Malek's Pizza Palace, 7118 Old Keene Mill Rd, Springfield, VA 22150 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Malek's Pizza Palace
Address: 7118 Old Keene Mill Rd, Springfield, VA 22150
Type: Full Service Restaurant
Phone: 703 451-6969
Total inspections: 11
Last inspection: 04/04/2016

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	04/04/2016	Risk Factor
No violation noted during this evaluation.	03/01/2016	Risk Factor
This was a risk factor assessment inspection initiated by a complaint (reference # VEDSS#3622450) concerning a confirmed case of Cryptosporidium and campylobacter. This incident also involved multiple food establishments and are being investigated as well. The symptoms reported started on September 23, 2015. The certified food manager/owner was interviewed, the facility was inspected, and employees were observed. The interview revealed that no other reports were received from other customers , no report of symptoms related to Crypto and Campy such as vomiting, watery diarrhea, dehydration, weight loss, fever, nausea, stomach cramps and a lack of appetite were observed among employees. On the week of September 14, 2015, which covers the average incubation period, over 1, 500 orders of meals were served. Discussion with the manager also revealed that hand washing training is being conducted periodically and when employees are first hired. The establishment has a written employee health policy on premises. Observation of employees noted frequent and proper hand washing. No visible evidence of cuts, bruises, or apparent inspection were observed. The inspection conducted observed no critical violations. Food temperatures were within acceptable temperature limits and the temperatures of hot water were also within acceptable temperature limits. Food contact surfaces were observed to be visibly cleaned. The low temperature chemical sanitizing ware washing machine was checked and tested and was observed to be operating properly. The concentration of chlorine during the sanitizing rinse was noted to be acceptable at, within 50-100 ppm. However, the manager was advised to discussed proper hand washing with employees and to observed them wash their hands properly. He was also reminded to remind employees about when they should wash their hands, to prevent contamination of food. The manager promised to comply fully. No violation noted during this evaluation.	11/04/2015	Risk Factor
This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. The low temperature chemical sanitizing ware washing machine was checked and tested an was noted to be operating properly. The chlorine concentration in the ware washing machine was 50 ppm, at an acceptable level. However, the certified food manager/owner was advised to clean the exterior surfaces of cooking equipment located under the hood stem more thoroughly and frequently to prevent grease and debris build up. He was also advised to train food employees not to engage in cleaning utensils and moving them around over the food while food processing is taking place at the 3-compartment sink to prevent food contamination. Handwashing Sink / Used for Hand Wash Only (corrected on site) Observation: Observed the handsink at the cashier station was being used to store small utensils. Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. (utensils removed from the hand sink during the inspection).	07/30/2015	Risk Factor
Equipment / Good Repair / Components / Gaskets Observation: The door gaskets of the 4-drawer-1-door refrigerated prep table on the cookline are torn. Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the broken rubber gaskets or repair them. Warewash Equipment / Cleaning Frequency Observation: The top of the ware washing machine is in need of cleaning. Correction: Clean the surfaces of the dish washing machine to prevent debris accumulation. Light Bulbs / Locations where Shielding is Required (repeated violation) Observation: The ceiling Light bulb(s) in the on the cookline are not covered by a protective shielding. The cover is missing Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Replace the missing light cover.	01/26/2015	Routine
This was a routine inspection. Discussed with the manager the importance of implementing Good Retail Practices because failure could lead to unsanitary conditions and cause violations of risk factors. Thanked management for adding more lighting in the kitchen (see previous inspection) and doing repairs in the men,s bathroom. Food Storage / Prohibited Areas / Other Sources (corrected on site) Observation: Food being stored on the floor in the walk way. Correction: Sotre food on racks in food storage area at least six inches from the floor. The bags of flour were removed and place on racks Light Bulbs / Locations where Shielding is Required Observation: Light bulb(s) in the kitchen are not covered by a protective shielding. Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Outer Openings, Protected / Screen Requirements Observation: Behind door has air gap between door and the floor. Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Cleaning Frequency for Physical Facilities Observation: Observed that the floor and wall (area) under the dish washing machine has accumulation of dirt and in need of cleaning. Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.	10/30/2014	Routine
