Hudson, Wna-C-1, Washington, VA 20001 - Convenience Store Food Service inspection findings and violations

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Business Info

Restaurant: Hudson
Address: Wna-C-1, Washington, VA 20001
Type: Convenience Store Food Service
Total inspections: 4
Last inspection: 06/02/2015
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Inspection findings

Inspection date

Type
Prepackaged foods only. Packaged foods received from Bread & Chocolate, Alexandria VA. TCS foods in Federal display were not holding at 41 F or less. Items relocated to functional unit. Follow-up scheduled on or about 10 days.
  • Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
    Observation: Chicken breast cobb salad with bacon added at 45 F, nicase salad at 46 F, tuna wrap at 46 F in Federal display unit. Items moved to functional unit.
    Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • Equipment/Good Repair and Proper Adjustment
    Observation: The Federal display unit was not maintaining TCS foods at 41 F or less.
    Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
06/02/2015Routine
Display unit observed cold holding at proper temperature of 41 F or below. Internal temperature of a carton of milk measured 39 F.
No violation noted during this evaluation.		06/30/2014Follow-up
Prepackaged foods only. Digital thermometer on the display unit was reading 52 F. Packaged food received from Bread & Chocolate in Alexandria, VA. Product was discarded by the manager on duty. TCS product is to be cold held at 41 F or less. A recheck will be conducted in about 10 days. Product is to be stored in one of the other display units until the federal unit is cold holding at 41 F or less.
  • Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
    Observation: Chicken salad, milk, cut melons, and prepacked sandwiches in the display unit observed cold holding at the improper temperature (50 F - 58 F). All product was discarded by the person in charge.
    Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
06/20/2014Routine
A Northern VA Certified Food Manager must be on-site during hours of operation. Chemically treated hand towelettes available. Health License issued. A follow-up will be conducted in approximately 30 days. Conditions of License: No Grilling or Frying, Prepackaged foods only.
No violation noted during this evaluation.		05/21/2014Pre-Opening

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