This was a risk factor assessment inspection. A reminder to leave the ice scoops in the ice makers, with handles up. If the scoops can not be protected from contamination on the outside of the ice makers, it is okay to store in the ice with handles up. The next inspection will be in approximately 12 months.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Two of three handsinks did not have soap.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: There were not handwashing signs at all three handsinks at the food prep area.
Correction: Provide a handwashing sign at each handsink to remind employees to wash their hands at the appropriate times. Signs were given to person in charge.
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10/05/2015 | Risk Factor | |
Conducted a follow-up inspection to the routine inspection of August 14, 2014. Found that training has been provided to all new employees (total of 7) on food borne illness prevention and each employee has completed an Employee Illness Reporting Agreement form. Also, all of the outstanding non-critical violations with the exception of one have been corrected.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
OBSERVED EQUIPMENT IN DISREPAIR STORED IN UPSTAIRS POP ROOM (STEAMER UNIT, HOT DOG ROLLER UNITS, LOW PROFILE REFRIGERATION UNITS).
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
REMOVE THIS EQUIPMENT TO PREVENT HARBORAGE CONDITIONS FOR PEST AND ALLOW FOR MORE EFFECTIVE CLEANING OF THE POP ROOM.
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09/08/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Found that new employees have been hired and have not been provided with training on food borne illness prevention. Provided CFM with guidance packet (red folder) pertaining to food borne illness prevention. The certified food manager will provide training to employees within the next ten days.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."
FOUND THAT NEW EMPLOYEES HAVE BEEN HIRED SINCE TIME OF THE LAST INSPECTION. TRAINING ON FOOD BORNE ILLNESS PREVENTION HAS NOT BEEN PROVIDED.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Temp Meas Device, Calibrated
Observation: (CORRECTED DURING INSPECTION) The food temperature measuring device was found out of calibration in the range of use.
FOUND THE FOOD THERMOMETER IS NOT BEING CALIBRATED.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
TOOL IS NOT ON HAND TO CALIBRATE THE THERMOMETER. PROVIDED THE CFM WITH NEW FOOD THERMOMETER. DEMONSTRATED METHOD TO CALIBRATE UNIT. THERMOMETER GIVEN IS READING 32 F USING METHOD DEMONSTRATED.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: COUNTER TOP OF FRONT SERVICE AREA BENEATH COUNTER MOUNTED EQUIPMENT.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
CLEAN BENEATH THE COUNTER MOUNTED EQUIPMENT AT FREQUENCY TO PREVENT ACCUMULATION OF DUST, DIRT AND FOOD DEBRIS.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
OBSERVED EQUIPMENT IN DISREPAIR STORED IN UPSTAIRS POP ROOM (STEAMER UNIT, HOT DOG ROLLER UNITS, LOW PROFILE REFRIGERATION UNITS).
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
REMOVE THIS EQUIPMENT TO PREVENT HARBORAGE CONDITIONS FOR PEST AND ALLOW FOR MORE EFFECTIVE CLEANING OF THE POP ROOM.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR OF THE UPSTAIRS ICE AND SODA STORAGE ROOM IS SOILED WITH DUST, DIRT AND SODA SYRUP AND IS IN NEED OF CLEANING.
Correction: CLEAN THE FLOOR OF THE UPSTAIRS ICE AND SODA STORAGE ROOM AT FREQUENCY TO PREVENT ACCUMULATION OF DIRT AND SODA SYRUP.
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08/14/2014 | Routine | |
The purpose of this visit was to conduct a Risk Factor Assessment. Violation observed today has been corrected. Also, violation previously cited during the previous inspection 4-302.14 is now in compliance as a test kit for the quaternary ammonia sanitizer is now provided.
Observed several pieces of equipment that is no longer in good repaired stored in the upstairs room. Please remove this equipment from the premises.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: observed hot dogs have not been reheated to proper temperature for hot holding due to setting of reheat grill at low temperature. Hot dogs found at 130 F for service.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Hot dogs have been reheating for 30 minutes. Had CFM set grill to higher temperature of 180 F and continue reheating process. Hot dogs were reheated above 165 F (to 207 F) prior to end of this inspection.
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10/21/2013 | Risk Factor | |
Both 3 vat sinks - downstairs and upstairs - must be completely functional. There must be soap, sanitizer and sanitizer test kits at both 3 vat sinks.
**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. There is a Type I exhaust hood, 3 vat sink and handsink in an upstairs area with large popcorn popper.
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: Bradford White MII-120-36
- Sanitizer Test Kit Required
Observation: There was not a test kit for the sanitize chemical(quaternary ammonia) being used at the upstairs 3 vat sink.
Correction: Provide a test kit for monitoring the concentration of the quaternary ammonia sanitizing chemical.
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06/27/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Centreville 12, 6201 Multiplex Drive, Centreville, VA 20121 »