The purpose of today's visit was to conduct a routine inspection. Recommend not tightly covering items that are in the cooling process until they have reached 41F or below.
**Time is for inspection only**
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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 PLACED IN SANITIZER BUCKETS.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Boxes of tomatoes on floor under shelving. Boxes on floor in walk in freezer.
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.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken nuggets 127-137F in hot holding unit
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. CHICKEN NUGGETS DISCARDED.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the front service line being used as a beverage dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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03/23/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with a food borne illness inspection.
EHS provided a copy of hand washing signs to the person in charge.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sink by the three compartment sink 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. EHS provided hand washing signs to the manager during the inspection.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible at the hand sink by the chicken breading station.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
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10/05/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Discussed active managerial control with the manager on duty during inspection and provided hand outs.
Revisit how to setup the sanitizer at the three compartment sink to ensure the concentration is sufficient.
- 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 the sanitizing solution in the 3-compartment sink, and three sanitizer buckets with a concentration of 50 ppm total quaternary ammonium compound.
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. THE MANAGER ADDED SANITIZER SOLUTION TO THE SANITIZER BUCKETS AND THREE COMPARTMENT SINKS TO INCREASE THE CHEMICAL CONCENTRATION TO AT LEAST 200 PPM.
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03/09/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located next to the breading station is blocked by a tray of grilled chicken cooling, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. TRAY RELOCATED. OWNER DISCUSSED WITH EMPLOYEES TO KEEP HANDSINK CLEAR AND OPEN.
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08/25/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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.
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01/13/2014 | Routine | |
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.
Please send a copy of the invoice for service of the 1DR undercounter refrigerator which is holding at 48F.
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
Dishmachine: N/A
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: lemons while slicing.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCUSSED WITH FOOD EMPLOYEE AND CFM. FOOD EMPLOYEE SLICED LEMONS PROPERLY BY WEARING GLOVES. NO BARE HAND CONTACT WITH LEMONS WAS FURTHER OBSERVED AFTER ISSUE WAS CORRECTED.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding. Discussed with CFM.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- 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:Milk (x2) at 48, 49 in 1DR undercounter refrigerator by drive thru - REMOVED FROM UNIT TO COOL.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1DR flat top refrigerator, 1DR undercounter refrigerator by drive thru.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. THERMOMETERS WERE PROVIDED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1DR undercounter refrigerator by drive thru was observed at 48F.
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.
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04/05/2013 | Routine | |
This is a routine inspection at this fast food restaurant. Manager corrected all violations except plumbing issues during the inspection. A plumber has already been contacted to make repairs.
No dishwashing machine, three vat sink. Monthly pest control, Water heater same.
Recommendations:
put date labels foods prepared ahead for takeout such as the wrap sandwiches: prep date and expiration date (seven days total max)
Put a handwashing sign in the bathrooms and check hand sink temperatures, should be at least 100f
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: wet wiping cloth stored on a counter
Correction: keep the wet wiping cloths in a sanitizer container
- Food Storage / Preventing Contamination (corrected on site)
Observation: containers of washed lemons stored on the floor
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.
- Cooling Methods (corrected on site)
Observation: container of chicken cooked yesterday was cooling covered
Correction: chicken too densely packed in container
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: there is no hot water at the chicken fryer prep area in the kitchen
Correction: hot water is turned off due to a leak
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: there was a cart blocking the front hand sink and a tray in the sink
Correction: hand sinks are for handwashing only and must be available for employees
- Plumbing / Maintained in Good Repair
Observation: water turned off at the chicken prep/fryer sink
Correction: no water at the vegtable prep sink, leak at the three vat sink (?) and the faucet at the hand sink at the front area (service and takeout) is loose.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: towel dispenser was empty at the hand sink at chicken prep/fryer area
Correction: keep the dispensers filled
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: one bottle of spray cleaner was not labeled
Correction: label all cleaning supplies and other toxics removed from original container
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11/23/2011 | Routine | |
Restaurant representatives - add corrected or new information about Chick-Fil-A, 4412 Chantilly Pl, Chantilly, VA 20151 »