The purpose of this follow-up was to verify proper sanitizer concentration throughout the establishment. Additionally, hand washing signage was provided during today's visit. QAC sanitizer observed at 200 PPM in restaurant today.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sinik with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Signage at Handwashing Facilities Required
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.
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10/19/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Employee health policy forms were provided to management. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- 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)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution with a concentration of 0 ppm and 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. TRAINING PROVIDED. SOLUTION ADJUSTED TO 100 PPM CHLORINE.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks was measured at 89°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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02/05/2015 | Routine | |
- Critical: Raw Animal Foods Cooked to 155°F (corrected on site)
Observation: Observed that quarter pound burgers were being cooked between the range of 144F to 151F on the right machine. The manager adjusted the cook time on machine and it was okay.
Correction: Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155°F for at least 15 seconds. Note: Manager called and placed a work order to check the machine on right. The machine on left cooks quarter burgers at 155F or above. All meat cooked on right machine was cooked again at 155F or above.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of 1 dr undercounter refrigerator near drive thru area is damaged and the door for 1/1 refrigerator in storage area does not close properly and is damaged.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed at 0 ppm.
Correction: The manager refilled the sanitizer. Observed at 50 ppm after refilling sanitizer.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all utensils washed in dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The machine was capable of sanitizing after fixing it.
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11/18/2014 | Routine | |
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered sliced american cheese under the prep line (on undercounter refrigerator).
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: 1DR undercounter refrigerator drive thru pick up area.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Employee failed to dip metal trays and plastic pans in sanitizer after washing. Trained employee on dipping the utensils in sanitizer for 1 minute and discussed with manager to monitor sanitizing practices.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: To go boxes were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tile across 3-vat sink and behind ice machine needs new tiles and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/24/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note: It was observed that it took more than 15 seconds for the hot water to start at the hand sink. Also, observed the 1/1 upright refrigerator has frozen on ice on top that was dripping on packaged pancakes.
REMINDER:
Fix the tiles in kitchen. It needs new grout and all the broken tiles needs to be replaced. It is accumulating dirty water.
No violation noted during this evaluation. | 12/18/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Please fax or email the employee health agreement forms and invoice for fixing the gaskets for the refrigerator and freezers within 10 days. Do not use 1DR under-counter refrigerator until it is capable of holding potentially hazardous foods at 41F or below.
ESTABLISHMENT VOLUNTARILY CLOSED DUE TO OCCURRENCE OF A SEWAGE BACK-UP. The technician was already working on fixing it during inspection. Repaired the back-up, cleaned the floor. Facility can re-open for business.
Facility Data:
Water Heater: Jetglas
Dishmachine: Autochlor A5
Pest Control: Once a month
Hood: Every 3 months and filters everyday
Grease trap: Every month.
**Observed that when the dishmachine is used, the water from machine goes in sanitizer sink. Create a barrier to ensure that water from dish machine does not contaminate sanitizing water. The manager agreed to use middle sink for sanitizing after the dishes are washed and rinsed to prevent contamination.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- 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 cheese 47F and sliced tomatoes at 44F --1DR undercounter refrigerator under prep line. Note: Move all the potentially hazardous foods to a different refrigerator.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Freezer #2 and #3 cookline and 1DR undercounter refrigerators. The unit is unable to hold temperatures below 41F for the refrigerator and the food in the freezer is not completely frozen.
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 gaskets and fax an invoice for purchasing and replacing gasket.
- Physical Facilities Good Repair
Observation: Observed that the floor and wall tile near drive thru and near the door across employee break room is not maintained in good repair. Note: Observed that the facility was working near grease trap area and floor and ceiling tile was removed to fix that. Per the manager they will finish the work and replace tiles. There is a small opening under the door across employee break area. Fix the opening to make sure the facility is free of pests. The floor tile in the service area and kitchen needs new grouting to make sure water does not accumulate in between tiles.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at 500 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 quaternary ammonia solution at 200 ppm (per mentioned on manufacturer label. Verify concentration using the appropriate test kit.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Observed there was a sewage backup/clogged drain under the coffee/smoothie machine Note: The facility closed voluntarily during inspection and a technician was working on the back up already. They fixed the backup and cleaned the floors during the inspection. Okay to re-open.
Correction:
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06/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #4176, 1071 Elden St, Herndon, VA 22070 »