Chesterfield County Health Department
9501 Lucy Corr Cir, Chesterfield, VA 23832 | Visit Official Website

Knockout Burger

382 Southpark Mall Colonial Heights, VA 23834
Status: Permitted

Fast Food | Routine

October 7, 2019
Score & Grade: Grade:
Observations & Corrective Actions

02: 0055 No certified food manager on staff.

15: 0470 Several foods in refrigerators and freezers observed uncovered.

22: 0820 (A2) Cheese slices in the top of the MUT and foods in the two door pepsi cooler were observed improperly cold holding.

23: Baked potatoes made 09/30/2019 observed in the refrigerator.

36: 1730 (B) Thermometers re not properly calibrated.

47: 1570 Two door Pepsi cooler and refrigerator portion of the Whirpool cooler are not working properly.

48: 1530 No chlorine test kit available.

51: 2350 (ii) No hot water being supplied to the front hand sink.

55: 3180 Several ceiling tiles, floor and walls throughout the facility in need of being cleaned.

55: 3220 Mops are not being hung to dry.

Additional Comments

Strong cigarette odor noted in the facility.
Permit expires the end of the month.,Strong cigarette odor noted in the facility.
Permit expires the end of the month.

Food Temperatures
Description Temperature State of Food
chili 36 °F Cold Holding
cheese 152 °F Hot Holding
cheese slices 42 °F Cold Holding
chopped lettuce 51 °F Cold Holding
cheese slices 47 °F Cold Holding
lettuce 41 °F Cold Holding
sliced tomato 41 °F Cold Holding
baked potato 52 °F Cold Holding
chili 150 °F Hot Holding
hot dog 38 °F Cold Holding
cheese slices 42 °F Cold Holding
gyro 42 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
No records found
Equipment Temperatures
Description Temperature
MUT 37 °F
Pepsi (2 door) 52 °F
Chest freezer 1 0 °F
small MUT 37 °F
whirlpool - cooler portion, currently not in use 54 °F
Whirlpool freezer portion 20 °F
chest freezer 3 0 °F
chest freezer 2 0 °F
1 door Pepsi - no thermometer
No records found
Observations
Demonstration of Knowledge
IN
01 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
02 Certified Food Protection Manager
Repeat
Observations
Employee Health
IN
03 Management awareness, policy present.
Compliant
Observations
IN
04 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
08 Hands clean & properly washed.
Compliant
Observations
IN
09 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination (0 points)
OUT
15 Food separated & protected.
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
COS
Observations
OUT
23 Proper date marking & disposition.
COS
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations.
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures.
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Temperature Control (0 points)
OUT
36 Thermometers provided & accurate.
Observations
Utensils, Equipment and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Observations
OUT
48 Warewashing-installed, maintained & used, test strips.
Observations
Physical Facilities (0 points)
OUT
51 Plumbing installed, proper backflow devices.
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Observations
OUT
55 Physical facilities intalled, maintained & clean.