Boston Market #448, 9278 Old Keene Mill Rd, Burke, VA 22015 - Fast Food Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: Boston Market #448
Address: 9278 Old Keene Mill Rd, Burke, VA 22015
Type: Fast Food Restaurant/Caterer
Phone: 703 913-0999
Total inspections: 6
Last inspection: 12/03/2015
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Inspection findings

Inspection date

Type
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.
*Please be sure to confirm coldwell cooler at serving is on and at 41F and below before placing food in it.
*Be sure to turn off the mop sink faucet when running hotwater for 3-vat since observed mop sink drains all the hotwater, preventing hotwater availability at 3-vat.
It has been a pleasure to serve you today. If you have any questions or concerns, please 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(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheddar cheese (44F), Swiss cheese (47F) on coldwell at server station. Coldwell cooler was not on.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Swapped out foods. Coldwell cooler was turned on and observed at 38F.
  • Handwashing Signage at Handwashing Facilities Required (corrected on site)
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. New signs were not posted after installation of new papertowel holders.
    Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Handsigns were posted.
12/03/2015Risk Factor
Today’s inspection was to conduct a routine 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 free to call 703-246-2444. Thank you.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    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.
04/03/2015Routine
No violation noted during this evaluation.11/04/2014Risk Factor
The purpose of today’s visit was to conduct a routine inspection. Observed Employee Health Policy in place. Facility observed neat and organized. Sanitizer observed at acceptable level. Facility has test kit. Observed proper handwashing during inspection.
MAINTENANCE:
*Water Heater: Rheem RD160-37, water heater is located above main walkin cooler
*Dish Machine: N/A, Sanitize basin and wiping cloth buckets observed with acceptable levels of Quat
No violation noted during this evaluation.		05/05/2014Routine
The purpose of today visit is to conduct a risk factor assessment inspection. Thank you. Remember to preheat the hot holding cases to a minimum temperature of 165f prior to placing foods inside to hot hold.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked pork rib, 97F ** holding in the lower steam cabinet at the front line
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Ribs were taken to oven and reheated to 166F-190f during inspection
11/08/2013Risk Factor
The purpose of today’s visit was to conduct a routine inspection. EHS provided manager with handwashing signs for both handsinks. Obtain a vegetable wash test kit for your vegetable wash.
MAINTENANCE:
*Water Heater: Rheem RD160-37, water heater is located above main walkin cooler
*Dish Machine: N/A, Sanitize basin and wiping cloth buckets observed with acceptable levels of Quat
  • Sanitizer Test Kit Required
    Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
    Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
  • Handwashing Signage at Handwashing Facilities Required (corrected on site)
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
    Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
03/22/2013Routine

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