New Horizons Treatment Center, 8247 Gregory Dr, Alexandria, VA 22309 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: New Horizons Treatment Center
Address: 8247 Gregory Dr, Alexandria, VA 22309
Type: Fast Food Restaurant
Phone: 703 799-5031
Total inspections: 6
Last inspection: 12/15/2015
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a risk factor assessment. Please continue the following safe food handling practices as a means to incorporate Active Managerial Control:
1. Maintaining internal SOPs for cooking, cooling, reheating, hot holding, and cold holding procedures
2. Adequately and regularly training employees on proper sanitizing practices, hand washing techniques, and maintenance of food temperature logs.
No violation noted during this evaluation.		12/15/2015Risk Factor
*Suggested active managerial control: Create and maintain a log of daily testing of sanitizer concentration in the dishmachine. Do not use dishmachine when it is not properly sanitizing.
*Ensure all food service employees are aware of their responsibility to report foodborne illness symptoms, diagnoses, and exposures to food manager. Maintain records using the Employee Health Policy Folder provided.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
    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 low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 10 ppm chlorine solution. Observed sanitizaer supply bucket was empty.
    Correction: CFM replaced sanitizer supply bucket and properly primed dishmachine. When re-tested, the chlorine concentration in the sanitizing rinse was 100 ppm. EHS advised CFM to check sanitizer solution in the machine daily, before using machine.
05/28/2015Routine
Today’s inspection was to conduct a risk factor assessment. 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.
*Please remember to date make all foods made.
*Please label all chemical bottles and please send me an email to let me know chef on duty labeled its contents by 12/18/14.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
  • Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
    Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: cleaning spray bottles.
    Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
12/11/2014Risk Factor
Today’s inspection 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.
Dish machine: Champion UL100. Chlorine.
Facility is open 24hr/day. However, certified food manager is available after 8:30AM.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
No violation noted during this evaluation.		06/05/2014Routine
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
10/29/2013Risk Factor
  • Critical: No Bare Hand Contact with RTE Foods (corrected on site)
    Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked chicken - discarded.
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
    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.
05/06/2013Routine

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