Capital One, 1680 Capital One Dr, Mclean, VA 22102 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Capital One
Address: 1680 Capital One Dr, Mclean, VA 22102
Type: Fast Food Restaurant
Phone: 703 720-2594
Total inspections: 9
Last inspection: 01/14/2016

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Inspection findings	Inspection date	Type
Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources. 2. Management should calibrate all food thermometers at least once a week in an ice water bath (cup completely filled with ice and cold water) to 32f to ensure accuracy when taking food temperatures. The thermometers should be washed, rinsed and sanitized before and after each use. 3. Management should ensure all red sanitizer buckets always contain Quaternary Ammonium sanitizer at a concentration of 200-400ppm if using the pre-made sanitizer towels or at 150-400ppm if using the multi-quat product found in the kitchen areas at the 3-vat sink. 4. Management is aware of refrigeration units that are not functioning as they should and will be replacing them today. 5. Management should continue to take and document any cold and hot food temperatures during service. Cold foods on ice should always be 41f or below and hot foods on heated plates should always be 135f or above. Discussion with management was made about "time as a public health control" if it is found that foods can not keep at the proper temperatures during service. If you have any questions please feel free to contact me at 703-246-2444. Thank you. No violation noted during this evaluation.	01/14/2016	Routine
Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Provide for me via email the letters from Pro Fish and Sushi Ko. 2. Continue your cooling methods using shallow sheet trays and blast chillers. 3. Email me the reports from maintenance on the two refrigeration units that were above temperature during today's visit. 4. Continue the great job on discussing Employee Health and personal hygiene. If you have any further questions please don't hesitate to contact me at 703-246-2444. Thank you for your time and super efforts. 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: 1. Milk inside the Delfield 2-door refrigerator for beverages only: 43f, 2. Milk and yogurt on display in the Federal air screen coolers # 2 and #4: 43f, 44f, 3. Shredded cheese inside the Delfield 2-door refrigerator @pizza prep. station: 47f, 4. Braised beef inside the Bally WI refrigerator: 51f, 4. Bleu cheese and cooked quinoa inside the Delfield 2-door refrigerator #3: 47f and 49f. 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. DISCUSSED WITH THE MANAGER AND HE EITHER MOVED ITEMS TO A BLAST CHILLER OR DISCARDED THE ITEMS. Equipment / Good Repair / Operation Observation: The following refrigeration units are not operating properly and are currently unable to maintain cold food at or below 41°F: 1. Delfield 2-door refrigerator @pizza prep. station: 46f, 2. Delfield 2-door upright refrigerator #3: 46f. 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. DISCUSSED WITH MANAGER TO HAVE MAINTENANCE REPAIR IMMEDIATELY. IN THE MEANTIME POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM THOSE UNITS.	08/25/2015	Routine
Present for Kitchen Inspections: Executive Chef Marian Kriger No violation noted during this evaluation.	03/09/2015	Routine
The purpose of this visit was to conduct a risk factor assessment. No critical violations noted during today's inspection. If you have any questions, please call (703) 246-2444. Thank you for your time today. No violation noted during this evaluation.	12/19/2014	Risk Factor
FINAL INSPECTION AFTRE RENOVATIONS - FOLLOW UP Items listed on inspection report dated 11-25-14 have been corrected. We thank you. Approval on renovations to create a new kitchen with equipment on the first floor is hereby granted by the Fairfax County Health Department. No violation noted during this evaluation.	12/05/2014	Other
PREOPERATIONAL FINAL INSPECTION SCOPE OF WORK: Addition of new food preparation space/kitchen with full kitchen equipment on the first floor. Also a new water heater and a mechanical dish washing machine have been provided at the new kitchen space. INSPECTION 1. Exhaust hood system has not been caulked to wall. 2. The faucet of the three-compartment sink is not long enough to reach all three compartments. 3. A mop rack has not been installed at the mop sink. 4. The new mechanical dish washing machine is not sanitizing at the required final rinse temperature. The thermal label/temperature sensitive tape did not turn black during the test of the machine. *Renovations and equipment not approved. Owner/contractor shall correct the above listed items and schedule for a final follow up Health Department inspection. No violation noted during this evaluation.	11/25/2014	Other
Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item: milk in carafes. Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. TPHC LABELS PROVIDED. Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation) Observation: Surfaces beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED CLEANING FREQUENCIES AND PROCEDURES WITH PERSON IN CHARGE.	04/10/2014	Routine
Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation) Observation: Interior of ice bin was observed as not being cleaned as required. Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.	12/27/2013	Risk Factor
The purpose of today’s visit 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. Additional Equipment Temperatures: Catering Cooler 38F Delfield Refrigerator 39F 1DR glass upright refrigerator 41F Customer Self serve refrigerator 41F Additional Food Temperatures: Cheese, COLD HOLDING in True 1DR upright glass refrigerator 41F Turkey COLD HOLDING in Catering Cooler 41F Turkey COOLING ~0.25 hr in Delfield Refrigerator 48F Butter COLD HOLDING in 1DR glass upright refrigerator 40F Cantaloupe on ice at salad station 40F Yogurt COLD HOLDING in Customer Self serve refrigerator 41F FOR MORE INFORMATION: ALL inspections are available for public viewing on the State of Virginia website ( www.vdh.virginia.gov ). Hot water heater: AO Smith DVE-300-75 Dishmachine: Hobart C64A 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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) Observation: A food employee was observed eating a chocolate covered strawberry in warewashing area. Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED APPROPRIATE AREAS FOR EATING WITH FOOD EMPLOYEE. Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation) 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. WET WIPING CLOTHS WERE PROPERLY STORED IN CONATINERS OF SANITIZER SOLUTION. Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. Observation: Surfaces beverage dispensing nozzles, are not being cleaned at a frequency to preclude accumulation of soil or mold. Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED CLEANING FREQUENCY WITH CERTIFIED FOOD MANAGER.	05/08/2013	Routine

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