The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train employees to keep pans of hot holding items (i.e., pork sausages) in hot wells or on stove at all times to ensure items are being maintained at 41F or below.
2. Train employees to use Time as a Public Health Control for eggs being stored without temperature control during hours of busy breakfast service
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: IN HOT WELL- PORK SAUSAGES- 91F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PORK SAUSAGES REHEATED TO 165F OR ABOVE.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. TRAINING PROVIDED, SUGGESTIONS MADE TO USE TIME AS A PUBLIC HEALTH CONTROL FOR RAW SHELL EGGS BEING STORED ON PREP COUNTER DURING BUSY BREAKFAST SHIFTS. EGGS LABLED WITH A DISCARD TIME OF 9:00AM.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: EXTERIOR OF WAFFLE IRON.
Correction: PLEASE CLEAN ENTIRE WAFFLE IRON (INTERIOR AND EXTERIOR) DAILY. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR, WALL in the KITHCEN ALONG THE COOKLILNE is in need of cleaning.
Correction: PLEASE CLEAN AREAS REGULARLY (I.E., WEEKLY) OR UPON BECOMING SOILED. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/22/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Please continue the following practices as a means to incorporate Active Managerial Control (AMC):
1. Retraining employees on Employee Health Policy at bimonthly meetings
2. Deep cleaning schedule for dining and kitchen prep areas
3.Standard Operating Procedures to ensure proper manual and warewashing sanitizing.
The following suggestions have been made in anticipation for your next routine inspection:
1. Train all employees on proper use of hand sink (for hand washing only)
2. Create designated location for the storage of employees' personal belongings.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink NEAR DISHMACHINE being used TO STORE PITCHER OF WATER.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. PITCHER OF WATER REMOVED FROM HAND SINK.
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09/22/2015 | Risk Factor | |
Obtained e-mail correspondence from Denny's corporate office that states that all burgers are cooked to an internal temperature of 160F or above. Manager made aware of this and has received instruction from Denny's corporate office to stop serving burgers cooked below 160F.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the FRONT SERVICE PREP LINE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: PLEASE REPLACE BOTH CUTTING BOARDS AT PREP LINE. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Refuse Receptacle / Clean Frequency
Observation: Refuse containers throughout the establishment are soiled an accumulation of debris. OBSERVED GREASE TRAP HEAVILY SOILED AND ENCRUSTED WITH OIL AND DEBRIS.
Correction: PLEASE CLEAN OUTDOOR GREASE TRAP TO AVOID GREASE ACCUMULATION. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the DRY STORAGE AREA, COOK LINE, ABOVE PREP AREA NEAR WALK-IN COOLER are not covered by a protective shielding.
Correction: PLEASE COVER ALL LIGHT BULBS LOCATED ABOVE FOOD PREP/STORAGE AREAS. Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the WALL IN DRY STORAGE is not maintained in good repair.
Correction: PLEASE REPAIR HOLE IN WALL IN DRY STORAGE AREA. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/08/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. As previously mentioned in last inspection report, please ensure all cold holding items are maintained at temperatures of 41F or below. Suggestions made for the use of temperature logs to ensure food/equipment is properly cold held. Also mentioned that items like sliced tomatoes should be cooled to 41F prior to being placed in cold holding wells. It was observed for the second time that the consumer advisory information for all burgers was lacking. It is strongly recommended that the operator work with corporate offices to have the menu modified appropriately. All items that may be served raw or undercooked must be marked with an asterisk (*). It is recommended that the reminder statement be changed to be inclusive of burgers (i.e., eggs, steaks, and burgers may be cooked to order...). Provided consumer advisory hand out to CFM. Please provide an update on consumer advisory information progress within 30 days. If there are any questions regarding consumer advisory information, please feel free to contact the Health Department at 703-246-8491.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: SLICED TOMATO IN COLD WELLS (44F), PRIME RIB IN 4 DRAWER COOLER (45F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. TOMATO MOVED TO WALK-IN COOLER, PRIME RIB DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ON DINE-IN AND TAKE-OUT MENUS- NO CONSUMER ADVISORY LISTED FOR ALL BURGERS.
Correction: ADD CONSUMER ADVISORY TO TAKE-OUT AND DINE-IN MENUS. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the FRONT SERVICE PREP LINE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: PLEASE REPLACE BOTH CUTTING BOARDS AT PREP LINE. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: TOMATO SLICER, 2 CUTTINGS BOARDS, KNIFE LOCATED ON PREP TOP NEAR WALK-IN COOLER.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS MOVED TO 3-VAT SINK FOR CLEANING.
- Refuse Receptacle / Clean Frequency
Observation: Refuse containers throughout the establishment are soiled an accumulation of debris. OBSERVED GREASE TRAP HEAVILY SOILED AND ENCRUSTED WITH OIL AND DEBRIS.
Correction: PLEASE CLEAN OUTDOOR GREASE TRAP TO AVOID GREASE ACCUMULATION. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the DRY STORAGE AREA, COOK LINE, ABOVE PREP AREA NEAR WALK-IN COOLER are not covered by a protective shielding.
Correction: PLEASE COVER ALL LIGHT BULBS LOCATED ABOVE FOOD PREP/STORAGE AREAS. Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the WALL IN DRY STORAGE is not maintained in good repair.
Correction: PLEASE REPAIR HOLE IN WALL IN DRY STORAGE AREA. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. JACKETS AND PURSES BEING STORED DIRECTLY ON TOP OF CLEAN DISHES, SINGLE SERVICE ITEMS.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces. EMPLOYEE MOVED ITEMS TO EMPLOYEE STORAGE AREA.
