301 Halifax Street Petersburg, VA 23803 | Visit Official Website (opens in a new tab)
Fast Food | Routine
Observations & Corrective Actions
5: 255 This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.
Corrective Actions: Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
PIC given June 2021 VDH Guidance document in his native language.
39: 610 Food stored on the floor or food stored less than 6" above the floor. Food items observed being stored on floor in walk-in refrigerator.
Corrective Actions: Elevate food storage onto approved shelving with minimum 6" legs or casters.
44: 1960 Bowls and pans were found stacked while wet after cleaning and chemical sanitization.
Corrective Actions: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
51: 2200 An air gap between the water supply outlet and the flood rim of the three compartment sink is not observed. If this direct connection exists between the pure water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and contaminate the entire system.
Corrective Actions: Provide an air gap at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention..
55: 3220 Mops not hung up to air dry.
Corrective Actions: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
55: 3180 Walls/floors in the food prep area were observed in need of cleaning (especially under and behind equipment).
Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
55: 3300 Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed empty food product buckets, racks and dishes not being used that PIC agreed should be disposed of.
Corrective Actions: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Additional Comments
This restaurant currently operates as a take out facility.
Food Temperatures
| Description | Temperature | State of Food |
| beef | 35 °F | Cold Holding |
| shrimp | 37 °F | Cold Holding |
| shell eggs | 34 °F | Cold Holding |
| cut broccoli | 39 °F | |
| chicken | 36 °F | Cold Holding |
| rice | 178 °F | Hot Holding |
| egg roll | 34 °F | Cold Holding |
| pork | 35 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| sanitizer bucket | chemical | 100 | Clorox | chlorine |
Equipment Temperatures
| Description | Temperature |
| Frigidaire box freezer | -5 °F |
| Frigidaire reach-in freezer | -2 °F |
| Frigidaire reach-in freezer | 3 °F |
| Mr. Winter walk-in refrigerator | 32 °F |
| Frigidaire refrigerator/freezer | 38 °F |