Ihop, 7784 Gunston Plaza, Lorton, VA 22079 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: IHOP
Address: 7784 Gunston Plaza, Lorton, VA 22079
Type: Full Service Restaurant
Phone: 703 339-1168
Total inspections: 9
Last inspection: 09/17/2015

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Inspection findings	Inspection date	Type
The purpose of this inspection is to conduct a standardization training inspection. No violation noted during this evaluation.	09/17/2015	Training
The purpose of this visit was to perform a routine inspection. Thank you for accompanying the EHS to elucidate processes and procedures occuring in the establishment. Thank you for promptly correcting violative observations promptly 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: Sliced cheeses in one door prep top cooler near grill on right end of cook line. 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. CHEESE WAS RELOCATED TO FREEZER TO REACH PROPER TEMPERATURE. CFM INSTRUCTED EMPLOYEES TO STORE LESS CHEESE IN EACH WELL OF THE PREP TOP, AND TO KEEP UNIT CLOSED AS MUCH AS POSSIBLE. Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Butter stored on counter Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. BUTTER WAS DISCARDED. EHS EXPLAINED PROPER USE OF TIME AS A PUBLIC HEALTH CONTROL AND PREPARED SIGNED AGREEMENT FOR PROPER USE OF TIME AS A PUBLIC HEALTH CONTROL FOR SPREADABLE BUTTER. Critical: Air Gap Design Standard, Not Less than 1' (corrected on site) Observation: An inadequate air gap was observed between the drain of the soda ice well and the floor drain. Correction: An air gap of at least one inch must be maintained between equipment drains and flood-rim levels of floor drains. AN EMPLOYEE ADJUSTED THE PIPE TO MAINTAIN PROPER AIR GAP. Handwashing Signage at Handwashing Facilities Required (corrected on site) Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible in the men's restroom. Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/. EHS PROVIDED HANDWASHING SIGNAGE.	01/16/2015	Routine
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist (EHS) discussed the need for thermometers in each refrigeration unit and the storage of personal items in the prep area. No violation noted during this evaluation.	07/23/2014	Risk Factor
On-Call Emergency Response paged. On site fire marshall said grill & regular fire suppression systems still operational & facility is on "Fire Watch". In kitchen clean-up was almost done, food in prep-top cooler units was replaced prior to my arrival (no water could be seen in units due to tops being sealed), reportedly food is normally switched out upon the end of the deep cleaning time, that was going on, when the (1) sprinkler was set off. Facility can continue operation when the CFM has decided conditions are right. No violation noted during this evaluation.	07/06/2014	Complaint
The purpose of this visit was to conduct a routine inspection. Environmental health specialist (EHS) discussed proper hand washing and air drying of equipment. EHS provided handouts in Spanish and English that discussed where not to eat and drink in the establishment, proper hand washing and glove use. Critical: Handwashing / When to wash hands (corrected on site) Observation: Food employees failed to wash his or her hands before engaging in food preparation, after drinking coffee, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Employee discontinued operation, washed hands and put on gloves properly at time of inspection. Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. Correction: Food employees may drink only from a covered container using a straw. Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) Observation: A food employee was observed drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. Equipment & Utensils / Air-Drying or Adequate Draining Required Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization. Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.	04/01/2014	Routine
The purpose of this visit was to conduct an investigation on a broken sprinkler. The facility has started cleaning and closing that prep area until the cleaning is complete. No violation noted during this evaluation.	01/09/2014	Complaint
The purpose of this visit was to conduct a risk factor inspection. Manager will provide documentation that training was conducted for employee health policy by November 18, 2013. EHS discussed cooling and reheating procedures. 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) 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.	11/07/2013	Risk Factor
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP On October 28,2013, it was revealed that this restaurant was operating without the required Health Department Permit, and thus in violation of Section 43.1-3-1 of Chapter 43.1: Food and Food handling Code. The establishment's management stated that they had believed that a Health Department Permit had been issued to the restaurant. A final construction and equipment Health Department inspection was conducted on September 24, 2013. That inspection documented certain violations that needed to be corrected, and then the owner or construction contractor was to schedule for a final construction/Equipment inspection by the Health Department. That final follow-up inspection was never scheduled. The Health Department contacted the restaurant management by telephone on October 28, 2013, to find out why a follow-up inspection had not been scheduled. That is when it was revealed that the restaurant had been open and operating without a Health Department Permit. We have discussed this serious violation with both the IHOP area Manager and the construction contractor. It appears that this problem was probably due to a defective communications between various parties involved in construction, permitting, and operation processes. Items listed on inspection report dated 09-24-13 have been corrected. We thank you. *Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department. No violation noted during this evaluation.	10/29/2013	Other
PREOPERATIONAL FINAL INSPECTION 1. A Final Electrical Inspection has not been obtained. 2. One under counter refrigerator is not working. 3. Permit fee ( $ 40.00) has not been submitted at the Health Department. 4. A copy of the Business License has not been provided at the Health department. 5. Food Manager Certification has not been provided. 6. Menu has not been provided. 7. Lighting at the rest rooms (toilet rooms and at the urinals) is approximately 10 foot candles. The Code requires 20 foot candles of lighting illumination. Owner/Contractor shall correct all the above listed items and schedule for a final follow-up Health department inspection. You may stock prepackaged food items only and wares. No violation noted during this evaluation.	09/24/2013	Pre-Opening

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