Chick-Fil-A, 1002 Edwards Ferry Rd. N, Leesburg, VA 20175 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Chick-Fil-A
Address: 1002 Edwards Ferry Rd. N, Leesburg, VA 20175
Type: Fast Food Restaurant
Total inspections: 9
Last inspection: 10/23/2015

Restaurant representatives - add corrected or new information about Chick-Fil-A, 1002 Edwards Ferry Rd. N, Leesburg, VA 20175 »

Inspection findings	Inspection date	Type
Make sure staff knows how to check the quat sanitizer concentration at the 3 basin sink. Monitor the cooling of chicken to ensure it cools from 135 to 70 within 2 hours and from 70 to 41 or less within an additional 4 hours. No violation noted during this evaluation.	10/23/2015	Routine
The chlorine sanitizer at the 3 vat sink was good @ 50 ppm Employees were observed washing hands, changing gloves between tasks. Manager provided info on reportable illnesses. Cooling Methods Observation: The methods used for cooling were not adequate for the chicken salad. The chicken salad is made fresh then placed in a sealed container. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Make sure the chicken salad is cooling down within the proper time frame.	05/29/2015	Routine
All items were corrected on the spot. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: A water bottle was observed in an area other than designated break area while preparing/handling food. Correction: All staff drinking containers must be in the designated break area away from food preparation/handling areas to prevent cross contamination. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Milk shake mix cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Item was voluntarily discarded.	01/28/2015	Routine
The above food items were corrected. Need to monitor the cooling of all chicken. Food cooking and hot holding was good. The 3 compartment sink was set up with the chlorine sanitizer at a good concentration of 100 ppm. Staff provided information on reportable signs and symptoms of illnesses and of the big 5 reportable illnesses. Cooling Methods (corrected on site) Observation: A large container of chicken was observed with a lid on it stored in the reach-in prep cooler at 76 degrees while cooling. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced tomatoes from yesterday were cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Cutting Surfaces Observation: The small cutting board by prep station is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.	07/22/2014	Routine
All food temperatures were within the acceptable range. Cook temperature was good. Sanitizer at the 3 basin sink was good. Employees were observed changing gloves between tasks. Manage provided info on reportable illnesses. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.	02/20/2014	Routine
The purpose of today's visit is due to a compliant, (# 33195), of a possible food illness. Manager was aware of the complaint. Complainant has a chicken sandwich. The health department and firm has not received any other complaints. Based on the number of chicken sandwiches sold on the date in question and no other complaints, this looks like an isolated incident. A complete inspection was also conducted today. There were no critical deficiencies noted during inspection. Employee practices were good. Food temperatures were good. Cook chicken is only held for 20 minutes after cooking. There was nothing noted during today's visit that would cause a food borne illness. Unknown cause of illness No violation noted during this evaluation.	02/20/2014	Complaint
Cooling methods were discussed with manager who stated they would change their cooling methods to smaller quantities and shallower pans and monitor the cooling of foods more closely. Cook temperatures were good. Employees were observed washing hands and changing gloves. Manager provided reportable illness information. Hands - Where to Wash (corrected on site) Observation: A food employee was observed cleaning their hands in a sink used for utensil washing. Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Cooling Methods Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer, particularly the chicken salad. Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced tomatoes cold holding at improper temperatures on prep line. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not stack the tomatoes over the top rim of pan,.	10/28/2013	Routine
All hot holding and cold food holding were within the acceptable range. All cook temperatures were within the acceptable range. Food handling practices were good. Need to monitor the cooling of foods to make sure the food cools down in a shorter time span. Critical: Cooling* (corrected on site) Observation: Chicken nuggets noted not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item discarded.	06/17/2013	Risk Factor
Manager provided information on reportable illnesses. All food temperatures were within the acceptable range. Employees were observed changing gloves between tasks. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Observed accumulations of milk shake mix on heads of mixer. Correction: Clean and sanitize these surfaces for food contact at least daily.	01/29/2013	Routine

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