301 Halifax Street Petersburg, VA 23803 | Visit Official Website (opens in a new tab)
Fast Food | Routine
Observations & Corrective Actions
8: 140 Observed employee not using proper cleaning procedure for hand washing. Rinse only.
Corrective Actions: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
10: 2310 Observed a bucket in the front hand washing sink and a metal bowl in the back hand washing sink.
Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
15: 470 Observed pan of raw shrimp stored above RTE food on the shelves of the WIR.
Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
21: Observed chicken 81 F, on the rack above cookline.
Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC discarded chicken.
22: 0820 (A2) Observed egg rolls 65 F under the prep table next to the fryer, and egg roll filling 62 F on the back prep table.
Corrective Actions: Discarded the out of temp foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
28: 3330 Observed chemical sanitizer bucket without label.
Corrective Actions: Properly label working containers of toxic items with the common name.
28: 3430 Observed bottle of home use pesticide in storeroom.
Corrective Actions: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
38: 3270 (1) (2) (4) Observed roaches of various sizer near chest freezer in prep area.
Corrective Actions: Utilize proper pest control methods to maintain the premises free of insects, rodents, and other pests.
45: 2000 (A) (C) Single-service or single-use articles not stored so that the food- or lip-contact surfaces are protected from contamination.
Corrective Actions: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
47: 1730 (A) (C) Observed thermometer in lowboy 2 door prep table with thermometer reading 0 F.
Corrective Actions: Provide an working/calibrated ambient air temperature measuring device in the cold holding unit.
47: 1570 Observed chest freezer in prep area with broken lid and poor seals.
Corrective Actions: Repair the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the chest freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
47: 0960 (1) Observed food stored in grocery bags, not designed for food contact. Observed food stored in open metal cans with sharp edges.
Corrective Actions: Materials that are used to store foods should have sufficient weight and thickness, able to withstand repeated washing, and be easily cleanable.
51: 2260 Observed hose under pressure attached to plumbing system with out backflow prevention device.
Corrective Actions: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
54: 2720 Observed dumpster with open doors.
Corrective Actions: Cover all waste containers when not in continuous use.
55: 3180 Observed an accumulation of grease and food residue in the cooking station.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
55: 3300 Facility has an abundance of broken equipment and litter throughout.
Corrective Actions: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
56: 3100 Observed cell phone and airpods on the prep table in the kitchen.
Corrective Actions: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| Chicken | 37 °F | Cold Holding |
| Cooked chicken | 38 °F | Cold Holding |
| White rice | 161 °F | Hot Holding |
| smoked pork | 41 °F | Cold Holding |
| Chicken Wing | 201 °F | Cooking |
| Pork Eggroll | 64 °F | Cold Holding |
| Yellow Rice | 171 °F | Hot Holding |
| Beef | 40 °F | Cold Holding |
| Chicken | 40 °F | Cold Holding |
| Brown sauce | 37 °F | Cold Holding |
| Velvet Chicken | 197 °F | Cooking |
| Shrimp | 178 °F | Cooking |
| Cream Cheese filling | 38 °F | Cold Holding |
| Cooked noodles | 38 °F | Cold Holding |
| Shrimp | 37 °F | Cold Holding |
| Shrimp eggroll | 41 °F | Cold Holding |
| Fried Chicken | 81 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Sanitizer Bucket | Chemical | 100 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| 2 door lowboy prep table | |
| Frigidaire RIF | 0 °F |
| Frigidaire RIR | 41 °F |
| WIR | 38 °F |
| Frigidaire Full Freezer | 10 °F |
| Chest freezer 2 | -10 °F |
| Chest freezer | -10 °F |