The purpose of this visit is a follow-up to determine the foot candle of lighting in the kitchen and under hood. The lighting in the kitchen prep carea is now 60 Foot Candles. The lighting under hood is now 60 Foot Candles. No further follow-up needed. Facility in compliance with lighting requirements at the time of this visit. Thank you. No violation noted during this evaluation.	06/04/2014	Follow-up
The purpose of this visit is to verify the foot candles of lighting in the facility. The following was observed: 1. In the Food prep area: 10 foot candles (must be a minium of 50 foot candles) 2. Under the hood: 20 foot candles (must be a minium of 50 foot candles) 3. Bathrooms: Female 25 foot candles (adequate) Male 30 foot candles (adequate)-Bathrooms must be a minimum of 20 foot candles 4. Inside the Walk in refrigerator: 10 foot candles (adequate) Must be a minimum of 10 Foot candles. A follow-up will be conducted within 10 days to check on the increase lighting to a minimum of 50 foot candles in the food prep area and under the hood. In addition, please ensure that a Certified Food Manager be present during all operating hours. Thank you. I have provided you with my contact information to call me for a scheduled follow-up, if you are ready for a follow-up inspection prior to May 30, 2014. Critical: Certified Food Manager/Presence Required (corrected on site) Observation: There is no Certified Food Manager present at the beginning of the inspection. The certified food manager arrived approximately 10 minutes after the beginning of the visit. Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Lighting Intensity/ Food Prep Area / 50 foot candles Observation: Observed that inadequate lighting was provided in the food preparation areas. The food prep areas measured 10 foot candles and the area under the hood measured 20 foot candles. Observed that several light bulbs are burnt out throughout the above mentioned areas. Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas within 10 days.	05/20/2014	Other
A follow up visit will be conducted to verify the light intesity in the kitchen. It has been brought to the manager's attention that there seem to be insufficient light intensity in the kitchen. Went over previous GRP violations and all have been corrected.. Food Storage / Preventing Contamination (corrected on site) Observation: Food stored on the floor Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Cleaning Frequency for Physical Facilities (repeated violation) Observation: Observed that kitchen floors, floor under the 3 compartment sink, have accumulation of dirt and are in need of cleaning. Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.	05/16/2014	Routine
This was a routine inspection. Correct all violations noted above within 10 business days. Call 703-246-8485 or fax work orders to 703-385-9568 to verify compliance. Thank you for your cooperation. Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) Observation: Chicken noodle soup and ministroni soup were found hot holding at improper temperatures using a calibrated food temperature measuring device Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Manager explained that soups were reheated at about 11:00 AM to over 165F and then placed in hot holding containers, advised manager to reheat the soups again and make sure hot holding equipment was working properly: Chicken noodle reheated to 171F, ministroni reheated to 180F Refuse / Cover Receptacles / Indoors Observation: Observed refuse container in men's bathroom without lid. Correction: Replace lid/obtatin refuse container with lids. Physical Facilities Good Repair Observation: Observed that the seal around hand sinks in both ladies and men's bathrooms was cracked with big gaps. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Cleaning Frequency for Physical Facilities (repeated violation) Observation: Observed accumulation of dirt on the floor underneath the 3vat sink, around pizza oven stands, and on the walls around dish washing machine Correction: Clean all the above areas at a frequency necessary to ensure the protection and safe preparation of food. ADVISED MANAGER THAT THIS WAS A REPEAT VIOLATION - CORRECT VIOLATION WITH 10 BUSINESS DAYS	10/15/2013	Routine
The purpose of this inspection was to conduct a routine inspection. (4)-(16) (repeated violation) Observation: y Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous foods Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food items in Randell Refrigerator on cooks line were observed cold holding at improper temperatures using a calibrated food temperature measuring device: meat balls 51F,gyro beef, 50F, lasania 51F, 51, ground beef 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. All were discarded and refrigerator pluged back into power source. Checked temperature and it was cooling 45F Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) Observation: Observed the following ready to eat foods without date markings: Precooked buffalo wings, sliced ham Correction: All food items prepared and not used within 24 hours must have date marking Equipment / Good Repair / Components / Gaskets (repeated violation) Observation: Observed walkin cooler with broken handle, ice making machine with torn gaskets Correction: Repair the above equipment within 30 days.	06/18/2013	Routine

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