Fire Brick Chicken, 20937 Ashburn Rd #125, Ashburn, VA 20147 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Fire Brick Chicken
Address: 20937 Ashburn Rd #125, Ashburn, VA 20147
Type: Full Service Restaurant
Phone: 703 585-6568
Total inspections: 8
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type
Permit expired Sept 2015. Must submit application and fee to renew.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chicken in yellow hot hold cabinet is hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: Yeloow hot hold cabinet was observed in a state of repair and condition preventing the equipment to be used as designed.
    Correction: Discard, replace or repair the hot hold cabinet to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • Employee Accommodations, Designated Areas
    Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food prep area from contamination
    Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
01/20/2016Routine
Salads at line are going to use TIME control. Information provided and discussed.
New menu/specials discussed and reviewed. Add consumer advisory when necessary for undercooked items.
Hot hold cabinet- recommend using a higher setting (or use 2nd heating element).
No violation noted during this evaluation.		08/24/2015Routine
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Cooked spinach and cooked vegetable at line hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above 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.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Hot water from the handwashing sink at kitchen is not available (faucet broken).
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the kitchen.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
02/05/2015Routine
receiving: beef 39
recommend additional pan on bottom shelf under chicken
no violations noted
No violation noted during this evaluation.		08/18/2014Routine
please replace light in hood
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: 0ppm clorine in wiping cloth bucket used on counter tops/food contact surfaces.
    Correction: Clean and sanitize these surfaces for food contact.
04/01/2014Routine
Bakery-must be registered with the VA Dept of Agriculture. Be sure bakery is under inspection before serving items to public. Contact info provided.
Cooling rules, reheating, date labeling requirements reviewed with PIC.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The food handlers are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Kitchenware and Tableware (corrected on site)
    Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
11/07/2013Routine
Items to correct prior to opening:
stock all handsinks w/ soap, paper towels, signs.
caulk around SS and wall at cook line
obtain sanitizer and test strips
Approved for health clearance on occupancy permit and annual health permit
HWH was replaced with a STATE Commercial Sandblaster (specs on file)
No violation noted during this evaluation.		10/16/2013Pre-Opening
Pre-open inspection. Plans were reviewed and approved for Chicken Brasas, which is no longer opening.
Provide an updated letter indicating employee/public toilet will be available in the main building while facility is open. (Note access is via inside hallway)
Implement employee health policy (copy of form 1B provided and discussed)
Provide soap, paper towels and signs at all handsinks (handsink installed at front line)
*Different hot water heater was installed than what was approved-provide specs for hot water heater that will be of sufficient capacity
Install sneeze guard and employee locker/coat rack.
Finish floor grout and make the area around grease trap and hot water heater non-absorbant and cleanable.
Call when ready for re-inspection.
No violation noted during this evaluation.		09/23/2013Pre-Opening

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