Jerry Chan's Restaurant, 3830 Mt. Vernon Ave, Alexandria, VA 22305 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Jerry Chan's Restaurant
Address: 3830 Mt. Vernon Ave, Alexandria, VA 22305
Type: Fast Food Restaurant
Phone: 703 535-8080
Total inspections: 4
Last inspection: 10/07/2015

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Inspection findings	Inspection date	Type
This visit was made to conduct a routine inspection. The following items require correction: 1. Use handwashing sink for handwashing only. 2. Properly cool hot foods. Keep them at room temperature until the food reached 135F, then begin actively cooling the food ( use ice bath, put food in freezer to cool it quickly, etc.). 3. All utensils used to dispense food must have a handle and the handle must be above the food item. Repeat violations are subject to civil penalty. Handwashing / Where to Wash (corrected on site) Observation: A food employee was observed cleaning their hands in the 3 comp sink. Correction: Instruct food employees to clean their hands in a handwashing sink. Utensils That are In-Use / Between-Use Storage (corrected on site) Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop stored with handle in food, multiple containers without handles being used in salt, flour and rice. 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. Cooling Methods (corrected on site) Observation: The following methods used for cooling would not have been adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: fried chicken cooling at room temperature. Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked shrimp and cooked chicken. Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site) Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: grease laden cardboard under grill used to store cooking equipment. Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Handwashing Sink / Used for Hand Wash Only (corrected on site) Observation: The handwashing station at the 3 comp sink is being used to clean equipment and utensils. Correction: A hand washing sink may not be used for purposes other than hand washing.	10/07/2015	Routine
This visit was made to conduct a change of ownership pre-opening inspection. The following item requires correction within 30 days: 1. The grease disposal area and the grease receptacle need to be cleaned/maintained in good condition. The small room upstairs to the left is approved for storage of single-service items. All items must be stored off the floor. Approved for change of ownership Recommend issuance of Health Dept. permit Any changes to facility or operation must be approved in advance. Upstairs may not be used for living quarters. Hot water heater deficiency letter on file. No violation noted during this evaluation.	08/27/2015	Pre-Opening
Hot water supply deficiency letter delivered. Facility still waiting for SUP. No violation noted during this evaluation.	08/14/2015	Other
This visit was made to conduct a change of ownership courtesy inspection. The following items need to be corrected: The walls and floors behind/underneath of cook-line equipment and refrigerators need to be cleaned. Provide a deep cleaning of all cook-line equipment, refrigerators and tables. Provide air gap at 3 compartment sink (air gap 2X diameter of incoming pipe and not less than 1 inch). Replace scored cutting boards. Seal metal wall coverings and peeled corner coving to prevent harborage conditions for insects/pests. Remove all cardboard and wooden shelves. Repair or replace 2 door Beverage Air prep-unit refrigerator. Living or sleeping areas prohibited to access through food facility, 2nd floor (if using for living) should have different access. Remove beds and other unnecessary items from 2nd floor if using for food preparation or food/single use items storage. Relocate single use/service items from back side storage area (the area is not rodent/weather proof) Walls and ceilings of storage room in back side need to be repaired if storing single use items or paper products. Damaged wall/door and door gasket to the walk-in cooler and freezer need to be repaired. Replace ceilings of beverage storage area to make it smooth and easily cleanable. The refuse containers and grounds adjacent to the container are to be maintained clean and sanitary. Based on the number of existing plumbing fixtures and the size of your current hot water heater, the hot water heater does not meet the requirements. You will need to upgrade your water heater before we can issue a permit. Submit product specifications before purchasing. Current water heater: 65,000 BTU Recovery Rate of unit: 67 GPH Required Recovery Rate: 85 GPH insufficient by 21%- 25% No violation noted during this evaluation.	06/25/2015	Pre-Opening

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