Cheecha's Fresh & Healthy, 11750 Fair Oaks Shopping Ce, Unit M-123, Fairfax, VA 22033 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Cheecha's Fresh & Healthy
Address: 11750 Fair Oaks Shopping Ce, Unit M-123, Fairfax, VA 22033
Type: Fast Food Restaurant
Phone: 703 383-1800
Total inspections: 2
Last inspection: 01/19/2016
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a risk factor assessment inspection.
EHS also observed the following:
6-501.111(C) Controlling Pests / Methods to Use When Pests are Found
This is a critical violation
Observation: Effective methods are not being used to control flies. Observed flies in kitchen near three compartment sink, near dry storage shelving and under front service line.
Correction: Flies are capable of transmitting disease to people by contaminating food and and food-contact surfaces. If flies are found on the premises methods shall be used to control their presence.
Within 48 hours, please obtain a third party pest control service and fax or email the service invoice to the EHS. If invoice is not received by close of business on Thursday, January 21, 2016, a follow-up inspection will be conducted on Friday, January 22, 2016.
EHS discussed with CFM some good retail practice issues that need to be addressed and corrected. Correction will be verified at the next routine inspection.
  • Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
    Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).--------------Observed large deep pans and pots of cooked menu items cooling covered without using rapid cooling methods.
    Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. ITEMS WERE SPLIT INTO SMALL PORTIONS. EHS RECOMMENDED THAT FACILITY OBTAIN ICE TO FACILITATE RAPID COOLING AND/OR USE THE FREEZER IN ADDITION TO ANOTHER METHODS SUCH AS STIRRING AND LEAVING COOLING ITEMS UNCOVERED.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:-------------grilled chicken at 106-128F.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.PER CFM CHICKEN COOKED 30 MINUTES PRIOR AND USUALLY LAST ONE HOUR. CHICKEN WAS LABELED FOR TIME AS A PUBLIC HEALTH TO BE DISCARDED WITHIN 3.5 HOURS.
  • Handwashing Signage at Handwashing Facilities Required
    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.
01/19/2016Risk Factor
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed employee health and provided additional forms.Environmental health specialist discussed cooking temperatures, reheating and cooling.
Manager stated that time as a public health control will be used for the chicken kabobs.
  • Food Temp Meas Device with Small-Diameter Probe, when Required
    Observation: The certified food manager could not provide a small diameter food temperature measuring device.
    Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a QUATERNARY AMMONIA test kit.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
    Observation: The following equipment/utensils were observed soiled to sight and touch: lids and food storage containers located in the equipment storage area.
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
08/12/2015Routine

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