Burger 21, 43800 Central Station Dr #100, Ashburn, VA 20147 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Burger 21
Address: 43800 Central Station Dr #100, Ashburn, VA 20147
Type: Fast Food Restaurant
Total inspections: 7
Last inspection: 12/07/2015
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Inspection findings

Inspection date

Type
Correct all items 10 days
  • Warewashing Equipment, Cleaning Frequency
    Observation: The dishwasher racks of the mechanical warewashing machine are soiled with (food debris, limescale) and are no longer cleanable.
    Correction: Increase the frequency of cleaning or limescale deposit removal or replace racks.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the interior of the ice machine has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
12/07/2015Routine
Noted good glove use.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (Above 3 basins sink).
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Items in the left prep cooler are at an improper temperature
    Correction: Lower the cooler temperature. Adjusted at inspection (4 to 7).
  • Critical: Equipment - Food Contact Surfaces and Utensils
    Observation: The interior of the ice machine is observed dirty.
    Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage.
05/28/2015Risk Factor
  • Critical: Cooling* (corrected on site)
    Observation: Shrimp cakes noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
11/13/2014Risk Factor
Good cooling methods for chili
Reminder: 135 to 70 in 2 hours then to 41 in total of 6 hrs.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Items in left prep cooler are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cooler adjusted during inspection. Recommend: keep lid closed as much as possible and consider metal pans and dividers.
06/20/2014Routine
Please monitor cooling time/temp for cheese sauce.
Please identify policy for proper tasting of food for quality/culinary needs.
Tuna thawed in closed vacuum packages. Cut open or repackage prior to thawing (corrected)
Initial routine inspection. opened 1/13/2014.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands between handling raw and ready to eat foods.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED SEPARATION OF JOB DUTIES AT COOK LINE.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The previously cooked and chilled cheese sauce was not reheated to 165F within 2 hours before placing into hot holding.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
01/23/2014Routine
Approved for health clearance on occupancy permit
Approved for annual health permit. ETA 1/13/14
Source and menu review.
Stock Soap and paper towels at all handsinks
No violation noted during this evaluation.		12/20/2013Pre-Opening
Pre-open inspection.
Copies of CFM obtained for file, application for health permit provided, Employee Health Policy provided for use.
Call for re-inspection when the following items have been addressed:
1. hot water
@ 3 basins at front line: 107, 103 (INCREASE TO 110)
2. Dishwasher has been programmed and reaching 120F
3. Cooler at line holding 41F or colder
4. drawer coolers under grill are operational and holding 41F or lower
No violation noted during this evaluation.		12/17/2013Pre-Opening

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