Emily's Kitchen, 13873 Park Center Rd 133, Herndon, VA 20171 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Emily's Kitchen
Address: 13873 Park Center Rd 133, Herndon, VA 20171
Type: Fast Food Restaurant
Phone: 703 437-3600
Total inspections: 5
Last inspection: 12/04/2015

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a risk factor assessment. Discussed date-marking of food items in walk-in cooler during today's visit. Thank you for your time. If you have any questions, please call (703) 246-2444. No violation noted during this evaluation.	12/04/2015	Risk Factor
Follow-up conducted to verify proper working order of prep cooler. See above temperatures for details. Unit and food temperatures observed in compliance today. Unit is approved for continued normal use and operation. Thank you for your time today. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cut tomatoes, chicken in 3DR prep cooler at 54F and 51F. Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PLACED ON ICE. Equipment / Good Repair / Operation Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR prep cooler at 48F. Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.	04/21/2015	Follow-up
The purpose of this visit was to conduct a routine inspection. Repair 3DR prep cooler to hold to 41F or below. This unit should not be used to cold-hold food items. Ice was used as a substitute during today's visit. A follow-up will be conducted within two business days to verify proper working order of the unit. Thank you for your time today. If you have any questions, please call (703) 246-2444. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cut tomatoes, chicken in 3DR prep cooler at 54F and 51F. Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PLACED ON ICE. Equipment / Good Repair / Operation Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR prep cooler at 48F. Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.	04/17/2015	Routine
Handwashing / Where to Wash Observation: A food employee was observed cleaning their hands in a 3-vat sink. Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Hair Restraint Effectiveness (corrected on site) Observation: Employees observed working in the food service area without proper hair restraints. Note: The male employee wore a hat as soon as EHS arrived. The female employee who started work later wore a hat after the EHS mentioned. Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. Critical: No Bare Hand Contact with RTE Foods (corrected on site) Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Observed employee cutting raw onions with bare hands per the employee they were not going to cook that onion. Note: Discarded that much part. Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Food Storage Containers, Identified with Common Name of Food Observation: The following food items that are not easily identified by appearance were observed without a label: oil and some dressings on cookline. Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site) Observation: The following food item was not reheated for hot holding to a sufficient temperature and/or time: Observed potato soup that was frozen and put on steam table for reheating at 109F. (It was almost 2 hours since the put on steam table.) Note: Transferred the soup in a pot and reheated to 172F. Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes (double pan) 51F, tuna salad 45F, chicken salad 44F, sliced ham (x2) 49F, 54F--3DR prep top. Feta cheese 53F, swiss cheese 50F--3DR prep refrigerator. Half & half creamers 62F --on melted ice discarded. Note: Put all items inside the refrigerator. Discussed with manager about pre-chilling foods before putting on prep top also no double pans. 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. 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 adjacent to grill during lunch rush. Note: Put back in walk-in. Discussed with manager to put the eggs with ice if they choose to leave it out during lunch rush. 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. Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: cooked chicken and feta cheese--1DR upright refg. Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Critical: Consumer Advisory Required for Raw or Undercooked Animal Food Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked: eggs on menu board and printed menu. Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Outer Openings, Protected / Screen Requirements (corrected on site) Observation: Door is kept open for ventilation and opening is not protected by a screen or other effective means. Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Cleaners in spray bottle not labeled. Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.	02/19/2014	Routine
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. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval. 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. 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. Undercooked foods may not be offered to your customers as there is no consumer advisory statement on your menu. If you wish to offer undercooked foods, contact the Health Department for guidance before starting this new practice Review Employee health information with your staff. Maintain signed copies of the agreement form on site for Health Department review Water Heater: Rheem Ruud ES50-15-G1, 15KW Hood Cleaned: 11/18/13 Responsibilities of Owner or Proprietor Observation: Observed the absence of a no-smoking sign in the facility. Correction: Post a non-smoking sign in the facility where it is visible by patrons. These can be found online at www.vdh.virginia.gov/breatheeasy Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent Observation: The legs and base of the shelf holding up the water heater are constructed of absorbent wood and therefore are not cleanable. Correction: Paint the wooden base so that it is no longer absorbent and is now easily cleanable. Equipment / Fixed / Space / Seal (corrected on site) Observation: Observed the front handsink and the three-compartment sink in need of caulking to the wall. Correction: Caulk the equipment to the wall to allow for easy cleaning. Critical: Air Gap Design Standard, Not Less than 1' (corrected on site) Observation: An air gap between the sanitize basin outlet pipe and the flood rim level of the pipe leading to the grease trap is not observed. Correction: An air gap between the sanitize basin outlet and the flood level rim of the plumbing fixture is needed.	01/02/2014	Pre-Opening

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