Discussed active managerial control. Observed good food temperature control and sanitation.
No violation noted during this evaluation. | 03/03/2016 | Routine | |
Discussed active managerial control. Recommend keeping a sanitizer log for the dishmachine and 3 vat sink to monitor levels. Please email a copy of the service report for the quaternary ammonia dispenser and the dishmachine to the Health Department within 3 days.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOPS STORED IN CONTACT WITH THE ICE IN THE ICE MACHINE.
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. REMOVED ICE SCOOP.
- Equipment / Good Repair / Components / Gaskets
Observation: TUBING BY SODA EQUIPMENT IN THE STORAGE AREA IS LEAKING WATER.
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. REPAIR THE LEAK. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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. CHLORINE CONCENTRATION WAS AT 0PPM.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. SET UP 3 VAT SINK WITH BLEACH SANITIZER. KEEP A SANITIZER LOG TO MONITOR SANITIZER LEVELS. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUATERNARY AMMONIA solution was measured at >400 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 150-400ppm. Verify concentration using the appropriate test kit. USE BLEACH SANITIZER UNTIL THE QUATERNARY AMMONIA DISPENSER IS ADJUSTED. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
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08/03/2015 | Routine | |
Note to Manager: Monitor the enclosed dumpster area to ensure that there are no cardboard boxes and debris surrounding the dumpsters.
No violation noted during this evaluation. | 01/22/2015 | Routine | |
The purpose of this visit was to conduct a follow-up visit on the Beverage Air 1dr cooler (window #2). CFM had stated during report drop off that the cooler was already fixed and gave EHS a copy of the invoice. cooler was found to be at 29F. Facility now in compliance.
No violation noted during this evaluation. | 08/22/2014 | Other | |
- 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: milk 54F in Beverage AIr 1dr cooler window #2
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 milk was taken out of the cooler. only water will be stored until repaired
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the ice machine is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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08/21/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation. A bug was found in a drink stuck to the side of the cup. CFM was aware of the complaint and there were no other complaints. Pest company was contacted for treatment. Pest control is done once a month and/or on-call basis. EHS reviewed past invoices and no issues were found except for drain flies (on and off). EHS observed drive thru area and drink station (sitting area) and found no hazards. No drain flies were observed. Drive thru windows are opened and close manually. Drinks at the drive thru are done by machine. EHS recommended to keep drive thru door closed as much as possible when not in service and to check the automatic drink machine to prevent any issues. Please send a copy of May’s pest service by May 23, 2014. Based on today’s observations, complaint is not confirmed.
No violation noted during this evaluation. | 05/13/2014 | Complaint | |
The purpose of today's visit was to conduct a routine food safety inspection and to respond to a complaint
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: hamburgers for Big Mac at 128, 133.
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. Hamburgers were discarded. Discussed with manager.
- 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: At sanddwich assembly station: slicedd tomato at 48F, chopped onions at 54F, sliced onions at 53F. In Beverae Air 1 Door Flat Top Cooler across aisle from burger assembly station: sliced tomato and sliced onion at 43F.
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. Items out of temperature were discarded.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 1 Door Flat Top Cooler across aisle from burger assembly station, at 46F internal ambient temperature.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: 1-Door Flat Top Freezer under Coffee Machine.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and lower walls, and their junctures, in the kitchen and dishwashing areas ared in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Move all movable equipment to facilitate cleaning or these areas.
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01/29/2014 | Routine | |
Performed complete routine food safety inspection and specific complaint inspection by following Big Mac production process with manager on duty. Could not determine source of complainant's alleged illness based on inspection observations. See report of routine inspection, same date, for detailed observations.
No violation noted during this evaluation. | 01/29/2014 | Complaint | |
- 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.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. ITEMS WILL BE HAND SANITIZED AT 3-VAT SINK.
- 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: shelves and utensils in dish machine
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. FOOD EMPLOYEE HAND SANITIZED ITEMS.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. fly sticky trap in employee area
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. PIC DISCARDED ITEM.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUAT in the 3-vat sink solution was measured at 400 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 quat solution at 150-300ppm OR BASED ON MANUFACTURER'S INSTRUCTIONS. Verify concentration using the appropriate test kit. CFM RECREATED SOLUTION TO 300PPM.
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08/01/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: State SUF-60-120NE 100
Dishmachine: Autochlor A-4
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Equip/Utensil/Linen/Single-Service/Storage Restriction
Observation: Clean equipment and items were found stored in a dilapidated unit used for storage by the dumpster. Discussed findings with CFM.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks in the kitchen being used to hold yellow lids.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. LIDS WERE REMOVED DURING THE INSPECTION.
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01/08/2013 | Routine | |
The purpose of this visit was to conduct a complaint inspection based on a complaint received on 1/4/13.
The complainant stated that a used bandage was found in her take-out bag of food.
Upon inspection of the facilities and a discussion with the certified food manager, no employees were observed or noted to have wounded hands. The certified food manager stated that in the event of someone having to wear a bandage, it would be covered by a glove. Additionally, good glove use was observed.
The complaint is not confirmed.
If you have any questions or concerns, please feel free to call me at 703-246-2444. Thank you for your time today.
No violation noted during this evaluation. | 01/08/2013 | Complaint | |
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