Chuck E Cheese's, 21025 Dulles Town Circle, Dulles, VA 20166 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Chuck E Cheese's
Address: 21025 Dulles Town Circle, Dulles, VA 20166
Type: Full Service Restaurant
Phone: 703 430-0144
Total inspections: 4
Last inspection: 10/14/2015
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Inspection findings

Inspection date

Type
Overall Clean facility and Knowledgeable staff, keep up the good work, Be vigilant with insuring that the dish machine is dispensing sanitizer correctly, try not to overfill the containers at the salad bar, this helps with maintaining temperatures
  • 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.
10/14/2015Routine
Chlorine concentration in dish machine measured at 100 ppm (120 degrees F).
Discussed complaint that was received 8/18/2014 about a guest that was at the facility Sunday 8/17/2014. The guest stated they ordered the salad bar and were given a plate when they ordered. When the guest went back for seconds they asked for a new plate and were told they could reuse their own plate. The manager on duty told me this is not the policy and that she would make sure all employees knew that new plates should be given to anyone going back to the salad bar. They also added a sign to the salad bar stating "Please do not reuse your plate. Ask for a new plate."
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) potato salad and pasta salad in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Ice sccop observed stored on the dusty surface of the ice machine.
    Correction: Store ice scoop in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: Water from the handwashing sink by the 3-compartment sink was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the hand sink by the 3-compartment sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair. Repair leak by 8/25/14.
08/20/2014Routine
Received a complaint on Aug 18, 2014 that a guest was at the facility on Sunday Aug 17, 2014 and ordered a salad bar. When the guest asked for a new plate to get seconds she was told she could reuse her plate. Discussed the complaint with the manager on duty and she said she would instruct all her employees to give guests a clean plate for seconds, thirds, etc at the salad bar. They also placed a sign on the salad bar telling guests not to reuse their plates and to please ask for a new one.
No violation noted during this evaluation.		08/20/2014Complaint
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Several foods in the sald bar and some foods in top of the pizza prep cooler were at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
04/18/2014Risk Factor

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