Business Opportunities For The Blind #56 (4th Floor), 7700 Arlington Boulevard, Falls Church, VA 22042 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Business Opportunities For The Blind #56 (4th Floor)
Address: 7700 Arlington Boulevard, Falls Church, VA 22042
Type: Fast Food Restaurant
Phone: 703 681-5242
Total inspections: 2
Last inspection: 12/04/2015
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Inspection findings

Inspection date

Type
  • Wiping Cloths/Use Limitation/Wet Towel Storage
    Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
    Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
  • Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
    Observation: Single-use gloves worn during multi-tasked food preparation. Single-use gloves worn during multi-tasked food preparation. Employee observed multitasking touching/using the paper sliced beef separators to pick up raw beef then touching refrigerator handles, utensils, buns, etc.. with gloved hands and then returning to the cookline without removing gloves and washing hands and then placing on new, clean gloves.
    Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. Discussed with CFM. ORAL & WRITTEN INFO. PROVIDED. USE OF TONGS OR SUITIBLE UTENSILS THAT CAN BE HANDLED WITHOUT HAND CONTAMINATION IS RECOMMENDED.
  • 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: SALAMI 42F & HAM 46F @ #8 & YOGURT 45F & MELON 44F @ #9
    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 ALL POTENTIALLY HAZARDOUS FOODS (PHF) AND WILL USE A/N OTHER REFRIGERATOR UNIT/S.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: CHEESE AND MOST ITEMS WITH DATE CODES HAD USE BY DATES IN FUTURE AND PAST, IT APPEARED THAT THERE WAS NON-STANDARD DATING FOR DATE CODING.

    Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Discussed with CFM. ORAL & WRITTEN INFO. PROVIDED.
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: UNITS 8 & 9.
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit/s until after it/they has/ve been fixed. AS DISCUSSED AND AGREED ONCE REPAIRED
12/04/2015Routine
The hi-temp dishwasher was not operating properly during this inspection. The dishwasher is not required for this operation. The 3 vat sink will be used while the dishwasher is out of service. The water to the dishwasher must be turned off while the unit is out of service to prevent use of the dishwasher. Contact the health department when the dishwasher has been service to operate per the manufacturer's dataplate on the front of the machine.
During discussion with the operator, it was determined that no food items will be offered cooked to order. The current menu has asterisks and a partial consumer advisory on it. Remove all asterisks and the consumer advisory verbiage from the menu if it does not apply. If daily specials may be cooked to order, the consumer advisory must be part of the signage advertising the daily special. Suggested wording for the consumer advisory was given to the operator at the time of this inspection.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SUF100199NE
  • Critical: Backflow Prevention, Air Gap / When Required
    Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the pre-wash of the dishwash area.
    Correction: The spray head of the pre-wash spray hose must hang at least 2" above the edge of the sink basin when hanging free (without hook). Modify installation to provide adequate air gap when the hose is hanging free.
  • Hand Drying Provision / Individual, Disposable Towels
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels in each dispenser at each hand sink to allow employees to properly dry their hands after handwashing.
09/30/2015Pre-Opening

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