Firehouse Subs, 2545 Centreville Road Q-14, Herndon, VA 20171 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The purpose of this visit was to conduct a routine inspection. Establishment has implemented good date-marking as well as good employee health policy records. Good handwashing observed during today's visit as well. QAC observed at 200 PPM. Chlorine at dish machine observed at 50 PPM. 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 (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: American cheese, jack cheese in top portion of 3DR prep cooler (right) observed stacked above fill line and holding at 52F, and 48F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. American cheese and jack cheese levels were lowered. Cheeses were placed in unit to cool to 41F or below.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. The manager at the beginning of inspection had an expired CFM license. General manager arrived during inspection and provided current valid CFM license.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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09/28/2015 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-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 dish machie with a concentration of less than 10 ppm ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. The level of sanitizer in the bucket was very low so very little sanitizer was being drawn into the sanitizer line for the dishmahcine. Replace with a full container of sanitizer and DO NOT USE DISH MACHINE UNTIL SANITIZING SOLUTION BUCKET IS REPLENISHED OR REPLACED WITH A FULL CONTAINER. USE ONLY 3 VAT SINK TO SANITIZE DISHES.
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09/09/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/18/2014 | Pre-Opening | |
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