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03/24/2015 | Routine | |
| No violation noted during this evaluation. | 11/05/2014 | Risk Factor | |
The purpose of this visit is to conduct a complaint investigation. The complaint states that cockroaches were observed in the dining area. Environmental Health Specialist (EHS) spoke with the Certified Food Manager (CFM) upon arrival. CFM provided the most recent pest control receipt dated 10/22/14 showing treatment for cockroaches in the dining room. EHS recommends cleaning inside the dining room booths every night to remove food debris. EHS did not observe cockroach activity during time of investigation. A risk factor assessment was conduct in conjunction with the complaint investigation.
No violation noted during this evaluation. | 11/05/2014 | Complaint | |
Complaint received regarding an employee eating and licking fingers while preparing food. Environmental Health Specialist(EHS) spoke with Certified Food Manager(CFM) about the complaint. EHS walked through the establishment observing food employees. EHS did not observe any food employees eating while preparing food. EHS got all employees together and provided a brief training on employee health, hand washing and proper eating and drinking areas and times.
No violation noted during this evaluation. | 06/18/2014 | Complaint | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Consumer advisory: applies to cooked to serve egg, steak and hamburger
**Please manually correct your menu concerning cooked to serve hamburger by placing asterisk at the end of hamburger items by May 11, 2014.
**Please fax and provide a copy of maintenance invoice for quat dispenser at 3-vat by April 25, 2014.
*Please be sure to cool to 41F and below before placing potentially hazardous foods on prep top.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded cheese (53F), macaroni and cheese (58F) on prep top at cookline in front of fryer.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Both are discarded. Cooler below is coldholding properly but due to hot environment food at prep top was hot. Food were discarded. Employee replaced prep top pans with pans with ice and placed potentially hazardous foods in it.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: cooked to serve hamburgers need asterisks in menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Manager will contact corporate. Menu will be menually corrected.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 with a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Manually corrected and maintenance called.
- Cutting Boards / Resurface / Discard
Observation: The cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) over ice maker are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees: at cookline, and bathrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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04/11/2014 | Routine | |
There were no items out of compliance at the time of this inspection.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. Equipment additions/replacement/changes are not allowed without Health Department approval. A first routine inspection will be conducted in approximately 30 days.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood is cleaned monthly.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Rheem Ruud G100-200
No violation noted during this evaluation. | 03/07/2014 | Pre-Opening | |
EHS discussed complaint with CFM. EHS asked CFM to walk through the prep process, cook process, and hot holding process for the Sante Fe skillet and the Grand Slam. EHS observed scrambled eggs and a Sante Fe skillet cooking on the grill. Biscuits are kept in reach-in cooler at cookline and warmed in microwave and then placed on the grill. Sausage links are pre-cooked and reheated and then held hot in steam well. Pancake batter is a dry mix, water only is added, no eggs. Pancakes are made on the grill. EHS asked CFM if any employee has been out sick in the last two weeks, CFM said no. EHS observed good handwashing and glove use during time of inspection.
No violation noted during this evaluation. | 11/04/2013 | Complaint | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--DID NOT OBSERVED THERMOMETERS INSIDE THE 2 DRAWER FREEZER BELOW THE GRILL, 2 DRAWER COOLER BELOW THE GRILL, 2 DRAWER COOLER AT COOKLINE, 4 DRAWER COOLER UNDER THE COOKLINE, 4 DRAWER FREEZER UNDER COOKLINE, 2 DRAWER COOLER ON BOTTOM OF COLD WELL AT COOKLINE.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.--CFM PLACED THERMOMETERS INSIDE UNITS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: --OBSERVED SOILED WAFFLE MAKER AT COOKLINE
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.--CFM PLACED IN DIRTY DISH AREA FOR CLEANING.
- Floor , Wall & Ceiling / Design
Observation: The COUNTER TOP located at the SERVER LINE NEAR BUNN ICE TEA MACHINE does not meet the standard of: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the DRY GOOD STORAGE are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--HANDWASHING SIGN MISSING AT SERVER HANDWASHING SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR AND FLOOR DRAIN in the KITCHEN are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/04/2013 | Routine | |
Complaint states that the establishment was unclean. EHS inspected dining room and rest-rooms and found no evidence of these areas being unclean. EHS asked cook to prepare a steak on the grill, well done. EHS asked cook how he knows when the steak is finished cooking and he used a spatula to cut into the steak to check if was still pink inside. EHS provided training on the proper use of a food thermometer. Cook stated that the thermometer is located in the office. CFM got the thermometer and calibrated it. EHS provided training on calibration and proper cleaning of thermometer before use and after. EHS went over internal cook temperatures with cook and CFM. Menu has consumer advisory for steak and eggs.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.--DID NOT OBSERVE A THERMOMETER IN KITCHEN. THERMOMETER WAS STORED IN OFFICE.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. --CFM GOT THERMOMETER AND CALIBRATED IT. EHS PROVIDED TRAINING TO COOKS ON HOW TO CALIBRATE, WASH, RINSE, SANITIZE AND USE THE THERMOMETER. THERMOMETER SHOULD BE KEPT IN THE KITCHEN FOR MONITORING TEMPERATURE, NOT IN OFFICE.
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08/28/2013 | Complaint | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.--OBSERVED FOOD EMPLOYEE WASH HANDS WITH GLOVES ON.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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07/03/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Denny's #7408, 7214 Richmond Hwy, Alexandria, VA 22306 »