Amc Fitchburg 18

Year by year

Inspections

1. Jul 22, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Food contact surfaces (hotdog utensils, pizza utensils) used with TCS (pizza, hotdogs) not cleaned at least every 4 hours. PIC described cleaning as rinsing throughout day if greasy and then wash, rinse, and sanitizing at close of service.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Hotdogs being cold held in portioned bags in fridge not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     1. Stacked 2-door freezer #2 is holding hot dogs on bottom shelf at 32-34F and hotdogs are soft to touch. Chicken on top shelf is frozen. PIC informed door has to be intentionally closed as otherwise door is left open an inch or so. 2. Freezer #3 is not in use and no food is stored in unit.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     1. In the main concession area, the floors in the hot foods area, especially along edge by built in cupboards are soiled in blackened residue that is about 4" in width. Floors under equipment such as fryers and ovens in this area are greasy and contain food residue. 2. In kitchen, floors are soiled, especially under the soda tubes where there is crystalized sugar and under dry storage shelving. 3. In bar area, floors, especially under equipment and along cabinets are blackened with dirt. 4. Floor of candy room storage is unclean with cardboard residual and dirt in high traffic area. 5. Floor under drink dispensers can be accessed from kitchen side and are soiled with straws, grease and dirt.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quaternary ammonium in the sanitize compartment of the 4-compartment sink is at 0ppm. Container of sanitizer is empty.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Employee observed using sanitizer hose in 4-compartment sink to rinse items before moving to airdry. Sanitizer contact time on label is one minute.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     In room 11, several boxes of single use items are stored directly on the floor. In kitchen storage area, 1 box single storage items stored on the floor.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Not serious Good Retail Practice

     WAREWASHING - EQUIPMENT CLEAN

     The 4-compartment sink compartments, especially the wash compartment used for warewashing are not clean. Counter used for air-drying is unclean.

     Correction: Clean warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, drainboards or other equipment before using.

     Code WFC 4-501.14

2. Feb 2, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     The test kit for quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

3. Jan 19, 2024 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of fryer is greasy. Popcorn machine built in ventilation fan is greasy and dusty.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Floors in concession area and kitchen are sticky.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL - Not Corrected

     The bar dish machine is not in use and not repaired. Dishes from bar are washed in concession area.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     The test kit for quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

4. Jan 8, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of fryer is greasy. Popcorn machine built in ventilation fan is greasy and dusty. Freezer #2 that is not in use is soiled with spill. Handwashing sinks are soiled with mineral deposits from hard water.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Pizza slicer used with TCS food not consistently cleaned at least every 4 hours. PIC informed pizza cutter is cleaned when soiled and max time is 6 hours in use.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     FOOD - FROZEN

     Foods (tater tots, ice cream sandwiches, etc) in Freezer #3 are not maintained frozen.

     Correction: Adjust procedures so that food is maintained frozen.

     Code WFC 3-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in concession kitchen is not accessible. Boxes stored in front of sink block access.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at concession stand entry on right side.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floors under equipment in concession area are soiled with food, grease and debris. In kitchen, floors around perimeters are soiled with debris. Floors in storage area #2 have debris and food particles.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration in the bar dish machine is at 10ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available. The test kit for quaternary ammonia is discolored.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

5. Nov 21, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer (chlorine) is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

6. Nov 8, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     A few of the employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Throughout concessions area cabinets and in the condiment cabinets, 1-3 mouse droppings in about 50% of the cabinets were observed. Under the screen in the corner of theater 1, a larger amount of mouse droppings observed along with chewed up insulation. A few mouse droppings observed on the countertop under the Icee machine. A few ants observed behind the upright freezer in the concessions storage room. A large volume of drain flies observed throughout bar area.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar low temp dish machine is 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (chlorine) is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     WAREWASHING - EQUIPMENT CLEAN

     The warewashing sink compartments used for washing and rinsing are not clean and drainboard for air drying is soiled. Red dish rack used for air drying clean utensils on drain board is heavily soiled with old grease.

     Correction: Clean warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, drainboards or other equipment before using.

     Code WFC 4-501.14

7. Oct 7, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS - Not Corrected

     Front door sweeps have visible gaps, multiple theatre exterior doors need replacement (door jambs rusted out).

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

8. Oct 6, 2022 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Countertops underneath equipment (popcorn machines, icee machines) are soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Wash, rinse and sanitize all surfaces.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS - Not Corrected

     Front door sweeps have visible gaps, multiple theatre exterior doors need replacement (door jambs rusted out).

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     While vast majority has been cleaned, some mouse droppings present in concession stand cabinets and in corners of floor/wall junctures in food areas as well as underneath movie screens in theater rooms.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Corners of floors throughout food service areas against wall junctures and underneath equipment in storage and bar areas are unclean. Clean under movie screens/curtains in all theatres. Clean in all theater garbage cabinets.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     REFUSE - MAINTAINANCE - Not Corrected

     Piece of plywood by dumpster and three pallets by building exterior near parking lot are still present.

     Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables, and keep area clean.

     Code WFC 5-501.115

9. Nov 30, 2021 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Hot dogs being cold held are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness. Have employees read, sign and file onsite the form provided. Text or email photos of signed forms to avoid a possible charged re-inspection.

     Code WFC 2-201.11

10. Jun 10, 2021 Pre-Inspection · Reinspection Required

    No violations cited.