Ihop # 572, 13804 Metrotech Dr, Chantilly, VA 20151 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: IHOP # 572
Address: 13804 Metrotech Dr, Chantilly, VA 20151
Type: Full Service Restaurant
Phone: 703 378-3095
Total inspections: 8
Last inspection: 01/29/2016
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Inspection findings

Inspection date

Type
Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS provided additional consultation, training, handouts, and/or written instructions on: ice bath
If you have any questions or concerns, please call 703-246-2444. Thank You.
  • 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: 1) waffle mix in ice bath 49F, 2) raw egg mix out at room temperature 44F, 3) butter in ice bath 54F, 4) diced tomatoes 47F and 46F in 2dr preptop cooler wait station
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM and food employees added more ice to all the ice baths, rag egg mix was placed back into traulsen 2dr split cooler, and diced tomatoes were moved to the 1dr glass cooler #2 in wait station
01/29/2016Risk Factor
The purpose of this visit was to conduct a follow-up inspection on the walkin cooler, Traulsen 2dr split cooler, and True 2dr split cooler. All equipment had an ambient air temperature of 41F and below and were able to keep potentially hazardous foods at 41F and below. CFM stated hash browns are on time as public health control. EHS went over time as public health control procedures with CFM.
No violation noted during this evaluation.		07/16/2015Follow-up
  • Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
    Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EHS gave CFM handout on cooling
  • 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: 1) walkin cooler- butter, cooked sausage, cooked ham all at 47F, 2) Traulsen 2dr split cooler- cooked sausge 51F, 3) True 2dr split cooler- cooked sausage 44F, egg mix 45F, 4) cooked potatoes 110F at room temp
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. walkin items- freezer door was propped open to lower down air temperature, traulsen 2dr split cooler items were removed and will not be in use until repairs, true 2dr split cooler ice baths were created for mixtures and food was placed in walkin, potaotes were discarded
07/14/2015Risk Factor
  • Temp Meas Devices for Ambient Air Location
    Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: 2dr preptop cooler
    Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
01/21/2015Routine
The purpose of this visit is to conduct a risk factor assessment.
It is recommended that the temperature for the refrigeration units that are registering 41F be lowered to maintain food temperature below 41F.
There were no violations observed during this inspection.
Thank you.
No violation noted during this evaluation.		07/11/2014Risk Factor
The purpose of today's visit was to conduct a routine inspection.
Facility was clean and well-organized, employees were observed using gloves and washing hands correctly. Violations from last inspections were all observed corrected.
Please contact me if you have any questions. Thank you.
NOTES: Dishmachine - hobart CL44E, thermolabel verified
No violation noted during this evaluation.		03/27/2014Routine
The purpose of today's visit was to conduct a risk factor assessment inspection.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed the handsink at the cookline being used to fill a bucket with hot water twice by food employees.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER.
11/04/2013Risk Factor
The purpose of today's visit was to conduct a routine inspection.
It is highly suggested that you turn down the temperature on the unit at the waiter station, ideally to 36-38F.
Please contact me if you have any questions. Thank you.
NOTES: Dishmachine is a Hobart CL44E heat sanitizer
  • Equipment / Fixed / Space / Seal
    Observation: The following equipment is not installed sealed closely abutting surfaces to minimize the need for cleaning: handsink near 3-vat sink. Sink plumbing is also in disrepair. Manager is aware of issue, work order has been placed.
    Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
04/24/2013Routine

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