, 2003Complaint00Details / Comments
  • 0820 - Critical Repeat The French fry cooler was at 60F and the hamburger meat cooler was at 48F.
  • 1320 - Repeat There was no temperature measuring device located in the cold holding units.
  • 3020 - The soap dispenser in the men's rest-room is damaged and no longer works.
  • 3250 - The men's rest-room door does not close properly.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. A gap is visible under the rear exterior door.
  • 3030 - No disposable towels were provided at the front handsink.
  • 3330 - Critical Chemical spray bottles were not properly labeled.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  • 1800 - Dust build-up on the fan motor covers in the walkin cooler.
November 18, 2003Routine27Details / Comments
No violation noted during this evaluation. July 03, 2003Follow-up00Details / Comments
No violation noted during this evaluation. June 30, 2003Follow-up00Details / Comments
  • 0160 - Critical Several food handlers and employees were observed wiping sweat off of their face then going back to food handling without adequate handwashing.
  • 0820 - Critical The walkin freezer was at 35 degrees due to employees going into the walkin to escape the kitchen heat. The drive-thru refrigerator was at 55 degrees. The French fry reach-in was at 60 degrees.
  • 3200 - The hood system above the fryers and the hot holding units is not working properly.
  • 2310 - Critical The handwashing facility located at the three vat sink is blocked, preventing access by employees for easy handwashing.
  • 2930 - Repeat A large gap was observed under the rear exterior door.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine interior.
  • 3180 - Debris build-up on the floors.
  • 3170 - Repeat Floor areas are not maintained in good repair
June 27, 2003Routine35Details / Comments
No violation noted during this evaluation. June 27, 2003Complaint00Details / Comments
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: interior of reach-in under cook station.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in refrigerator.
  • 3170 - Ceiling tracking is not maintained in good repair
January 29, 2003Routine04Details / Comments

May 13, 2009 (Routine)


Violations: Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit. The three vat sink was set up correctly.

July 16, 2008 (Routine)


Violations: Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit. The sanitizer set-ups were adequate.

December 18, 2007 (Follow-up)


Violation: 0690 - Repeat Three hood systems have peeling paint.
Re-surface the hoods as needed to prevent contamination.
Comments:
All other items on the inspection dated 12-4-07 have been corrected/addressed.

December 04, 2007 (Routine)


Violations: Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit. The three vat sink was set up correctly. The sanitizer set-ups were adequate.

July 25, 2007 (Follow-up)

Comments:
The raw burger refrigerator was holding at 40.8°F. The meat temperatures in the burger refrigerator were 40°F and 41°F. The double door refrigerator was holding at 39°F. (ham, turkey and the chicken salad are not placed on-line until 10 o'clock)

July 05, 2007 (Follow-up)


Violations: Comments:
Establishment was asked to call the Health Department after the last routine inspection and follow-up visit. No calls were made to the Health Department concerning the temperature problems and the corrective actions.

June 19, 2007 (Routine)


Violations:

May 18, 2007 (Routine)


Violations: Comments:
Establishment with an adequate quaternary test kit.

November 01, 2006 (Routine)


Violations: Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit. The three vat sink was set up correctly.

July 10, 2006 (Follow-up)

Comments:
Follow up on undercounter refrigerator: Unit needs additional repairs. Instructed manager to service/adjust unit to maintain 41 deg. F. (or lower) and move food product to the walk in refrigerator.

July 07, 2006 (Follow-up)


Violation: 0820 - Critical Repeat The reach-in refrigerator was holding at 64F. Turkey was at 51F, ham at 55F, and the milk at 56F.
All potentially hazardous foods were discarded.

June 22, 2006 (Routine)


Violations: Comments:
Establishment with an adequate food thermometer and quaternary test kit. The three vat sink was set up correctly.

December 15, 2005 (Routine)


Violations: Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit. Adequate hand-washing was observed during the inspection.

August 05, 2005 (Routine)


Violations: Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit. The three vat sink and wiping cloth containers had an adequate concentration of sanitizer.

March 14, 2005 (Routine)


Violations: Comments:
Establishment with an adequate metal food stem thermometer and quaternary test kit.

December 16, 2004 (Routine)


Violations: Comments:
Establishment with an adequate metal food stem thermometer and chemical test kit. The three vat sink was set up correctly. All of the wiping cloth containers had an adequate concentration of sanitizing solution.

April 22, 2004 (Routine)


Violations: Comments:
Establishment had an adequate metal food stem thermometer and quaternary test kit. The three vat sink was set up correctly.

December 08, 2003 (Follow-up)

Comments:
The French fry unit is now holding at 16°F.

December 01, 2003 (Follow-up)


Violation: 0820 - Critical Repeat The French fry refrigerator is at 71F.
Discontinue the use of the unit until it is replaced or repaired and is holding 41F or below.
Comments:
This establishment is currently placed on a warning status because of failure to comply with the Commonwealth Of Virginia Board of Health Food Regulations.

November 26, 2003 (Follow-up)


Violation: 0820 - Critical Repeat The French fry refrigerator was at 51F.
Discontinue use of unit until it is repaired and holding 41F or below.

November 21, 2003 (Follow-up)


Violations:

November 18, 2003 (Complaint)

Comments:
Complaint: Employees handling money then food items without adequate handwashing. Field Visit: Advised management about proper handwashing and food handling practices.

November 18, 2003 (Routine)


Violations: Comments:
Establishment had an adequate metal food stem thermometer and chemical test kit. The three vat sink was set up correctly.

July 03, 2003 (Follow-up)

Comments:
A new, larger fan motor was installed in the hood system. The air conditioning was repaired and the vents were between 68°-73°F.

June 30, 2003 (Follow-up)

Comments:
Excessive heat remains in the kitchen. The district manager said that they are upgrading the fan motor for the hood over the fryers and the hot holding area. A service agent is currently working on the air conditioning units.

June 27, 2003 (Routine)


Violations:

June 27, 2003 (Complaint)

Comments:
Complaint: Excessive heat in kitchen. Field Visit: The hood system above the hot holding area and the fryers was not working properly. This was creating an excessive kitchen temperature. The heat was also making the cold holding units temperature increase to above acceptable levels. The establishment is no longer using the fryers. A service technician is addressing the problem. The fryers may be used again when the hood system fan and motor are working properly. The air conditioning was also out in the kitchen. The service agent fixed the hood system and the hood was working properly.

January 29, 2003 (Routine)


Violations: Comments:
Establishment with adequate food thermometer and chemical test kit. Reach-in at 52 and 53 due to salad stocking.

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