The purpose of this visit was to conduct a risk factor assessment. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed chemical window cleaner stored next to beverages. Chemicals were removed after discussion with person in charge.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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12/03/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. During today's visit, food safety procedures were discussed as they relate to sampling being conducted by the establishment. Sampling topics discussed today included sanitizing procedures and frequencies, as well maintaining proper temperatures for food safety. The six-hour rule for cooling was also discussed as it relates to fried chicken.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- 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: Cheese in 2DR prep refrigerator at 51F.
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. DISCARDED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. PERSON IN CHARGE PROVIDED HAND SOAP DURING INSPECTION.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors by the 3-vat sink and in the main kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed buckets of paint in the dry storage are stored with teriyaki sauce and are not properly stored to prevent the contamination of food.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. TERIYAKI SAUCE REMOVED FROM DRY STORAGE.
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06/12/2014 | Routine | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook and hot-holding temperatures and times for potentially hazardous foods.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink pertaining to the front line with food debris and being used to store equipment.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. HAND SINK WAS CLEARED.
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11/22/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Observed pans of raw chicken stacked over each other. Bottom of pans were observed in contact with the uncovered chicken.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. PERSON IN CHARGE SEPARATED PANS.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: eggs in the hand sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. REMOVED.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PERSON IN CHARGE PLACED A SIGN AT THE HANDSINK BY THE WOKS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the bleach sanitizer solution was observed above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution at a minimum of 50-100ppm. Verify concentration using the appropriate test kit. BLEACH SANITIZER WAS DILUTED TO 100 PPM.
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08/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kelly's Cajun Grill, 7943-L Tysons Corner Center, Mclean, VA 22102 »