Best Western Old Colony (Food), 1101 N. Washington St, Alexandria, VA 22314 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Best Western Old Colony (Food)
Address: 1101 N. Washington St, Alexandria, VA 22314
Type: Fast Food Restaurant
Phone: 703 234-3501
Total inspections: 11
Last inspection: 02/05/2016

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Inspection findings	Inspection date	Type
This visit was made to conduct a routine inspection. All holding temperatures were great. Keep up the good work. No violation noted during this evaluation.	02/05/2016	Routine
This visit was made to conduct a follow-up inspection to check the dish machine. The manager reported that it has not been serviced yet. She agreed to fax or email me a copy of the invoice when it is fixed and operating properly. No violation noted during this evaluation.	02/23/2015	Follow-up
This visit was made to conduct a routine food safety evaluation. Contact me when dish machine is repaired for a follow-up inspection before you start using it again. This must be corrected within 10 days. Repeat violations are subject to civil penalty Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: food contact utensils. (dish machine is not functioning to produce chlorine sanitizer solution at an adequate concentration (50-100 ppm)). Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. (Repair dish machine and contact me when it is working properly. Until then, PIC agreed to use 3 comp sink with quat snaitizer)	02/11/2015	Routine
This visit was made to conduct a routine food safety evaluation. Monitor 1 door fridge on the buffet to make sure that is maintains a temperature of 41 degrees F or below. Repeat violations are subject to civil penalty Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were measured at improper temperatures: hard boiled eggs, milk, and yogurt in 1 door counter fridge. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (These items were moved to the main reach-in fridge in the kitchen as they were not out for more than 2 hours. Unit was turned down to a colder setting, and PIC agreed to minitor to make sure it reaches 41 degrees F before using again.) Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation Observation: The nonfood contact surface of the storage shelves and counter in the kitchen had accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	08/11/2014	Routine
This visit was made to conduct a follow up inspection to check the dish machine sanitizer level. Dish machine is now functioning properly to produce sanitizer at approximately 75 ppm. It is now approved for use. No violation noted during this evaluation.	03/25/2014	Follow-up
This visit was made to conduct a routine food safety evaluation. Use the 3 compartment sink to wash, rinse, and sanitize dishes until dish machine is repaired. Repair the dish machine within 10 days, then contact me via phone (704-746-4822), email (lydia.zweimiller@vdh.virginia.gov), or by faxing the invoice to 703-746-4919. After such time, I will conduct a follow-up inspection to ensure that the dish machine is functioning properly. Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: (food service equipment including plates and silverware Correction: dishwashing machine is not functioning. Chlorine sanitizer solution measured at 0 ppm). Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) Observation: Observed that hand soap was not provided at each handwashing sink. (No soap at handwashing sink in kitchen) Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.(manager provided soap for the hand washing sink)	02/18/2014	Risk Factor
This visit was made to conduct a routine inspection. Keep up the good work. No violation noted during this evaluation.	08/14/2013	Routine
Handed forms for the employee health policy agreement to the manager. HOT water boiler fro Hotel and Food: P.KW Electric water heater= KW144 Inspected and passed 12/2/2012 Air gap sketch drawn on my original report. Critical: Employee Health Policy Requirements Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the manager is not aware of the policy. Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella) Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea Observation: Missing employee health policy. Correction: Handed the manager informations regarding the policy. Temp Meas Devices/Food & Mech. Warewasher/ Scaled in Range of Use Observation: The temperature measuring device located on the warewashing machine does not read out in proper increments. Correction: Water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use. Equipment / Fixed / Space / Seal Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Diahmachine drain boards splash guards. Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Equipment / Good Repair / Components / Gaskets Observation: Dishmachine snaitizer tubing is leaking and taped. Correction: Call for repair and maintained in good repair. Critical: Backflow Prevention, Air Gap / When Required Observation: Missing air gap at the 3 compartment sink. Correction: Provide air gap to prevent back- up flow. Physical Facilities Good Repair Observation: Observed that the yellow ceramic tile walls are not maintained in good repair. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Maintaining Premises Free of Unnecessary Items and Unused Equipment Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.	02/06/2013	Routine
Dish Washer tested with Ecolab on site - Functioning correctly. No violation noted during this evaluation.	12/11/2012	Pre-Opening
Permit Issued Recommend issue of AHD permit OK for C/O No violation noted during this evaluation.	12/11/2012	Pre-Opening
This visit was conducted to complete a Change of Ownership pre-opening inspection. Before a permit can be issued the following matters must be rectified: 1. The dish machine must be repaired so that it correctly washes, rinses and sanitizes equipment. 2. A Certified Food Manager, holding the Full License must be present on site at all time that the kitchen is in use to oversee safe production. 3. The upright freezer must be raised 6 inches off the floor, or permanently sealed to the floor to prevent dirt accumulating beneath it. 4. Calking required to the gap between the wall and the dishwasher. In addition, it was noted that there was only a single hand washing sink located in the kitchen, which was located in the dish washing area at the further point in the kitchen. The menu provided indicates that only minimal food handling is required and as such, an additional hand sink in the cooking area is not being requested as part of the Change of Ownership process. Consideration should be given to installing one however, and would be required if the menu changes. Change of Ownership permit NOT issued at this visit. No violation noted during this evaluation.	12/10/2012	Pre-Opening

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