Fairfax Corner 14, 11900 Palace Way, Fairfax, VA 22030 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Fairfax Corner 14
Address: 11900 Palace Way, Fairfax, VA 22030
Type: Fast Food Restaurant
Phone: 703 378-6550
Total inspections: 7
Last inspection: 03/18/2016

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Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. No violation noted during this evaluation.	03/18/2016	Routine
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Observed great cold holding and equipment temperatures. EHS observed the following good active managerial control practices: food safety educational information posted, equipment thermometers in the front of each cooler for easy viewing, food receiving temperature logs, great date marking, coolers holding well below 41F during non-busy times and time as a public health control correctly done. Time reflects inspection time only, Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. Observation: Surfaces of beverage dispensing nozzles, and enclosed components of equipment observed in need of cleaning. Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.	04/10/2015	Routine
The purpose of todays visit was to conduct a follow-up inspection. The Beverage Air reach-in refrigerator (right) at the concession stand was still observed with an elevated ambient air temperature. The unit contained no TCS foods at the time of inspection. Do not store TCS foods in this unit until it is capable of maintaining ambient air and food temperatures of 41F or below. The left Beverage Air unit may be used for TCS storage. Repair or replace the unit within ten days and email proof of repair to my attention. No violation noted during this evaluation.	09/17/2014	Follow-up
The purpose of today's visit was to conduct a risk factor assessment. In addition to the violations listed above, the additional violations listed below were observed. Additional Viol ations: 4-501.11A Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1.Beverage Air reach-in refrigerator behind the concession stand near the hotdog rollers (51F) 2. the 1-door reach-in refrigerator (coffee station) at the QSR (48F) Corrective Action: 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. NOTE:The refrigerators have been taken out of use for PHF storage. 5-203.14B Backflow Prevention, Device / When Required Observation: Observed the absence of a backflow prevention device on the two ice machines in the back of the house behind the concession stand. Corrective Action: Obtain and install backflow prevention devices on both ice machines. A follow-up inspection will be conducted on September 16. If additional time is needed for repairs, contact me directly for an extension. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: hotdogs (52F) in the Beverage Air reach-in refrigerator behind the concession line near the hotdog rollers, cream (50F) in the 1-door reach-in refrigerator (coffee station) in QSR. 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: Foods were discarded.	09/04/2014	Risk Factor
The purpose of today's visit was to conduct a routine inspection. ATTENTION NEEDED: 1. Repair the Kairak 2-door reach-in pizza prep refrigerator within 7 days. Fax a copy of the repair invoice to ATTN: Shannon McKeon at 703-653-9448 within 7 days. In the meantime, do not use the prep top to store potentially hazardous food items. 2. Contact your chemical provider to adjust the quaternary ammonium dispenser at the three-compartment sink so that they may adjust the system to dispense 200ppm. In the meantime, dilute the solution so that you are sanitizing equipment with a concentration of 200ppm. Use your test strips to verify the concentration. 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 (63F), tomato sauce (65F), mushrooms (opened from can) (62F), sausage (51F) in the top portion of the Kairak 2-door reach-in prep refrigerator (ambient air temperature of 66F) Correction: half and half (48F), milk (50F) in the 1-door reach-in refrigerator at QSR (Manager was not able to state the cause of the elevated milk temperatures-e.g. whether the milk had been left out at room temperature and was in the cooling phase). 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: The prep top of the Kairak 2-door reach-in pizza prep refrigerator (66F) 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. Equipment / Good Repair / Components / Gaskets Observation: The door gaskets of the following units are torn: walk-in refrigerator (QSR), Traulsen upright freezer, Kairak 2-door reach-in prep refrigerator. Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the gaskets.. Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) Observation: The concentration of the quaternary ammonium solution was measured in excess of 200ppm (~300ppm) at the QSR 3-compartment sink. The manufacturer's instructions state to use Quaternary Ammonium at 200ppm for use on food contact surfaces. Therefore, this concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. Correction: Maintain the concentration of quaternary ammonium solution at 200ppm. Verify concentration using the appropriate test kit. NOTE: Discussed with manager the need to dilute the solution so that equipment is sanitized at 200ppm. Use your test strips to verify the concentration. Contact the company tasked with setting up your chemical dispenser to request having the dispenser adjusted so that it provides 200ppm.	04/15/2014	Routine
The purpose of today's visit was to conduct a Risk Factor Assessment. All violations were corrected during the inspection. Thank you for your assistance. 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 main snack bar three-compartment sink with a concentration of under 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. NOTE: Replaced the bag of sanitizer and it is now dispensing 400ppm, in accordance with manufacturer specifications. Dishes were not being washed at the time of hte inspection. 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 the handwashing sink in the center of the snack line. Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.	07/25/2013	Risk Factor
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. Trap is cleaned quarterly. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Water heater: State CSB8236 Ventilation Systems, Shall Be Clean Observation: The hood system has not been cleaned professionally within the last six months. Correction: Have hood cleaned professionally within the next 10 days and fax a copy of the receipt to the Health Department.	06/25/2013	Pre-Opening

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