Sweetgreen Tysons Galleria, 2001 International Drive K1c, Mclean, VA 22101 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Sweetgreen Tysons Galleria
Address: 2001 International Drive K1c, Mclean, VA 22101
Type: Fast Food Restaurant
Phone: 703 639-0355
Total inspections: 8
Last inspection: 09/10/2015

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Inspection findings	Inspection date	Type
Today I conducted a Risk Factor Inspection and discussed the following with the certified food manager: 1. Continue to monitor all refrigeration and food temperatures. Ensure all refrigeration units have a working thermometer provided inside the unit and is easily visible and your food thermometer is calibrated at least weekly in ice water at 32f. If you have any questions or concerns please contact me at 703-246-2444. Thank you. Critical: Handwashing / When to wash hands (corrected on site) Observation: Observed no hand washing by staff before putting on clean, single use gloves. Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH CERTIFIED FOOD MANAGER. STATED HE SHOULD MONITOR AND ENCOURAGE HAND WASHING FREQUENTLY BY STAFF. Handwashing Sink / Accessible at All Times (corrected on site) Observation: Observed the following hand sinks blocked, preventing access by employees for easy handwashing: 1. Service line hand sink is blocked due to storage of food and a container of plastic wrap, 2. Kitchen hand sink is blocked by an employee shucking corn. Correction: All hand washing sinks shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH CERTIFIED FOOD MANAGER. SINKS WERE MADE ACCESSIBLE FOR USE TO ENCOURAGE PROPER HAND WASHING BY STAFF.	09/10/2015	Risk Factor
The purpose of this visit was to conduct a routine inspection. NOTE: - Advised the Person-in-charge (PIC) to use smaller container while cooling Farro, Tofu, or other cooked producted. Observed condensation on the container lids. Food containers that were out of temperature were observed condensation on their lids. - Observed the establishment offers salad samples which were placed by the cash registers. The PIC said the samples (individual) containers may last only 10 minutes. Advised the PIC to take precautions and use Time as public Health Control or temperature control if necessary. 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: Tofu (45F) and Farro (46F) at the Continental 2-DR UR #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. Food items were discarded.	06/04/2015	Routine
Ensure refrigerators are turned on and able to maintain foods at 41F or below prior to stocking with potentially hazardous food items. Discussed temperature-monitoring procedures with person in charge. If you have any questions, please call (703) 246-2444. Thank you for your time today. Duties / Train Employees in Food Safety Observation: Employees did not turn on refrigerator before stocking food for lunch resulting in elevated cold-holding temperatures. Monitor ambient and food temperatures to ensure safe food temperatures. Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. REVIEWED TEMPERATURE LOGS AND DISCUSSED TEMPERATURE MONITORING WITH PERSON IN CHARGE. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean sprouts, sliced tomatoes, hard-boiled egg, in Salad refrigerator at line at 52F, 49F, and 51F Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. [See 2-103.11(L)] Unit had recently been stocked for lunch. Unit was turned on. Temperatures were re-assessed at the end of the inspection (Observed at 42F in ~30 minutes) to verify proper cold-holding.	12/03/2014	Risk Factor
Today's visit was to conduct a routine inspection. Establishment was reminded to have a certified food manager present for operations.Based on discussion, establishment is currently in the process of obtaining two additional certified food managers. Ensure signed Employee Health Policy (EHP) forms are maintained on the premises for health department review. EHP was provided to the establishment during today's inspection. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today. 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. 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) 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. Critical: Certified Food Manager/Presence Required (corrected on site) Observation: There is no Certified Food Manager present at the beginning of the inspection. Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CERTIFIED FOOD MANAGER ARRIVED DURING INSPECTION. Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) Observation: Observed that hand soap was not made available for employee handwashing at the front hand sink. Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Person in charge provided hand soap before end of inspection.	06/18/2014	Routine
The purpose of this visit was to conduct a follow-up inspection to verify proper working order of the 4DRW salad line refrigerator. During today's visit, the unit was observed to maintain an ambient temperature of 39F. Additionally, the establishment is monitoring temperatures as well as keeping logs throughout the day. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today. No violation noted during this evaluation.	12/11/2013	Follow-up
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: shrimp, mushroom, sliced tomatoes, all at 49F in 4DRW salad line 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. MOVED TO 2DR UPRIGHT UNIT TO COOL. 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: 4DRW salad line refrigerator. 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.	12/10/2013	Routine
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP The sewer drain line on the wall at the lower level gas been shielded. Lighting illumination at the three sandwich stations is being upgraded to at least 50 foot candles and the bulbs shielded, or replaced with non-shatter bulbs. Lighting illumination at the back room area hand washing sink is being upgraded to at least 20 foot candles. Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department. No violation noted during this evaluation.	11/22/2013	Pre-Opening
PREOPERATIONAL FINAL INSPECTION 1. Six light bulbs at the food preparation area are neither shielded nor non-shatter types. 2. Lighting illumination at the sandwich making stations is between 20 and 30 foot candles. Code requires at least 50 foot candles. 3. Plumbing sewer line on the wall at the lower level has not been shielded. 4. Lighting at the back room hand washing sink is only 10 foot candles. Code requires at least 20 foot candles. Owner/Contractor shall correct the above listed items and schedule for a final follow up inspection by the Health Department. Certified Food Manager (PIC) was briefed on Employees Health requirements, and provided the required materials. 2. No violation noted during this evaluation.	11/22/2013	Pre-Opening

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