Pj Mulligan's, 2310 Woodland Crossing Drive, Herndon, VA 20171 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: PJ Mulligan's
Address: 2310 Woodland Crossing Drive, Herndon, VA 20171
Type: Full Service Restaurant
Phone: 703 771-2333
Total inspections: 3
Last inspection: 12/02/2015
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
  • Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
    Observation: Sanitizer levels in dish machine were observed too low during today's visit. Manager placed service request during inspection.
    Correction: Ensure chlorine sanitizer is available at a minimum 50 PPM.
12/02/2015Risk Factor
The purpose of this visit was to conduct a routine inspection. You may submit a draft of the menu (for review of consumer advisory before printing) to the e-mail provided to you today. Please provide updated menu within 30 days.
Ensure food items in prep coolers do not block/restrict air flow to adequately maintain potentially hazardous food items at 41F or below.
Reviewed shellfish tag record-retention, cooling requirements/methods, and employee health policy during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
  • Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw seafood stored on shelf above raw beef products.
    Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM REARRANGED ITEMS IN WALK-IN COOLER SHELVING TO APPROPRIATELY PREVENT POTENTIAL FOR CROSS-CONTAMINATION. CORRECTED DURING INSPECTION.
  • 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: feta cheese, blue cheese at 44F and 45F in 2DR salad prep cooler.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. UNIT ADJUSTED TO COLDER TEMPERATURE. ITEMS RESTRICTING AIR FLOW IN UNIT WERE CLEARED TO EVENLY DISTRIBUTED COLD AMBIENT TEMPERATURE THROUGHOUT UNIT.
  • Critical: Consumer Advisory, Disclosure Provided
    Observation: Dinner, lunch, and brunch menu contain reminder for consumer advisory, however disclosure is missing. New menu is currently being worked on and will be reprinted with appropriate disclosure and reminder for consumer advisory.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. VERBAGE FOR DISCLOSURE WAS PROVIDED TO PERSON IN CHARGE.
05/19/2015Routine
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
  • Light Bulbs / Locations where Shielding is Required
    Observation: Light bulb(s) in the DRY STORAGE AREA 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.
11/25/2014Pre-Opening

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