What A Burger, 9901 Jefferson Davis Hwy, North Chesterfield, VA 23237 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: What A Burger
Address: 9901 Jefferson Davis Hwy, North Chesterfield, VA 23237
Type: Fast Food Restaurant
Total inspections: 12
Last inspection: 01/28/2016

Restaurant representatives - add corrected or new information about What A Burger, 9901 Jefferson Davis Hwy, North Chesterfield, VA 23237 »


Inspection findings

Inspection date

Type

The operator provided a digital metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Hot dogs and keilbasa, in the refrigerated compartment of the front service reach-in cooler/freezer measured 44F and 45F, respectively. The operator rapidly cooled the TCS food products.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
01/28/2016Routine
The operator provided a digital metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pans of cut tomatoes, in the rear Pepsi reach-in cooler were cold holding at improper temperatures (cut tomates measured 43F-46F). The operator rapidly cooled the TCS food product.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Physical Facilities in Good Repair
    Observation: Spacing and cracks were noted in the rear brick wall, behind the floor chest freezer and at the top mantle between the building and the walk-in cooler.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/19/2015Routine
Facility is now using creamers that do not need to be refrigerated.
Ensure sanitizer bucket is changed at least every four hours. Recommended changing bucket when doing temperature logs of hot held product.
Frozen yogurt mixture is running high towards the center on the left and right hand side of product, in the dispenser. Do not use this machine until product can be held at the proper temperature. Please call once this machine is working properly, for follow-up inspection.

  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Vanilla frozen yogurt mixture and cheese slices (that had been left on the counter) cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices
    Observation: Thermometers are needed in several pieces of equipment including: Freezer/refrigerator on the cook line, two door reach-in freezer, and pepsi cooler (closest to managers desk).
    Correction: 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.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door does not have a tight seal.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
06/08/2015Routine
After opening commercially processed products, such as a box of hot dogs or tub of barbecue, product should be dated within 24 hours.
A new thermometer is needed for the frigidaire freezer.
Call within ten days with what facility plans to do regarding creamers.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Half & half being stored on the counter with ice cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
01/28/2015Routine
New vinyl ceiling tiles placed in the warewashing area. Lightbulbs above the warewashing area must be shielded.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Sanitizer in wiping cloth bucket tested at 0 ppm.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Sausage patties hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Half and half (on the counter) cold holding at improper temperatures. Ice that half and half was being stored on had melted. Recommended just storing in the refrigerator or purchasing half and half that needs no refrigeration.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Shelving in the walk-in cooler observed heavily rusted. Replace shelving in the walk-in cooler.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
08/27/2014Routine
Wooden table under front prep area should be smooth and easily cleanable.
Begin phasing out of acoustic tiling in the back by the three compartment sink.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Soft serve base cold holding at improper temperatures. New machine has been taken out of service. Soft serve base temperature varied from 30-48 F.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Hole observed around plumbing under hand sink, in men's rest-room.
    Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
04/29/2014Routine
Soft serve machine is still out of service. Machine was being serviced at the time of inspection. Repair technician indicated that the machine is in need of a new compressor.
Please call once machine is working and is in use.
Recommended checking the temperature of soft serve base, on a daily basis.

No violation noted during this evaluation.
12/30/2013Follow-up
Written procedure for sliced tomatoes, where time is used in lieu of temperature, was provided to the inspector during todays inspection.
Operator called to have soft serve machine serviced during todays inspection.
Toliet is women's rest-room is in need of being cleaned.
Some trash was noted around the dumpster.
Will return on/about 12/30/2013 to check on soft serve machine.

  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Staff were observed drinking from an uncovered container in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (cheese slices and hamburger bun)
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Sausage patty hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Soft serve base cold holding at improper temperatures. Soft serve machine was taken out of service until it could be repaired.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered. Grease trap door should be kept closed as well.
    Correction: Cover all waste containers when not in continuous use.
12/20/2013Routine
Ensure dumpster doors are kept closed.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Ice cream base cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Soda nozzles were observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
    Observation: Dead insects observed in the men's rest-room.
    Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
08/14/2013Routine
Glove changing and cooling reviewed with staff.
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (lettuce & tomato for hamburger toppings)
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food Contact with Equipment and Utensils*
    Observation: Observed employee handling raw shell eggs, cheese slices and lettuce with the same gloves.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor and wall juncture behind the prep sink by the three compartment not sealed.
    Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
04/02/2013Routine
Additional Food Temperatures (degrees F.):
Cold Holding: Shell Eggs - 43, Cole Slaw - 40, Milk - 39, Hot Dogs -34, Pork BBQ - 37, Knockwurst - 39
Operator must provide a "Consumer Advisory" for Shell Eggs served undercooked (sunny side up, over easy). Above violation 0930 must be corrected within 30 days. Copy of regulation VAC 5-421-0930 provided as a guide to use for the advisory wording. A follow-up inspection will be scheduled for on or about March 19, 2012.

  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The grill cook is drinking from an uncovered container in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employee observed handling ready-to-eat (RTE) food (Hamburger Buns) with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Shell Eggs that may be served raw and/or undercooked
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
02/17/2012Routine
Additional Food Temperatures (degrees F.):
Cold Holding: Hot Dog Chili - 40, Beef Rib-Eye Steak - 40, Pork BBQ - 37
Hot Holding: Hot Dog Chili - 163, Pork BBQ - 164
Adequate Chlorine (bleach) sanitizer test kit and 3 compartment sink set-up on hand.
When tested, the food testing thermometer on hand was found to be 10 degrees off (high) in calibration. Attempted to correctly calibrate the thermometer failed, however the calibration ethod wes demonstrated for the Person-In-Charge (PIC). Purchase an accurate food testing thermometer that can be calibrated and has an adjustment tool built into the thermometer sleeve. Handout on "How to Calibrate A Food Thermometer".
Reviewed the handout "Food Safety and Glove Use" with the PIC and left a laminated copy for use as a training aide with the staff.

  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. When tested, the chlorine sanitizer solution in use was at 10 ppm.
    Correction: Ensure wet wiping cloths are stored in a chemical (chlorine) sanitizer at the proper concentration of 100 ppm between use.
  • Outer Openings - Protected (corrected on site)
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door was kept open, allowing flies to enter the building.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
11/23/2010Routine

Do you have any questions you'd like to ask about What A Burger? Post them here so others can see them and respond.

×
What A Burger respresentatives - respond and add information

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 What A Burger to others? (optional)
  
Add photo of What A Burger (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)

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»

Recently added reviews

Name City Users' Rating
Wendy's #195Manassas, VA
*
McDonald's (Exit 17)Abingdon, VA
*****
Waffle House #436Richmond, VA
Captain D's RestaurantChesapeake, VA
*****
Country Kitchen RestaurantLynchburg, VA
*
Sharkey's Wing & Rib JointRadford, VA
*****
Sonic Drive-In of DenbighNewport News, VA
****•
Pizza Hut #4548Richmond, VA
*•
SubwaySpringfield, VA
**
D K ShellPortsmouth, VA
*****

Restaurants in neighborhood

Name

MacBrand Foods
What A Burger
Red House Restaurant
Gran Amanecer Latino Market Inc.
Half Way House Restaurant
Chesterfield Moose Lodge #1980
PG BBQ #1
Bellwood Drive-In

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near: