Chefs New Dominion Cafe I, 399 Grove Street, Herndon, VA 20170 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Chefs New Dominion Cafe I
Address: 399 Grove Street, Herndon, VA 20170
Type: Fast Food Restaurant
Phone: 703 849-9315
Total inspections: 1
Last inspection: 03/21/2016
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Inspection findings

Inspection date

Type
Today the first routine inspection was conducted after change of operator. Thank you for accompanying me during this visit as your participation allows me to assess areas and processes at your facility that may require further clarification.
NOTE: At this inspection further time was taken to discuss the following with the Person In Charge 1) Employee Health Policy guidelines and its regular review with staff 2) Consumer Advisory statements. Staff were observed washing hands and changing gloves between tasks.
QUESTIONS: Please call 703-246-2444
  • Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN AND RAW BEEF STORED ON THE SAME SHELF ALONG WITH COOKED CHICKEN IN THE WALK IN REFRIGERATOR.
    Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED THE PUBLIC HEALTH CONCERNS OF CROSS CONTAMINATION WITH MANAGER, THESE ITEMS WERE REMOVED FROM SHELF AND STORED CORRECTLY.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED CUT CANTALOUPE AT 50 F, CUT HONEY DEW AT 51 F AND CREAM CHEESE AT 54 F IN THE SELF SERVE COLD BAR.
    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. ALL ITEMS WERE MOVED FROM THE UNIT AND PLACED ON ICE AND SOME IN WALK IN REFRIGERATOR. .
  • Equipment / Good Repair / Operation (corrected on site)
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: OBSERVED THAT THE CHILLING UNIT AT THE SELF SERVE COLD BAR WAS UNABLE TO KEEP COLD FOODS SUCH AT CUT FRUITS AT 41 F OR BELOW.
    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. MAINTAINENCE ENGINEER ADJUSTED THE THERMOSTAT AT THE CHILLING COLD HOLD UNIT TO APPROXIMATELY 36F. TECHNICIAN WILL BE CALLED IN TO CHECK UNIT. PLEASE EMAIL INVOICE OF REPAIRS TO MY EMAIL IN APPROXIMATELY 15 DAYS.
03/21/2016Routine

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