De Groot Group, Llc, 44050 Ashburn Shopping Plaza Ste 151, Ashburn, VA 20147 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food - Miscellaneous Sources of Contamination
Observation: Fly strips hung above produce at prep sink and above clean equipment.
Correction: Protect food from miscellaneous sources of contamination. Correct today.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pulled pork 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Items in METRO Cabinet are hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Shelves, floor and white board next to 3 basin sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
03/28/2016 | Routine | |
email copy of CFM card to health dept.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The mac and cheese placed directly into hot box and was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling* (corrected on site)
Observation: Pulled chicken (50F prepared 11/12) and brisket (46F prepared 11/12) 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. CORRECTIONS DETERMINED-WILL COOL ON SHEET PAN IN WALKIN COOLER & COOKING FOR SERVICE OR HOT HOLD TO REDUCE QUANITIY NEEDED TO BE COOLED.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: items in prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
11/13/2015 | Routine | |
Upon inspection it was determined the restaurant is under new ownership. Routine inspection rescheduled to meet with new owner/management.
*Must submit application and fee for health department permit. Old permit does NOT transfer to new owner.
Copy of application provided.
Copy of employee health policy provided. Must implement policy.
Health Department contact info provided.
No violation noted during this evaluation. | 10/27/2015 | Other | |
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