Mcalister's Deli, 70 Riverton Commons Plz - Suite 100, Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: McAlister's Deli
Address: 70 Riverton Commons Plz - Suite 100, Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 301 751-1264
Total inspections: 14
Last inspection: 03/07/2016

Restaurant representatives - add corrected or new information about Mcalister's Deli, 70 Riverton Commons Plz - Suite 100, Front Royal, VA 22630 »

Inspection findings	Inspection date	Type
Handwashing Lavatory, Water Temperature, and Flow Observation: The first handwash sink, nearest the kitchen entry door, is not reaching the minimum regulatory water temperature for hand wash sinks. Correction: Water temperature at hand wash sinks must reach a minimum temperature of 100 degrees.	03/07/2016	Routine
This establishment was found to be very clean throughout, with all hot and cold hold temperatures well within regulatory temperature limits for these foods. Excellent management. Critical: Equipment - Food Contact Surfaces and Utensils Observation: An employee was observed handling clean and sanitized tableware immediately after handling soiled tableware. Correction: The employee was instructed on proper handling of clean and sanitary tableware.	10/21/2015	Routine
Utensils - In-Use - Between-Use Storage (corrected on site) Observation: In-use stirring spoons were observed stored in a cup of water. Correction: The utensils were placed in an empty cup for in-use storage. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution in the warewash unit. Correction: Obtain a sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Equipment - Good Repair and Proper Adjustment Observation: The temperature measuring device on the warewash machine is not indicating the correct temperature. Correction: All equipment must be maintained in good repair, and the machine operating temperature must be checked periodically to ensure that it is operating at the manufacturer's specified temperature.	07/02/2015	Routine
Clean and well managed facility kitchen Manager food safety knowledgeable Proper hand washing procedures with frequent change of food gloves observed Good date marking practices Good separation of foods in refrigeration units pH sanitizer QAK QR 200-400ppm No violation noted during this evaluation.	08/18/2014	Routine
Clean and well managed facility kitchen Good separation of foods in refrigeration units Excellent food cold holding temperatures Use of food gloves with frequent change of gloves noted Proper hand washing observed hair restraints and pH sanitizer kit noted Good job No violation noted during this evaluation.	05/07/2014	Routine
At time of inspection previous violation observed as having been corrected - prep unit with food cold holding temperatures well within reqyuired limits. Thank you for you timely response and cooperation No violation noted during this evaluation.	02/05/2014	Follow-up
Discussed observations and inspection report with the person in charge Overall clean kitchen Good separation of foods in refrigeration units Use of food gloves with regular changing of gloves observed Good date marking practices Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Various cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	01/22/2014	Risk Factor
Discussed observations and inspection report with the person in charge Overall facility kitchen with clean food contact surface observed Good date marking and separation of foods in walk in cooler and prep units observed Food gloves, hair restraints and sanitizer test kit (QAK QR 200ppm) noted Noo food prep at time of inspection Plumbing System Maintained in Good Repair Observation: Plumbing connections of the 3 bay sink faucet sink are leaking. Correction: Plumbing systems and components shall be maintained in good repair.	10/21/2013	Routine
No violations noted at time of inspection Overall facility dining area and kitchen appeared clean and in compliance Use of food gloves, hand washing and frequent changing of gloves observed Clean food contact surfaces noted Refrigeration units, cold and hot holding foods within required limits Hair restrainta, date marking and pH sanitizer test kit (QAK QR 11200))ppm) observed No violation noted during this evaluation.	06/07/2013	Routine
At time of inspection previous violations noted as havine been corrected. Thank you for your copperation and immediate response No violation noted during this evaluation.	02/15/2013	Follow-up
Non critical vilation: Failing to diplay annual Food Establishment Permit in a location so that it can be viewed by the public Discussed observations and inspection report with the person in charge. Provided Employee health and sanitiation manual and employee health policy agreement for signature Use of food gloves with frequent handwashing observed Good date marking noted Hair restraints noted Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Improper handwashing procedures observed. Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Hands - Where to Wash (corrected on site) Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Foods in make units cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Warewash Machines, Temperature Measuring Devices Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.) Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Panasonic oven. Correction: Clean and sanitize these surfaces for food contact. Outer Openings - Protected Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.- gap under service door entry Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.	02/14/2013	Routine
No violations noted at time of inspection. Facility kitchen continues to be clean, well managed, organized and in compliance. Food contact surfaces clean. Refrigeration units, cold and hot holding foods well within requiredrande. Use of food gloves, hair restraints, good date marking practices and pH saitizer test kit (quad 200ppm) observed. Potentially hazardous foods delivered prepackaged, precooked and made to order. Hand sink clean, well stockedand easily accessible. Good ob No violation noted during this evaluation.	02/07/2012	Risk Factor Assessment
no violations noted nor was there any food prep at time of inspection. Facility kitchen appeared clean and in compliance with VDH food code regulations. 1. Refrigeration unit temperatures within required range (<41F) 2. Cold and hot holding foods within required limits (cold holding foods <41F/hot holding foods >135F) 3. Food contact surfaces clean 4. Food gloves, hair restraints and pH sanitizer test kit noted. 5. Good date marking practices observed 6. Hand sink clean and easily accessible. NOTE: Please ensure that all refrigeration units have a food thermometer in each respective unit. Also monitor hand sink temperature so that a temperature of 100F or higher is obtained No violation noted during this evaluation.	10/31/2011	Routine
No violations noted at time of inspection. Facility kitchen appeared clean, organized and in compliance with VDH food code regulations. 1. Cold and hot holding foods well within required range (cold hold <41F/hot hold 135F) 2. Refrigeration unit temperatures within required limits (<41F) 3. Use of food gloves, date marking, hair restraints and pH sanitizer test kit noted - QAC QR 100-200ppm 4. Food contact surfaces appeared clean 5. Hand sinks appeared clean and easily accessible 6. professional pest control monthly Staff to be commended on their continued efforts in good food safety and management practices. No violation noted during this evaluation.	03/09/2011	Routine

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