Bob Evans #285, 6310 Augusta Dr, Springfield, VA 22150 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Bob Evans #285
Address: 6310 Augusta Dr, Springfield, VA 22150
Type: Full Service Restaurant
Phone: 703 644-6262
Total inspections: 9
Last inspection: 03/25/2016

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Inspection findings	Inspection date	Type
This was a routine inspection. One critical violations was observed and it was corrected during the inspection. Food contact surfaces were noted to be visibly cleaned. There were no visible signs of pest presence on premises observed at the time of this visit. However the certified food manager was advised to train ware washing employees to report improper operating temperatures to the manager for proper adjustment or service . The manager was also advised to train employees on how to properly cool potentially hazardous food to 4-1F or below within 6 hours. Cooling Methods (corrected on site) Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Deep pans and tight fitting lids during cooling. Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans Critical: Cold Holding of Potentially Hazardous Food at 41°F or less Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:pork sausage crumbles , cut grilled chicken noodle soup. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(All discarded during the inspection)	03/25/2016	Routine
Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than stated expiration dates , Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen) Critical: Food-Contact Surface Sanitized before Use after Cleaning Observation: The food-contact surfaces of utensils and equipment were observed not properly sanitized at the ware washing machine due to improper operation of the ,machine. Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Certified Food Manager/Certificate Process Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.	09/14/2015	Risk Factor
Equip/Utensils/Linens/Single-Service/Original Package Observation: Plastic containers were observed stored unprotected at the dry storage room. Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Light Bulbs / Locations where Shielding is Required Observation: Light bulb on the ceiling at the warewashing station are not covered by a protective shielding. Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Physical Facilities Good Repair Observation: Observed that the wall inside the employees restroom is not maintained in good repair. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	02/10/2015	Routine
No violation noted during this evaluation.	04/15/2014	Routine
FINAL INSPECTION AFTER RENOVATIONS SCOPE OF WORK: 1. Millwork at front partition areas. 2. New floor tiles, wall finishes, stalls and toilet fixtures at toilets. 3. New hand sinks. 4. New undercounter refrigerator at the front serving area. INSPECTION: *Approval of the above listed renovations is hereby granted by the Fairfax County Health Department. No violation noted during this evaluation.	03/21/2014	Other
The purpose of this visit was to conduct a complaint inspection based on a complaint received on 7/17/13. The complainant stated that on (7/13/13) they had become ill after eating mushrooms that they believed were bad. Symptoms were said to be diarrhea and vomiting. During today's visit, good cooked mushroom temperature was observed in the cooling process. (See temperature record). Uncooked mushrooms received from an approved food source were observed stored properly in the walk-in refrigerator. According to the certified food manager, uncooked mushrooms are received refrigerated. A box of mushrooms delivered 7/11/13 was also observed during today's inspection. No violations noted during today's complaint investigation. The complaint is not confirmed. If you have any questions or concerns, please feel free to call me at 703-246-2444. Thank you for your time today. No violation noted during this evaluation.	07/17/2013	Complaint
Today’s inspection was to conduct a Risk Factor Assessment in conjunction with a general complaint. 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. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken at 50F in 2DR prep refrigerator by WIR. 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.	07/17/2013	Risk Factor
Today’s inspection 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. Consumer Advisory: applies to steaks and eggs and properly noted on the menu. Facility fully cooks hamburgers. Employee Health Policy: Bob Evans has internal employee health policy form employee signed during orientation kept in individual employee files. EHS provided Fairfax County version for additional information on implementing employee health policy. Water Heater: State SBT81199NE118. 199,000BTU. Dish machine: Hobart AM-14 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: utensils being sanitized in the Hobart AM-14 heat sanitizing dishmachine because the unit was not reaching 180F water temperature on final rinse. After draining the unit and turning on the booster heater, all utensils were re-washed and the thermolable was activated. Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.	04/02/2013	Routine
No violation noted during this evaluation.	11/29/2011	Complaint

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