11500 Midlothian Tpk Suite 478 North Chesterfield, VA 23235
Status: Permitted
Fast Food | Routine
December 14, 2023
Score & Grade:
Grade:
Observations & Corrective Actions
Additional Comments
Overall great temperature control today. Facility has started using chill pans in the top of the cold rail, to try and help control the temperature of lettuce, tomatoes, and sliced cheese. With proper stocking levels (one stack of cheese overstocked and removed), the chill pans seem to make a big difference. Five to six months ago the facility began getting in presliced/washed/chopped tomatoes and salad mix. This appears to be a game changer for the facility, eliminating the need to cool down cut leafy greens and tomatoes in a very small space.
Food Temperatures
Description
Temperature
State of Food
raw chicken 38, wash in right breading table
38 °F
Cold Holding
salads in rear 1-door low RIC
38 °F
Cold Holding
grilled chicken 37, blue cheese 39, salad mix 39, shredded cheese in salad MUT
41 °F
Cold Holding
milk 41, kale and spring mix 40, hardboiled eggs 41, macaroni pouches in WIC
36 °F
Cold Holding
mac+cheese 146-164
146 °F
Hot Holding
raw chicken 39, wash in left breading table
39 °F
Cold Holding
nuggets, 143-152
143 °F
Hot Holding
yogurt parfait 41, salad in front 2-door low RIC
41 °F
Cold Holding
grilled nuggets 157, grilled fillet
177 °F
Hot Holding
lettuce 30-31, sliced tomatoes in top of cold rail
41 °F
Cold Holding
ice cream base in 1-door low RIC (recently moved/stocked)
43 °F
Cold Holding
chicken strips
199 °F
Cooking
sliced cheese, 2 types in top of cold rail 39, 41-49 (overstocked)
49 °F
Cold Holding
raw chicken in left 1-door RIC
39 °F
Cold Holding
chicken fillets
195 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
high temperature dish machine
quaternary ammonia at 3-vat sink, 200 ppm
162.8 (2nd cycle, not in current use)
No records found
Equipment Temperatures
Description
Temperature
left 1-door tall RIC
38 °F
salad MUT
37 °F
2-door low RIC on front line
38 °F
right 1-door tall RIF
17 °F
1-door low RIC on rear line
38 °F
left breading
34 °F
WIC
38 °F
right breading
35 °F
hot water
100 °F
1-door low on front line (move thermometer to front)
41 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
