Today a RISK FACTOR inspection of your facility was conducted. Thank you for accompanying me during this visit as your participation allows me to assess processes at your facility that may require further clarification.
NOTE: Ensure that all equipment and temperatures are monitored on a regular basis to ensure that theya re in working order. Do not place potentially hazardous foods inside equipment that cannot maintain food at 41 F or below.
QUESTIONS: Please call 703-246-2444
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED THAT GRILLED CHICKEN IN SALAD # 1 WAS AT 55F , GRILLED CHICKEN IN SALAD # 2 WAS AT 53 F PLAIN MILK WAS AT 48F AND CHOCOLATE MILK WAS AT 49 F IN THE 2 DR FLAT TOP REFRIGERATOR AT FRONT . UNIT WAS OBSERVED TO BE AT 53 F AND UNPLUGGED.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. REFRIGERATION UNIT WAS PLUGGED BACK INTO SOCKET. DISCUSSED WITH MANAGER TO DICARD ALL ITEMS IN THIS UNIT.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. OBSERVED THAT THE QUARTERNARY AMMONIUM SOLUTION IN ALL SANITIZER BUCKETS (@ FRONT, @ THAW CABINET # 1 AND AT GRILL STATION WAS AT LESS THAN 50 PPM.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.DISCUSSED WITH MANAGER, SANITIZER SOLUTIONS WERE REPALCED IN ALL BUCKETS.
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11/25/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify areas or processes at your facility that may require further assessment..
NOTE: At this inspection further discussion with the CFM was conducted on Employee Health Policy and Active Managerial control .
Questions: Please call 703-246-8421
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED TWO OPEN ICE TEA CONTAINERS WITHOUT LIDS AT THE CURTIS ICE BREWER MACHINE.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.DISCUSSED WITH EMPLOYEE ON POTENTIAL CONTAMINATION OF ICE TEA. THE CONTAINERS WERE COVERED BY EMPLOYEE.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED CARTONS OF MILK PRODUCT, A LARGE BACG OF CARROTS AND PLASTIC BUCKETS OF GREENS STORED ON THE FLOOR OF THE WALK IN REFRIGERATOR.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. DISCUSSED WITH MANAGER TO REMOVE ITEMS TO 6 INCHES ABOVE THE FLOOR.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED A COLLECTION OF LIGHT BROWN SEDIMENTS AND BLACK MOLD LIKE SUBSTANCE ON THE INSIDE OF THE ICE BINS.
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 WITH MANAGER ON REGULAR CLEANING OF THE ICE BINS, MANAGER WILL ARRANGE CLEANING OF THE ICE BINS IMMEDIATELY.
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04/23/2015 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. 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.
Please email to me the invoice to repair the Traulsen and Traulsen flat top prep refrigerator by December 23, 2014.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A)Observed the Traulsen refrigerator and Traulsen prep refrigerator were unable to maintain the temperature of PHF/TCS food at 41F or below. Please have these units repaired and do not store PHF/TCS food in them until they are capable of maintaining the temperature of PHF/TCS food at 41F or below.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced american cheese at 47F, 48F, sliced pepper jack cheese at 47F in the Traulsen flat top prep refrigerator, sliced american cheese at 52F in the Randell cold hold well, whipped cream at 55F, 53F in the Traulsen refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCARDED
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at across from the prep area was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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12/16/2014 | Risk Factor | |
The purpose of this follow up was to assess the Traulsen flat top prep refrigerator's capability to hold TCS food at 41F or below. The Traulsen flat top prep refrigerator is presently capable of maintaining TCS food at 41F or below.
No violation noted during this evaluation. | 06/03/2014 | Follow-up | |
- Frozen Food Maintained Frozen
Observation: Frozen foods not maintained at proper temperature in the Hobart freezer.
Correction: Stored frozen foods shall be maintained frozen.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken soup at 127F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED
- 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 milk at 46F, 47F, chocolate milk at 44F in the Traulsen prep refrigerator
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
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed towels under several cutting boards
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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: Trauslen prep refrigerator
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Gaskets of all prep refrigerators
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located adjacent to the breading station is blocked by a hanging bread basket preventing employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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05/30/2014 | Routine | |
The purpose of this visit was to conduct a standardization training inspection. Thank you for your time.
No violation noted during this evaluation. | 09/05/2013 | Training | |
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 temperatures:
Kolpak walk in/ Kolpak walk in freezer: 32F/below 32F
Traulsen 2 door prep refrigerator: 38F
Randell 2 glass door prep refrigerator: 36F
Traulsen flat top prep refrigerator: 36F
Traulsen flat top prep refrigerator: 34F
3-vat: 125F
Handwashing: 100F, 89F-75F
Women's restroom handsink: 81F
Additional food temperatures:
Sliced pepper jack cheese - Traulsen 2 door flat top: 41F
Chicken cool wrap - Traulsen 2 door flat top: 40F
Cooked chicken - walk in: 140F
Chicken salad, milk - walk in: 40F, 40F
Spicy chicken, shredded cheddar cheese - Traulsen 2 door prep top: 40F, 40F
Chicken cool wrap (prepped 30 min ago) - Traulsen 2 door prep refrigerator: 44F
Pineapple (reference) - Traulsen 2 door prep refrigerator: 38F
Chocolate milk - Randell: 38F
Chicken - Traulsen flat top prep: 38F
Milk - Traulsen flat top prep: 39F
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: State GS675YRVIT 200 80,000 BTU
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken strips at 116F at a BRI hot holding station - DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:towels under cutting boards
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the Traulsen 2 door prep refrigerator and individual cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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:Gaskets of the prep refrigerators in the raw chicken area, Hobart shredder
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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at behind the cash registers and in the women's restroom was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture behind the refrigerator at the raw chicken prep area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chick-Fil-A At Village Commons, 12160 Sunset Hills Rd, Reston, VA 20190 »