Crave Frozen Yogurt #002, 3610 King St F, Alexandria, VA 22302 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Crave Frozen Yogurt #002
Address: 3610 King St F, Alexandria, VA 22302
Type: Fast Food Restaurant
Phone: 703 812-9575
Total inspections: 8
Last inspection: 02/11/2016

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Inspection findings	Inspection date	Type
The Person in Charge has a Northern Virginia Food Protection Manager's card and has faxed it to the health department office. Thank you Equipment / Good Repair / Operation (repeated violation) Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Observed that the upright refrigerator #3 in the back has ambient temperatures of around 53°F. Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Please have this unit repaired. Do not store any Time/temperature Control for Safety Foods in this unit. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. Mops in Air-dry Position (repeated violation) Observation: Observed that the mops are not hung up to air dry. . Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	02/11/2016	Follow-up
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention: 1. Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. Please fax or e-mail to (703) 746 4919 or e-mail to eric.spring@vdh.virginia.gov A follow up visit will be conducted to verify. 2. Ensure that the sanitizing solution used in the three compartment sink to is between 50-100 ppm when sanitizing food contact surfaces. Use the test strips to confirm the concentration Repeat Observations are Subject to Civil Penalty Critical: Certified Food Manager: Presence Required (repeated violation) Observation:* Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify. Equipment / Good Repair / Operation (repeated violation) Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Observed that the upright refrigerator #3 in the back has ambient temperatures of around 53°F. Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Please have this unit repaired. Do not store any Time/temperature Control for Safety Foods in this unit. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) Observation: Observed that there was not enough concentraton of the sanitizing solution in the three compartment sink. Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Person in Charge added bleach to have the proper concentration of sanitizer. Mops in Air-dry Position Observation: Observed that the mops are not hung up to air dry. . Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	02/05/2016	Routine
Manager emailed a copy of his FPM card and agreed to have a FPM on site at all times. No violation noted during this evaluation.	06/29/2015	Follow-up
This visit was made to conduct a routine food safety evaluation. There shall be a food protection manager present during all hours of operation. Obtain a FPM card within 10 days and fax or email to me at 703-746-4919 or lydia.zweimiller@vdh.virginia.gov. Repeat violations are subject to civil penalty Critical: Certified Food Manager: Presence Required Observation: There is not certified food protection manager on site. Correction: A certified food protection manager shall be present at all times of operation. Obtain a certified food protection manager card and fax or email to me within 10 days. Equipment / Good Repair / Operation (corrected on site) Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. (The 2 door refrigerator with glass doors (#3) is not maintaining a temperature of 41 degrees F or less). Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. (Person in charge adjusted the refrigerator to a colder setting. There are no TCS foods being stored in this unit.) Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.(50-100 ppm). (The person in charge diluted it to 100 ppm)	06/22/2015	Routine
This visit was made to conduct a routine food safety evaluation. Person-in-Charge very knowledgeable on employee health policy. The following items require attention: 1. Current hot water heater is leaking a significant amount of waste water and shall be repaired. As per person in charge, there is discussion about replacing the hot water heater. If the current hot water heater is replaced the proposed hot water heater must first be approved by the Alexandria Health Department (AHD). Please call AHD at 703-746-4972 or 703-746-4910 with the proposed make and model number for the hot water heater. AHD calculates the required recovery rate for hot water heaters and an insufficiently installed heater will be required to be replaced with a sufficiently sized heater. 2. Do not store chemicals on the shelf directly above the clean dish drainboard to prevent cross contamination. --Repeat observations are subject to civil penalties. Note: The current 3-compartment sink does not have two drainboards, there is only one drain board for the storage of clean utensils but none for the storage of dirty utensils. Note: The current plumbing for the 3-compartment utensils washing sink is not properly installed with a minimum 1" air gap. Food Storage / Preventing Contamination Observation: Beverage containers (bottled water) stored on the floor in the dry storage room. 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. Plumbing / Maintained in Good Repair Observation: The hot water heater has a continuous waste leak, which is dripping down onto a shelf which is dripping into the mop sink. Correction: Hot water heater shall be repaired and properly maintained. If the hot water heater needs replacing. Call Alexandria Health Department prior to purchase to verify proposed heater is sufficient. Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemical agents (Windex, bathroom cleaner, and dish detergent) are stored on the shelf above the clean equipment drainboard at the 3-compartment utensil washing sink (clean plastic lids on drainboard at time of evaluation). Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Corrected by moving the chemical agents to a shelf below and away from food, equipment, utensils, linens and single service items.	11/14/2014	Routine
This visit was made to conduct a routine food safety evaluation. Refrigerator #2 is not operational. Manager reported that it just broke. It is not currently in use, and manager agreed not to use until it is maintaining a temperature of 41 degrees or less. Refrigerator #3 is holding a temperature of 50 degrees F. This fridge should be used for produce and juice only, not yogurt or dairy products that require refrigeration at 41 degrees F or below. REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) Observation: The concentration of the Chlorine sanitizer solution was measured in excess of 200 ppm at the 3 comp sink. Correction: Maintain the concentration of the Chlorine sanitizer solution at 50-100 ppm.	05/28/2014	Risk Factor
Visit to follow up on pre-opening inspection: 1. No CFM on site at the start of the inspection. There must be a certified food manager on site at all times. 2. The 3 compartment sink no longer discharges water onto the floor while draining. I will revisit at the end of the 10 day period to check compliance with the other items on the pre-opening inspection report. The manager is due to take the CFM test on Saturday. Please forward me the certificate once received. No violation noted during this evaluation.	04/29/2014	Pre-Opening
This visit was conducted to complete a pre-opening inspection. The following must be corrected within 10 days: 1. Repair the ceiling tiles in the rear prep room. 2. Replace the floor tiles that are missing around the mop sink. 3. Increase lighting above the rear food preparation table to ensure at least 50 foot candles illumination. 4. Improve lighting in the female restroom to achieve at least 20 foot candles of illumination. 5. The 3 compartment sink currently splashes the surrounding floor as it drains. This must be repaired today. 6. The 2 door upright cooler #3, is not maintaining temperature at 41F or below. All perishable items (milk and cream) must be discarded. This refrigerator can not be used to store potentially hazardous food until it can consistently maintain food at 41F or below. 7. The hand sink located behind the service counter has been removed and must be reinstated if you intend to serve customers from this area. I will return Monday afternoon to check compliance with the drainage to the 3 compartment sink. Permit with conditions issued. No violation noted during this evaluation.	04/25/2014	Pre-Opening

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