Elevation Burger, 142 Branch Road Se, Vienna, VA 22180 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Elevation Burger
Address: 142 Branch Road Se, Vienna, VA 22180
Type: Fast Food Restaurant
Phone: 703 865-7277
Total inspections: 9
Last inspection: 03/16/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk-factor assessment. Observed good sanitation and food safety at this facility.
No violation noted during this evaluation.		03/16/2016Risk Factor
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Observed the garbage/dumpster area at the back of the facility. Per person-in-charge (PIC), the dumpster is shared with grocery store and other restaurants near by. Observed trash on the ground. Strongly advised the PIC to contact the property management to address the trash on the ground issue.
- Per PIC, the hamburgers are not cooked to order. Hamburgers are cooked at medium-well at above 160F.
- Discussed about Active Managerial Control information with the PIC.
- Observed pest control service receipt.
No violation noted during this evaluation.		09/18/2015Routine
The purpose of this visit was to conduct a risk-factor assessment (RFA).
NOTE:
- The person-in-charge (PIC) stated the roasted mushrooms are kept by the griddle to keep warm, but time is monitored. The food item is replaced every 2 hours. It is considered as Time as Public Health Control (TPHC). TPHC information was discussed with the PIC.
- The PIC also stated that burgers are NOT cooked to order. Every single order are cooked upto the temperature. Consumer advisory was not required unless the operator changes the menu to 'cook to order'.
- Active Managerial Control (AMC) information was discussed with the PIC, and AMC handout was provided.
No violation noted during this evaluation.		04/08/2015Risk Factor
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer concentration 3 vat sink/ wiping cloth bucket: 300/250 ppm.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked onions in pan next to griddle: 109 degrees F.
    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. NOTE: PIC voluntarily disposed of onions.
11/18/2014Routine
The purpose of this visit was to conduct a routine evaluation. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 200/250 ppm.
No violation noted during this evaluation.		09/17/2014Routine
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer concentration 3 vat sink/wiping cloth buckets #1/#2: 300/250/250 ppm.
No violation noted during this evaluation.		03/11/2014Risk Factor
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium concentration in 3 vat sink/wiping cloth bucket (2x): 300/150,200 ppm.
  • 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: raw beef burgers in 2 drawer undergriddle cooler #2. (44/46 degrees F)
    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. NOTE: PIC relocated tray of hamburgers to another cooler.
  • Equipment & Utensils / Air-Drying or Adequate Draining Required
    Observation: Stainless steel pans 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.
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
    Observation: Water from the handwashing sink closest to walk-in cooler was measured at a temperature less than 100°F.
    Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: Handwashing station closest ot walk-in at satisfactory temperature (101 degrees F.) later during the inspection.
12/03/2013Routine
The purpose of this visit was to conduct a risk factor inspection.
  • 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: Vegan/veggie burgers in prep tables left:right: 48/47,47 (2x)
    Correction: 48/47. NOTE: PIC relocated veggie and vegan burgers to walk-in cooler.
06/14/2013Risk Factor
This visit was conducted to do a Pre opening 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 obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.
No violation noted during this evaluation.		04/12/2013Pre-Opening

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