Popeye's, 11850 Sunrise Valley Dr, Reston, VA 20191 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Popeye's
Address: 11850 Sunrise Valley Dr, Reston, VA 20191
Type: Fast Food Restaurant
Phone: 703 264-3308
Total inspections: 8
Last inspection: 03/25/2016

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Inspection findings	Inspection date	Type
Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this visit as your participation allows me to assess areas and processes at your facility that may require further assessment. NOTE: At this inspection observed employees washing hands and changing gloves between tasks. Staff were also observed to be aware of Employee Health Policy guidelines and when not to come in to work. QUESTIONS: Please call 703-246-2444 No violation noted during this evaluation.	03/25/2016	Routine
A RISK FACTOR inspection was conducted today following complaint received that four individuals from an office had eaten fried chicken at this facility on 9/23/15 and fallen sick within about two hours with stomach pains, vomiting and diarrhea. Employee Health records were reviewed by the inspector. As per manager no employee had called in sick or displayed symptoms of any sickness in the last month. Also Employee Health guidelines are being reviewed with staff on a regular basis. Cooking, Reheating, Cooling, Hot and Cold holding temperatures of foods were checked today and found to be within range. Facility is keeping logs of equipment and food temperatures on a daily basis and these were reviewed by the inspector. Employee were also observed washing hands and wearing gloves at this inspection. Complaint could not be validated at this inspection. QUESTIONS: Please call 703-246-2444 No violation noted during this evaluation.	09/28/2015	Risk Factor
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection and answering my questions as this helps to clarify if any of your processes require further attention. NOTE: At this inspection EHS spent additional time discussing with Certified Food Manager (CFM) on retraining staff on when and where to wash hands . EHS has also recommended to CFM that Employee Health Training and guidelines should be routinely reviewed with staff. EHS also met with Owner at this inspection and has discussed posting of Fairfax County Health Department (2015) Permit in conspicuous location where public can view it. At this inspection no permits from any County agencies were observed displayed anywhere. Handwashing / Where to Wash (corrected on site) Observation: A food employee was observed cleaning their hands in THE QUARTERNARY AMMONIUM SANITIZER SOLUTION IN THE 3 VAT SINK. Correction: ALL food employees shall wash their hands in ONLY a designated handsink. SPOKE WITH EMPLOYEE ON THE PROPER PROCEDURE TO WASH HANDS, EMPLOYEE WASHED HANDS AGAIN IN HAND WASH SINK. DISCUSSED WITH CFM ON RETRAINING STAFF ON HAND WASHING PROCEDURES. Permit to Operate Required, Must be Posted, Must be Valid Observation: The establishment has not posted the permit to operate in a conspicuous location. OBSERVED THAT THE FACILITY HAD NO HEALTH DEPARTMENT PERMIT TO OPERATE POSTED ANYWHERE AND ALL PERMITS AND LICENSES HAD BEEN REMOVED FROM THE WALLS. Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. MET AND DISCUSSED WITH OWNER WHO HAS RECEIVED PERMIT. OWNER HAS BEEN GIVEN 72 HOURS TO POST PERMIT AT A CONSPICIOUS LOCATION IN THE FACILITY.	02/13/2015	Routine
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted: 4-501.11(A) Observed the McCall refrigerator is unable to hold PHF/TCS food at 41F or below. Do not use this refrigerator to hold PHF/TCS food until repaired/replaced. The CFM stated that the facility is waiting for a replacement refrigerator and has agreed not to store any PHF/TCS in this refrigerator. It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed butter at 50F, 50F in the McCall refrigerator Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.DISCARDED	07/16/2014	Risk Factor
Critical: Handwashing / When to wash hands (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.Observed employee handle raw chicken and then the interior of cardboard food containers and tongs that are used with cooked chicken - DISCUSSED WITH CFM THE NECESSITY FOR EMPLOYEES TO WASH THEIR HANDS BETWEEN HANDLING RAW FOODS AND READY TO EAT FOODS OR UTENSILS ASSOCIATED WITH THESE FOODS Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Temp Meas Devices for Cold & Hot Hold Equipment, Present Observation: There was no temperature measuring device located in the following cold or hot holding equipment:2 cold holding units associated with the breading station Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.Observed the walk in freezer light exhibited .3fc - 1.5fc Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.	02/12/2014	Routine
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You. No violation noted during this evaluation.	08/13/2013	Risk Factor
Please fax to my attention the invoice for the brush removal, the removal of the excess unused material on the back porch and the next pest control treatment for the exterior of the facility. Critical: Controlling Pests / Methods to Use When Pests Are Found Observation: Rat burrows were found under the front brushes (approximately 4). Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces.Eliminate harborage conditions to control and prevent the presence of pests on the premises. Controlling Pests by Eliminating Harborage Conditions Observation: Observed cut brush piled in back of facility and miscellaneous unused items stored on the back porch of the facility. Correction: Eliminate harborage conditions to control and prevent the presence of pests on the premises.	03/12/2013	Complaint
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. FOR MORE INFORMATION: Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). Hot water heater: A.O. Smith DRE 120917 which uses 36 kW to produce 147.6 GPH of 140F water at a 100F rise. It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You. Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation) Observation: Observed food employees using improper handwashing procedures.Observed food employees washing hands for approximately 2 seconds - DISCUSSED WITH CFM PROPER HANDWASHING, EMPLOYEE WASHED HANDS CORRECTLY Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation) Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed whisk, spatula and scoops stored in standing room temperature water Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Equipment / Good Repair / Operation Observation: Observed a dipper well with the water value missing, not permitting water to be recirculated into the well. Correction: Repair the dipper well. Physical Facilities Good Repair (repeated violation) Observation: Observed that the floor tiles adjacent to the water heater are not maintained in good repair. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	01/09/2013	Routine

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