Auntie Annie's Soft Pretzels, 11750 Fair Oaks Shopping Ce #j107, Fairfax, VA 22030 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Auntie Annie's Soft Pretzels
Address: 11750 Fair Oaks Shopping Ce #j107, Fairfax, VA 22030
Type: Fast Food Restaurant
Phone: 703 591-2475
Total inspections: 7
Last inspection: 03/29/2016
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a routine inspection. An active managerial control practice needs to be implemented to verify that the kiosk station always has enough water in the tank that serves the handsink/three compartment sink.
  • Water / Pressure / Quantity and Availability (corrected on site)
    Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: -----handsink/three compartment sink. During the inspection the water supply tank serving the kiosk handsink/three compartment sink ran out.
    Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. CFM/OWNER REFILLED THE WATER SUPPLY TANK THAT SERVICES THE KIOSK HANDSINK/THREE COMPARTMENT SINK.
03/29/2016Routine
Today's visit was a follow-up to verify that the handsink is working and accessible. EHS observed handsink fully supplied with soap, paper towels and cold and hot water.
No violation noted during this evaluation.		04/23/2015Follow-up
The purpose of today's visit was to conduct a routine inspection. A follow-up will be conducted no later than Friday, April 10, 2015 to verify that access to the handwashing facility in the kiosk has been restored. Inspection time reflects typing inspection report for this facility and neighboring facility with same owner.
  • Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
    Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:--------regular hot dogs.
    Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND DISCARD TIME.
  • Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
    Observation: There was no temperature measuring device located in the following cold holding equipment:-------Small 1DR Cooler.
    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. EHS PROVIDED EXTRA THERMOMETER TO CFM OWNER.
  • Handwashing Sink / Accessible at All Times
    Observation: The only handwashing facility located at the kiosk is not working (since the water needs to be refilled), preventing access by employees for easy handwashing.
    Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CFM/OWNER ATTEMPTED TO REFILL WATER, HOWEVER THE KEY CANNOT BE LOCATED TO REFILL CONTAINER. CFM/OWNER DISCUSSED WITH THE MAIN FOOD EMPLOYEE/CASHIER TO WASH HANDS AS OFTEN AS NEEDED AT THE ESTABLISHMENT DIRECTLY ACROSS FROM KIOSK (SINCE KIOSK AND ESTABLISHMENT HAVE THE SAME OWNER). NOTE LIMITED HANDWASHING IS NEEDED SINCE ALL FOOD ITEMS ARE PREPACKAGED AT MAIN ESTABLISHMENT UPSTAIRS AND DELI PAPER IS USED AS BARRIER TO GRAB ALL PRETZELS.
04/03/2015Routine
This visit was conducted to do a Follow up inspection. The 3 vat sink/hand sink combo was tested at 110 F.
. Approval is hereby granted for the renewal of the 2014 Health Department permit.
No violation noted during this evaluation.		02/24/2014Other
This visit was conducted to do a Routine inspection for the renewal of the 2014 Health Department permit.
Repair the 3 vat sink which is used only for hand washing. The permit was not renewed at this time. A Follow up inspection will be conducted in 2/24/14.
  • Critical: Plumbing / Repaired Per Law
    Observation: The 3 vat sink has not hot or cold running water due to a mechanical problem
    Correction: Repair the 3 vat sink so hot and cold running water is provided.
02/21/2014Routine
No violation noted during this evaluation.01/15/2013Pre-Opening
owner was advised to ensure that at least an operator with a LCFM card must be present at kiosk and to ensure that there is always hot and cold running water for hand cleaning or at least hand sanitizer at the booth. Clean is done at the yogurt shop across from the booth which is operated by the same owner.
  • Critical: Certified Food Manager/Presence Required
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM came from main store.
  • Critical: Hot Water / Water Heater / Peak Demands Met (corrected on site)
    Observation: The facility had no running water at time of inspection for hand washing.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation. Hand sianitizer provided and water will be provided
01/07/2013Routine

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