Ihop #566, 7694 Richmond Hwy, Alexandria, VA 22306 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: IHOP #566
Address: 7694 Richmond Hwy, Alexandria, VA 22306
Type: Full Service Restaurant
Phone: 703 660-6659
Total inspections: 7
Last inspection: 04/04/2016

Restaurant representatives - add corrected or new information about Ihop #566, 7694 Richmond Hwy, Alexandria, VA 22306 »

Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. At this time, Active Managerial Control was assessed and the CFM was awarded the Active Managerial Control Award for the following proactive food safety management systems in place and followed at this facility: * No critical violations (or non-critical violations) were observed during the inspection. * Hot and cold holding temperature logs maintained. * Equipment temperature logs maintained. * Excellent date marking on all items required. * Multiple designated employee drink areas. * Cooling logs maintained for cooked and cooled items. * Rapid cooling methods utilized to cool items. * Sanitizer buckets are changed every two hours and each sanitizer bucket has a time stamp label showing when it needs to be changed. * Two hour alarm is set to alert employees when all sanitizer buckets need to be changed. * Dishmachine has an alarm system to alert manager when air may be in the tubing and when the sanitizer suppy container is empty. * Large food equipment that has been cleaned and sanitized is wrapped in plastic to maintain clean until used. * Separate food thermometer and sanitizer test kit is at each station. * Educational food safety and handwashing information is posted in high traffic areas. * Three dish washers are utilized during busy times. Dish washers are trained to change glove and wash hands between handling dirty and clean dishes if working alone. *This facility contracts the services of a third party auditing company and conducts internal operations assessment checklist every shift. Thank you for your attention to food safety and congratulations on your award! No violation noted during this evaluation.	04/04/2016	Routine
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control: 1. Review and retrain employees on Employee Health Policy present in establishment (i.e., at monthly meetings) Please continue the following safe food handling practices as a means to incorporate Active Managerial Control: 1. Effective date marking and coding for all refrigerated items 2. First-in- First-out rotation of dry storage items 3. Creation and monitoring of sanitizer logs No violation noted during this evaluation.	10/28/2015	Risk Factor
The purpose of today's correspondence was to follow-up on chlorine sanitizing level of low temperature dish machine. Dish machine service invoice received in which sanitizing levels of 50-100ppm were confirmed. No violation noted during this evaluation.	04/24/2015	Follow-up
The purpose of today's visit was to conduct a routine assessment. Please send a copy of dish machine service invoice via fax/ or e-mail within 5 days. A follow-up assessment will be conducted on 4/28/15 to verify sanitizer concentration for dish machine. Please continue to use Active Managerial Control (AMC) in your establishment to protect public health. Sanitizer concentration logs for dishmachine/wiping buckets, cooling log, receiving temperature log, and food temperature logs are just a few examples of many in which you demonstrate shared responsibility and AMC. Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED A CHLORINE SANITIZING CONCENTRATION LEVEL OF 0-10PPM. Correction: PLEASE HAVE DISH MACHINE SERVICED WITHIN 48 HOURS. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.	04/23/2015	Routine
The purpose of this visit was to conduct a routine inspection. Environmental health specialist (EHS) discussed employee health, hand washing and glove use policy. EHS provided additional employee health policy information. No violation noted during this evaluation.	12/15/2014	Routine
No violation noted during this evaluation.	11/12/2013	Risk Factor
The purpose of this visit was to conduct a routine inspection. EHS provided manager with updated Employee Health handouts in English and Spanish. Please fax a sample of signed employee health agreements to EHS no later than Wednesday, July 24, 2013. Please keep agreements on record in facility. Water heater: AO Smith BTR 199,114 199,900 BTU Dishmachine: AutoChlor D-2 Chlorine sanitzer Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Utensils That are In-Use / Between-Use Storage (corrected on site) Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----observed ice cream scoops sitting in room temperature water. Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.	07/10/2013	Routine

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