Taco Bell #5506, 2170 Centreville Rd, Herndon, VA 20170 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Taco Bell #5506
Address: 2170 Centreville Rd, Herndon, VA 20170
Type: Fast Food Restaurant
Phone: 703 550-8053
Total inspections: 7
Last inspection: 11/10/2015

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a routine inspection. QAC Sanitizer observed at 400 PPM. All temperatures observed in compliance during today's visit. Discussed employee health policy review with employees. Thank you for your time today. If you have any questions, please call (703) 246-2444. Cleaning Frequency for Physical Facilities Observation: Observed that the area behind the fryers and the floors by the the 3-vat sanitizing are in need of cleaning. Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.	11/10/2015	Routine
Permit to Operate Required, Must be Posted, Must be Valid Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31,2014 No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department. OBSERVED THAT THE POSTED PERMIT EXPIRED ON DECEMBER 31, 2014 Correction: To obtain the 2015 Permit to Operate, contact the Health Department at (703) 246-2444 POST THE 2015 PERMIT TO OPERATE FROM THE HEALTH DEPARTMENT WITHIN 10 DAYS FROM THE INSPECTION DATE,	01/09/2015	Risk Factor
A complaint investigation was completed today in conjunction with a Risk Factor inspection. Complainant alleges that they got sick with symptoms of nsausea and diarrhea with cramps after eating at this facility on January 1, 2015. Food items mentioned were Crunchwrap Supreme and Doritos Locos tacos. Discussed complaint with CFM who does not remember any staff member being ill in the last three weeks. Employees receive training on Employee Health at hiring time and regular follow up training. EHS asked staff members questions on Employee Health and they were able to answer questions. Hot, Cold holding temperatures of meat (steak and chicken) and cheese and diced tomatoes were within range. facility uses Quarternary Ammonium sanitizer and changes this every two hours. At this time the complaint could not be validated.Complete Risk factor inspection report is under Risk Factor Inspection for the facility. No violation noted during this evaluation.	01/09/2015	Complaint
The purpose of today's visit is to conduct a routine inspection. Facility data: Hood: Every six months and filters cleaned every week. Pest Control: Every week. Grease trap: Every month. Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation) 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." Note: 2 new employees need to sign the agreement. 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) Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids Observation: Outside refuse container for recycling was uncovered (broken lid). Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Note: The manager has already requested the company to replace the container a week ago.	04/11/2014	Routine
The purpose of today's visit is to conduct a follow-up inspection to assess the hot water capability. The facility has hot water at each sink. No violation noted during this evaluation.	11/22/2013	Follow-up
The purpose of today's visit is to conduct a risk factor assessment. A follow-up will be conducted within 24 hours to assess the hot water. The facility should have hot water at 100F at handsink and 110F at 3-vat sink. Note: The facility will fill up the 3-vat sink with hot water from the prep sink. Please fax employee health policy agreements for new employees within 10 days. Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation) 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." Note: 5 new employees that started working last week did not received training. 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) Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F Observation: Water from the handwashing sink at drive thru and cookline was measured at a temperature less than 100°F. Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.	11/21/2013	Risk Factor
The purpose of today's visit is to conduct a routine inspection. Note: Upon arrival the technician said he was here for a routine check up. The manager said the walk-in was at 46F this afternoon and they had called in someone for service and opened the walk-in freezer door. The technician said he cleaned the coil for the walk-in and it is working fine now. Encourage manager to transfer all items in freezer or other refrigerator OR if the items in freezer is thawed it should be used within 7 days. All items in freezer was frozen during inspection. Facility Data: Water Heater: Rheem Rudd G37 2011 Hood: Every six months and filters cleaned every week. Pest Control: Every week. 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: diced tomatoes 45F, diced tomatoes with onion 44F, shredded cheese 51F--prep top. Note: Facility uses time and temperature (time for quality of food, every four hours). They will discard all items on prep top at 3 pm. Reminded the manager that all the food items should be pre-chilled to 41F or below before putting it on prep top. Shredded cheese 44F, cut tomatoes 45F--walk-in. 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. Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site) Observation: Metal containers were found stacked while wet after cleaning and chemical sanitization. Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Physical Facilities Good Repair Observation: Observed that the cove molding tile is coming off in the dining area, it is not maintained in good repair. Also, caulking for hand sinnk in kitchen is coming off. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	04/26/2013	Routine

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