Chicken House, 6007 Leesburg Pike, Falls Church, VA 22041 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Chicken House
Address: 6007 Leesburg Pike, Falls Church, VA 22041
Type: Full Service Restaurant
Phone: 703 379-1255
Total inspections: 3
Last inspection: 03/29/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk factor assessment. Chlorine concentration 3 vat sin: 100 ppm.
No violation noted during this evaluation.		03/29/2016Risk Factor
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer wiping cloth bucket/3 vat sink: 200/50 ppm. Provided copy of cross-contamination poster and EHP employee illness reporting agreements in English and Spanish.
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shrimp over individual sauce containers and raw beef over cooked beef in rear walk-in cooler.
    Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: PIC had storage order corrected.
  • Handwashing Sink / Accessible at All Times (corrected on site)
    Observation: The handwashing facility located at the front prep area was blocked, 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. NOTE: PIC had access to sink restored.
09/17/2015Routine
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer 3 vat sink: initial/final: <10 ppm/75 ppm. Provided date marking fact sheet, cooling fact sheet, Employee Health Policy, and storage order posters to PIC. The following good retail practices were discussed with the CFM: 1) All food employees must wear hair restraints. 2) Wet wiping cloths stored on counter rather than wiping cloth bucket. 3) Food items stored on floor of small WI cooler.
  • Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
    Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: rice in rice cooker: 119 degrees F.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. NOTE: CFM voluntarily reheated rice to over 165 degrees F.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
    Observation: When tested, the chlorine-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 vat sink with a concentration of <10 ppm ppm total chlorine.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
06/24/2015Risk Factor

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