RESTAURANT INSPECTIONS: Chuck Wagon Cited for Food Temperature Violations

The Prince William Health District cited the Chuck Wagon restaurant in Nokesville for 12 violations of the health code, including food temperature and storage issues.

Chuck Wagon, 12846 Fitzwater Drive, was inspected June 15 and two critical and ten noncritical violations were reported.

Read the restaurant’s Sept. 10, 2014 inspection report here.

According to the Health District report, the critical violations include:

Critical (Corrected During Inspection): Raw shell eggs stored over ready-to-eat (RTE) food in the prep cooler.

Critical (Corrected During Inspection): Potentially hazardous food in walk-in cooler at improper cold holding temperatures.

Other non-critical violations included:

• Repeat: Food stored on the floor in the walk-in cooler.
• (Corrected During Inspection): The methods used for cooling were not adequate.
• Bar wood / particleboard shelves in storage closets.
• No thermometers in walk-in cooler or prep coolers.
• Walk-in cooler at 48 degrees; ice on back of refrigeration coils.
• Repeat: The most recent well water sample analysis report was not available from the person in charge.
• 3-vat sink leaking.
• Filters missing in exhaust hood.
• Less than 20 foot candles of light was noted in the restrooms. Measured 10-15 foot-candles,
• Repeat: Unfinished walls, open ceiling in storage areas.

Click here to search for detailed information about this restaurant.

“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the agency said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”