Potbelly Sandwich Works #163, 3925 Chain Bridge Rd #c, Level 1, Fairfax, VA 22031 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Please fax or email an invoice or work order for fixing the 2 drawer refg (load stn) and True 1DR prep refg (dress 1) refrigerator to my attention within 5 days.
Note: The load station refrigerator was in use and was unable to get a proper ambient temperature. Per the line check logs this morning all the refrigerators were under 41F.
REMINDERS:
1) Pre-chill all the potentially hazardous foods to 41F or below in walk-in refrigerator before putting it on prep tops.
2) Put the milk container inside the refrigerator as the cold well on top is not capable of holding the milk gallon at 41 or less. cold well temp 43F.
Observed good handwashing practice by the employees.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed sliced tomatoes, sliced meats, diced eggs, chicken salad, canned chickpeas and several other items cooling on prep top of refrigerators.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk 47F--smoothie refrigerator top
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. Note: Put inside the refrigerator.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: All prep refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- 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: True 2 drawer load station 45F(in use) and True 1DR prep refg dress #1 50F.
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. Please fax an invoice within 48 hours.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. Observed a pest control device hanging under hand sink that contains dichlorovus.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Note: Discarded and discussed with the manager to discuss with the pest control service to give another option. Do not use that product in food preparation area.
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08/25/2015 | Routine | |
GREAT JOB! Recommend checking water heater & if furnace gas, to make sure they are exhausted to outdoors.
No violation noted during this evaluation. | 12/11/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/09/2014 | Routine | |
- 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: Mayonaise 43F, Chicken salad 43F @ #3
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. Moved to walk-in #1.
|
10/07/2013 | Routine | |
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