The purpose of htis visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink: 400 ppm.
- 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: sugar in bulk food conntainer left uncovered.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE: corrected during the inspection.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: According to documentation on exhaust hoods, rfecommended service interval has been exceeded.
Correction: Have exhaust hoods cleaned and serviced as soon as possible, and at recommended intervals.
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12/04/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Chlorine sanitizer 3 vat sink/wiping cloth bucket: 100/150 ppm. The following good retail practices were discussed during the inspection: 1) Cooling methods: cooling grilled chicken breast strips in shallow pan in ice bath or alternative cooler rather then in deep pan (>4") in prep cooler top. 2) Food stored on floor in WI cooler. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR COLD WELL/1 DR COOLER TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after wipiing hands on apron.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC.
- 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 cooked chikcen breast immediately on top of raw celery in WI cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE: Discussed with PIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomato (2x)/sliced jack cheese/grilled chicken strips in cold well: 45/46/58 degrees F.
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. NOTE: Discussed with PIC who had all items placed on ice. Submit seervice invoice for cold well to Health Department within 10 days.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: chicken salad in WI cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. NOTE: Discussed with PIC who date marked the chicken salad.
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03/26/2015 | Risk Factor | |
Discussed the following with the manager:
(1) Email a copy of the repair invoice for the leaking pipe on the 3 vat sink to the Health Department within 10 days.
(2) Discussed fat, oil, grease management, especially when using the mop sink to clean bin used to empty the fryer and dispose of raw chicken.
(3) Recommended increasing the steamer temperature for the sausage gravy.
- 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: COLDWELL (1) COLBY JACK CHEESE AT 44F (2) PEPPERJACK CHEESE AT 66F.
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 CHEESE AND PLACED COVERS ON THE BINS TO REGULATE TEMPERATURE.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: (1) METAL PANS STORED IN THE CHICKEN PREP AREA SOILED WITH RAW CHICKEN JUICE (2) SHAKE MACHINE SOILED WITH FOOD RESIDUE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEANED EQUIPMENT AND WILL CONSIDER STORING METAL PANS IN ANOTHER AREA.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: (1) ALL COOLERS THAT STORE RAW CHICKEN (2) RAW CHICKEN PREP AREA (3) FRYER STATION (4) RAW CHICKEN FOUND IN MOP SINK DRAIN.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CLEANED AND DISCUSSED WITH STAFF.
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09/15/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Dish machine: n/a
- 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. WIPING CLOTHES MOVED TO SANITIZER BUCKET.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the SALAD PREP AREA AND CUTTING BOARD STORAGE AREA 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 (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving at the raw chicken prep area and the exterior of the ice cream machine.
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.---BOTH AREAS WAS CLEANED.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CERTIFIED FOOD MANAGER ARRIVED DURING THE INSPECTION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located BY the 3 VAT SINK is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. BUCKET WAS REMOVED FROM THE HAND SINK.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed COLD MEDICINE stored ON A SHELF WITH CONDIMENTS.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. COLD MEDICINE WAS MOVED.
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01/22/2014 | Routine | |
The purpose of this visit was to conduct an investigation based on a complaint received on August 22, 2013.
The complainant alleged, that there was a fingernail fragment in the drink provided to them. The incident was discussed with the person in charge who was already aware of the situation. Lemon juice prep was occurring at the time of the inspection. The employee preparing the juice was observed wearing gloves and provided a verbal walkthrough of the juicing process. Good hand washing practices were observed during today's visit.
The complaint is not confirmed.
Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
No violation noted during this evaluation. | 08/26/2013 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: State SUF 100 150 NE 109
Dishmachine: N/A
Pest treatment is conducted monthly.
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.
- Food Storage / Preventing Contamination
Observation: Observed boxes of spicy chicken 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.
- 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 the hand washing sink located next to the 3-vat sink.
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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03/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chick-Fil-A, 6108c Arlington Boulevard, Falls Church, VA 22044 »